Quick and Easy Banana Oat Muffin Recipe

My husband and daughter are lovers of banana’s, yet we were never getting through the bananas that we would buy. As my daughter started eating solids, I figured it was time to start finding recipes to use up the bananas that I disliked. I came across a banana muffin recipe, wrote it down, and over time adjusted ingredients or the steps to make it work for me. I absolutely love how quick these are to make and you barely need to think about it.

The great thing about these muffins is how customizable they are! Leave them plain as the recipe is or add in nuts, seeds, dried fruit, or as a treat some chocolate chips! You want to utilize these for baby led weaning, just through all the ingredients into a blender for a smoother batter and consider avoiding any of the optional add in’s until you know your baby can handle it. I would just half the recipe and throw everything into my Nutribullet. Minimal mess and muffin batter made.

One item I love using with this recipe are silicone muffin liners. Before I got them, I would constantly go to bake muffins or cupcakes and realize I never had liners on hand. Personally greased lined cupcakes just don’t feel right. I love that they’re reusable and even make great little snack cups for my daughter! Most importantly for me with this recipe is they freeze very well making storing these banana muffins a breeze.

Quick and Easy Banana Oat Muffin

Yields: 12 muffins Prep Time: 10 minutes Cook Time: 12 minutes

Ingredients

2 Ripe Bananas

2 Large Eggs

2 cup Oatmeal

1 cup Greek Yogurt

2 tbsp Honey

1/2 tsp baking soda

1/2 tsp Almond extract

1/8 tsp salt

1/4 cup Chia Seeds (Optional)

1/4 cup Flax Seeds (Optional)

Steps

1. Preheat oven to 350 degrees F and put liners in the muffin tin or grease the pan.
2. Mash the bananas in a bowl. A little bit of lumps are okay.
3. Mix in the eggs with the mashed bananas.
4. Combine the rest of the ingredients until they are well mixed.
5. Fill your muffin liners 3/4 of the way up.
6. Bake in oven for 12 minutes and remove to cool.

Changing the size to what you need is simple and fun, but make sure you’re aware of the change in cook times! If you do these as mini muffins, you’ll want to make the cook time about 6 minutes. As a loaf, I would recommend the cook time for 25-35 minutes. All ovens are different though so you’ll want to make sure to keep an eye on it.

Storing

I recommend storing these in a container or bag the fridge as they have a high moisture content. As with most food that you store in the fridge, you’ll want to make sure these get consumed within a week. Since I make these for my toddler, to make them last longer I prefer to store them in the freezer. When she’s ready to have one for breakfast, just pop it in the microwave for 30 seconds and enjoy!