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Banana muffins have long been a beloved treat enjoyed by many, and their popularity continues to soar as more people seek healthier snack options. These delightful baked goods are not only delicious but also incredibly versatile, making them a favorite for breakfast, lunchboxes, or an afternoon snack. The combination of ripe bananas and wholesome oats creates a muffin that is moist, flavorful, and packed with nutrition.

Banana Oatmeal Muffins

Indulge in the deliciously wholesome goodness of banana oatmeal muffins! This healthy recipe combines ripe bananas and nutritious oats for a treat that's perfect for breakfast or snacking. With options for sweeteners, dairy-free alternatives, and customizable add-ins like nuts or dark chocolate, these muffins are a hit for everyone. Bake a batch and enjoy a nutritious snack packed with flavor! #BananaOatmealMuffins #HealthyBaking #SnackIdeas #HomemadeMuffins #GlutenFree #VeganFriendly
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Ingredients
  

2 large ripe bananas, mashed

1 cup rolled oats

1/2 cup almond milk (or any milk of choice)

1/2 cup honey or maple syrup

1/4 cup coconut oil, melted (or unsalted butter)

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a large mixing bowl, combine the mashed bananas, almond milk, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until well combined and smooth.

      In a separate bowl, stir together the rolled oats, baking powder, baking soda, salt, and cinnamon.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix; it’s okay if there are a few lumps left.

          If using, fold in the chopped nuts and chocolate chips gently into the mixture.

            Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 12 muffins