Banana Oatmeal Muffins

Ingredients: 

- 1 ½ cups (180g) all-purpose flour (or whole wheat flour)  

- 1 cup (90g) old-fashioned rolled oats  

- 1 tsp baking powder  

- ½ tsp baking soda  

- ½ tsp salt  

- 1 tsp ground cinnamon  

- 3 ripe bananas, mashed (about 1 ½ cups)  

- ½ cup (100g) brown sugar (or honey/maple syrup)  

- ¼ cup (60ml) milk (dairy or plant-based)  

- ¼ cup (60ml) melted coconut oil (or vegetable oil)  

- 1 large egg (or flax egg for vegan option)  

- 1 tsp vanilla extract  

- ½ cup (60g) chopped walnuts or chocolate chips (optional)  

Instructions:

1. preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.  

2. Mix dry ingredients: In a bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.  

3. Mix wet ingredients: In another bowl, mash bananas, then add brown sugar, milk, oil, egg, and vanilla. Mix well.  

4. Combine:Pour wet ingredients into dry ingredients and stir until just combined. Fold in walnuts or chocolate chips if using.  

5. Bake: Divide batter evenly into 12 muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean.  

6. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.  

Tips:

- For extra texture, sprinkle oats on top before baking.  

- Store in an airtight container for up to 3 days or freeze for longer storage.  

Enjoy your moist, flavorful muffins.

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