Crunchy Banana-Oatmeal Breakfast Muffins with Walnuts

These Crunchy Banana-Oatmeal Breakfast Muffins are a delightful and nutritious start to your morning. Made with ripe bananas, wholesome oats, and a hint of cinnamon, each muffin is a perfect balance of flavor and texture.

The addition of walnuts provides a satisfying crunch while also boosting the nutritional profile. Whether you’re rushing out the door or enjoying a leisurely breakfast at home, these muffins are a delicious option that will keep you fueled throughout the day.

Crunchy Banana-Oatmeal Breakfast Muffins with Walnuts

Serves: 12 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 180 calories 8g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 cup milk (or plant-based milk)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, combine the mashed bananas, rolled oats, whole wheat flour, brown sugar, vegetable oil, milk, eggs, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in the chopped walnuts, reserving a few for topping if desired.
6. Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Top with reserved walnuts if using.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

For the best flavor, use overripe bananas as they are sweeter and mash more easily. You can also substitute walnuts with pecans or almonds if you prefer. These muffins freeze well, so you can make a big batch and store them for quick breakfasts throughout the week.

To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven for a few minutes at 350°F (175°C). Enjoy them plain or with a spread of almond butter for an extra treat!