Healthy banana oatmeal muffins

00743 11 40 C 11 55. 007431 healthy banana oatmeal muffins 40 69 C 47. This post may contain affiliate links. Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack.

These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well. A plate with an oatmeal muffin with a platter in the back. Light and fluffy but still hearty, these homemade healthy oatmeal muffins will have you looking forward to weekday mornings. They are the perfect grab-and-go breakfast or snack that’s filling without feeling heavy. The oatmeal in these muffins gives them a fantastic texture while keeping them moist. These muffins are so much tastier than store-bought and taste amazing straight out of the oven.

If you’re looking for another healthy muffin recipe, try my easy morning glory muffins or blueberry muffin recipe. Ingredients needed to make oatmeal muffins. Oats — I like to use quick-cooking oats as they provide a more even-textured muffin. Rolled oats will work as well.

Leavening agents — to help lift your oatmeal muffins, you’ll need baking powder and baking soda. Make sure the two are fresh and haven’t expired, as it’ll affect the rise of the muffins. Vegetable oil — using vegetable oil is the secret to achieving a soft and moist muffin. You can use canola oil as well. Milk — I recommend using milk instead of water for more flavor. Milk also adds sweetness and a creamy texture to the muffins. Brown sugar — this gives the muffins a more golden color and a slight caramel flavor compared to white sugar.