Now that we’re officially in baking season, I’m finally getting around to sharing the recipe for these banana walnut oatmeal muffins that I first posted in September! Better late than never, right?!
These muffins will be on repeat this winter. They taste JUST like a bowl of oatmeal in muffin form; they’re super easy to whip up during your Sunday meal prep; and they make busy morning’s running out the door a breeze – just microwave for 30 seconds, smother with nut butter and you’re good to go!
Banana Walnut Oatmeal Muffins
Author: Anna Brown, Nutrition Squeezed
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 2 ½ cups old-fashioned oats (keep 1 cup whole and grind the other 1.5 cup in a food processor)
- 2 overripe bananas
- 2 eggs
- ⅓ cup maple syrup
- ¾ cup milk or milk alternative
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin spice (or cinnamon)
- ½ cup walnuts (whole or pieces)
- 1 tbsp chia seeds or flax seeds (optional)
- Oats to sprinkle on muffin tops
Instructions
- Preheat oven to 350 degrees and line a muffin tin with muffin wrappers or oil.
- Grind 1.5 cups of oats in a food processor until they have a flour-like consistency.
- Place in a small bowl and mix in the remainder of dry ingredients (whole oats, baking powder, baking soda, salt, and spice). Set aside.
- In a larger bowl, mash bananas until there are no lumps.
- Add wet ingredients (eggs, maple syrup, milk and vanilla) to bananas. Stir well.
- Slowly add dry ingredients to wet ingredients and mix. Add flax seeds or chia seeds (optional).
- Fold in the walnuts and allow mixture to sit for 5 minutes.
- Pour mixture into muffin tins, leaving ¼ inch below the top for the muffins to rise.
- Sprinkle muffin tops with whole oats.
- Bake at 350 for 20-25 minutes, until a toothpick inserted into the muffin comes out clean.
- Serve warm!
Notes
Store muffins in an air-tight container in the fridge and eat within 3 days. Reheat in the microwave or toaster oven before eating for best flavor.