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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These banana oatmeal muffins are a delightful treat for those with a sweet tooth, offering a touch of sweetness, fiber, protein, and no refined sugars. The recipe is versatile, allowing you to adjust the sugar content by omitting chocolate chips or reducing maple syrup. Inspired by @ambitiouskitchen, these muffins are perfect for sharing with your furry friends too. They get even sweeter when stored in the fridge overnight, and some people enjoy them cold for...
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Preheat oven to 350 degrees.
Mix all ingredients together in a bowl until well combined.
Place muffin liners in a cupcake pan and pour the mixture evenly into each cup, filling all 12 cups.
Bake for 20-25 minutes until the tops are set and a toothpick inserted comes out clean.
Remove from oven and let cool for 15 minutes before serving or storing.
Store leftovers in the refrigerator to enhance sweetness and enjoy them cold if preferred.
Want to keep this recipe for later? We can email it to you!
You can omit the chocolate chips or reduce the maple syrup to lower the sugar content without compromising the taste.
These muffins taste even sweeter after being chilled in the refrigerator overnight.
Feel free to use any nut butter or milk of your choice for customization.
Can I use regular oats instead of GF oats?
Yes, if you don't need the recipe to be gluten-free, regular oats can be used.
How do I know when the muffins are done?
The tops should be set, and a toothpick inserted into the center should come out clean.
Can I freeze these muffins?
Yes, you can freeze them in an airtight container for up to a month. Thaw in the refrigerator before eating.
What can I substitute for peanut butter?
You can use almond butter, cashew butter, or any nut butter of your choice.
Are these muffins safe for dogs?
Yes, if you omit the chocolate chips, these muffins are safe for dogs in moderation.
