Banana Oat Lunchbox Muffins
These banana oat muffins are perfect for healthy snacks and kid-friendly lunchbox ideas. Packed with the goodness of bananas and oats, they're both nutritious and delicious.
Equipment
- 1 Muffin tin lined with paper liners
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 ripe bananas mashed
- 1/4 cup unsalted butter melted
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Line a muffin tin with paper liners. In a large mixing bowl, combine the dry ingredients: rolled oats, flour, brown sugar, baking soda, and salt.
- In another bowl, mash the bananas until smooth. Stir in the melted butter, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 15-20 seconds if desired.
Notes
Pro Tips: Use overripe bananas for a sweeter, more flavorful muffin. Don't overmix the batter to keep muffins light and fluffy. Ingredient Substitutions: Substitute almond milk for regular milk for a dairy-free option. How to Serve: Serve with fresh fruit or yogurt for a balanced snack. Storage & Freshness: Store in an airtight container for up to 3 days at room temperature. Make-Ahead Tips: These muffins can be frozen for up to 2 months; thaw at room temperature before serving.