Banana Oatmeal Muffins

If you make this recipe, tag @Zafo0d on Instagram and let me know what you think! Follow @Zafo0d on Instragram or check out more related posts.

Check Out Zafo0d on Instagram

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour

• 1 1/2 cups (150g) old fashioned rolled oats

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)

• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)

• 1/2 cup (170g) honey

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 2 Tablespoons (30ml) milk

Instructions

1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners.

2. Whisk the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

3. In a large bowl whisk in the melted butter, honey, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then whisk until combined.

4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take.

5. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.