Banana Oat Muffins (Toddler-Friendly & Healthy)

Soft, naturally sweet, and packed with fiber! Perfect for kids and adults.

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Ingredients (Makes 12 muffins):

2 ripe bananas (mashed)

1 cup rolled oats (I also have used muesli)

1 cup flour - whole wheat + all purpose

1 tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ tsp cardamom

pinch nutmeg (or to taste)

¼ tsp salt

¼ cup honey or maple syrup (or less depending on desired sweetness. I usually use closer to ⅛c)

½ cup plain yogurt (or milk of choice)

¼ cup melted coconut oil or butter

1 egg (or flax egg: 1 tbsp flaxseed + 3 tbsp water)

1 tsp vanilla extract

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Optional Add-ins:

¼ cup chopped nuts or seeds (for texture)

¼ cup mini chocolate chips (for a treat)

¼ cup raisins or dried fruit

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Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.

2. Mash bananas in a large bowl until smooth. Stir in honey, yogurt, melted coconut oil, egg, and vanilla.

3. In another bowl, mix dry ingredients: oats, flour, baking soda, baking powder, cinnamon, and salt.

4. Combine wet and dry ingredients. Stir just until mixed (do not overmix!). Fold in any optional add-ins.

5. Divide batter evenly among 12 muffin cups.

6. Bake for 18–22 minutes, or until a toothpick comes out clean.

7. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Tips & Storage:

✔ For extra softness, let the batter rest for 5 minutes before baking (oats absorb moisture).

✔ Store in an airtight container at room temp for 3 days or in the fridge for a week.

✔ Freeze for up to 2 months. Reheat in the microwave for 20 seconds.