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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. Mix Wet Ingredients
In a large bowl, mash the bananas. Add the eggs, honey/maple syrup, applesauce or yogurt, and vanilla. Stir until well combined.
3. Add Dry Ingredients
Stir in the oats, baking soda, baking powder, cinnamon, and salt. Let the mixture sit for 5 minutes so the oats can absorb moisture.
4. Add Optional Boosters
Fold in your favorite add-ins for flavor and texture. Chopped walnuts, sunflower seeds, or a handful of mini chocolate chips work beautifully.
5. Fill & Bake
Scoop the batter into the muffin cups (fill about ¾ full). Bake for 18–22 minutes or until a toothpick inserted comes out clean.
6. Cool & Enjoy
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or store for later.
🥣 Tips for Success
- Use very ripe bananas—they’re sweeter and mash easily.
- Make a vegan version by swapping eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Double the batch and freeze extras for up to 3 months—just reheat in the microwave or oven.
🌞 The Perfect Grab-and-Go Bite
Banana Oat Energy Muffins are proof that healthy eating doesn’t have to be bland or boring. These muffins are moist, flavorful, and full of ingredients your body will thank you for. Whether you eat them fresh out of the oven or grab one on your way out the door, they’re sure to become a go-to recipe in your kitchen.
Would you like a printable version or a variation for high-protein or low-sugar needs?
