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YumVerseEats

HIGH COMFORT. LOW EFFORT.

Banana Oatmeal Muffins

Wholesome, tender muffins naturally sweetened with ripe bananas and a touch of maple syrup. These are protein-forward and flourless, using rolled oats to create a satisfying, dense texture that holds up perfectly for busy weekday mornings.

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easy 30 minute meal
RECIPE AT A GLANCE

10

min 

Active Time

35

min 

Total Time

12

SERVINGS

Oven

METHOD

Why It Works

By using a blender to turn standard pantry oats into flour, you skip the need for specialized gluten-free ingredients while keeping the prep time under 10 minutes.

Quick Fixes

Dense and gummy: Make sure bananas are very ripe (heavily spotted) for enough natural sweetness and moisture.

Not rising well: Check that baking powder is fresh. Fill liners ¾ full, not to the top.

Ingredients

—

—

1 tsp ground cinnamon

—

—

1/2 cup plain Greek yogurt (2% or full fat)

—

—

3 cups rolled oats (divided: 2.5 cups blended into flour, 0.5 cups left whole)

—

—

2 large very ripe bananas, mashed (about 1 cup)

—

—

2 large eggs

—

—

1/4 cup pure maple syrup

—

—

1 tsp vanilla extract

—

—

1.5 tsp baking powder

—

—

1/2 tsp baking soda

—

—

½ tsp kosher salt

—

—

1/2 cup dark chocolate chips or crushed walnuts (optional)

How to Make It

1

Preheat & Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously.

2

Blend the Oats: Place 2.5 cups of oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

3

The Wet Base: In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, maple syrup, and vanilla until smooth.

4

Fold in Dry: Stir in the blended oat flour, the remaining 0.5 cups of whole oats, baking powder, baking soda, salt, and cinnamon. Do not overmix; stir just until combined. Fold in your optional mix-ins now.

5

Fill: Divide the batter evenly among the 12 muffin cups. They will be quite full.

6

The Bake: Bake for 15–18 minutes. A toothpick inserted into the center should come out clean.

7

Cool: Let the muffins sit in the tin for 5 minutes before transferring to a wire rack.

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Store

Store in an airtight container at room temperature for 2 days or Refrigerate for up to 5 days.

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Reheat

Microwave for 15 seconds to restore that "just-baked" softness.

COMMON QUESTIONS

Frequently Asked Questions

Everything you need to know before you start cooking.

Make vegan?
Yes. Replace the two eggs with "flax eggs" (2 tbsp ground flaxseed mixed with 6 tbsp water) and use a dairy-free soy or almond yogurt.

Can I use steel-cut oats?
No. Steel-cut oats are too dense and will not soften properly in the 18-minute bake time. Rolled oats (old-fashioned) are required for the correct "Craveable" texture.

My muffins didn't rise. What happened?
Check the expiration date on your baking powder and soda. Because this recipe uses heavy oat flour and wet bananas, active leavening agents are critical for achieving that domed muffin top.

YumVerseEats

easy 30 minute meal

Banana Oatmeal Muffins

Ingredients

—

—

1 tsp ground cinnamon

—

—

1/2 cup plain Greek yogurt (2% or full fat)

—

—

3 cups rolled oats (divided: 2.5 cups blended into flour, 0.5 cups left whole)

—

—

2 large very ripe bananas, mashed (about 1 cup)

—

—

2 large eggs

—

—

1/4 cup pure maple syrup

—

—

1 tsp vanilla extract

—

—

1.5 tsp baking powder

—

—

1/2 tsp baking soda

—

—

½ tsp kosher salt

—

—

1/2 cup dark chocolate chips or crushed walnuts (optional)

Instructions

1

Preheat & Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously.

2

Blend the Oats: Place 2.5 cups of oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

3

The Wet Base: In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, maple syrup, and vanilla until smooth.

4

Fold in Dry: Stir in the blended oat flour, the remaining 0.5 cups of whole oats, baking powder, baking soda, salt, and cinnamon. Do not overmix; stir just until combined. Fold in your optional mix-ins now.

5

Fill: Divide the batter evenly among the 12 muffin cups. They will be quite full.

6

The Bake: Bake for 15–18 minutes. A toothpick inserted into the center should come out clean.

7

Cool: Let the muffins sit in the tin for 5 minutes before transferring to a wire rack.

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Avo's Tip

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Use bananas with plenty of brown spots; the higher sugar content in overripe bananas is essential for both the moisture and the "Premium Editorial" sweetness profile.

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