Now that we’re officially in baking season, I’m finally getting around to sharing the recipe for these banana walnut oatmeal muffins that I first posted in September. Better late than never, right?

Plus, these muffins will definitely be on repeat this winter. They taste just like a bowl of oatmeal in muffin form. Not only that, they’re incredibly easy to make during Sunday meal prep. As a result, busy mornings become much easier — simply microwave one for 30 seconds, spread on some nut butter, and you’re ready to go.

Why You’ll Love These Banana Walnut Oatmeal Muffins

These muffins are the perfect mix of wholesome and convenient. First, they’re made with simple pantry ingredients like oats, bananas, and walnuts. Additionally, oats provide fiber and help keep you full longer. Finally, they’re naturally sweetened with banana and maple syrup, making them a great breakfast or snack option.

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Banana Walnut Oatmeal Muffins
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Cook time: 
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Serves: 12
 
Ingredients
  • 2 ½ cups old-fashioned oats (keep 1 cup whole and grind the other 1.5 cup in a food processor)
  • 2 overripe bananas
  • 2 eggs
  • ⅓ cup maple syrup
  • ¾ cup milk or milk alternative
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin spice (or cinnamon)
  • ½ cup walnuts (whole or pieces)
  • 1 tbsp chia seeds or flax seeds (optional)
  • Oats to sprinkle on muffin tops
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with muffin wrappers or oil.
  2. Grind 1.5 cups of oats in a food processor until they have a flour-like consistency.
  3. Place in a small bowl and mix in the remainder of dry ingredients (whole oats, baking powder, baking soda, salt, and spice). Set aside.
  4. In a larger bowl, mash bananas until there are no lumps.
  5. Add wet ingredients (eggs, maple syrup, milk and vanilla) to bananas. Stir well.
  6. Slowly add dry ingredients to wet ingredients and mix. Add flax seeds or chia seeds (optional).
  7. Fold in the walnuts and allow mixture to sit for 5 minutes.
  8. Pour mixture into muffin tins, leaving ¼ inch below the top for the muffins to rise.
  9. Sprinkle muffin tops with whole oats.
  10. Bake at 350 for 20-25 minutes, until a toothpick inserted into the muffin comes out clean.
  11. Serve warm!
Notes
Store muffins in an air-tight container in the fridge and eat within 3 days. Reheat in the microwave or toaster oven before eating for best flavor.