Ingredients
Scale
- 2 ripe bananas, mashed
- 1/3 cup pure maple syrup
- 1 large egg
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup rolled oats (gluten-free if needed)
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk mashed bananas, maple syrup, egg, applesauce, and vanilla until smooth.
- Add oats, flour, baking soda, cinnamon, and salt; stir until just combined. Fold in nuts or chocolate chips if using.
- Divide batter evenly into muffin cups (fill about 3/4 full).
- Bake for 18–20 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For vegan option: substitute egg with 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min) and use vegan chocolate chips if desired.
- Store in airtight container up to 4 days, or freeze for up to 3 months.
- Muffins freeze beautifully—thaw overnight in fridge or reheat in toaster oven for 2–3 min.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 128 Kcal
- Sugar: 8g
- Sodium: 76mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
