These moist banana oatmeal muffins are a simple and healthy breakfast or snack, made with ripe bananas and hearty oats for a naturally sweet bite.

1½ cups all-purpose flour

1 cup rolled oats

½ cup brown sugar, lightly packed

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

¼ cup canola oil

¼ cup milk (dairy or plant-based)

1 teaspoon vanilla extract

3 ripe bananas, mashed (about 1 cup)

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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, and salt.

In a separate bowl, beat eggs, then mix in oil, milk, vanilla, and mashed bananas until combined.

Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.

Divide batter evenly among the muffin cups.

Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.

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

Add ½ cup chopped walnuts, pecans, or chocolate chips for extra texture and flavor.

Use whole wheat flour in place of all-purpose for a heartier muffin.

Add a teaspoon of cinnamon or nutmeg for warm spice.

Reduce sugar to ⅓ cup for a less sweet version.

Parchment paper liners help prevent sticking.