Banana Oatmeal Muffins

2 ripe bananas (mashed)

2 cups rolled oats

2 large eggs

½ cup Greek yogurt (or plain yogurt)

¼ cup honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon (optional)

A pinch of salt

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with oil.

In a large bowl, mash the bananas until smooth.

Add the eggs, yogurt, honey, and vanilla extract. Mix until all wet ingredients are well combined.

Stir in the oats, baking powder, baking soda, cinnamon, and salt. Mix until the batter is evenly blended.

Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.

Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool for a few minutes before removing them from the tin.

To make banana oatmeal muffins, start by preparing your ingredients. Use very ripe bananas for natural sweetness and soft texture.

Mash the bananas well in a bowl, then add the wet ingredients like eggs, yogurt, and honey. Mix until smooth.

Add in the dry ingredients — oats, baking powder, baking soda, and spices — and stir until everything is combined.

Pour the batter evenly into muffin cups and bake until golden and fluffy.

Let the muffins cool slightly before serving. Enjoy them warm or store them for later.

HEALTH FOOD