Delicious and healthy muffins made with bananas, oats, and walnuts, perfect for a quick breakfast or snack.
Preheat your oven to 400°F (200°C) and prepare a muffin tin with 12 liners or lightly grease it.
Preheating ensures even baking and a good rise for the muffins.
In a large bowl, mash the ripe bananas until smooth.
Use a fork or potato masher for quick and easy mashing.
Add the honey, egg white, skim milk, and vegetable oil to the mashed bananas and whisk until well combined.
Ensure all wet ingredients are at room temperature for better mixing.
In another bowl, combine the whole wheat flour, rolled oats, baking soda, baking powder, salt, and chopped walnuts.
Mixing the dry ingredients separately ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the prepared muffin cups.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful snack.
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