🧁 Banana Oat Muffins for Busy Mornings - Soft, Wholesome and Lunchbox-Ready

Even better? This recipe comes together in one bowl and uses pantry staples easily stored and measured using your PantryChic Smart Canisters. With everything pre-measured and ready to dispense, baking becomes a breeze — even during your Sunday prep hustle.

So grab those overripe bananas and let’s get baking.

What You’ll Need

SmartCanister Ingredients 

• 1 cup (100 g) rolled oats

• ¾ cup (90 g) whole wheat flour

• 1 tsp (5 g) baking soda

• ½ tsp (1 g) ground cinnamon

• Pinch of salt (~⅛ tsp)

Wet Ingredients

• 2 ripe bananas, mashed

• 2 large eggs

• ¼ cup (60 ml) honey or maple syrup

• 1 tsp (5 ml) vanilla extract

Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). 

2. Mix Wet Ingredients:
   In a large mixing bowl, mash the bananas. Add the eggs, honey, and vanilla extract. Stir until smooth.

3. Add Dry Ingredients with PantryChic:
   Using your PantryChic Smart Canisters, dispense oats, whole wheat flour, baking soda, and cinnamon directly into the bowl. Add a pinch of salt. While dispensing, line a 12-cup muffin tin with paper liners or lightly grease.

4. Combine & Fill:
   Gently mix until just combined. Scoop batter into the muffin tin, filling each cup about ¾ full.

5. Bake:
   Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Make Ahead & Storage Tips

Let muffins cool completely before storing. Keep in an airtight container at room temperature for up to 2 days — or freeze for up to 1 month for easy lunchbox rotation.

Tip: Make a double batch and freeze half. Pop them into lunchboxes frozen and they’ll be perfect by lunchtime!