I always seem to have ripe bananas in the kitchen and these muffins are a wonderful way to use them! These aren’t super-sweet muffins, but they’re sweetened with some brown sugar in the batter and a drizzle of maple syrup on top after baking, which makes them a great muffin for fall! The batter has some healthy ingredients mixed in, like Greek yogurt to make them moist, canola oil or light olive oil, and quick-cooking oats. Cinnamon and nutmeg give these muffins a light spice flavor and the maple syrup drizzle adds the perfect amount of sweetness on top! And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in it as you’re eating it, which is a yummy thing to do!

These muffins also rise really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, but you can double the recipe if you’d like to make a bigger batch!

Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy. Which is great for me, since I always seem to be in a rush in the mornings—how about you?

Sharing at Pink Saturday, Meal Plan Monday, Weekend Potluck, Fiesta Friday, Grace at Home, Full Plate Thursday, Thursday Favorite Things, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.