These Banana Oat Muffins are soft, thick, and full of banana goodness! Made with oats, they are not only tasty but also a fun way to enjoy a healthy snack.
When I make these, my kitchen smells amazing! I love pairing them with a hot cup of coffee for breakfast. They’re perfect for busy mornings or a cozy afternoon treat!
Key Ingredients & Substitutions
Bananas: Use ripe bananas for the best flavor. The browner, the sweeter! If you’re short on bananas, unsweetened applesauce can be a good substitute, using about 1/3 cup for each banana.
Rolled Oats: Old-fashioned rolled oats are the star here for texture. Quick oats are fine too, but they won’t give the same heartiness. You can use gluten-free oats if you need a gluten-free option.
Flour: Whole wheat flour adds nutrition, but all-purpose flour works just as well. For a gluten-free option, use almond flour or a gluten-free all-purpose blend.
Sweetener: I like using brown sugar for a deeper flavor, but maple syrup or honey can also work nicely for a natural sweetener. Adjust the amount based on your sweetness preference.
Oil: Coconut oil adds a subtle flavor, but you can use any neutral oil like vegetable or canola oil. Applesauce is a good lower-fat substitute too!
How Do You Ensure Your Muffins Are Moist and Fluffy?
Mixing the batter carefully is crucial for moist muffins. Overmixing can make them tough, so only stir until combined. Here’s a quick guide:
- Start with mashed bananas and mix in wet ingredients until smooth.
- In a separate bowl, whisk together dry ingredients before adding to wet ones.
- Fold gently, making sure not to leave any dry pockets while still being careful not to overmix.
Remember, a few lumps are okay! This technique keeps the muffins tender and fluffy.
Banana Oat Muffins
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1/4 cup brown sugar or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1/4 cup milk (dairy or plant-based)
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts or raisins
- Additional rolled oats for sprinkling on top
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 18-22 minutes to bake, totaling around 30-35 minutes to enjoy your warm, fresh Banana Oat Muffins!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Next, line a muffin tin with paper liners or lightly grease it to ensure the muffins don’t stick.
2. Mash the Bananas:
Take your ripe bananas and place them in a large bowl. Use a fork or a potato masher to mash them until they’re smooth. Make sure to break up any lumps for a consistent batter!
3. Mix Wet Ingredients:
To the mashed bananas, add the egg, milk, melted oil, vanilla extract, and brown sugar (or maple syrup). Whisk everything together until it’s well combined and looks smooth.
4. Combine Dry Ingredients:
In a separate bowl, mix together the rolled oats, flour, baking powder, baking soda, ground cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet ingredients. Gently fold the mixtures together until just combined. Remember, it’s okay if there are a few lumps—do not overmix!
6. Add Optional Ingredients:
If you’d like, fold in the chopped nuts or raisins at this point for extra texture and flavor!
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin tin, filling each cup about 3/4 full. This gives them room to rise without overflowing.
8. Add Oat Topping:
Sprinkle a few additional rolled oats on top of each muffin for a nice finishing touch and extra crunch.
9. Bake:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean.
10. Cool and Serve:
Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
These moist and hearty Banana Oat Muffins make for a perfect breakfast or snack! Enjoy every bite!
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas are ideal for baking as they’re sweeter and more flavorful. Just make sure they’re soft and have plenty of brown spots for the best results!
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). Use a plant-based milk and ensure the sweetener is vegan. They will still turn out delicious!
Can I Freeze the Muffins?
Yes, these muffins freeze very well! Once cooled, wrap them tightly in plastic wrap or store them in an airtight container. They can be frozen for up to 3 months. Thaw them in the fridge overnight or microwave them for a few seconds to enjoy later!
What Can I Substitute for Oats?
If you don’t have oats, you can use almond flour or a gluten-free flour blend as a substitute. Just keep in mind that the texture will be different, and you might need to adjust the liquid in the recipe slightly.
