These Banana Oat Muffins are soft, tasty, and super easy to make! With ripe bananas and hearty oats, they say, “goodbye” to boring breakfasts and snacks.
I love how these muffins make my kitchen smell amazing while they bake. Plus, they’re perfect for a grab-and-go snack on busy mornings! 🍌
Key Ingredients & Substitutions
Ripe Bananas: Use well-ripened bananas for the sweetest flavor. If you have frozen bananas, those work too! Just thaw and mash them well.
Rolled Oats: I love using rolled oats for texture. If you need gluten-free muffins, opt for certified gluten-free oats. Instant oats can be used too but may lead to a softer texture.
Whole Wheat Flour: Whole wheat adds extra nutrition and a nutty flavor. If you prefer, all-purpose flour will also work fine, or use oat flour for a gluten-free variant.
Maple Syrup or Honey: Both are great for sweetness. If you’re looking for a lower-calorie option, coconut sugar or agave syrup might be good alternatives.
Yogurt: Plain yogurt keeps the muffins moist. If you’re dairy-free, try using almond or coconut yogurt instead.
What’s the Best Way to Ensure My Muffins Rise Properly?
Getting those muffins to rise perfectly means paying close attention to your leavening agents. Here’s how:
- Make sure your baking soda and baking powder are fresh; old ones might not give the rise you want.
- Combine wet and dry ingredients gently. Overmixing can lead to dense muffins. Just mix until everything is combined.
- Fill the muffin cups only about ¾ full, allowing space for them to rise without overflowing.
Following these simple tips will help you achieve those beautifully dome-shaped muffins that everyone loves!
How to Make Delicious Banana Oat Muffins
Ingredients You’ll Need:
Base Ingredients:
- 3 ripe bananas
- 1 ½ cups rolled oats (plus extra for topping)
- ½ cup whole wheat flour (or all-purpose flour)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
Wet Ingredients:
- 2 large eggs
- ⅓ cup maple syrup or honey
- ⅓ cup plain yogurt or sour cream
- 2 tsp vanilla extract
- ¼ cup melted coconut oil or vegetable oil
Optional Add-ins:
- ½ cup chopped nuts or raisins
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18 to 22 minutes to bake. Plus, you’ll want to set aside a few minutes to cool the muffins before enjoying them. In total, you’re looking at around 40 minutes for delightful banana oat muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease or line a muffin tin with paper liners to make clean-up easy later on.
2. Prepare the Oats:
Using a blender or food processor, pulse the rolled oats until they resemble a coarse flour. This gives the muffins a lovely texture while keeping them hearty!
3. Mash the Bananas:
In a large mixing bowl, mash the ripe bananas until they are nice and smooth. The riper the bananas, the sweeter and more flavorful your muffins will be.
4. Combine the Wet Ingredients:
Add the eggs, maple syrup or honey, yogurt, vanilla extract, and melted oil to the bowl with the mashed bananas. Mix everything together until well combined.
5. Mix the Dry Ingredients:
In another bowl, whisk together the ground oats, flour, baking soda, baking powder, salt, and cinnamon. This will ensure your muffins rise properly and taste great!
6. Combine Wet and Dry Mixtures:
Pour the dry mixture into the wet mixture and stir gently until just combined. Remember, don’t overmix! It’s okay if a few lumps remain; this will keep your muffins tender.
7. Add Optional Ingredients:
If you want to jazz up your muffins, fold in any chopped nuts or raisins at this stage!
8. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups. You can sprinkle a few extra rolled oats on top for a nice crunchy finish.
9. Bake the Muffins:
Pop the muffin tin in the oven and bake for 18 to 22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean.
10. Cool Down:
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy:
These banana oat muffins are best enjoyed warm or at room temperature. They make for a yummy and healthy breakfast or snack! Store any leftovers in an airtight container.
Now you’re ready to enjoy your delicious, wholesome Banana Oat Muffins! Happy baking! 🍌
Can I Use Overripe Bananas?
Absolutely! In fact, overripe bananas are perfect for this recipe as they are sweeter and easier to mash, giving your muffins a wonderful flavor.
What Can I Substitute for Yogurt?
If you don’t have yogurt on hand, you can use sour cream, almond milk (with a bit of added vinegar), or even applesauce for a dairy-free option.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Can I Make These Muffins Vegan?
Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based yogurt and maple syrup instead of honey.
