Banana Oatmeal Muffins (Printable)
Moist muffins bursting with banana flavor and hearty oats, ready in 30 minutes for breakfast or snacking.
# What you need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, combine rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk to ensure even distribution.
04 - Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix as this can result in dense muffins.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These muffins manage to be both wholesome enough for breakfast and treatsweet enough for dessert
- The texture walks this perfect line between cakey and hearty, thanks to the oats doing their magic
02 -
- Overmixing once the flour hits makes tough muffins, I learned this the hard way
- Slightly underbaked is better than overbaked, they continue cooking on the hot pan
03 -
- Use a cookie scoop for perfectly portioned muffins every time
- Let the bananas sit at room temperature before mashing for easier blending