Description
Enjoy these healthy banana oatmeal muffins, a delicious and wholesome treat perfect for breakfast or a snack. They are moist, naturally sweet, and packed with nutritious ingredients.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 medium-sized ripe bananas, mashed
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
- Optional Topping: 2 tablespoons extra old-fashioned rolled oats
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup.
- In a small bowl, mash the ripe bananas until mostly smooth with a few small lumps.
- In a large mixing bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
- In a medium mixing bowl, whisk together the mashed bananas, milk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or spoon until just combined. Do not overmix; a few lumps are fine.
- If using, gently fold in any optional add-ins like chocolate chips or nuts.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- If desired, sprinkle the extra oats over the top of each muffin.
- Place the muffin tin in the preheated oven and bake for 5 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached.
- Carefully remove the muffin tin from the oven and let the muffins cool in the tin for 5-10 minutes.
- Transfer the muffins to a wire cooling rack to cool completely before serving.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to ensure tender muffins.
- Ensure wet ingredients are at room temperature for better emulsification.
- Old-fashioned rolled oats provide the best texture.
- Start with a higher oven temperature for beautifully domed tops.
- Avoid opening the oven door too often during baking.
- Cool muffins properly to prevent sogginess.
- Adjust sweetness by reducing sugar if bananas are very ripe.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 200-250
- Sugar: Approx. 15-20g
- Sodium: Approx. 150-200mg
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 3-5g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 3-5g
- Protein: Approx. 3-5g
- Cholesterol: Approx. 25-35mg
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