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Banana Oat Muffins are my go-to for a quick, wholesome treat. These muffins are packed with mashed ripe bananas and rolled oats, making them both delicious and nutritious. Perfect for breakfast or a snack, they’re easy to whip up and even easier to devour. Let’s get baking!
Banana Oat Muffins Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 3 mashed ripe bananas
- 0.5 cup brown sugar
- 0.25 cup vegetable oil
- 1 tsp vanilla extract
- 1 beaten egg
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, brown sugar, vegetable oil, vanilla extract, and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Banana Muffins Recipe
What you will need to make banana oat muffins
- All-purpose flour: Provides structure and stability, ensuring muffins hold their shape while baking.
- Rolled oats: Adds texture and a slight chewiness, making muffins heartier and more filling.
- Baking powder: Helps muffins rise, creating a light and fluffy texture.
- Baking soda: Reacts with acidic ingredients, aiding in leavening and browning.
- Mashed ripe bananas: Adds natural sweetness, moisture, and a rich banana flavor.
- Brown sugar: Enhances sweetness and adds a hint of molasses flavor.
- Vegetable oil: Keeps muffins moist and tender without adding a strong flavor.
- Vanilla extract: Adds a warm, sweet aroma that complements the banana flavor.
- Beaten egg: Binds ingredients together, providing structure and richness.
Tools and Instruments Required
What tools/instruments will be needed to make Banana Oat Muffins Recipe
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps to evenly mix dry ingredients and beat the egg.
- Muffin tin: Holds the batter in individual portions for baking.
- Paper liners: Prevents muffins from sticking to the tin, making cleanup easier.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Measuring spoons: Necessary for accurate measurement of smaller ingredients like baking powder and vanilla extract.
- Spatula: Useful for folding wet and dry ingredients together gently.
- Cooling rack: Allows muffins to cool evenly and prevents sogginess.
Banana Oat Muffins Recipe
Simple and delicious banana oat muffins.
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Equipment
- Muffin Tin
- Mixing bowl
- Whisk
- Measuring Cups
Ingredients:
Main Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 3 Ripe bananas mashed
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 tsp Vanilla extract
- 1 Egg beaten
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, brown sugar, vegetable oil, vanilla extract, and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
These muffins are great for breakfast or a snack. You can add nuts or chocolate chips for extra flavor.
Nutrition value:
Calories: 150kcalCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 15mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Fill muffin cups and cover with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake muffins and let them cool completely.
- Place in a single layer on a baking sheet.
- Freeze until solid, about 1-2 hours.
- Transfer to a freezer bag or container.
- Label with the date and freeze for up to 3 months.
- Thaw at room temperature or microwave for 20-30 seconds.
Using rolled oats instead of instant oats gives these muffins a heartier texture and keeps them from becoming too mushy.
Frequently Asked Questions
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser.
How long do these muffins stay fresh?
They stay fresh for about 2-3 days at room temperature.
Can I freeze these muffins?
Absolutely, just wrap them tightly and freeze for up to 3 months.
What can I use instead of vegetable oil?
You can use melted butter or coconut oil as a substitute.
Can I add nuts or chocolate chips to the batter?
Yes, feel free to mix in about 1/2 cup of your favorite add-ins.
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