These Banana Oat Muffins are soft, tasty, and packed with healthy oats and ripe bananas. They’re perfect for breakfast or a snack!
Honestly, who can resist the smell of muffins baking? I love enjoying these warm with a little butter. It’s like a cozy hug in each bite! 😋
Key Ingredients & Substitutions
Rolled Oats: They add great texture and heartiness to the muffins. If you’re gluten-free, look for certified gluten-free oats as a substitute.
Whole Wheat Flour: This flour adds fiber. You can swap it with all-purpose flour if you prefer a lighter texture, or even use almond flour for a nutty flavor.
Bananas: The riper the bananas, the better! Their natural sweetness really shines in these muffins. If you’re out of bananas, unsweetened applesauce can work as a substitute.
Sweetener: I like using honey for a hint of floral sweetness, but brown sugar gives it a deeper flavor. Maple syrup also works well if you want a different twist.
Oil: Vegetable oil keeps the muffins moist, but melted coconut oil adds a lovely flavor. If you’re avoiding oil, try substituting with Greek yogurt.
How Do I Ensure My Muffins Are Moist and Fluffy?
To achieve that perfect moist texture, pay close attention to your mixing technique and baking time. Here are some tips to help you:
- Let the oats soak in the milk for at least 10-15 minutes. This makes them softer.
- Don’t overmix the batter. Gently fold the dry ingredients into the wet until just combined. A few lumps are okay!
- Keep an eye on your muffins while baking. Overbaking can lead to dryness, so check them a minute or two before the timer ends.
Enjoy your baking adventure! These muffins are perfect for meal prep or sharing with friends and family.
Banana Oat Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/4 cup brown sugar or honey (adjust to taste)
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- Optional: 1/2 cup chopped nuts or chocolate chips
- Additional rolled oats for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes of baking time. In total, you can expect to spend about 30-35 minutes from start to finish, plus the cooling time. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it so your muffins don’t stick. This makes cleanup easier too!
2. Soak the Oats:
In a large bowl, combine the rolled oats and milk. Let this sit for about 10-15 minutes. Soaking the oats will make them softer and help with the muffin texture.
3. Mix Dry Ingredients:
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and brown sugar. This blend will help our muffins rise and add flavor!
4. Combine Wet Ingredients:
In the bowl with the soaked oats, add the mashed bananas, eggs, oil, and vanilla extract. Mix everything together until it’s well combined. It’s okay if it’s a little chunky from the bananas!
5. Combine Wet and Dry Ingredients:
Pour the dry ingredients into the bowl with the wet ingredients. Gently stir everything together until just combined. If you want to add nuts or chocolate chips, now’s the time! Fold them in carefully.
6. Fill the Muffin Tin:
Evenly divide the batter into the prepared muffin tin. Don’t fill them to the top—about 2/3 full is perfect. Sprinkle a few extra rolled oats on top of each muffin for a nice touch.
7. Bake the Muffins:
Pop your muffin tin into the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached.
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious, wholesome Banana Oat Muffins warm or at room temperature!
Happy baking and enjoy your tasty muffins!
Can I Use Gluten-Free Oats in This Recipe?
Absolutely! Just make sure to choose certified gluten-free rolled oats to ensure your Banana Oat Muffins are safe for those avoiding gluten.
How Can I Replace Eggs in This Recipe?
If you’re looking to make these muffins vegan or need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
Can I Freeze These Muffins for Later?
Yes! These muffins freeze really well. Simply let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge or microwave when you’re ready to enjoy one!
What Other Add-ins Can I Use?
You can customize these muffins with various add-ins! Consider adding dried fruit like cranberries or raisins, or even seeds like pumpkin or sunflower for extra texture and nutrition. Just keep the total add-ins to about 1/2 cup for the best results.