Are you ready to transform your morning routine with the most irresistible, moist, and wholesome muffins you've ever tasted? These Banana Oat Muffins are about to become your new obsession! Imagine biting into a perfectly golden, soft muffin that combines the natural sweetness of ripe bananas with hearty oats - a breakfast treat that's not just delicious, but also sneaks in some nutritious goodness. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick breakfast solution, these muffins are your ultimate culinary lifesaver.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth and no large chunks remain.
- Add sugar, vegetable oil, egg, and vanilla extract to the mashed bananas. Whisk together until well combined and slightly frothy.
- In a separate bowl, mix rolled oats, all-purpose flour, baking powder, baking soda, and salt. Stir dry ingredients together until evenly distributed.
- Gradually fold the dry ingredients into the wet banana mixture. Mix gently until just combined, being careful not to overmix. Some small lumps are okay.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Banana Selection: Use overripe bananas with brown spots for maximum sweetness and moisture. The riper the banana, the more flavor and natural sweetness you'll get.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Check for Doneness: Always use the toothpick test - insert it into the center of a muffin, and if it comes out clean, they're ready!
- Customization Options: Feel free to add chocolate chips, nuts, or dried fruits to the batter for extra texture and flavor.
- Storage Hack: To keep muffins fresh longer, store them in an airtight container and consider freezing some for later - they reheat beautifully!
- Room Temperature Ingredients: Ensure your egg and other ingredients are at room temperature for better mixing and a more consistent texture.
- Muffin Tin Tip: If you don't have paper liners, generously grease the tin with cooking spray or butter to prevent sticking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 20mg
