These Banana Oat Muffins are a tasty treat packed with wholesome oats and sweet, ripe bananas. They’re perfect for breakfast or a snack anytime!
What I love most is how easy they are to make! Just mash, mix, and bake—no fuss at all. Plus, the smell of baking bananas is heavenly. Who can resist that? 😋
Key Ingredients & Substitutions
Ripe Bananas: The riper the bananas, the sweeter your muffins will be! If you don’t have ripe ones, place them in a brown paper bag for a day to speed up the ripening. You can also use applesauce as a substitute, but the flavor will change a bit.
Rolled Oats: Always go for rolled oats for a nice texture. Quick oats can work in a pinch, but don’t use steel-cut oats as they need longer cooking and won’t blend well in the muffins.
Flour: Whole wheat flour gives a heartier flavor, but all-purpose flour works great too. If you need a gluten-free option, try almond flour or a gluten-free all-purpose mix.
Brown Sugar: This sugar adds moisture and richness. You can replace it with coconut sugar for a lower glycemic index. Just ensure it’s packed like regular brown sugar.
Vegetable Oil: While I prefer vegetable oil for its mild flavor, you can use melted coconut oil or even applesauce for a healthier option. Just keep the quantity the same!
What’s the Best Way to Mash Bananas for the Muffins?
Mashing bananas correctly ensures they’re fully integrated into your muffins. Follow these simple tips:
- Use ripe bananas for the best flavor. The darker, the better!
- Place bananas in a bowl and use a fork or potato masher. Mash until smooth with small lumps remaining—don’t overdo it!
- Measure the mashed bananas after mashing for accurate amounts in your recipe.
This way, they fully blend into the batter, making your muffins light and moist! Enjoy baking! 🍌
Banana Oat Muffins
Ingredients You’ll Need:
Wet Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Optional Add-Ins:
- 1/2 cup chopped nuts (like walnuts or pecans) or chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Including cooling time, you should set aside around 40 minutes before enjoying your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a muffin tin with paper liners or lightly grease them to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, add your mashed bananas, eggs, oil, and vanilla extract. Use a fork or whisk to mix everything together until it’s smooth and well combined.
3. Whisk the Dry Ingredients:
In a separate bowl, whisk together the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt until they’re evenly mixed.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet banana mixture. Stir gently until it’s just combined; don’t overmix, or the muffins may be dense!
5. Add Optional Ingredients:
If you want to add nuts or chocolate chips for extra flavor, gently fold them into the batter now.
6. Fill the Muffin Tin:
Using a spoon or scoop, fill each muffin cup about 3/4 full with the batter to give them room to rise.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of one muffin; it should come out clean.
8. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Enjoy!
Your hearty, moist Banana Oat Muffins are now ready to be enjoyed! Perfect for breakfast, snacks, or a sweet treat any time of the day!
These muffins have a lovely texture with oats peeking through on top, making them as appealing as they are delicious. Happy baking!
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just make sure to thaw them completely before mashing. You can do this overnight in the fridge or place them in a sealed bag and submerge in warm water for quick thawing. Drain any excess liquid before adding to the mix.
How Can I Make These Muffins Gluten-Free?
To make the muffins gluten-free, simply replace the whole wheat flour with a 1:1 gluten-free all-purpose flour mix. Make sure the rolled oats are certified gluten-free as well!
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the brown sugar to 1/3 cup instead of 1/2 cup for a less sweet version. The ripe bananas will still provide natural sweetness, making them delicious even with less sugar.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 3 months. Just thaw them at room temperature before enjoying!
