Banana Oatmeal Muffins (Printer-friendly)
Moist muffins packed with ripe bananas and hearty oats for a wholesome breakfast treat.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or lightly grease it with cooking spray.
02 - In a large bowl, whisk together mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth and fully incorporated.
03 - In a separate medium bowl, combine rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Mix well to ensure even distribution.
04 - Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix as this can result in dense muffins.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing evenly throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full. Use an ice cream scoop for consistent portioning.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.
# Expert Tips:
01 -
- The muffins stay incredibly moist for days unlike typical quick breads that dry out
- They strike that perfect balance between wholesome breakfast treat and something sweet enough to feel like dessert
02 -
- Overmixing creates tough dense muffins so stop stirring as soon as the flour disappears
- Letting mashed bananas sit for 10 minutes before mixing releases more liquid for better moisture
03 -
- Use an ice cream scoop for perfectly portioned muffins every time
- Rotate the pan halfway through baking for even browning