Banana Oatmeal Muffins Recipe
Start your day with a boost of energy and flavor! Our Banana Oatmeal Muffins combine the heartiness of oats with the natural sweetness of ripe bananas, offering a nutritious and delicious way to satisfy your morning hunger.
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Servings: 12 muffins
Notes
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ cups old fashioned rolled oats, extra for topping (150g)
- ⅔ cup granulated sugar (133g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon, extra for topping
- ½ teaspoon salt
- ⅔ cup milk (120ml)
- ⅓ cup vegetable oil (60ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas/250g)
- ½ cup chocolate chips, optional (90g)
Instructions:
1. Prepare:- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine the following:
- Flour
- Oats
- Sugar
- Baking powder
- Baking soda
- Cinnamon
- Salt
- In a separate medium bowl, whisk together:
- Milk
- Oil
- Eggs
- Vanilla
- Add mashed bananas and mix until well incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chocolate chips, if using.
- Distribute the batter evenly among the prepared muffin cups.
- Sprinkle with extra oats and cinnamon on top, if desired.
- Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes.
- Transfer to a wire rack to cool completely.
Tips
- Avoid overmixing the batter to prevent the muffins from becoming dense or having large holes.
- For accurate measurement of ingredients, especially flour and oats, using a kitchen scale is recommended.
- Use an ice cream scoop to ensure muffins are evenly sized.
- If not using paper liners, grease the muffin tin well with butter and flour or non-stick spray. Allow muffins to cool for at least 10 minutes before removing from the tin.