These Banana Oat Muffins are the perfect sweet treat to start your day! With ripe bananas and hearty oats, they are soft and yummy. They’re also a great way to use up those overripe bananas!
I love how these muffins make my kitchen smell amazing while baking. Plus, they are healthy enough that I can enjoy one for breakfast without any guilt. 🍌🧁
Key Ingredients & Substitutions
Rolled Oats: These are the main ingredient that gives the muffins a hearty texture. If you don’t have rolled oats, you can use quick oats, but be aware they may alter the texture slightly.
Whole Wheat Flour: This adds fiber and a nutty flavor. If you prefer a lighter texture, all-purpose flour will work too. You could also use oat flour for a gluten-free option!
Brown Sugar: It adds moisture and sweetness. If you’re looking for a healthier choice, try using maple syrup or honey instead, but adjust the liquid in the recipe accordingly.
Yogurt/Sour Cream: This keeps the muffins moist. Greek yogurt adds extra protein, but if you’re dairy-free, coconut yogurt is a nice alternative.
Nuts: Walnuts or pecans add crunch. If you have allergies, feel free to skip them or use seeds like sunflower or pumpkin seeds instead.
How Do You Make Sure the Muffins Are Moist and Delicious?
Getting the muffins to be moist is about balancing ingredients and not overmixing. Here’s how:
- Start with very ripe bananas. The riper, the better! They should be nearly brown for maximum flavor and moisture.
- Be gentle when mixing the wet and dry ingredients. Stir until just combined; lumps are okay!
- Don’t overbake! Check for doneness around the 18-minute mark to avoid dry muffins.
- Let them cool in the pan for a bit. This helps them set without drying out.
Banana Oat Muffins
Ingredients You’ll Need:
- 1 1/2 cups: rolled oats
- 1 cup: whole wheat flour (or all-purpose flour)
- 1/2 cup: brown sugar (packed)
- 1 teaspoon: baking powder
- 1/2 teaspoon: baking soda
- 1/2 teaspoon: salt
- 1 teaspoon: ground cinnamon
- 2 large: ripe bananas, mashed
- 1/2 cup: plain yogurt or sour cream
- 1/3 cup: vegetable oil or melted butter
- 2 large: eggs
- 1 teaspoon: vanilla extract
- Optional: 1/4 cup chopped walnuts or pecans
- Optional: extra oats for sprinkling on top
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 18-22 minutes for baking, plus some cooling time. Overall, you can expect to spend about 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when it’s time to bake your muffins. Line a muffin tin with paper liners or lightly grease each cup if you prefer.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Use a whisk or a fork to mix everything together until well combined and there are no clumps.
3. Combine the Wet Ingredients:
In a separate bowl, mash the ripe bananas until smooth. Then, whisk in the yogurt (or sour cream), vegetable oil (or melted butter), eggs, and vanilla extract until everything is nicely blended and creamy.
4. Mix Everything Together:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or wooden spoon until just combined. Remember, it’s okay if the batter is a little lumpy—overmixing can lead to tough muffins!
5. Add the Nuts (Optional):
If you’re adding nuts, like walnuts or pecans, fold them gently into the batter now. This adds a lovely crunchy texture!
6. Fill the Muffin Cups:
Spoon the muffin batter evenly into your prepared muffin tin, filling each cup about 3/4 full. This gives them room to rise without overflowing.
7. Sprinkle Extra Oats (Optional):
For a fun touch, sprinkle a few extra oats on top of each muffin before baking. It adds a nice look and texture!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them—when a toothpick is inserted into the center of a muffin and comes out clean, they’re done!
9. Cool Down:
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. This prevents them from getting soggy.
10. Enjoy:
Finally, serve your warm Banana Oat Muffins plain or with a bit of butter. They’re perfect for breakfast, a snack, or whenever you want a delicious treat!
Enjoy your baking adventure and indulge in these wholesome and tasty muffins! 🍌🧁
Can I Use Ripe Bananas That Are Overripe?
Absolutely! Overripe bananas are perfect for this recipe as they provide more natural sweetness and moisture. Look for bananas with brown spots or even completely brown peels for the best flavor.
Can I Substitute the Flour with Gluten-Free Options?
Yes, you can use a gluten-free all-purpose flour blend in place of whole wheat flour. Just ensure that the blend contains xanthan gum for the best texture. Almond or coconut flour are also good options but may require adjustments in liquid measurements.
How to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to 3 months. Just make sure to wrap them individually in plastic wrap before placing them in a freezer-safe bag.
Can I Add Other Ingredients?
Definitely! Feel free to mix in some chocolate chips, dried fruit, or even spices like nutmeg for an extra flavor twist. Just be mindful of how these additions might affect the moisture content of the batter.
