Print

Banana Oatmeal Muffins

A stack of four golden-brown Banana Oatmeal Muffins resting on a small, light-colored ceramic plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for moist, wholesome muffins using ripe bananas and rolled oats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and milk until just combined.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, add 1/2 cup of chopped walnuts or chocolate chips to the batter before dividing.
  • Use very ripe, spotty bananas for the best flavor and moisture.
  • You can substitute whole wheat flour for half of the all-purpose flour for a more wholesome muffin.

Nutrition

Find it online: https://whiskdaily.com/banana-oatmeal-muffins-recipe/