Why Make This Recipe
Banana Oat Muffins are a delightful treat, perfect for breakfast or a quick snack. They are simple to make and packed with flavor. Using ripe bananas not only adds sweetness but also provides valuable nutrients. With rolled oats and whole wheat flour, these muffins are filled with fiber, making them a healthy choice. Whether you’re rushing out the door in the morning or need a quick bite in the afternoon, these muffins are easy to prepare and offer a satisfying option for any time of day. Plus, they are budget-friendly and can be made with ingredients you probably already have at home.
How to Make Banana Oat Muffins
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup flour (whole wheat or all-purpose)
- 1/4 cup honey or maple syrup
- 1/2 cup milk (or plant-based milk)
- 1 egg (or flax egg for vegan option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your muffins will bake perfectly.
Mash the Bananas: In a large mixing bowl, take your ripe bananas and mash them with a fork until smooth. The riper the bananas, the sweeter your muffins will be.
Mix All the Ingredients: Add the rolled oats, flour, honey (or maple syrup), milk, egg (or flax egg), baking powder, baking soda, vanilla extract, and a pinch of salt to the mashed bananas. Stir everything together until just combined. Avoid overmixing, as this can make the muffins dense.
Divide the Batter: Grab a muffin tin and line it with paper liners for easy cleanup. Use a spoon or an ice cream scoop to divide the batter evenly among the muffin cups. Fill each cup about two-thirds full. This gives the muffins room to rise without overflowing during baking.
Bake the Muffins: Place the muffin tin in the oven and bake for 15-20 minutes. Check for doneness by inserting a toothpick into the center of one muffin; if it comes out clean, they are ready.
Cool Down: Once baked, let the muffins cool in the tin for a few minutes. After that, transfer them to a wire rack to cool completely. They can be served warm, making them even more delicious!
How to Serve Banana Oat Muffins
Banana Oat Muffins can be enjoyed in many ways:
- Plain: Enjoy them fresh out of the oven as they are.
- With Spreads: Top with nut butter, yogurt, or a bit of butter for extra flavor.
- As a Snack: Pair them with a piece of fruit or a handful of nuts for a balanced snack.
- Breakfast Option: They work great alongside a smoothie or a cup of yogurt.
How to Store Banana Oat Muffins
To keep your Banana Oat Muffins fresh:
- Room Temperature: Store them at room temperature in an airtight container for up to 3 days.
- Refrigerator: If you want to keep them longer, store them in the fridge for up to 1 week.
- Freezing: For long-term storage, you can freeze the muffins. Place them in a freezer-safe bag or container. They can last for up to 3 months. To thaw, leave them at room temperature or microwave them for a few seconds.
Tips to Make Banana Oat Muffins
- Use Overripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with brown spots.
- Don’t Overmix: Mix until just combined to keep the muffins light and fluffy.
- Experiment with Add-Ins: Add nuts, chocolate chips, or dried fruits to give your muffins a personal touch.
- Check for Doneness: Ovens vary, so keep an eye on the muffins and check them a few minutes before the timer goes off.
Variation
- Nut-Free: For those with nut allergies, simply skip any nut-related ingredients and stick with the base recipe.
- Vegan: Substitute the egg with a flax egg—mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for 5 minutes, and use it in place of the egg.
- Gluten-Free: Swap the flour with a gluten-free blend. Make sure your oats are certified gluten-free.
FAQs
Can I use frozen bananas for this recipe?
- Yes! Thaw any frozen bananas and mash them. They will work just as well.
What can I use instead of eggs?
- You can use a flax egg, as mentioned above, or unsweetened applesauce (1/4 cup per egg).
How do I know when the muffins are done baking?
- Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done.
Can I make these muffins without sweeteners?
- Yes, if your bananas are very ripe, you can reduce or omit sweeteners altogether without compromising the texture.
What are the best ways to enjoy these muffins?
- They’re great on their own, but you can also enjoy them with a smear of nut butter, yogurt, or even a drizzle of honey or maple syrup for extra sweetness.
With these simple steps, you’re ready to bake your Banana Oat Muffins! Enjoy this healthy, tasty treat any time of the day, knowing that you’re making something both delicious and nutritious.
Print
Banana Oat Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful and healthy muffins packed with ripe bananas and rolled oats, perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup flour (whole wheat or all-purpose)
- 1/4 cup honey or maple syrup
- 1/2 cup milk (or plant-based milk)
- 1 egg (or flax egg for vegan option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add rolled oats, flour, honey (or maple syrup), milk, egg (or flax egg), baking powder, baking soda, vanilla extract, and a pinch of salt to the mashed bananas. Stir until just combined.
- Line a muffin tin with paper liners. Use a spoon or ice cream scoop to divide the batter evenly, filling each cup about two-thirds full.
- Bake for 15-20 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for sweeter muffins. Don’t overmix the batter. Experiment with add-ins like nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg