These Banana Oat Muffins are a tasty and healthy treat! They are soft, filled with ripe bananas, and have the goodness of oats, making them perfect for breakfast or a snack.
Honestly, they smell so good while baking that it’s hard to resist! I love slathering mine with some peanut butter for an extra yummy bite. Yum! 😋
Key Ingredients & Substitutions
Rolled Oats: They’re the star of these muffins! Rolled oats give a hearty texture. If you don’t have them, quick oats work too, but they may change the texture slightly. Steel-cut oats aren’t a good swap since they need more cooking time.
Whole Wheat Flour: This adds a nutty flavor and extra fiber. If you’re looking to make them gluten-free, almond flour or oat flour can be substituted, but you might need to adjust the liquid a bit.
Bananas: Ripe bananas provide sweetness and moisture. If you don’t have bananas, try unsweetened applesauce as a substitute, using 1/2 cup for every banana. However, the banana flavor will be missed.
Sweetener: Honey and maple syrup both add sweetness, but if you’re looking for a lower-calorie option, consider using agave syrup or stevia. Just remember, stevia is much sweeter, so use less than the specified amount.
Nuts: Walnuts or pecans add a nice crunch. You can skip nuts if you’re allergic or replace them with seeds like sunflower seeds or pumpkin seeds for some crunch without the nut allergy.
How Do You Get Perfectly Moist Muffins?
Getting muffins moist is key to avoiding dry bites! Here’s a simple way to ensure they stay tender:
- Don’t overmix your batter. Mix just until combined; some lumps are okay.
- Use ripened bananas for natural sweetness and moisture. The more ripe, the better!
- When measuring flour, spoon it into a measuring cup and level it off. Packing it can lead to dry muffins.
- Keep an eye on the baking time. Overbaking will dry them out. Test with a toothpick—it should come out clean but not dry.
By following these tips, you’ll end up with deliciously moist and tasty muffins every time!
Delicious Banana Oat Muffins Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or plant-based)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
Optional Topping:
- Rolled oats for sprinkling on top
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 20 minutes to bake. In total, you can expect to spend around 30 minutes to enjoy these delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. While the oven is heating up, you can prepare your muffin tin. Line it with paper liners or give it a light greasing to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir these together until they are well-mixed, which helps distribute the leavening agents evenly.
3. Combine the Wet Ingredients:
In another bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), vegetable oil (or melted coconut oil), vanilla extract, and milk. Whisking will help to incorporate air into the mixture making your muffins fluffier!
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined. A few lumps are okay! Overmixing can make the muffins tough, and we want them soft and fluffy.
5. Add Nuts (If Using):
If you’re adding chopped walnuts or pecans, fold them into the batter gently at this point. This adds a great crunch and flavor!
6. Fill the Muffin Tin:
Spoon the batter evenly into your prepared muffin tin, filling each cup about 3/4 full. This allows room for rising without overflowing.
7. Add a Crunchy Topping:
If you like, sprinkle a few rolled oats on top of each muffin for an added crunch. It looks great too!
8. Bake:
Pop the muffins in the oven and bake them for about 18-22 minutes. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but not wet batter.
9. Cool Down:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps them stay soft without getting soggy on the bottom.
10. Enjoy!
Your Banana Oat Muffins are ready to be enjoyed! They’re perfect for breakfast with coffee or as a snack anytime throughout the day. Store them in an airtight container, and they’ll stay fresh for a few days!
These muffins are naturally sweet from the bananas and have a delicious hearty flavor thanks to the oats. Happy baking!
Can I Use Instant Oats Instead of Rolled Oats?
Yes, you can use instant oats in this recipe, but the texture will be slightly different. Instant oats will make your muffins a bit softer and less chewy. If you decide to use them, reduce the baking time slightly to prevent overbaking.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll stay fresh for up to 3 months!
Can I Substitute the Eggs in This Recipe?
Absolutely! If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes). Both options work well and keep the muffins moist!
What’s the Best Way to Ripen Bananas Quickly?
If you need ripe bananas fast, you can put unpeeled bananas on a baking sheet and bake them in a preheated oven at 300°F (150°C) for about 15-20 minutes until the skins are dark. Let them cool before using! This method softens the bananas and enhances their sweetness.
