These banana oat muffins are fluffy, tasty, and perfect for breakfast or a snack! Made with ripe bananas and wholesome oats, they make a healthy and delightful treat.
Honestly, I can’t resist their sweet smell while baking. Plus, they are so easy to make—just mash, mix, and pop in the oven! Your kitchen will smell amazing! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The riper the bananas, the sweeter your muffins will be. If bananas are not available, unsweetened applesauce can be used for a similar texture, but it won’t provide exactly the same flavor.
Rolled Oats: They add texture and heartiness. You can use quick oats instead but reduce the baking time. For a gluten-free option, make sure to choose certified gluten-free oats.
Flour: Whole wheat flour gives more fiber and nutrients, while all-purpose flour results in lighter muffins. If you’re going gluten-free, almond flour or a gluten-free baking blend can work, but results may vary.
Sweetener: Brown sugar adds a rich taste, but honey or maple syrup is a lovely alternative. Just note that liquid sweeteners might change the consistency a little, so adjust the wet ingredients.
Oil: Vegetable oil keeps the muffins moist, but melted coconut oil adds a great flavor. You can also use applesauce to reduce fat content if desired.
How Do I Make Sure My Muffins are Fluffy and Not Dense?
The biggest factor in fluffy muffins is not overmixing the batter. When you combine wet and dry ingredients, stir until just combined—it’s okay if there are a few lumps. Here’s a step-by-step:
- Mix wet ingredients before adding them to dry ones.
- Add dry ingredients to wet, then gently fold using a spatula or spoon.
- Avoid vigorous stirring; this keeps the muffins light and airy.
- If using add-ins like nuts or chocolate chips, fold them in gently.
By handling the batter with care, you’ll end up with light and fluffy banana oat muffins. Enjoy baking them!
Delicious Banana Oat Muffins Recipe
Ingredients You’ll Need:
For the Muffins:
- 3 ripe bananas, mashed
- 1 cup rolled oats (plus extra for topping)
- 1 cup whole wheat flour or all-purpose flour
- 1/3 cup brown sugar or honey
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- Optional: 1/4 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This banana oat muffins recipe will take about 10 minutes to prepare and 18-22 minutes to bake. So, within about 30-35 minutes, you will have warm, delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or lightly grease it with some oil or butter so the muffins don’t stick.
2. Mash the Bananas:
In a large bowl, take your ripe bananas and mash them until they are smooth. Ripe bananas are sweeter, so the more spots, the better!
3. Mix Wet Ingredients:
Add the brown sugar (or honey), vegetable oil (or melted coconut oil), egg, and vanilla extract to the mashed bananas. Mix everything together until well combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of the baking powder and soda.
5. Combine Mixtures:
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet banana mixture and stir gently just until everything is combined. Be careful not to overmix—some lumps are perfectly fine!
6. Add Extras (Optional):
If you’re using chopped walnuts or chocolate chips, fold them into the muffin batter gently.
7. Fill the Muffin Tin:
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. This gives them room to rise without overflowing.
8. Add a Crunchy Topping:
Sprinkle some extra rolled oats on top of each muffin for a lovely crunchy texture.
9. Bake Those Muffins:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
10. Let Them Cool:
Once baked, take the muffins out and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Enjoy!
Your banana oat muffins are ready! You can enjoy them warm, or at room temperature. They store well in an airtight container for up to 3 days, or you can freeze them for longer storage. Happy baking!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just be sure to thaw them completely before mashing. You can let them sit at room temperature, or microwave them for a few seconds. Drain any excess liquid before using in your batter.
Can I Substitute the Flour?
Yes! If you’re aiming for a gluten-free version, you can use a gluten-free all-purpose flour blend. Keep in mind that the texture may vary slightly but the muffins will still be delicious!
How Can I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Just wrap each muffin individually in plastic wrap or foil and place them in a freezer bag. They can be thawed at room temperature or warmed in the microwave!
Can I Add More Ingredients?
Definitely! Feel free to add ingredients like dried fruits, seeds, or nuts based on your preference. Just be mindful of not exceeding the total volume of the batter to maintain the proper baking consistency.
