Banana Oat Muffins

Banana Oat Muffins

Prep

15 min

Cook

20 min

Cool

5 min

Total

40 min

Servings

12

Difficulty

Easy

Ingredients

• 3 very ripe bananas, mashed (about 1 1/3 cups)
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats, plus 2 tbsp for topping
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
2. In a large bowl, stir together the mashed bananas, brown sugar, oil, egg, milk and vanilla.
3. In another bowl, whisk the flour, 1 cup oats, baking soda, cinnamon and salt.
4. Add the dry ingredients to the banana mixture and fold just until combined. Fold in nuts or chips if using.
5. Divide among the muffin cups and sprinkle with the remaining oats.
6. Bake 18 to 20 minutes, until a toothpick in the center comes out clean. Cool 5 minutes in the pan, then move to a rack.

Why this recipe works

Very ripe bananas bring most of the sweetness and moisture, so the muffins need only a little sugar and oil. Rolled oats add a hearty, chewy texture and keep the muffins soft for days.

Tips, substitutions & storage

• Swap: Use melted coconut oil or butter in place of vegetable oil.
• Swap: Replace up to half the all-purpose flour with whole wheat or oat flour.
• The darker the banana peel, the sweeter and more flavorful the muffins.
• Quick oats work but give a softer, less chewy muffin.
• Store at room temperature up to 2 days, or freeze up to 3 months and thaw overnight on the counter.

Nutrition (estimated, per serving)

Calories

210

Protein

4g

Carbs

32g

Fat

8g

Fiber

2g

Sugar

13g

Sodium

210mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.