A simple and delicious muffin recipe loaded with bananas and oats. The flavors mix perfectly and please your palate with sweet banana muffins goodness!
It’s that time again, recipe swap! We enjoy taking part in this group and encourage other bloggers to join us in collaborations. For this month, we have the pleasure of making a dish from Simply Made Recipes. Before choosing her Banana Oat Muffins, I perused her website looking at all the tasty offerings she has in store for a visitor. Regardless of whether you need a breakfast, lunch, dinner, or snack recipe, Simply Made Recipes has you covered!
Now, I wanted to make her Banana Oat Muffins because a muffin recipe without oil immediately intrigued me as a cook. As you know, I am not a baker, so this time I wanted to challenge myself. While a simple muffin recipe might not be a challenge for you, it’s a tough one for a guy who gets excited when his pie crust turns out correctly. I did take one liberty on this recipe in regards to preparation of the batter.
When making the dish, I strayed away from mixing it in portions like the source material. Instead, I just dumped everything into the stand mixer bowl and hit the juice. Everything was properly mixed within minutes, and I was content with what I had done. Other than that, everything else is the same, and the banana oat muffins are delicious! The flavors of banana and cinnamon mix extremely well and pop with every bite. I enjoyed making this dish and eating it. In closing, I wish everyone a long life, love everlasting, and belly full of muffins!
Start by preheating your oven to 350 degrees Fahrenheit. Then, coat a muffin tin with a non-stick spray similar to Pam. Alternatively, you can do what we did and use cupcake liners. Set the muffin tin aside and start mashing the bananas. We mashed them because they weren’t overripe when we decided to make this recipe. Kim used a simple potato masher to turn the ripe fruit into a creamy paste. She figured it would make the mixing process easier. I am happy to report she was right!
Next, in a large mixing bowl, combine the softened unsalted butter, salt, cinnamon, vanilla extract, baking soda, baking powder, oats, flour, mashed bananas, and brown sugar. We use a Kitchenaid stand mixer; however, a hand mixer or even a whisk and some elbow grease will suffice to blend the batter. Make sure to mix it for at least 1 to 3 minutes. Once the ingredients are well combined, use a ¼ of a cup measuring spoon to scoop out the muffin batter and load it into the muffin tin. Now, by using that amount of batter, I was only able to make 9 muffins. I don’t believe that has any reflection on the source recipe. I am just a big man, and I like big muffins. Make of that what you will.
Before placing the loaded muffin tin into your oven, I am going to let you in a little cooking secret. When you see those cute brownies, cookies, or muffins, don’t be fooled into thinking yours will look that way by just following the recipe. The secret is that many times, cooks sprinkle excess chocolate chips, candies, oats, etc., on the product just before the cooking process. You will be doing the same, if you choose to, for this recipe. Once topped with extra oats, the muffins need to be baked in the preheated oven for approximately 15 to 20 minutes.
At about 17 minutes, I pulled the muffins out and stuck a toothpick into the centers of a few of them to make sure it came out clean. At that point, mine were finished. So, I let them cool for 10 minutes or so on a cooling rack. All that is left to do after that is pop them out of the muffin tin and enjoy! The last thing to mention is they can be stored in a sealed container for up to 2 days; not that they will last that long.
Used in this Recipe:
- 4 Tablespoons Unsalted Butter, Softened
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Cup of Oats (Plus a little extra to sprinkle over muffins)
- 1 Cup Flour
- 2 Bananas (Ripe and Mashed)
- 1/2 Cup Brown Sugar
Coat a muffin tin with a non-stick spray or use cupcake liners.
Be sure to mash the bananas in a separate bowl before getting started.
In a large mixing bowl, combine softened unsalted butter, salt, cinnamon, vanilla extract, baking soda, baking powder, oat, flour, mashed bananas, and brown sugar.
Using a stand mixer, hand mixer, or whisk, mix all ingredients until they are well blended.
With a ¼ of a cup scoop, measure out batter into muffin tin in ¼ amounts per muffin.
Sprinkle muffins with extra oats.
Place muffin tin into 350 degree Fahrenheit oven and cook for approximately 15 to 20 minutes.
Stick toothpick into muffin center to ensure it has cooked.
Let cool for 10 minutes then remove muffins and enjoy.
Due to using 1/4 cup to measure out batter, was only able to get 9 muffins instead of 12. However, this does not reflect original recipe because I wanted bigger muffins. Can be stored in sealed container for up to 2 days.