Banana Oat Muffins
Servings: 18 Servings
Ingredients
- 2 overripe bananas
- 1 cup old-fashioned rolled oats
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F, and line two muffin pans with 18 muffin liners or spray with non-stick spray.
- In a medium bowl, mash the bananas. Add the oats and milk, and stir to combine. Set aside.2 overripe bananas, 1 cup old-fashioned rolled oats, ½ cup milk
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon
- In a large bowl, use an electric mixer to beat the butter and brown sugar until fluffy, about 2 to 3 minutes.½ cup unsalted butter, 1 cup light brown sugar
- Add the eggs and vanilla, and beat until combined.2 large eggs, 1 teaspoon vanilla extract
- Add half of the oat mixture and half of the flour mixture, mixing between additions. Continue until all of the oat mixture and dry ingredients are added. Do not overmix.
- Fill each muffin liner ½ to ⅔ full. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes in the pan, then transfer them to a cooling rack. Serve warm or at room temperature.
Notes
- Use old-fashioned rolled oats for the best texture. Quick oats are not recommended for this recipe.
- Optional mix-ins include chocolate chips, raisins, dried cranberries, chopped pecans, or chopped walnuts. You can also add a small spoonful of peanut butter or Nutella, but keep it light so the muffins bake evenly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for 4 to 5 days, or in a freezer bag for up to 2 months.
Nutrition Facts
Banana Oat Muffins
Serving Size
1 muffin
Amount per Serving
Calories
183
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
20
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
33
mg
11
%
Sodium
251
mg
10
%
Potassium
114
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
3
g
6
%
Vitamin A
204
IU
4
%
Vitamin C
1
mg
1
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
