Banana Oatmeal Muffins (Printable version)
Moist, wholesome muffins with ripe bananas and hearty oats. Ready in 30 minutes.
# What you'll need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth and well combined.
03 - In a separate bowl, mix rolled oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix to maintain texture.
05 - Fold in nuts or chocolate chips if desired.
06 - Divide batter evenly among the muffin cups, filling each about 3/4 full.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
# Expert Tips:
01 -
- They turn almost too ripe bananas into something magical instead of wasted
- The texture is impossibly moist while still feeling hearty and substantial
- Your whole house will smell like cozy baking in under 30 minutes
02 -
- Overmixing makes tough muffins so stop as soon as flour disappears
- The muffin test should come out with moist crumbs not completely dry
- They continue baking slightly from residual heat when you pull them out
03 -
- Mash your bananas in the same bowl you will mix everything in to save dishes
- Let the batter rest for 10 minutes before baking for taller muffins