Looking for a healthy and delectable treat? These banana oatmeal muffins are the perfect solution! Packed with fiber and natural sweetness from ripe bananas, they offer a delightful way to start your day or enjoy as a snack. With simple ingredients and easy preparation, you’ll have a batch of these moist and fluffy muffins ready in no time. Let’s dive into the recipe!
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, while the cooking time is approximately 20-25 minutes.
Nutritional Value
Each muffin contains approximately 150 calories, 3g protein, 4g fat, 27g carbohydrates, and 2g fiber. These values are based on a serving size of one muffin.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mash the ripe bananas until smooth.
- Add the brown sugar, milk, and vegetable oil to the mashed bananas, mixing well.
- In another bowl, combine the rolled oats, flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the egg and vanilla extract until the batter is smooth.
- Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
- Optionally, place a slice of banana on top of each muffin for garnish.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, honey or maple syrup can replace brown sugar for natural sweetness. Almond milk works well as a dairy-free alternative.
Serving and Pairings
These muffins are delightful on their own or paired with a spread of almond butter or a dollop of Greek yogurt. They also complement a cup of coffee or tea perfectly for breakfast or an afternoon snack.
Storage and Reheating
Store banana oatmeal muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months. Reheat in the microwave for 15-20 seconds for a warm treat.
Cooking Mistakes
- Using unripe bananas can result in less sweetness.
- Overmixing the batter may lead to dense muffins.
- Not preheating the oven can affect the rise of the muffins.
- Skipping the muffin liners makes cleanup messy.
- Ignoring the toothpick test can result in undercooked muffins.
Helpful Tips
- Use very ripe bananas for maximum sweetness.
- Experiment with add-ins like chocolate chips or nuts.
- Allow muffins to cool completely for the best texture.
- Consider adding spices like cinnamon for extra flavor.
FAQs
Can I make these muffins vegan?
Yes, you can make these muffins vegan by using flax eggs instead of regular eggs and plant-based milk instead of dairy milk.
How can I make these muffins gluten-free?
To make gluten-free banana oatmeal muffins, substitute the all-purpose flour with a gluten-free flour blend.
Can I add nuts or chocolate chips?
Absolutely! Feel free to fold in nuts, chocolate chips, or dried fruit for added texture and flavor.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they’re done. If there’s batter on it, bake a few more minutes.
Can I double the recipe?
Yes, this recipe can easily be doubled. Just ensure you have enough muffin tin space and adjust baking time if necessary.
Conclusion
Banana oatmeal muffins are a delicious and nutritious way to enjoy bananas. Easy to make and customizable, they are perfect for breakfast or a snack. Whip up a batch today, and savor the delightful flavors!
Banana Oatmeal Muffins
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mash the ripe bananas until smooth.
- Add brown sugar, milk, and vegetable oil to the mashed bananas, mixing well.
- In another bowl, combine rolled oats, flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the egg and vanilla extract until the batter is smooth.
- Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
- Optionally, place a slice of banana on top of each muffin for garnish.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
