Banana Oatmeal Muffins
User Reviews
5
Banana Oatmeal Muffins
Description
This recipe combines oat flour with baking powder, baking soda, cinnamon, and salt to create a light, tender muffin base. The wet ingredients include mashed banana, avocado oil, eggs, vanilla extract, and a splash of milk. Mixing wet and dry ingredients carefully gives a batter that bakes into evenly risen muffins with a tender crumb.
Baked at 350ºF for around 18 minutes, the muffins develop gentle warmth from cinnamon paired with banana's natural moisture and sweetness. Using oat flour contributes to a slightly denser texture compared to wheat flour but yields a pleasant mouthfeel and wholesome character.
The muffins cool well and store nicely at room temperature, making them a convenient make-ahead snack or breakfast. Their mild flavor pairs well with butter or jam, and they can be enjoyed as is or alongside coffee or tea.
Oat flour can be made at home by blending oats to a fine powder. Leftover muffins can be refrigerated or frozen to extend freshness, with thawing recommended before serving for best texture.
Ingredients
- 1 ⅔ cups oat flour tutorial here
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt fine sea salt
- 1 cup banana about 2 medium bananas, mashed
- 1/3 cup avocado oil or other light oil
- 2 egg large
- 1 teaspoon vanilla extract
- 3 tablespoons milk I used oat milk, of choice
Instructions
- Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
- Mix dry ingredients: In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
- Mix wet ingredients: In a large bowl combine mashed banana, oil, eggs and vanilla.
- Combine: Add in half of the flour mixture, stir a few times then add in milk and remaining flour; stir until just combined.
- Bake: Evenly distribute batter into 9 muffin cups, filling about 3/4 way full. Bake for 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
- Cool: Allow muffins to cool in pan for about 10 minutes before transferring to wire rack. Muffins can be stored at room temperature and best enjoyed within 3-4 days.
Notes
- Make oat flour by processing rolled or quick oats until fine and powdery.
- Store leftover muffins in an airtight container in the fridge for 3-4 days.
- Frozen muffins should be well cooled before sealing and can last up to 3 months; thaw in the fridge or at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1/9 | |
| Calories | 200kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 208mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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