Banana Oatmeal Muffins
User Reviews
4.9
Banana Oatmeal Muffins
Description
This recipe combines all-purpose flour and rolled oats with mashed ripe bananas, providing both moistness and a chewy texture. The baked muffins have a tender crumb with some heartiness from the oats. Cinnamon adds a warm flavor that complements the banana. Leavening agents baking powder and baking soda ensure the muffins rise adequately without becoming overly airy.
Chocolate chips are optional but add extra sweetness and pockets of melted chocolate that contrast with the oatmeal texture. A sprinkle of oats and cinnamon on top adds visual appeal and a slight crunchy bite.
The muffins are baked in paper liners for easy removal and consistent shape. They cool before serving to finish setting the crumb. These muffins are suitable for breakfast or as a convenient snack, offering a filling and mildly sweet option. Measuring ingredients by weight is recommended to avoid density issues.
Care should be taken not to overmix the batter to maintain a tender texture without holes or toughness. Using an ice cream scoop helps produce evenly sized muffins that bake consistently. If baking without liners, the muffin tin should be greased well. Cooling before removal prevents breakage.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ cups rolled oats plus more for topping (150g, old fashioned
- ⅔ cup granulated sugar (133g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon plus more for topping
- ½ teaspoon salt
- ⅔ cup milk (120ml)
- ⅓ cup vegetable oil (60ml)
- 2 large egg
- 1 teaspoon vanilla extract
- 1 cup banana about 2 bananas/250g, mashed ripe
- ½ cup chocolate chips optional (90g)
Instructions
- Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.
- Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.
Notes
- Measure flour and oats by weight with a scale to avoid dense muffins.
- Mix the batter gently to prevent tough or holey texture in muffins.
- Use an ice cream scoop to portion batter evenly for uniform muffins.
- If not using liners, thoroughly grease and flour the muffin pan to prevent sticking.
- Allow muffins to cool at least 10 minutes before removal from the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 219mg | 9% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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