These Banana Oat Muffins are a tasty treat that is moist and fluffy, with the natural sweetness of ripe bananas. And guess what? They’re super easy to make!
Perfect for breakfast or a snack, I love grabbing one on busy mornings. If some go stale, just freeze them! They stay good and you can enjoy them later—no waste here! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! They add natural sweetness and moisture. If you don’t have ripe bananas, you can bake them in their skins at 300°F (150°C) for about 15-20 minutes until dark and soft.
Rolled Oats: Old-fashioned oats give these muffins great texture. You can substitute quick oats, but be mindful they will create a different texture—more chewy. If gluten-free is a need, use certified gluten-free oats.
Yogurt: I prefer plain yogurt for a tangy flavor, but any type will work (greek, non-dairy). You can replace it with applesauce if you want a lower-fat alternative or a vegan option.
Honey or Maple Syrup: Both are sweeteners, but maple syrup will provide a different flavor profile. You can also use agave nectar or a sugar substitute if needed, keeping in mind to adjust the amount based on sweetness.
How Do I Get My Muffins to Rise Properly?
Getting muffins to rise is key for that light and fluffy texture. The secret lies in the baking powder and baking soda, which are leavening agents. Here are some tips:
- Make sure your baking powder and soda are fresh. Not expired! Check the labels.
- Don’t overmix once you add the dry ingredients to the wet. Stir just until combined; lumps are okay.
- Fill muffin cups about 3/4 full. This allows room for rising without spilling over.
Perfect muffins will come out golden on top and won’t be dense. Enjoy baking!
Delicious Banana Oat Muffins
Ingredients You’ll Need:
- 2 large ripe bananas, mashed
- 2 cups rolled oats (old-fashioned oats)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup plain yogurt or Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped nuts or chocolate chips
- Optional: Extra oats for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. So, in roughly 30-35 minutes, you will have delicious, warm muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a muffin tin with paper liners or lightly grease each cup to prevent the muffins from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the mashed bananas, eggs, honey (or maple syrup), yogurt, and vanilla extract. Use a fork or whisk to mix everything together until it’s nicely blended. This should give you a smooth and creamy mixture.
3. Combine the Dry Ingredients:
In a separate bowl, mix together the rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until everything is evenly combined.
4. Combine Wet and Dry Ingredients:
Now, pour the dry mixture into the bowl with the wet ingredients. Stir gently until just combined. Be sure not to overmix; it’s fine if it’s a bit lumpy! If you’re adding nuts or chocolate chips, fold them in now.
5. Fill the Muffin Tin:
Spoon the batter into the muffin tin cups, filling each about 3/4 full. If you’d like some extra texture, sprinkle a few oats on top of each muffin.
6. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. After that, gently transfer the muffins to a wire rack to cool completely. When they’re ready, enjoy your wholesome Banana Oat Muffins!
These muffins are not only tasty but also packed with goodness! Savor them fresh or store in an airtight container for a quick breakfast or snack later!
Can I Substitute the Eggs in This Recipe?
Absolutely! You can use flax eggs as a substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken. This will work well in keeping the muffins moist and binding the ingredients together.
Can I Use Instant Oats Instead of Rolled Oats?
While you can use instant oats, be aware that they will result in a slightly different texture—more soft and less chewy. If you prefer a heartier muffin, stick with rolled oats for the best results!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months!
Can I Add Other Ingredients?
Yes! Feel free to get creative! You can add spices like nutmeg or ginger, mix in dried fruits like raisins or cranberries, or even toss in some chia seeds for extra nutrition. Just remember to adjust the sweetness if adding sugary ingredients!
