These banana oat muffins are bound to make your mornings (or snack times) a whole lot sweeter.
Made with wholesome ingredients like bananas, rolled oats, and walnuts, they’re both healthy and delicious.
This recipe merges the sweet, comforting taste of ripe bananas with the hearty texture of oats.
These delectable muffins bake up in a jiffy. Plus, I have tried-and-true tips for the best results every time you make muffins.
Whip up these banana oat muffins to enjoy a comforting and energizing treat!
Banana Oat Muffins
This beloved recipe is a morning favorite in many households. These muffins are the stars of countless breakfast spreads, lazy brunches, and even midnight snacks.
Packed with wholesome ingredients, they strike the perfect balance between health and indulgence. They’re perfect for enjoying fresh out of the oven or grabbing one on the go.
Plus, the aroma when these beauties are in the oven is absolutely divine. These muffins are the morning pick-me-up you didn’t know you needed!
These ingredients are pantry staples, but when combined, they deliver pure muffin magic. Each has a unique role in the recipe.
- All-purpose Flour – It provides the foundation for the rise and overall texture of the baked product.
- Rolled Oats – They add a pleasant chewy texture to the muffins and increase their nutritional value.
- Leavening agents – This recipe calls for baking powder and baking soda to help the muffins rise.
- Egg – It acts as a binder, providing structure and stability to the muffins. It also adds moisture and richness. Use room-temperature eggs for easier mixing.
- Milk – It adds moisture and helps with the texture of the muffins. Depending on the type, it can also impart a rich flavor.
- Mashed Bananas – The star ingredient. Ripe bananas add natural sweetness, moisture, and a distinct banana flavor.
- Chopped Walnuts – They add crunch and a nutty flavor, enhancing the muffins’ overall texture and taste profile.
How to Make Banana Oat Muffins
With these simple, step-by-step instructions, you transform everyday ingredients into delicious, fluffy masterpieces.
- Preheat the oven. Set oven to 400°F (200°C) and prepare a muffin tin with paper liners or a light greasing.
- Mix the dry ingredients. Combine the flour, oats, brown sugar, baking powder, baking soda, and salt in a large bowl. Set it aside.
- Mix the wet ingredients. Whisk the egg, milk, oil, and vanilla in a separate bowl. Mix in the mashed bananas.
- Combine the wet and dry mixtures. Create a well in the center of your dry ingredients and pour in the wet banana mixture. Stir until it’s just combined. Gently fold the chopped walnuts into the batter.
- Scoop the batter and bake. Fill the muffin cups with the batter until they’re 3/4 full. Bake them for 18-20 minutes or until the tops spring back when touched.
- Cool the muffins. After baking, let the muffins cool in the tin for 10 minutes. Transfer them to a wire rack to cool completely.
And voila! Breakfast is served. Pair them with a cup of your favorite hot drink and enjoy the muffin magic.
Tips for the Best Muffins
Achieving the perfect muffins requires technique, precision, and creativity. Here are some tips to help ensure your muffins are consistently delightful:
- Don’t Over-mix: Over-mixing can lead to muffins with a dense or rubbery texture. Mix everything just until the dry ingredients are moistened. Some lumps are okay.
- Room Temperature Ingredients: Eggs, milk, and other refrigerated items should be at room temperature. This helps with even mixing and consistent baking.
- Watch the Clock: Every oven is different. Use the baking time in recipes as a guideline, but start checking earlier to avoid overbaking.
- Uniformity: Use an ice cream scoop to divide the batter among the cups for equal-sized muffins.
- Add Toppings: For extra texture and flavor, add toppings like streusel, coarse sugar, nuts, or oat flakes.
- Mix-ins: If you add fruits or nuts, toss them in a little flour before adding them to the batter. It can help prevent them from sinking to the bottom.
Do you know what makes banana muffins stand out among others? Additions! With these recipe tweaks, you can transform them into even more delicious treats!
- Banana Oat and Chocolate Chip Muffins: Follow the original recipe but add 1/2 cup of chocolate chips and walnuts.
- Banana Oat Blueberry Muffins: Add fresh or frozen blueberries to the batter along with the walnuts.
- Banana Oat and Coconut Muffins: Add 1/2 cup shredded coconut to the dry ingredient mixture. Sprinkle some shredded coconut on top before baking.
- Banana Oat and Cinnamon Swirl Muffins: Prepare a cinnamon swirl mixture with melted butter, brown sugar, and cinnamon. Swirl it on top of the muffins before baking.
- Banana Oat Protein Muffins: Add 2 scoops of your favorite vanilla or unflavored protein powder to the dry ingredients.
How to Store and Freeze
Storing and freezing banana muffins properly can help retain their moisture and flavor. Here’s how to do it:
In the refrigerator:
- Before storing them, let the muffins cool completely on a wire rack. Storing warm muffins can lead to condensation, making them soggy.
- Place the muffins in a single layer inside an air-tight container. Place a sheet of parchment paper between the layers if you need to stack them.
- If you plan to eat the muffins within 1-2 days, you can store them at room temperature.
- For longer storage, place the air-tight container in the refrigerator. It’ll keep for 5 to 7 days.
In the freezer:
- Wrap each muffin individually in plastic wrap or aluminum foil. This prevents freezer burn and makes grabbing just one or two muffins easy.
- After wrapping, place the muffins in a resealable plastic freezer bag. Press out as much air as possible before sealing.
- Store the muffins in the freezer for up to 3 months for best quality.
- When you’re ready to eat the muffins, let them thaw at room temperature.
- Microwave the muffins for a quick thaw. Set the microwave at 20 to 30 percent of its power at 30-second intervals. Check the muffins and add more time if necessary.
- To warm the muffins, pop them in the oven at 350°F (175°C) for about 10 minutes.
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