Banana Oatmeal Muffins Recipe

 

Prep: 15 mins

Cook: 22 mins

Total: 37 mins

Servings: 12 servings

Yield: 12 muffins

If you're into meal prep or want to start planning ahead for the workweek, these delicious muffins are a great grab-and-go breakfast that you can make ahead, refrigerate or freeze, and warm up in the microwave before running out of the house. They are filled with fiber from oats and have a deliciously sweet banana flavor without the loads of sugar found in store-bought or bakery-made treats. Perfect for kids' lunch boxes and snacks, too! If you have some ripe bananas around, put them to good use and make a batch of muffins.

The deliciously crisp oat and cinnamon crumble topping is optional, so you can skip it for a healthier breakfast muffin, or include it for a more decadent treat. Besides the flavor, it gives the muffins added texture and visual appeal.

These muffins are customizable to your preferences and can include other ingredients like raisins, chopped nuts, pepitas, or seeds. Perhaps a few chocolate chips? No matter what you choose to add, these muffins are an easy way to bring a healthy and filling treat into your day. Adjust the amount of sugar to make them less sweet, or skip it altogether if you prefer bananas to be the only source of sweetness. For this recipe, you need about three bananas, depending on their size.

Ingredients

For the Muffins:

• 1 1/2 cups unbleached all-purpose flour
• 1 cup rolled oats
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1 cup mashed bananas

For the Crumble Topping:

• 1/2 cup rolled oats
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter

Steps to Make It

Make the Muffins:

1. Gather the ingredients. Preheat the oven to 350 F.

   • Line a 12-cup muffin tin with paper baking cups.

2. In a large bowl, combine the flour, rolled oats, sugar, baking powder, baking soda, and salt. Set aside.

3. In another large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla.

4. Add the mashed banana and combine thoroughly.

5. Stir the flour mixture into the banana mixture until just combined.

6. Spoon the batter into the prepared muffin tin.

Make the Crumble Topping:

1. In a small bowl, stir together the oats and cinnamon. Using a pastry blender or a couple of knives, cut in the butter until the mixture resembles coarse crumbs.

2. Sprinkle the oat mixture on top of the muffin batter.

3. Bake for 20 to 22 minutes, or until a toothpick inserted into the centers comes out clean.

4. Cool the muffins on a wire rack for 5 minutes. Remove muffins from the muffin tin and serve warm.

Tips

• The Ideal Banana for Baking: Look for bananas that are fully yellow and are beginning to form brown spots on the skin. This is an indication the fruit has become very ripe, sweet, and tender.
• Choosing the Best Oats: Old-fashioned rolled oats and quick-cooking rolled oats are both suitable for baking. Quick-cooking oats offer a more delicate texture, while old-fashioned oats provide a heartier texture.

Nutrition Facts (per serving)

• Calories: 229
• Fat: 9g
• Carbs: 33g
• Protein: 4g

Enjoy these healthy and delicious banana oatmeal muffins as a quick breakfast, snack, or addition to your meal prep routine!