Introduction
Welcome to a delightful kitchen adventure where we whip up a batch of warm, fluffy Banana Oatmeal Muffins! These muffins are not just a delicious treat; they are a perfect way to use up those ripe bananas sitting on your counter. With each bite, you’ll experience a heartwarming blend of natural sweetness from the bananas and a wholesome oat texture. These muffins are versatile enough for a hearty breakfast or a satisfying snack any time of the day!
Ingredients
- 1 ½ cups rolled oats
- 1 ½ cups mashed bananas (about 3-4 ripe bananas)
- ¾ cup milk
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped nuts or chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it with cooking spray for easy removal.
- In a large mixing bowl, combine the rolled oats, mashed bananas, milk, honey (or maple syrup), vegetable oil, egg, and vanilla extract. Stir with a wooden spoon until everything is nicely blended.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and cinnamon, making sure all the dry ingredients are well mixed.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix! If you’re feeling adventurous, fold in your choice of chopped nuts or chocolate chips for an added treat.
- Divide the lovely muffin batter evenly among the prepared muffin cups, filling each about ¾ full to allow for rising.
- Bake in your preheated oven for about 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean and they are beautifully golden brown.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This will help them cool completely while you eagerly await that first delicious bite!
Notes or Tips
Feel free to experiment with different mix-ins! Dried fruits, seeds, or even a dash of chocolate can elevate these muffins to a whole new level. For a gluten-free version, ensure that your rolled oats are certified gluten-free. These muffins can be stored in an airtight container at room temperature for up to three days, or you can freeze them for up to three months — just pop them in the microwave for a quick thaw when you’re ready to enjoy!
Cooking Techniques
The key to making these muffins soft and tender lies in the mixing. When combining the wet and dry ingredients, stir just until combined to prevent the muffins from becoming tough. Allowing your bananas to be very ripe not only maximizes their natural sweetness but also enhances their mashability, making for a smoother batter!
FAQ
Can I substitute the egg? Absolutely! You can use a flaxseed meal mixture (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) or a store-bought egg replacer if you’re looking for a vegan option.
What can I use instead of honey? Maple syrup works beautifully as a natural sweetener, but you can also try agave nectar or brown sugar dissolved in a little warm water.
Conclusion
Indulging in these Banana Oatmeal Muffins not only fills your home with an inviting aroma but also nourishes your body with wholesome ingredients. They are a lovely addition to your breakfast table or a sweet snack to enjoy with your afternoon tea. So gather your ingredients, embrace the warmth of your kitchen, and let the delightful baking begin!