Banana Oatmeal Muffins
These oatmeal banana muffins are one of our family's favorite healthy muffin recipes. They're soft, just sweet enough, and made with simple pantry staple ingredients. Not only are they quick to mix up, but they freeze like a dream and come in handy when mornings are chaotic (which, let’s be honest, is most of them).
Ingredients
- 1 cup mashed overripe bananas
- ½ cup avocado oil or other neutral vegetable oil (canola, etc.)
- ½ cup milk whole or 2%
- ⅔ cup organic cane sugar or ⅓ cup each white sugar + packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ⅔ cups (190g) whole wheat pastry flour or all-purpose flour
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ⅓ cup old-fashioned rolled oats
- ⅔ cup chocolate chips optional
Instructions
- Preheat the oven to 425°F. Line 12 muffin cups with paper liners. Optional: for an extra high rise, space the muffin liners out to every other cup in 2 muffin tins (6 liners in total to a tin).
- In a large mixing bowl, whisk the mashed banana, avocado oil, milk, cane sugar, eggs, and vanilla extract together until smooth.
- In a separate small bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda until well combined.
- Add the dry ingredients and oats to the wet ingredients and whisk until just combined.
- If using chocolate chips, gently stir them into the batter.
- Let the batter rest at room temperature for 5 minutes. This will help the oats hydrate, making the muffins tender.
- Divide the batter between the 12 prepared muffin cups. The cups will be very full.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 14–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan on a wire rack for 10–15 minutes before serving, or until they reach your desired temperature. Enjoy!
Notes
Storage Directions
- Storing: Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Cool completely, then store them in a freezer-safe container for up to 3 months. Let thaw at room temperature for 15–30 minutes before reheating in the toaster oven or enjoying.
- Space out liners. For the highest rise, use two muffin tins and leave every other cup empty—this improves airflow and encourages beautiful, well-risen domes.
- Use super-ripe bananas. The more brown and spotty, the better! They're sweeter, softer, and pack more banana flavor.
- Let the batter rest. Let the batter rest for 5 minutes before baking. This gives the oats time to hydrate, making the muffins extra tender and soft.
- Start hot, then lower. That initial 425°F blast gives the muffins their bakery-style dome. Lowering the heat lets them cook through without drying out.
Nutrition
Calories: 293kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 28mgSodium: 163mgPotassium: 218mgFiber: 3gSugar: 20gVitamin A: 64IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
