Delicious Banana Oatmeal Muffins fresh out of the oven

Banana Oatmeal Muffins

BySam
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Banana Oatmeal Muffins

Introduction

There’s something incredibly comforting about the warm aroma of freshly baked muffins wafting through the kitchen, isn’t there? My journey with these Banana Oatmeal Muffins began on a rainy Sunday afternoon, with overripe bananas sitting on my countertop and a craving for something nutritious yet indulgent. As I mashed the bananas and mixed them with hearty oats, the vibrant yellows and browns began to blend harmoniously, filling my home with an inviting scent that was reminiscent of cozy mornings spent with family. This recipe has become a cherished part of our breakfast repertoire, not just for its deliciousness but for the way it brings us together, each muffin a symbol of resourcefulness and love.

Why Make This Recipe

These Banana Oatmeal Muffins are not only deliciously moist but also packed with health benefits, making them a guilt-free treat the entire family will love. They provide a boost of energy and are quick to prepare, perfect for busy mornings or afternoon snacks. With their amalgamation of flavors and textures, every bite offers a satisfying blend of sweetness and heartiness. Plus, these muffins are a great way to use up those bananas that might otherwise go to waste!

Ingredients Section

For the Muffins

  • 2 large ripe bananas, mashed (the riper, the better!)
  • 1 cup rolled oats (use certified gluten-free if needed)
  • 1 cup whole wheat flour (or a gluten-free substitute)
  • 1/2 cup honey or maple syrup (for a vegan option)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk (dairy or plant-based)
  • 1/3 cup coconut oil, melted (or your preferred cooking oil)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup walnuts or chocolate chips for added crunch or sweetness

Instructions Section (Step-by-Step)

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. The anticipation of baking these muffins will create an inviting atmosphere in your kitchen.

Step 2: In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), milk, melted coconut oil, and vanilla extract. Stir until well blended, and enjoy the cheerful yellow hue of the mixture.

Step 3: In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon. This step ensures that your muffins have a delightful texture and evenly distribute the flavors.

Step 4: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stopping when there are a few flour streaks left ensures that your muffins remain light and fluffy.

Step 5: Gently fold in the optional walnuts or chocolate chips, if you’re feeling indulgent. The addition of these will add delightful bursts of flavor and texture, transforming your muffins into something truly special.

Step 6: Divide the batter evenly among the muffin cups, filling each about 2/3 full. They will rise beautifully, so don’t overfill!

Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops will be lightly golden, and your kitchen will be filled with the most glorious aroma.

Step 8: Once done, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This will allow the muffins to firm up and become even more delightful.

Pro Tips and Variations

  • Make Ahead: These muffins can be made ahead of time and stored in an airtight container for up to three days.
  • Freezing: They freeze beautifully! Just wrap individually and store in a freezer bag for up to 3 months. Reheat in the microwave for a quick snack.
  • Ingredient Substitutions: If you don’t have honey or maple syrup, you can substitute with agave syrup or brown sugar.
  • Dietary Adaptations: Dairy-free? Use almond milk or oat milk instead of regular milk.
  • Add-ins: Feel free to throw in some raisins, dried cranberries, or even peanut butter chips for a different twist!

Serving Suggestions

These Banana Oatmeal Muffins can be enjoyed warm or at room temperature and are delightful paired with a glass of cold almond milk or a steaming cup of coffee. For a heartier breakfast, serve them alongside Greek yogurt and fresh fruit. Their golden, slightly domed shapes make for an inviting presentation, perfect for brunch gatherings or simple family breakfasts.

FAQ Section

Can I make this recipe ahead of time?
Absolutely! These muffins can be made in advance and stored for up to three days at room temperature or in the refrigerator.

Can I freeze the leftovers?
Yes! You can freeze them for up to three months. Just thaw at room temperature or warm them up in the microwave.

What can I use instead of honey?
Maple syrup or agave syrup works well as a substitute for honey and maintains that delicious sweetness.

How do I prevent the muffins from becoming watery?
Ensure your bananas are well mashed and not overly liquid. Also, don’t overmix your batter, as this can contribute to excess moisture.

Can I make this vegetarian or dairy-free?
Yes! Simply substitute the milk with a dairy-free option like almond or coconut milk, and use plant-based cooking oil.

Conclusion

These Banana Oatmeal Muffins are more than just a delicious treat; they’re a gateway to cherished moments shared with loved ones. Every batch brings my family together around the breakfast table, fueling our mornings with warmth and joy. I encourage you to whip up a batch, savor their delightful flavors, and feel the love in each muffin. Share your results, comment on your experience, and let’s celebrate the simple joy of home-baking together!

Banana Oatmeal Muffins

Deliciously moist Banana Oatmeal Muffins, packed with nutrients, perfect for breakfast or as a snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 large ripe bananas, mashed (the riper, the better!)
  • 1 cup rolled oats (use certified gluten-free if needed)
  • 1 cup whole wheat flour (or a gluten-free substitute)
  • 1/2 cup honey or maple syrup (for a vegan option)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk (dairy or plant-based)
  • 1/3 cup coconut oil, melted (or your preferred cooking oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts or chocolate chips (optional for added crunch or sweetness)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), milk, melted coconut oil, and vanilla extract. Stir until well blended.
  3. In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Gently fold in the optional walnuts or chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be made ahead of time and stored in an airtight container for up to three days. They freeze beautifully! Just wrap individually and store in a freezer bag for up to 3 months. Reheat in the microwave for a quick snack.
Sam
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