Banana Oatmeal Muffins
Delicious and easy to make banana oatmeal muffins made with old-fashioned oats and ripe bananas. Perfect for breakfast or a snack!
Servings: 12 muffins
Calories: 230kcal
Ingredients
- 4 large ripe bananas
- ⅓ cup (80 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons buttermilk
- 1 teaspoon vanilla
- 1 cup (90 g) old-fashioned oats, plus more for garnish
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425°F. Line a muffin tin with paper liners.
- In a large bowl, mash the bananas. Add melted butter, sugar, egg, buttermilk, and vanilla. Mix until well combined.
- Stir in oats and let the mixture sit for 5–10 minutes to allow the oats to soften slightly.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
- Let the batter rest for 10–15 minutes. This gives the oats time to hydrate and helps the muffins rise better.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra oats on top for garnish.
- Bake for 5 minutes. Then, lower the oven temperature to 350°F (don’t open the oven door) and bake for an additional 12-14 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 230kcal