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Banana Oatmeal Muffins

Banana Oatmeal Muffins

These Banana Oatmeal Muffins are a tasty and filling breakfast or snack made with simple ingredients.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 268 kcal

Equipment

  • Muffin pan
  • paper liners
  • mixing bowls

Ingredients
  

  • 1.5 cups all-purpose flour (180g)
  • 1.5 cups old fashioned rolled oats plus more for topping (150g)
  • ⅔ cup granulated sugar (133g)
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon plus more for topping
  • ½ teaspoon salt
  • ⅔ cup milk (120ml)
  • ⅓ cup vegetable oil (60ml)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 bananas/250g)
  • ½ cup chocolate chips optional (90g)

Instructions
 

  • Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.
  • Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

Notes

Careful not to overmix the batter as it’ll lead to dense muffins or large holes in the crumb. Measure your flour and oats correctly by using a scale! Adding too much flour or rolled oats to the recipe is the most common reason the muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour. Use an ice cream scoop for even-sized muffins. If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly or spray with non-stick spray. Let the muffins cool for at least 10 minutes before removing them from the tin.

Nutrition

Serving: 1muffinCalories: 268kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 219mgPotassium: 154mgFiber: 2gSugar: 19gVitamin A: 96IUVitamin C: 2mgCalcium: 70mgIron: 2mg
Keyword baking, Banana Oatmeal Muffins, Breakfast, easy recipes, Muffins, Snack
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