Description
These healthy banana oat muffins are easy to make and perfect for a quick breakfast or snack.
Ingredients
Scale
- 2 medium overripe bananas (mashed = 1 cup)
- 1 cup old-fashioned oats (90g)
- 1/2 tsp baking powder (2g)
- 1 tbsp water (optional, 15ml)
- 1/3–1/2 cup dark chocolate chips (optional)
- Fresh blueberries, raspberries, or chopped strawberries (optional)
- 1–2 tbsp nut butter (peanut butter, almond butter, or sunflower butter)
Instructions
- Prep Your Muffin Tin: Start by greasing your muffin tin generously. You want to ensure the muffins slide out easily after baking, so do not skip this step. It should smell a bit buttery once you are done, and remember, a sticky muffin is not a happy muffin!
- Mix Everything Together: Pour your mashed bananas, oats, and other ingredients into a bowl and stir until well combined. You will want it to feel slightly thick but not dry. Give it a good mix to avoid any clumps, but be careful not to overdo it since that can lead to dense muffins.
- Fill The Muffin Cups: Scoop the mixture into your prepared muffin tins, filling each cup about three-quarters full. They should look nice and heaping, but do not overfill them, or you will end up with muffin tops that spill over and burn.
- Bake Until Golden Brown: Pop the muffins in the oven and let them bake until they are golden and a toothpick comes out clean. You should smell an inviting, sweet aroma filling your kitchen. Just keep an eye on them—overbaking could lead to dry muffins.
- Cool Before Serving: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. They should feel firm to the touch but not hard. This is key because cooling them too long in the tin can make them soggy.
- Store for Later Enjoyment: Once completely cool, store the muffins in an airtight container. They will be good in the fridge for several days. No need to struggle with dry muffins later; just store them right so they stay nice and fresh!
Notes
- Storage Tips: Store muffins in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
- Expert Tips: Use overripe bananas for maximum sweetness.
- Let the muffins cool for at least 10 minutes before removing from the pan; this helps maintain their shape.
- If muffins end up too moist, ensure the bananas are thoroughly mashed and the mixture is not overmixed.
- If you find your muffins bland, consider adding chocolate chips, fresh fruit, or your favorite spices to elevate the flavor.
- For muffins that may come out dense, check that your baking powder is fresh to help them rise more effectively.
- If you want extra sweetness, using very ripe bananas or adding mix-ins like nuts can enhance the taste effortlessly.
Nutrition
- Serving Size: 1 muffin
- Calories: 173
- Sugar: 10g
- Sodium: 73mg
- Fat: 2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg