Description
A straightforward recipe for moist muffins using ripe bananas and oats.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup rolled oats
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate large bowl, mix the melted butter and brown sugar until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the mashed bananas until just combined.
- Add the dry ingredients to the wet ingredients and mix until just moistened. Do not overmix.
- Fold in the rolled oats.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe, spotty bananas for the best flavor and moisture.
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 4.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1.5
- Protein: 3
- Cholesterol: 40
Keywords: banana, oat, muffin, breakfast, quick bread