These No-Fuss Banana Oat Muffins are quick and easy to make! Packed with ripe bananas and oats, they’re delicious and healthy for breakfast or a snack.
I love how simple they are to whip up. Just mash, mix, and bake! Plus, they make my kitchen smell amazing. Who can resist the comfort of warm banana muffins? 🍌
Key Ingredients & Substitutions
Ripe Bananas: Overripe bananas work best because they are sweeter and easier to mash. If you don’t have ripe bananas, you can microwave them for about 30 seconds to soften them quickly. I’ve done this in a pinch, and it works well!
Rolled Oats: Use old-fashioned rolled oats for texture. If you only have quick oats, they can work too, but the muffins might be a bit softer. I love the hearty texture of rolled oats in these muffins!
Whole Wheat Flour: Whole wheat flour adds fiber and a nutty flavor. If you want a lighter muffin, you can replace it with all-purpose flour. You can also swap half of it with almond or oat flour for a gluten-free option!
Brown Sugar: Brown sugar gives a nice, rich sweetness. If you’re cutting back on sugar, honey or maple syrup are wonderful alternatives. Keep in mind that you might need to reduce the liquid slightly when using liquid sweeteners.
How Do I Get the Muffins to Rise Perfectly?
The key to fluffy muffins is in mixing the batter correctly. Overmixing can make them dense. Here’s how to do it right:
- Mix the wet ingredients until combined, then pour them into the bowl with dry ingredients.
- Gently fold together with a spatula or wooden spoon. Stop mixing as soon as you see no dry flour; it’s okay if the batter is a little lumpy.
- Fill the muffin cups to about 3/4 full to give them room to rise!
Also, make sure your baking powder and baking soda are fresh—they’re crucial for the right rise!
No-Fuss Banana Oat Muffins
Ingredients You’ll Need:
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/2 cup milk (dairy or plant-based)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup rolled oats (old-fashioned oats)
- 1 cup whole wheat flour (or all-purpose flour)
- 1/3 cup brown sugar (or honey/maple syrup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
For Topping:
- Additional oats (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to bake. Plus, you’ll want to let the muffins cool for about 5 minutes before enjoying them. So, in total, you can have these delicious muffins on your table in about 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly and rise nicely. While the oven heats, you can prepare your muffin tin by greasing it or lining it with paper liners.
2. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, milk, egg, vegetable oil, and vanilla extract. Use a fork or a whisk to mix everything together until it’s smooth and well combined. This is the base that brings all that yummy banana flavor!
3. Combine the Dry Ingredients:
In another bowl, whisk together the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon (if using), and salt. Make sure everything is mixed well so your muffins rise evenly and have a good texture.
4. Combine Wet and Dry Ingredients:
Carefully add the dry mixture to the wet ingredients. Gently fold everything together with a spatula or spoon until just combined. Be cautious not to overmix; a few lumps are perfectly fine. This way, your muffins will be fluffy and light!
5. Fill the Muffin Tins:
Spoon the batter into the muffin tins, filling each cup about 3/4 full. This allows enough room for the muffins to rise without overflowing. If you’d like, sprinkle a few extra oats on top of each muffin for a pleasing crunch!
6. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re ready!
7. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. And there you go! You’ll have delicious, moist banana oat muffins ready to enjoy!
These muffins make for a perfect breakfast or a healthy snack. Enjoy every bite!
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas are perfect for this recipe as they are sweeter and easier to mash. The browner, the better!
Can I Make These Muffins Gluten-Free?
Yes, you can! Just substitute the whole wheat flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for the best texture.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a quick treat!
Can I Add Other Ingredients Like Nuts or Chocolate Chips?
Definitely! Feel free to add in 1/2 cup of chopped nuts, chocolate chips, or dried fruit to the batter for an extra flavor twist. Just fold them in gently with the dry ingredients.