Description
Homemade banana oatmeal muffins bring warmth and comfort to morning breakfasts. Quick-mixing ingredients create tender, wholesome treats perfect for sharing with family and enjoying alongside morning coffee.
Ingredients
Scale
Main Ingredients:
- 2 cups (474 ml) ripe bananas (about 3 large), mashed
- 1 cup (236 ml) rolled oats
- 1 ½ cups (355 ml) whole wheat pastry flour
- 2 large eggs
Liquid Ingredients:
- ½ cup (118 ml) maple syrup
- ½ cup (118 ml) unsweetened vanilla almond milk (or any other milk)
Spices and Leavening Agents:
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Prepare the oven environment by warming it to 425°F (220°C) and preparing a muffin tin with silicone liners or a light grease coating.
- Transform ripe bananas into a smooth, creamy texture using a fork or potato masher in a spacious mixing bowl.
- Introduce liquid components by gently whisking eggs, maple syrup, and almond milk into the mashed banana mixture until thoroughly integrated.
- Fold rolled oats into the banana concoction, allowing the grains to hydrate and soften for approximately 4-5 minutes.
- Gradually sprinkle whole wheat pastry flour, ground cinnamon, nutmeg, baking powder, and baking soda over the moistened oat mixture.
- Delicately fold the dry ingredients into the wet ingredients, using minimal strokes to prevent overmixing and maintain a tender muffin texture.
- Distribute the batter evenly across muffin cups, ensuring consistent portioning.
- Immediately lower the oven temperature to 350°F (175°C) after placing the muffin tin inside, and bake for 15-20 minutes until a toothpick emerges cleanly from the center of a muffin.
- Allow muffins to rest in the tin momentarily before transferring to a wire rack for complete cooling and optimal texture development.
Notes
- Ripe bananas are key to natural sweetness and moisture, ensuring soft, flavorful muffins that melt in your mouth.
- Letting oats soak briefly creates a tender texture and helps them absorb liquid, preventing dry, crumbly results.
- High initial oven temperature followed by immediate reduction helps create a perfect rise and golden-brown exterior.
- Avoid overmixing batter to keep muffins light and fluffy, stopping when ingredients are just combined.
- Use whole wheat pastry flour for added nutrition without compromising the delicate muffin texture.
- Optional mix-ins like chocolate chips, nuts, or berries can customize these versatile breakfast treats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 170
- Sugar: 10g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg