Banana Oat Muffins
Soft, moist muffins made with very ripe bananas, rolled oats and a little cinnamon. Add walnuts for crunch, and freeze extras for later.
- Makes
- 12 muffins
- Prep
- 15 min
- Cook
- 20 min
- Total
- 40 min
- Oven
- 375°F190°C
Ingredients
One batch fills a standard 12-cup muffin tin. For 6, fill half the cups. For 24, bake two tins on racks in the upper and lower thirds of the oven, swapping them halfway, and allow a few extra minutes.
Equipment
- 12-cup muffin tin
- Paper liners
Instructions
Heat the oven to 375°F with a rack in the middle. Line the muffin tin with paper liners, or grease the cups well.Heat the oven to 190°C with a rack in the middle. Line the muffin tin with paper liners, or grease the cups well.
Stir the oats into the milk in a small bowl and let them soak while you mix everything else, about 10 minutes. Soaking softens the oats so the muffins bake up tender rather than chewy.
In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon until evenly combined, so the leaveners are spread through the flour.
In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps left. Whisk in the brown sugar, eggs, oil and vanilla until well combined.
Add the flour mixture and the soaked oats, along with any milk left in their bowl. Fold with a spatula just until no dry flour shows, then fold in the walnuts, if using. A lumpy batter bakes into tender muffins.
Divide the batter evenly among the muffin cups; they will be nearly full. Bake until the tops are golden and spring back when pressed and a toothpick in the center comes out clean or with a few moist crumbs, 18–22 minutes.
Let the muffins cool in the tin for 5 minutes, then lift them onto a wire rack. Left in the hot tin, they steam and turn soggy underneath.
Notes
- The riper the bananas, the sweeter the muffins. Peels that are heavily speckled or even mostly black are ideal.
- Store cooled muffins covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- To freeze, wrap cooled muffins or pack them in a freezer bag for up to 3 months. Thaw at room temperature, or warm one in the microwave for 20–30 seconds.
- Butter gives a slightly richer flavor; oil keeps the muffins moist for longer.
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Nutrition estimate
- Calories
- 230
- Protein
- 4 g
- Carbs
- 36 g
- Fat
- 8 g
Per muffin, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
