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Banana Oat Muffins

These muffins are made by mashing overripe bananas and mixing them with oats, flour, and a touch of sweetener, then baking until golden and fluffy. The final texture is moist and tender with a hearty chewiness from the oats, topped with a warm banana aroma. Perfect for a quick, comforting breakfast or snack that embraces kitchen imperfections.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: Homemade
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large overripe bananas very ripe, almost black for best flavor
  • 1 1/2 cups rolled oats old-fashioned preferred
  • 1 cups whole wheat flour can swap half for all-purpose
  • 1/2 cup brown sugar for depth and caramel flavor
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup melted butter or coconut oil for vegan option
  • 2 tablespoons honey or maple syrup optional, for extra sweetness
  • 1/2 cup chocolate chips, nuts, or berries optional add-ins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or fork
  • Spatula
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 180°C (350°F) and grease the muffin tin or line with paper liners. Gather all your ingredients and tools.
  2. Peel the bananas and mash them thoroughly in a large bowl until they become sticky and jammy, with a sweet aroma filling the air.
  3. Add the rolled oats, flour, baking powder, and salt to the mashed bananas. Stir everything together until just combined; the mixture will look rustic and slightly thickened.
  4. In a separate small bowl, whisk the eggs, melted butter, and honey or maple syrup until smooth and well-blended. Pour this mixture into the banana batter.
  5. Gently fold the wet ingredients into the dry, using a spatula, until just combined. Be careful not to overmix; the batter should be slightly lumpy but cohesive.
  6. If you're adding extras like chocolate chips, nuts, or berries, fold them in now, distributing evenly without overmixing.
  7. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. The batter will be thick but scoopable.
  8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool slightly and set their shape.
  10. Enjoy your moist, hearty banana oat muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra indulgence.

Notes

For a vegan version, replace butter with coconut oil and eggs with flax eggs. Feel free to customize with your favorite add-ins like nuts or berries.