recipe for banana oatmeal muffins

recipe for banana oatmeal muffins

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recipe for banana oatmeal muffins

Banana bread in a compact muffin made with old fashioned oats and a crumb topping.

INGREDIENTS

• 1 ½ Cups oatmeal (old fashioned oats)
• 1 ¼ Cups flour
• ½ cup sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt ((optional))
• 1 teaspoon cinnamon
• pinch ground nutmeg
• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla
• 3 whole ripe bananas (mashed, 3 bananas equals about 1 ½ cups)

Topping

• ½ cup oatmeal (old fashioned oats)
• ¼ teaspoon cinnamon
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter

INSTRUCTIONS

CAN I FREEZE MUFFINS?

You can freeze these muffins for later! To freeze muffins, place the cooled muffins in a freezer-safe bag and store them in the freezer for up to 3 months. When ready to eat, allow them to come to room temperature or quickly microwave the frozen muffin for about 20 seconds.

WHAT ARE SOME VARIATIONS?

• Add a cup of blueberries to make banana blueberry oatmeal muffins. Dried fruit such as raisins, cranberry, and apricot are great additions as well for these oatmeal banana muffins.
• Top the batter with some chopped or crushed nuts.
• Sprinkle some cinnamon sugar on top of the muffins while they’re still warm for more cinnamon flavor.

What are the best oats for baking?

Are Banana Oatmeal Muffins Gluten-Free?

These oatmeal muffins are made with oats rather than white or wheat flour. Oats are naturally gluten-free, but often get contaminated with gluten because they are processed in facilities that also process wheat, barley, and rye. Be sure to use certified gluten-free oats, if you are serving the muffins to someone with a gluten intolerance.

How to Make Banana Oatmeal Muffins with CHOCOLATE in a Blender?

These are not your typical banana oatmeal muffins. Yes, they are ultra-moist as any self-respecting muffin should be. Yes, they are healthy and wholesome, another (for me) desirable trait in my breakfast muffins.  they use basic ingredients that you probably have on hand right now

The Ingredients

• Bananas. Those brown bananas may have been shunned from your cereal but they were destined for banana oatmeal muffin (or Cream Cheese Banana Bread) greatness.
• Oats. My healthy, gluten free, and fiber-filled swap for flour. The blender does all the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins) that gives these muffins texture and body while they bake.
• Greek Yogurt. Keep these muffins low in fat and high in moisture while also packing in a little protein.
• Chocolate Chips. Of course, chocolate chips are always delicious!
• Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
• Honey. Naturally sweeten the muffins and infuse them with a light honey flavor.
• Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.

The Directions

1. Toss all of the goodies (other than your mix-ins) into the blender and hit go.
2. Once smooth, stir in any mix-ins by hand.
3. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
4. Bake until golden and toothpick comes out clean when inserted into the center.
5. Remove, let cool, and ENJOY!

TIP!

If you’re adding the chocolate chips, you can either stir them into the batter or you can sprinkle them on top before baking. (Note that, if the batter is warm from the blender, it may melt the chips a bit, creating a light and lovely chocolate swirl.)

I opted for both, because…chocolate. (If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!)

The Best Banana Muffins

Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):

• These muffins are easy to make with basic ingredients. Only one bowl required!
• They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
• They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
• A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!
• These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.

Banana Oatmeal Muffins

Ingredients

Streusel Topping

• ¾ cup (60 g) old fashioned oats
• 3 Tablespoons light brown sugar
• ¼ teaspoon ground cinnamon
• 3 Tablespoons unsalted butter, melted and slightly cooled

Banana Oatmeal Muffins

• 1 ½ cups (120 g) old fashioned oats
• 1 ¼ cups (156 g) all purpose flour
• ½ cup 100 g granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup (56 g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 3 medium ripe bananas, mashed, 3 bananas equals about 1 ½ cups

Instructions

• Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
• Prepare the streusel. In a small bowl, use a fork to whisk the rolled oats, brown sugar and cinnamon together. Add the melted butter and stir until combined. Set aside while preparing the muffin batter.
• In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
• In a separate medium bowl, whisk together the melted butter, egg and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined (the mixture will be dry and crumbly). Add the mashed banana and mix until combined (avoid over-mixing).
• Use an ice cream scoop to transfer batter to prepared muffin tin. Divide batter evenly among 12 cups. Sprinkle streusel on top of muffins (use all the streusel).
• bake at 375° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don’t get soggy.

Banana Oatmeal Muffin Cups

These flourless Banana Oatmeal Muffins are dairy-free and gluten-free. They are so quick and easy to make and they freeze well for meal prep breakfasts and snacks!

Ingredients

• 3 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup mashed banana (2-3 bananas depending on their size)
• 2 pastured eggs
• 1.5 cups unsweetened almond milk (or any milk you prefer)
• 2 tablespoons mini chocolate chips (or other favorite mix-in)

Instructions

• Preheat oven to 350 degrees F.
• Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter.
• In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
• Pour milk mixture over oat mixture and stir well to combine.
• Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
• Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.

Banana Oatmeal Muffins

Ingredients

1 cup oats (quick-cooking or old fashioned rolled) 

¼ cup nonfat or low-fat milk

2 eggs

⅓ cup vegetable oil

1 cup mashed ripe banana

1 ½ cups whole-wheat flour

½ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

Directions

1. Wash hands with soap and water.
2. Preheat oven to 400 degrees F. Lightly grease the bottoms and sides of 12 muffin cups.
3. In a medium bowl, mix together the oats, milk, eggs, oil, sugar and mashed banana. Let this mixture stand for at least 10 minutes.
4. In a large bowl, stir together the flour, baking powder, baking soda and salt.
5. Add oat mixture to dry ingredients and stir gently to mix until just moistened.
6. Fill muffin cups ¾ full.
7. Bake until golden brown and a toothpick inserted in the center comes out moist but clean, about 18 to 20 minutes.

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