Healthy Banana Oatmeal Muffins
Ingredients
- 1 ¾ cups rolled oats 140 g
- 1 ¼ cups unbleached all-purpose flour, scooped & leveled 155 g
- ¾ cup light or dark brown sugar 150 g
- 1 ½ cups mashed ripe bananas (see notes) 360 g
- ¼ cup milk 60 g
- ½ cup salted butter, melted & cooled slightly 115 g
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ tsp salt
- 1 cup chocolate chips, chopped nuts or dried fruit (optional) 160 g
Instructions
- Preheat & Prep: Preheat your oven to 400°F (205°C) for the first 5 minutes to encourage a domed rise, then lower to 375°F (190°C). Line a muffin tin with 15 paper liners (use two 12-cup tins if needed) or grease lightly.
- Mix Dry Ingredients: In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Bananas: If using unripe bananas, bake them whole (in their skins) at 300°F (149°C) for 20 minutes to soften and enhance sweetness, then mash to measure 1 ½ cups (360g). For ripe or frozen bananas, thaw and mash with their liquid.
- Mix Wet Ingredients: In a medium bowl, whisk mashed bananas, milk, melted butter, eggs, and vanilla extract until smooth.
- Combine Wet & Dry: Stir wet ingredients into dry until just combined (avoid over-mixing). Fold in optional add-ins.
- Scoop Muffins: Divide batter evenly among 15 muffin cups, filling each about ¾ full. Mound the batter slightly in the center for a taller top.
- Bake: Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) without opening the oven door. Bake for 15-19 minutes more (total 20-24 minutes), until a toothpick comes out clean. Check at 20 minutes to avoid overbaking.
- Cool and Serve: Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with smear of butter.
Notes
Yield Variation: This recipe made 15 muffins. For 12 larger muffins, use my DIY Tulip Liner hack and fill only 12 cups or use a jumbo tin.
Unripe Bananas: Baking at 300°F for 20 minutes softens unripe bananas and adds some sweetness, though overripe bananas offer the best flavor.
Frozen Bananas: Thaw completely but do not drain liquid.
Storage: Store at room temperature for 3 days, refrigerate for a week, or freeze for 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Servings: 15 muffins
