These No-Fuss Banana Oat Muffins are super easy to make and only use a few simple ingredients! They are soft, fluffy, and packed with the sweet taste of ripe bananas.
I love whipping these up when I have overripe bananas sitting around. They make for a great breakfast or snack, and they disappear fast at my house! 🍌
Plus, they’re healthy and filling, so I don’t feel guilty grabbing one (or two) before heading out! Give them a try; they’re a hit!
Key Ingredients & Substitutions
Ripe Bananas: Bananas are the star of this muffin recipe, adding natural sweetness and moisture. Overripe bananas work best; their flavor really shines! If you’re out of bananas, you could try unsweetened apple sauce as a substitute, using about 1/4 cup for each banana.
Rolled Oats: Rolled oats give these muffins a nice texture. If you don’t have rolled oats, quick oats can be used as a substitute, but the muffins may be slightly less chewy.
Whole Wheat Flour: I love using whole wheat flour for its nutty flavor and nutrition. If you prefer a lighter muffin, all-purpose flour is a great alternative. You could also use oat flour for a gluten-free option!
Milk: Any type of milk works here, like almond, soy, or regular cow’s milk. If you need a dairy-free version, non-dairy milk is an easy swap!
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. If you’re looking to cut down on sugar, try coconut sugar or even honey, but adjust the liquid ratio if using honey.
How Do I Get the Muffins to Rise Perfectly?
The secrets to rise are all in the mixing and baking! Here are some important tips:
- Make sure your baking powder and baking soda are fresh! Old leavening agents can result in flat muffins.
- Avoid overmixing the batter. Gently stir until just combined to keep the muffins fluffy.
- Fill your muffin cups about 3/4 full to allow room for them to rise.
- Don’t open the oven door too soon while they’re baking; it can cause the muffins to deflate!
With these pointers, you’ll have delicious muffins every time! Enjoy your baking!
No-Fuss Banana Oat Muffins
Ingredients You’ll Need:
- 2 large ripe bananas, mashed
- 1 cup rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup brown sugar (light or dark)
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Additional rolled oats for topping (optional)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare and 18-22 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan before moving them to a wire rack to cool completely. So in total, you’re looking at about 30-35 minutes before you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas using a fork or a masher until they are smooth. The more ripe the bananas, the sweeter your muffins will be! Next, add the milk, vegetable oil (or coconut oil), egg, and vanilla extract to the mashed bananas. Whisk everything together until all the wet ingredients are well combined.
3. Mix the Dry Ingredients:
In a separate bowl, mix together the rolled oats, flour, brown sugar, baking powder, baking soda, ground cinnamon (if using), and salt. This will help ensure the baking agents and spices are evenly distributed in the muffins.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the bowl with the wet mixture. Stir gently and just until combined—be careful not to overmix as this can make the muffins tough.
5. Bake the Muffins:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. If you like, sprinkle a few extra oats on top of each muffin for added texture. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. These muffins are delightful warm or at room temperature, making them a perfect snack or breakfast treat!
Enjoy your delicious, moist banana oat muffins!
Can I Use Different Types of Flour?
Absolutely! While I recommend whole wheat flour for its added nutrients, all-purpose flour works just as well. For a gluten-free option, try using oat flour or a gluten-free all-purpose blend instead.
Can I Substitute the Brown Sugar?
Yes, you can substitute the brown sugar with coconut sugar for a more natural sweetener. If you prefer to use honey or maple syrup, reduce the liquid in the recipe slightly to maintain the right batter consistency.
How Can I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a freezer-safe bag and they’ll keep for about 3 months. Thaw at room temperature or warm in the microwave when you’re ready to enjoy them!
Can I Add Mix-Ins to These Muffins?
Definitely! Feel free to fold in chocolate chips, nuts, or dried fruit like raisins or cranberries into the batter before baking. Just about 1/2 to 1 cup of mix-ins will work perfectly!