Soft Oat and Banana Muffins
These wholesome oat and banana muffins are the perfect grab-and-go breakfast or afternoon snack. Made with whole wheat flour and naturally sweetened by very ripe bananas, they strike a wonderful balance between hearty and tender. Ready in under 30 minutes with minimal washing up!
🛒 Ingredients
9 servings
- 2 very ripe bananas (about ¾ cup mashed)
- 1 large egg
- 2 tablespoons vegetable or canola oil
- ½ cup milk
- ½ cup rolled oats
- 1¾ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ teaspoon vanilla extract
- ¼ cup sugar
- ⅔ cup whole wheat flour
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease or line 9 cups of a standard muffin tin with paper liners.
- 2
In a large bowl, mash the bananas thoroughly with a fork. Add the egg, oil, milk and vanilla extract, then whisk until well combined.
- 3
In a separate bowl, stir together the whole wheat flour, rolled oats, baking powder, cinnamon, salt and sugar until evenly mixed.
- 4
Pour the dry ingredients into the banana mixture and fold gently with a spatula until just combined — do not overmix; a few lumps are perfectly fine.
- 5
Divide the batter evenly among the 9 prepared muffin cups, filling each about three-quarters full.
- 6
Bake for 16 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
💡 Chef's Tip
Use the ripest bananas you can find — the blacker the peel, the sweeter and more flavourful your muffins will be. Stir in a handful of dark chocolate chips or chopped walnuts before baking for a more indulgent treat.
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