Banana Oat Muffins
These Banana Oat Muffins are moist, flavorful, and hearty — perfect for a quick breakfast or on-the-go snack! The batter can be made in less than 10 minutes with wholesome pantry staples for a simple yet utterly delicious pastry.
Servings: 12 muffins
Calories: 226kcal
Equipment
- Large mixing bowl
- Muffin tin greased or lined with paper liners
Ingredients
- 4 ripe bananas mashed (the riper the better)
- 1 ¾ cups freshly milled soft white wheat flour (190g)
- 1 cup rolled oats (90g)
- ½ cup butter, melted (113g)
- ¼ cup sugar (50g)
- 2 large eggs
- ¼ cup sour cream or Greek yogurt (60g)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Add the mashed bananas, melted butter, sugar, eggs, sour cream, and vanilla. Mix until everything is fully combined.
- Scoop into lined or greased muffin tins about ¾ of the way full. Bake for 18–20 minutes or until the tops are golden and set.
- Let cool for 10–15 minutes before removing from the tins.
Notes
- Use very ripe bananas. The riper the better. That is where all of the sweetness and banana flavor comes from.
- Greek yogurt works great as a substitute for sour cream. Make sure it's plain and unsweetened so your muffins don't come out too sweet.
- Feel free to fold in chocolate chips or chopped walnuts before scooping!
- Be careful not to overmix your batter; it can cause a dense muffin.
- I used paper liners for this batch, but you can grease your muffin tin well with butter or coconut oil if you'd prefer to skip the liners.
- I like to keep overripe bananas in my freezer to make these muffins and freshly milled banana bread. You can freeze them whole or pre-mash them, then thaw at room temperature before making your batter.