Banana Oatmeal Muffins
Looking for a quick and healthy snack? These banana oatmeal muffins are the perfect solution! Packed with wholesome ingredients, they are not only delicious but also incredibly easy to make. Ideal for breakfast or as a midday treat, these muffins will surely become a favorite in your home. Plus, they are a great way to use up overripe bananas. Let’s dive into this delightful recipe that your family will love!
Ingredients
– 2 ripe bananas
– 1 cup rolled oats
– 1/2 cup milk (or almond milk)
– 1/3 cup honey or maple syrup
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon cinnamon
– A pinch of salt
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 10 minutes, with a baking time of 20-25 minutes.
Nutritional Value
Each muffin (approximately 1 muffin) contains:
– Calories: 120
– Protein: 2g
– Fat: 4g
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 5g.
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, mash the ripe bananas until smooth.
3. Add rolled oats, milk, honey, melted coconut oil, and vanilla extract to the bowl.
4. In another bowl, combine baking powder, baking soda, cinnamon, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Optional: sprinkle some oats on top for added texture.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
10. Enjoy warm or store for later!
Alternative Ingredients
You can substitute honey with agave syrup for a vegan option or use whole wheat flour instead of oats for a different texture. Additionally, adding nuts or chocolate chips can enhance flavor.
Serving and Pairings
These banana oatmeal muffins pair wonderfully with a dollop of yogurt or a smear of almond butter. Enjoy them alongside a cup of coffee or tea for a delightful breakfast or snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped for up to three months. Reheat in the microwave or oven for a few minutes before serving.
Cooking Mistakes
- Using unripe bananas will result in less sweetness.
- Overmixing the batter can make muffins dense.
- Not measuring ingredients accurately can affect the texture.
- Skipping the resting time can lead to uneven baking.
- Neglecting to preheat the oven can result in undercooked muffins.
Helpful Tips
- Try adding a pinch of nutmeg for extra flavor.
- Ensure bananas are very ripe for optimal sweetness.
- Use a cookie scoop for even muffin sizes.
- Experiment with different add-ins like dried fruit or seeds.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide more chewiness.
How can I make these muffins gluten-free?
To make gluten-free banana oatmeal muffins, use certified gluten-free oats and ensure all other ingredients are gluten-free.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can be added for a crunchy texture and nutty flavor.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Can I replace the coconut oil?
Yes, you can replace coconut oil with unsalted butter or any other neutral oil if preferred.
Conclusion
These banana oatmeal muffins are not only easy to make but are also a nutritious option for any time of the day. With their wholesome ingredients and delicious flavor, they are sure to be a hit with family and friends. Enjoy these muffins fresh from the oven or save them for later—either way, they won’t last long!
Banana Oatmeal Muffins
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup milk or almond milk
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add rolled oats, milk, honey, melted coconut oil, and vanilla extract to the bowl.
- In another bowl, combine baking powder, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Optional: sprinkle some oats on top for added texture.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- Enjoy warm or store for later!