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Two banana oatmeal muffins stacked with oats on top

Banana Oat Muffins

Get ready to go bananas for these wholesome and delightful banana oatmeal muffins! Packed with goodness and bursting with flavor, they're like a warm hug for your taste buds. So grab your mixing bowl, toss in those ripe bananas, sprinkle in some oats, and let's bake up a batch of happiness together! After all, who says healthy can't be utterly delicious? Let's dive in and spread some muffin joy!
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Prep Time 12 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups pastry flour or all-purpose flour (see notes below)
  • 1/4 cup oat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1/2 cup rolled oats
  • 2 large ripe bananas peeled and mashed
  • 1/2 cup applesauce
  • 1/2 cup honey or maple syrup
  • 1/4 cup canola or vegetable oil
  • 1 egg
  • 2 teaspoon pure vanilla extract

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
  2. In a large bowl, sift together 1 ½ cups of flour, ¼ cup oat flour, 2 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ teaspoon of cinnamon. After sifting, stir in ½ cup rolled oats. Set this dry ingredient mixture aside for later use.
  3. In a medium bowl, whisk together 2 large ripe mashed bananas, ½ cup applesauce, ½ cup honey or maple syrup, ¼ cup canola or vegetable oil, 1 egg, and 2 teaspoon of vanilla. Whisk or blend these wet ingredients together until well combined.
  4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
  5. Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
  6. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: When it comes to flour, make a wise choice for the ultimate muffin texture! Opt for pastry flour if you're dreaming of light and fluffy muffins, or go for all-purpose flour for a denser, sturdier bite.
Flour Measuring Tip: For spot-on measurements every time, steer clear of scooping flour straight from the container. Instead, gently spoon it into your measuring cup and then level it off with the flat side of a knife. This nifty little trick guarantees precise amounts, resulting in consistently delicious muffins with every batch!