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Banana Oat Muffins
Prep
15 mins
Cook
20 mins
Servings
12
Difficulty
Medium
These banana oat muffins have become my go to recipe when I need a quick breakfast or snack that actually feels wholesome. The whole process takes just 35 minutes from start to finish, making them perfect for busy mornings when you want something homemade but don't have much time. I love using rolled oats in the batter because they add wonderful texture and fiber that keeps you satisfied longer than regular flour alone. The best part is that these muffins come together with pantry staples you probably already have on hand, so there's no need for expensive specialty ingredients. Ripe bananas do all the heavy lifting here, naturally sweetening the muffins so you don't need extra sugar. Once you taste how moist and delicious they turn out, you'll find yourself making these constantly.
Ella x
Ingredients
- 11 ½ cups unbleached all-purpose flour
- 11 cup rolled oats
- ½ cup white sugar½ cup white sugar
- 22 teaspoons baking powder
- 11 teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- 11 egg
- ¾ cup milk¾ cup milk
- ⅓ cup vegetable oil⅓ cup vegetable oil
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
- 11 cup mashed bananas
Detail level
Instructions
- 1
Preheat the oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- 2
Combine flour, oats, sugar, baking powder, soda, and salt in a medium bowl; set aside.
- 3
Beat egg lightly in a large bowl. Whisk in milk, oil, and vanilla. Stir in mashed bananas. Add the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- 4
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
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