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Banana Oat Muffins

Banana Oat Muffins

These tender banana oat muffins are lightly sweetened with maple syrup and finished with a wholesome oat-strewn crumb. They bake up moist, fragrant, and golden, making them ideal for breakfast, lunchboxes, or an afternoon snack.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6

Ingredients

  • 0.25 cups neutral vegetable oil
  • 1 large large egg (at room temperature)
  • 0.25 tsp fine salt
  • 3 medium ripe bananas (mashed)
  • 1 tbsp turbinado sugar (for topping)
  • 1 cups old-fashioned rolled oats
  • 1 tsp ground cinnamon
  • 0.33 cups pure maple syrup
  • 0.5 tsp baking soda
  • 0.33 cups whole milk
  • 1 tsp vanilla extract
  • 1 cups all-purpose flour (spooned and leveled)
  • 1.5 tsp baking powder

Instructions

  1. Position a rack in the center of the oven, then preheat the oven to 375°F (190°C) for at least 10 minutes so the heat is fully even before baking.
  2. Line a standard 12-cup muffin pan with paper liners or coat each cup lightly with nonstick spray, making sure the bottoms and sides are covered so the muffins release cleanly.
  3. Place the 3 medium mashed ripe bananas in a large mixing bowl and mash with a fork for 1-2 minutes until mostly smooth with only small soft lumps remaining.
  4. Add the 1 large room-temperature egg, 0.33 cups whole milk, 0.33 cups pure maple syrup, 0.25 cups neutral vegetable oil, and 1 tsp vanilla extract to the bowl with the bananas, then whisk for about 1 minute until the mixture looks glossy and evenly blended.
  5. In a separate medium bowl, whisk together the 1 cups old-fashioned rolled oats, 1 cups spooned and leveled all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 0.25 tsp fine salt, and 1 tsp ground cinnamon for 30 seconds to distribute the leaveners evenly.
  6. Add the dry ingredients to the wet ingredients and fold with a silicone spatula for 30-45 seconds, stopping as soon as no dry flour pockets remain; the batter should look thick, slightly lumpy, and spoonable.
  7. Let the batter rest at room temperature for 5 minutes so the rolled oats hydrate slightly and the batter thickens before portioning.
  8. Divide the batter evenly among the 12 prepared muffin cups using a 3-tbsp scoop or large spoon, filling each cup about three-quarters full, then sprinkle the tops evenly with the 1 tbsp turbinado sugar.
  9. Bake the muffin pan on the center rack at 375°F (190°C) for 18-20 minutes, rotating the pan after 10 minutes, until the tops are domed, golden at the edges, and a toothpick inserted into the center of a middle muffin comes out clean or with a few moist crumbs.
  10. Set the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes, which allows the tender crumb to set without steaming the bottoms too much.
  11. Transfer the muffins from the pan to the wire rack and cool for at least 10 minutes before serving; the muffins should feel springy on top and pull away cleanly from the liners.

Nutrition (per serving)

  • Calories: 333
  • Protein: 7 g
  • Fat: 12 g
  • Carbohydrates: 53 g
  • Fiber: 4 g
  • Sugar: 23 g
  • Sodium: 315 mg

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