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Any bananas which has past their prime are just right for these moist oat muffins. Oat lends a nutty flavour and make these sweet muffins a lot healthier. This is a quick and easy recipe that results in muffins that are full of texture and flavour.
Banana Oat Muffins
Any bananas which has past their prime are just right for these moist oat muffins. Oat lends a nutty flavour and make these sweet muffins a lot healthier. This is a quick and easy recipe that results in muffins that are full of texture and flavour.
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Ingredients
- ¾ cup All – purpose flour
- ¾ cup Whole wheat flour
- 1 cup Rolled oats
- ⅓ cup Castor sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 Egg
- ¾ cup Milk
- ⅓ cup Vegetable oil, or Olive oil
- ½ teaspoon Vanilla extract
- 1 cup Mashed ripe bananas, or 2 – 3 bananas
- Preheat oven to 200 degree C.
- In a medium size bowl, mix flour, oats, sugar, baking powder, baking soda and salt together. (DRY)
- In a large bowl, beat the egg lightly. Stir in the milk, oil and vanilla extract. Then add the mashed banana and combine thoroughly. (WET)
- Add the DRY to the WET. Stir the flour mixture into the banana mixture until just combined. Do not overmix or the muffins will become tough.
- Line a 24 cup muffin pan with paper muffins. Using an ice-cream scoop, put the batter into the muffin cups.
- Bake in the preheated oven for 15 – 20 minutes.
Instructions
Enjoy!
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Notes
Muffins can be stored in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature or in the microwave if in a hurry.
To make the muffins:
Weigh DRY ingredients to make the muffins
Mix together all DRY ingredients
Weigh the WET ingredients to make the muffins
Mix together the egg, milk, vegetable oil and vanilla extract
Add in the mashed bananas
Add the DRY flour mixture into the WET banana mixture.
Using a spatula, stir until just mixed. Do not OVERMIX or the muffins will become tough
Line a baking pan with muffin cups
Using an ice-cream scoop, spoon the batter into the muffin cups
Bake in oven until golden brown.
Remove the baking pan to cool on rack.
Transfer baked muffins to cool further on a wire rack
Serve baked warm muffins on serving tray
Healthy and hearty, the rolled oats make a sturdy yet moist base for the banana muffin that
has a light hint of sweetness from the super ripe bananas.
It’s wonderful for breakfast or even snacks or whenever you like ……. It’s really nice
to know that healthy and nutritious can be truly delicious also.
Sometimes just pack one or two to share with friends. As always …………. Do ENJOY!
2 comments
yes, hubby says i am full of energy. thanks for supporting my blog.
Angie, very productive! Almost each day has new recipe. Luckily I just had my dinner, otherwise I would be drooling reading your blog.