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Banana Oat Muffins

These moist and hearty muffins are made by blending overripe bananas into a batter with oats, eggs, and natural sweeteners. Baked until golden and slightly cracked on top, they showcase a tender crumb with a rustic, chewy texture, perfect for a wholesome breakfast or snack. The natural sweetness of bananas shines through, reducing the need for added sugar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 large ripe bananas deeply black and soft, mashed well
  • 1 1/2 cups old-fashioned oats for hearty texture
  • 1/4 cup honey or maple syrup natural sweetness
  • 2 large eggs for binding and richness
  • 1/4 cup melted butter or oil moisture and tenderness
  • 1 teaspoon vanilla extract optional for warmth
  • 1/2 teaspoon baking soda for rise
  • 1/4 teaspoon salt to enhance flavor

Equipment

  • Muffin tin
  • Fork or potato masher
  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well.
  2. Use a fork or potato masher to mash the bananas thoroughly in a large bowl until smooth and jammy, with no large chunks remaining.
  3. Add the oats, honey or maple syrup, eggs, melted butter or oil, vanilla extract, salt, and baking soda to the mashed bananas. Gently fold everything together with a spoon or whisk until just combined, leaving a slightly lumpy batter.
  4. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising.
  5. Bake in the preheated oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  6. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.