Banana and rolled oat muffins
These Banana and Rolled Oat Muffins blend the natural sweetness of ripe bananas with hearty oats, creating a satisfying and nutritious treat. They are easy to make and perfect for any time of day.
Cook time 20 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1 tsp cinnamon
1 tsp baking soda
1 cup oats
1/2 cup brown sugar
2 eggs
3/4 cup greek yogurt
1/3 cup canola oil
2 bananas
Welcome to this delicious and healthy Banana and Rolled Oat Muffins recipe! Perfect for breakfast, a snack, or even dessert, these muffins provide a burst of natural sweetness from bananas combined with the hearty texture of oats. Let's get baking!
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease them.
In a large mixing bowl, combine the self-raising flour, cinnamon, baking soda, rolled oats, and brown sugar. Stir until well combined.
In another bowl, whisk together the eggs, Greek yogurt, and canola oil until smooth. Add the mashed bananas and mix well.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Use a spoon or an ice cream scoop to divide the batter evenly among the muffin cups. Fill each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Congratulations! You've just made a batch of mouth-watering Banana and Rolled Oat Muffins that are sure to become a household favorite. Enjoy these muffins with a cup of coffee, tea, or as an on-the-go snack. Happy baking!
Banana and rolled oat muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The muffins are done when they are golden brown, have risen well, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Yes, you can store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can substitute Greek yogurt with sour cream or any dairy-free yogurt. For the oats, quick oats can be used instead. If you're looking for a nut-free alternative, use sunflower oil in place of canola oil.
Yes, you can reduce the brown sugar to 1/3 cup or substitute with a natural sweetener like honey or maple syrup. However, this may alter the texture slightly.
Cooking Tips:
- Use ripe bananas: Make sure to use ripe bananas with spots on the skin for maximum sweetness and flavor.
- Don’t overmix the batter: Mix the wet and dry ingredients until just combined to ensure your muffins are light and fluffy.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, your muffins are done.
- Cool properly: Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
- Add extras: Feel free to customize your muffins by adding nuts, chocolate chips, or dried fruits to the batter for extra flavor and texture.
Nutrition Facts
10 ServingsCalories 310kcal
Protein 8g
Carbohydrates 45g
Fiber 2.38g
Sugar 16g
Fat 11g
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