Oat muffins
These oat muffins are a wholesome breakfast option featuring a blend of oats, banana, and almond milk for natural sweetness and moisture. Easy to prepare, they're perfect for busy mornings or leisurely brunches.
Cook time 20 min
Prep time 10 min
Ingredients:
3/4 cup olive oil2 eggs
1/2 cup almond milk
1 banana
1 cup oats
4 tsp baking powder
2 tsp baking soda
1 tsp salt
3/4 cup brown sugar
1 cup corn flour
Oat muffins are a delicious and healthy breakfast option, perfect for on-the-go mornings or a leisurely weekend treat. Made with wholesome ingredients like oats, almond milk, and banana, these muffins are both nutritious and satisfying. Follow this easy recipe to create soft and moist oat muffins that everyone in the family will love.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray or butter.
In a large mixing bowl, whisk together the olive oil and eggs until well combined. Add the almond milk and continue to whisk until fully incorporated.
In a separate bowl, mash the ripe banana with a fork until smooth. Add the mashed banana to the wet ingredients mixture and stir well.
In another bowl, mix together the oats, baking powder, baking soda, salt, brown sugar, and corn flour. Ensure all the dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 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 or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Enjoy your homemade oat muffins warm out of the oven or let them cool for a quick and healthy snack later. These muffins also freeze well, so you can always have a batch on hand for busy days. With their delightful texture and flavor, these oat muffins are sure to become a favorite in your household.
Oat muffins FAQ:
Bake the oat muffins in a preheated oven at 350°F (175°C) for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Store leftover oat muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Yes, you can substitute the banana with unsweetened applesauce or another mashed fruit like pumpkin for a similar texture and moisture. However, this may slightly alter the flavor.
Use a standard 12-cup muffin tin for this recipe. If you want to make mini muffins, adjust the baking time to about 10-12 minutes.
You can substitute almond milk with any other non-dairy milk, such as soy milk or oat milk. If you prefer a dairy option, whole or skim milk will also work well.
Tips:
- Ensure the banana is ripe for added sweetness and moistness in the muffins.
- You can substitute olive oil with coconut oil or vegetable oil if preferred.
- Mix the dry ingredients separately before combining them with the wet ingredients to ensure even distribution.
- Do not over-mix the batter to avoid dense muffins. Stir just until the ingredients are combined.
- Add mix-ins such as chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Preheat the oven to the correct temperature before baking to ensure even cooking.
- Line the muffin tin with paper liners or grease it well to make removing the muffins easier.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition per serving
16 ServingsCalories 90kcal
Protein 2.08g
Carbohydrates 18g
Fiber 0.95g
Sugar 8g
Fat 11g
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