Banana Oat Muffins
Turn extra ripe bananas into easy banana oatmeal muffins with this great recipe. They are tender and delicious. They make a great breakfast or fun snack. Plus they freeze beautifully!
Servings: 12 Muffins
Ingredients
- 3 ripe bananas
- 1 large egg
- ¾ cup milk
- ⅓ cup cooking oil
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F. Grease 12 muffin cups or fill with paper cupcake liners.
- In a large mixing bowl, mash the 3 ripe bananas.
- Stir in the 1 large egg, ¾ cup milk, ⅓ cup cooking oil, ½ cup light brown sugar, and 1 teaspoon vanilla extract.
- Mix in the 1 cup rolled oats and ½ teaspoon ground cinnamon.
- In a separate bowl, stir together the 1½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder and ½ teaspoon salt.
- Stir the dry ingredients into the oat mixture until just combined.
- Spoon into a greased muffin pan, or one lined with papers, and bake for 18 to 20 minutes.
- Cool in the pan for about 5 minutes and then remove the muffins to cool completely on a wire rack.
Notes
Feel free to substitute up to ½ cup of whole wheat flour for some of the all purpose flour if desired.
Use a neutral flavored oil like vegetable oil, canola oil or avocado oil.
Nutrition
Serving: 1muffin | Calories: 215kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 274mg | Potassium: 189mg | Fiber: 2g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg
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