Description
Delicious and fluffy banana oatmeal muffins that are quick to make and perfect for breakfast or a snack.
Ingredients
Scale
- 4 large ripe bananas
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons buttermilk
- 1 teaspoon vanilla
- 1 cup old-fashioned oats plus more for garnish
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and line a muffin tin with paper liners.
- Mash the bananas in a large bowl until smooth, then add melted butter, sugar, egg, buttermilk, and vanilla. Mix until combined.
- Stir in the oats and let the mixture sit for 5-10 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
- Let the batter rest for another 10-15 minutes.
- Divide the batter among muffin cups, filling each about three-quarters full, and sprinkle with extra oats.
- Bake for 5 minutes at 425°F, then lower the temperature to 350°F and bake for an additional 12-14 minutes until golden.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a lighter version, use low-sugar alternatives and dairy-free swaps. Store muffins in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg