There is nothing better than the smell of freshly baked banana oat muffins filling your kitchen. These muffins are soft, naturally sweet, and perfect for breakfast, a quick snack, or sharing with family and friends.
Why you will love my recipe for banana oat muffins
- They are super easy to make. Mix everything together, pop them in the oven while you take a shower, and in 20 minutes, they are done!
- Banana oat muffins are perfect for meal prep. You can make them a few days ahead, so double the recipe and have them waiting for you every day of the week, or freeze them for later.
- The spices make them the perfect fall breakfast. Serve them with a hot cup of tea, hot chocolate, or coffee.
Ingredients
Flour: All-purpose flour is perfect for this recipe. You don't want to develop gluten, so no need for special bread flour. You can also make these muffins with self-rising flour or a mixture of all-purpose flour and oat flour!
Oats: For this recipe, you need rolled oats. They give your banana oat muffins a better texture than quick oats. I also add a little bit of oats and sugar on top of the muffins before I place them in the oven. My date granola is also perfect as a topping!
Brown sugar: To give your muffins a mild, caramel flavor and to add color, I like to add brown sugar. If you don't have it at hand, you can use granulated sugar instead, or make your own brown sugar with white sugar and molasses.
Banana: The mashed banana replaced the egg in this recipe, making it completely egg-free! It also adds sweetness to the muffins, so you don't have to add as much sugar as you would with other muffin recipes.
Pumpkin pie spice: Seasonings like pumpkin pie spice, cinnamon, and speculaas spice mix give your muffins a rich fall flavor that pairs perfectly with the nutty flavor of the oats.
Variations
Chocolate chips: If you love the combination of oats and chocolate, you absolutely want to add ¼ cup of your favorite chocolate chips to the batter.
Dried fruit: The fall flavors are the perfect companion for dried fruit. Add ½ cup of chopped dried fruit like cranberries, raisins, currants, dates, and dried apples to the batter.
Fresh fruit: If you prefer fresh fruit, try adding ¼ cup of chopped apples, blueberries, strawberries, or pears!
How to make banana oat muffins
To make the batter for your banana oat muffins, you start by combining the wet and dry ingredients in two separate bowls. You do this separately to make sure everything is combined and prevents overmixing the batter.
Once your batter is combined, you can fill your muffin liners. I like to make my own muffin liners with parchment paper! Use a ¼ cup to make them all the same size and add your oat or granola topping.
Bake your banana oat muffins in the center of the oven until done. You can check to see if your muffins are ready by inserting a skewer in the center. If it comes out clean, they are ready to take them out of the oven.
My tips for the best results
- Use a kitchen scale. Measuring out your ingredients with a kitchen scale gives you a more accurate result every time you make this recipe, and it will immediately improve your baking!
- Make your own muffin liners. There is nothing wrong with store-bought cupcake and muffin liners, but if you're looking for a rustic look, homemade muffin liners are the best.
- Never overmix your batter. The secret to baking the perfect muffins is to stop mixing when all the ingredients are just combined. Overmixed batter will result in tough, dense, gummy muffins.
- Make sure your ingredients are at room temperature. Using room temperature ingredients will help to incorporate them more easily.
- Use ripe bananas. The riper your banana is, the sweeter your muffins will be without adding extra sugar. If you only have green bananas, you can place them in a bag with an apple to make them ripe faster!
Frequently asked questions
Dry muffins are usually caused by adding too much flour to the batter. That is why I recommend using a kitchen scale instead of cups when you make this recipe. If you're not sure how to use a kitchen scale, feel free to ask. I love to help you get started.
If your muffins do not rise, it is usually due to expired baking powder. That is why it is important to use fresh baking powder.
I always use rolled oats when I make banana oat muffins. They will absorb less moisture than quick oats and create a crunchy topping!
Storage
You can store your freshly baked banana oat muffins for about three days at room temperature. Wrap them in plastic wrap or place them in an air-tight container to prevent them from drying out.
More of my favorite breakfast recipes
Banana Oat Muffins
Ingredients
- 1 ½ cups all purpose flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup mashed banana
For the topping
- 3 tablespoons rolled oats
- 1 tablespoon of sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 375 C (190 C) and line your muffin tin with paper liners.
- Mix together the wet ingredients in a large bowl and set them aside.
- In another bowl, mix the dry ingredients.
- Stir the dry ingredients into the wet ingredients until completely combined.
- In a small bowl, mix together the ingredients for the topping, and divide the mixture over your muffins.
- Divide your batter over your liners and bake your banana oat muffins in the center of the oven for 18 minutes.
- Take your muffins out of the oven and let them cool on a cooling rack.