Whip up a batch of these banana oatmeal muffins over the weekend and you will have a hearty grab-and-go breakfast for the whole week.
These banana oat muffins are moist and delicious because of the ripe mashed banana in the batter. The more ripe the bananas, the better they are for baking. Next time you go on vacation and forget about the bananas out on the countertop, don't worry—they were just waiting for you to make banana oatmeal muffins. They also have a crisp oat and cinnamon crumble topping to give the muffins added texture and visual appeal.
- For the Muffins:
- 1 1/2 cups unbleached all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas
- For the Crumble Topping:
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
Note: while there are multiple steps to this recipe, these muffins are broken down into workable categories to help you better plan for preparation and cooking.
Make the Muffins
Gather the ingredients. Line a 12-cup muffin tin with paper baking cups. Preheat oven to 350 F.
In a large bowl, combine the flour, rolled oats, sugar, baking powder, soda, and salt. Set aside.
In another large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla.
Add the mashed banana, and combine thoroughly.
Stir the flour mixture into the banana mixture until just combined.
Spoon the batter into the prepared muffin tin.
Make the Crumble Topping
For the topping, in a small bowl stir together the oats and cinnamon. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the oat mixture on top of the muffin batter. Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin tin and serve warm.
- When selecting rolled oats for baking there are two options: Old-fashioned rolled oats and quick cooking rolled oats. In most recipes, quick-cooking oats and old-fashioned oats are interchangeable. Both have been flattened with large rollers, but quick-cooking oats have been cut into smaller pieces. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. For a heartier texture, use old-fashioned oats.
- Anytime you are baking with bananas, it is important to wait until they have reached the optimal level of ripeness. Look for bananas that are fully yellow and from there begin to form brown spots on the skin. This is an indication the fruit has become very ripe, sweet, and tender. They might have become too soft to peel and eat, but it is the perfect time to incorporate them into recipes. The more spots you see, the more ripe the fruit has become. In fact, eventually the entire outside of the banana will turn brown.