Description
These Banana and Cinnamon Oat Muffins are a true embrace in food form, born from a cozy Saturday morning. They are incredibly easy to make, nutritious, and a fantastic way to use ripe bananas. Perfect for breakfast, a quick snack, or afternoon tea, these muffins are soft, moist, and filled with a comforting cinnamon touch that evokes childhood memories. They combine energy from bananas, fiber from oats, and the warming spice of cinnamon, making them a complete and loving treat for the body and soul.
Ingredients
3 medium Bananas mashed
1 large Egg
1/2 cup Milk
1/4 cup Vegetable oil
1/2 cup Brown sugar
1 1/2 cup All-purpose flour
1/2 cup Rolled oats
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Ground cinnamo
1 pinch Salt
1/2 cup Chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well
- In a large bowl, mash the ripe bananas well. Add the egg, milk, oil, and brown sugar. Mix everything very well with a whisk until incorporated
- In another bowl, sift the all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine all dry ingredients
- Pour the dry ingredients over the wet ingredients. Mix gently with a spatula, just until the flour disappears. Do not overmix, as this can make the muffins tough. Small lumps of flour are acceptable. If using, add chocolate chips or nuts now
- Distribute the batter evenly into the muffin cups, filling each about 2/3 full
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clea
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Your Banana and Cinnamon Oat Muffin is ready to be enjoyed!
Notes
Use very ripe bananas with black spots on the peel, as they are sweeter and add more moisture and flavor.
Do not overmix the batter after combining wet and dry ingredients; mix only until the flour disappears to avoid tough muffins. Some lumps are normal.
Use eggs and milk at room temperature for better incorporation and a more uniform, fluffy muffin.
Even with paper liners, spray the top edges of the muffin tin with non-stick spray to prevent sticking.
Always perform the toothpick test to ensure muffins are fully baked; if it comes out clean, they're ready.
Avoid opening the oven during the first 15 minutes of baking to prevent the muffins from collapsing.
Allow muffins to cool slightly in the pan and then on a wire rack; residual heat finishes cooking and enhances flavors.
For up to 2-3 days, store muffins in an airtight container at room temperature, placing paper towels at the bottom and top to absorb moisture.
For up to a week, store in an airtight container in the refrigerator, noting that texture may become denser.
Muffins freeze well for 2-3 months in a freezer-safe bag or container. Thaw at room temperature or reheat.
Reheat in the microwave for 15-30 seconds (room temp/refrigerated) or in a 150°C (300°F) oven for 5-10 minutes (for frozen, thaw first or increase oven time to 10-15 mins).
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American