👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
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2
In a large mixing bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few small lumps if desired.
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3
Add the egg, milk, melted butter (or oil), and vanilla extract to the mashed bananas. Whisk until well combined.
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4
Add the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, and salt directly into the bowl with the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few streaks of flour are fine.
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5
If using, gently fold in your chosen add-ins like chocolate chips or blueberries.
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6
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
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7
Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
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8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
💡 Notes
For best texture, use very ripe (spotted) bananas. Avoid overmixing the batter to ensure light and fluffy muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. This recipe can be made gluten-free by using 1:1 gluten-free flour blend and certified gluten-free oats.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
4g
Total Fat
9g
Saturated Fat
4g
Carbs
30g
Fiber
2g
Sugar
15g
Sodium
200mg
Cholesterol
30mg
