A tasty and healthy option for a quick snack and easy on-the-go meal – these banana oat muffins are a perfect choice for bakers of any skill level! With the natural sweetness of ripe bananas and a boost of fiber from quick-cooking oats, banana oat muffins are loved by both children and adults.
How can I make sure my muffins are moist?
To ensure your muffins will turn out moist, you should use the right amount of ingredients and follow the instructions below. Also, don’t overmix the batter when you add the dry ingredients, and don’t overbake these muffins.
What can I substitute for eggs in banana oat muffins?
You can substitute 2 eggs with 1/2 cup of unsweetened applesauce, or use a flax egg instead. Mix together 2 tbsp of flaxseeds with 6 tbsp of water to make substitution for 2 eggs. The texture of the muffins may change slightly.
How do I know when the muffins are done baking?
You can check the readiness of banana oat muffins by inserting the toothpick into the center of the muffin. If it comes out clean or with a few crumbs – muffins are done.
What’s the best way to store the muffins?
The best way to store banana oat muffins is in an airtight container or a ziplock bag. Store at room temperature for up to 3 days.
No-Fuss Banana Oat Muffins: Quick Recipe!
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp kosher salt
- 1 ½ cups mashed bananas
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350ºF. Grease the muffin tin with non-stick cooking spray or line with 12 paper liners.
- In a bowl, combine flour, quick-cooking oats, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, cardamom, and salt. Set aside.
- In another large mixing bowl, whisk together mashed bananas, eggs, melted butter, and vanilla extract until combined. Add the dry ingredients. Stir using a rubber spatula until just combined. Do not overmix the batter.
- Divide batter between the 12 prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, and they are golden on top and springy to the touch. Remove from the oven. Let the muffins cool slightly inside the muffin tins. Then, transfer to a cooling rack. Enjoy!
Nutrition
Frequently Asked Questions
Can I add other fruits or nuts?
Yes, you can change the texture and add more flavor to these banana oat muffins by adding walnuts, pecans, chocolate chips, or raisins. Feel free to use other dried fruits or nuts. Add no more than ¼ to ½ cup of dried fruit and nuts.
What can I use if I don’t have brown sugar?
If you don’t have brown sugar or light brown sugar, you can make your own substitution. Mix together ½ cup granulated sugar with ½ tbsp molasses or honey and use instead of brown sugar.
My muffins often stick to the pan; how can I prevent this?
To prevent sticking to the pan, you can grease the muffin pan with non-stick cooking spray or melted butter. You can also line the tins with cupcake liners.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by using gluten-free flour. I can recommend Bob’s Red Mill gluten-free all-purpose blend for this recipe.
Can I use something other than butter?
Yes, you can use vegetable oil, olive oil, coconut oil, or applesauce instead of butter on a 1:1 ratio.
I don’t have quick-cooking oats; what else can I use?
You can use old-fashioned oats or rolled oats instead of quick-cooking oats. You can also make quick-cooking oats from old-fashioned oats by pulsing them a few times in a food processor.
