Banana oat muffins are the perfect balance of taste and nutrition. The natural sweetness of ripe bananas pairs beautifully with the hearty texture of oats, making these muffins a healthier option for breakfast or snacks. They are moist, fluffy, and full of flavour while being easy to prepare with pantry staples.
Banana Oat Muffins :
These muffins are also versatile, allowing you to customize them with add-ins like chocolate chips, walnuts, or blueberries. Since they are made with wholesome oats, they provide Fiber and energy, making them a great grab-and-go choice for busy mornings or lunchboxes.
History:
Banana oat muffins are a modern twist on the classic banana bread, combining wholesome oats with ripe bananas. Muffins became popular in the United States during the 19th century as quick, individually portioned baked goods. Over time, bakers experimented with healthier ingredients, and oats were added for fiber and texture. Today, banana oat muffins are enjoyed worldwide as a nutritious breakfast or snack option.
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Banana oat muffins
Ingredients
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat flour)
- 1/3 cup honey or brown sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash 2 ripe bananas in a bowl until smooth.
- Add 1 large egg, 1/3 cup honey (or brown sugar), 1/3 cup oil (or melted butter), and 1/2 cup milk. Mix well.
- In another bowl, combine 1 cup rolled oats, 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and a pinch of salt.
- Slowly fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon batter into muffin cups, filling each 3/4 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Add chocolate chips, chopped nuts, or dried fruits for variety.
- Replace sugar with maple syrup for a natural sweetener option.
- Use whole wheat flour for extra fiber.
- Freeze muffins in a ziplock bag for up to 2 months.
Tips for Banana Oat Muffins :
- Use very ripe bananas for the best sweetness and flavour.
- Do not overmix the batter; mix until ingredients are just combined.
- Add chocolate chips, blueberries, or chopped nuts for extra taste.
- Use whole wheat flour instead of white flour for more fiber.
- Line the muffin tin with paper liners to prevent sticking.
- Freeze leftover muffins in airtight bags for up to 2 months.
- Warm muffins slightly before serving to enhance flavour.
FAQ’s for Muffins :
Q: Can I make banana oat muffins without sugar?
Yes, use honey, maple syrup, or even skip sweeteners if your bananas are very ripe.
Q: Can I make these muffins gluten-free?
Yes, use gluten-free oats and a gluten-free flour blend.
Q: How do I keep muffins moist?
Do not overbake, and store them in an airtight container once cooled.
Q: How many calories are in one muffin?
One muffin contains around 150–180 calories, depending on added ingredients.
Q: Can I use instant oats instead of rolled oats?
Yes, but rolled oats provide better texture and chewiness.
Conclusion:
Banana oat muffins are a wholesome, easy-to-make treat that satisfies both taste and nutrition. With minimal effort, you can enjoy soft, moist muffins that are perfect for breakfast, snacks, or even dessert. These muffins are not only delicious but also a smart way to use overripe bananas.