Easy make-ahead breakfast or snack with banana and whole grains.
Banana Oatmeal Muffins
Ingredients
1 cup oats (quick-cooking or old fashioned rolled)
¼ cup low-fat milk
2 eggs
⅓ cup vegetable oil
1 cup mashed ripe banana
1 ½ cups whole-wheat flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruit under running water before preparing.
- Preheat oven to 400 degrees F. Lightly grease the bottoms and sides of 12 muffin cups.
- In a medium bowl, mix together the oats, milk, eggs, oil, sugar and mashed banana. Let this mixture stand for at least 10 minutes.
- In a large bowl, stir together the flour, baking powder, baking soda and salt.
- Add oat mixture to dry ingredients and stir gently to mix until just moistened.
- Fill muffin cups ¾ full.
- Bake until golden brown and a toothpick inserted in the center comes out moist but clean, about 18 to 20 minutes.
Notes
Food Sensitivities and Preferences
- For an egg-free muffin, substitute 6 Tablespoons aquafaba (the liquid drained from any canned white bean such as garbanzo beans) for the eggs. Freeze extra aquafaba for later use.
- For a dairy-free muffin, substitute a non-dairy milk or water for the cow's milk.
- For a wheat-free muffin, substitute your favorite all-purpose gluten-free flour mix. The texture will be a little different than a muffin made with wheat flour.
- For a gluten-free muffin, subsitute your favorite all-purpose gluten-free flour mix and use certified gluten-free oats.
- For a soy-free muffin, avoid soybean oil.
- For a peanut-free muffin, avoid peanut oil.
- Combine any of the free-from suggestions above for the muffin of your choice. The texture and nutrient content will be different with different ingredients, but our testers liked the variations.
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Comments
Tasters of the Banana Oatmeal Muffins all agreed that the flavor was good, but the muffins were a little dry. When I have made this recipe along with the Whole Wheat Zucchini Bread to have taste-off events, the Whole Wheat Zucchini Bread always wins! What can we do to better the Banana Oatmeal Bread/Muffin recipe and make it moister?
This recipe was a HUGE hit at our local library where they were served during Pre-K story time! I made mini muffins and did substitute water for the milk. Most toddlers came back for seconds, and the most darling 1 year old kept asking for more after two. Many of my printed recipes were taken by caregivers who stated this was a snack they would make at home since their child enjoyed it so much! 10/10
Here are some of our favorite Banana Oatmeal Muffin comments from 5th-grade students in Josephine county, Oregon:
The Food Hero Team
We have made these a few times....girls really like them as muffins or bread, best part is they are healthy, few ingredients I always have on hand, and so quick to cook!