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
I was looking for an easy bread or muffin recipe to use up my overripe bananas, and this one came up in the ingredient search. I love the combination of oats and bananas, and even added raisins and pecans to a few - all were delicious. I froze half of them to save for later, and they were just as good when reheated.
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!