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These banana oatmeal muffins have saved many busy mornings in my house. One bowl less dishes and suddenly my kitchen smells like a cozy bakery. I started making them when I needed quick breakfast options for school days now my kids come running downstairs the moment they smell that banana oat goodness wafting from the oven.
Good and Good For You
What I love about these muffins is how they turn simple ingredients into something special. Those overripe bananas sitting on your counter and the oats in your pantry team up to make the most tender hearty muffins. My picky eater doesn't even realize they're packed with good stuff she just knows they taste like a treat.
What You Need
- Bananas: 2 cups mashed grab the spotty ones they're sweetest
- Eggs: 2 large pull them out early to warm up
- Maple Syrup: 1/3 cup real maple adds such lovely flavor
- Oil: 1/3 cup I use whatever's in my pantry
- Almond Milk: 1/2 cup any milk works here
- Rolled Oats: 1 cup old fashioned give the best texture
- Whole Wheat Pastry Flour: 1 cup makes them light and tender
- Warm Spices: Cinnamon and nutmeg make everything cozy
- Baking Powder & Soda: 1 teaspoon each for perfect lift
- Salt: Just 1/2 teaspoon brings out all the flavors
Let's Bake
- Start with the Wet Stuff
- Mash those ripe bananas right in your mixing bowl add eggs syrup oil and milk. Sometimes I use a potato masher makes quick work of those bananas.
- Oats Next
- Stir in your oats and let them get happy with the wet ingredients for about 4 minutes. This little rest makes them extra tender.
- Add the Dry Team
- Sprinkle over your flour spices leaveners and salt. Fold it all together just until you don't see flour streaks overmixing makes tough muffins.
- Into the Oven
- Fill your lined muffin tin about 3/4 full. Here's my secret start at 425°F then drop to 350°F once they're in. This gives them beautiful domed tops. About 20 minutes and they're done.
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Making Them Your Own
Need to skip eggs? Flax eggs work beautifully. Out of maple syrup? Honey steps in nicely. My friend makes hers with oat milk tastes just as good. Just remember if you're going gluten free look for a recipe tested that way these work best with regular flour.
Keeping Them Fresh
These muffins stay nice on the counter for a couple days wrapped up tight. Pop them in the fridge and they'll last all week perfect for grab and go breakfasts. I often make a double batch and freeze them my kids love finding them in their lunchboxes.
Simple Goodness
These muffins have become our weekend baking tradition. The kids help mash bananas and measure oats and we all sneak warm muffins fresh from the oven. Sometimes the simplest recipes make the best memories.
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Frequently Asked Questions
- → Why let the oats sit in the wet ingredients?
This allows the oats to soften and absorb moisture, resulting in a better texture in the finished muffins.
- → Why start at a higher temperature then reduce?
Starting at a higher temperature helps create a higher rise and better dome shape, while lowering ensures the inside cooks properly.
- → Can I substitute the maple syrup?
Honey or agave nectar can work as substitutes. They each provide moisture and sweetness similar to maple syrup.
- → How ripe should the bananas be?
Very ripe bananas with lots of brown spots are best. They're sweeter and mash more easily for better incorporation.
- → Why use whole wheat pastry flour?
Whole wheat pastry flour provides whole grain nutrition while maintaining a lighter, tender texture than regular whole wheat flour.
Conclusion
These wholesome muffins combine bananas, oats and whole wheat flour for a healthy breakfast option. Made in one bowl, they're as easy to make as they are nutritious.