Yields: – 12 standard muffins
– Prep time: – 10 minutes
– Cook time: – 20-25 minutes
Ingredients:
– 2 ripe bananas
– 2 eggs
– 1 1/2 cups rolled oats (old-fashioned oats, not instant)
– 3 tbsp melted butter
– 1 tsp baking powder
– 1/2 tsp cinnamon
– 1 tsp vanilla extract
Instructions:
1. Preheat Oven & Prepare Muffin Tin:
– Preheat your oven to 375°F (190°C).
– Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mash Bananas:
– In a large mixing bowl, thoroughly mash the ripe bananas until mostly smooth. A few small lumps are fine.
3. Combine Wet Ingredients:
– Add the eggs, melted butter, and vanilla extract to the mashed bananas. Whisk or stir well until everything is combined.
4. Add Dry Ingredients:
– Stir in the rolled oats, baking powder, and cinnamon into the wet mixture.
– Mix until just combined. Be careful not to overmix.
5. Fill Muffin Cups:
– Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake:
– Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool:
– Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Notes:
– Banana Ripeness: – Always use very ripe bananas (with plenty of brown spots) for the best natural sweetness.
– Texture: – These muffins have a wonderfully moist, chewy, and “oaty” texture, different from traditional flour muffins. The oats remain mostly whole, giving them a hearty bite.
– Add-ins: – Feel free to stir in 1/2 cup of chocolate chips, chopped nuts (like walnuts or pecans), or dried fruit (like raisins or cranberries) for extra flavor and texture.
