How to make banana oat muffins for breakfast on-the-go!
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If you’re a busy parent like me, then you probably need all the help you can get in the kitchen, especially when it comes to breakfast time. The most important meal of the day tends to be one of the most difficult to keep up with. Usually, everyone wakes up in a rush to get ready for school or work and then rushes out the door without even snacking on a granola bar.
Sounds like a typical day, right? Well, what if I told you that the simple breakfast solution that you’re looking for is muffins?! Yes, yummy and comforting homemade muffins are literally the perfect way to start any day! Especially with these Banana Oat Muffins!
These marvelous banana muffins are perfect for mornings since they are scrumptious but not too sweet, crumbly and comforting, and filled with healthy ingredients like oats and bananas! They also make an excellent snack after school or work to hold your family over until dinner time.
It’s super easy to whip up a batch of these satisfying muffins for your family to grab and go on the way to their busy days! Even in the midst of chaos, you can relax knowing that they’re starting the day off the right way with a healthy and energizing breakfast treat. Here’s how to do it!
Muffin Equipment
First, let’s round up the tools and equipment for these yummy muffins. It doesn’t take a lot to make these tasty treats, just some typical baking equipment. Here are the tools I use to make banana oat muffins:
- Measuring Cup
- Measuring spoons
- Blending whisk
- Glass mixing bowl
- Hand mixer
- Dough scoop 3 Tbsp
- Cupcake pan 12 cups
- 12 Tulip muffin liners
- I specifically like to use tulip liners for muffins with toppings. The tulip liners have tall walls that will keep the toppings on top of the muffins while baking.
- Dough Blender
Marvelous Muffin Ingredients
Once the tools are rounded up, it’s time to gather the marvelous muffin ingredients! Nothing complicated here either, just some healthy and tasty flavors! Here are my favorite banana oat muffin ingredients:
Banana Oat Muffin:
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- 2 overripe bananas
- ⅓ cup unsalted butter – melted
- 1 Egg
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 cup Old-Fashioned Rolled Oats
- Cooking spray oil
Tasty Toppings:
- ½ cup Old-Fashioned Rolled Oats
- 2 tbsp brown sugar
- ½ tsp Ground Cinnamon
- 2 tbsp unsalted butter – cold, cubed
How to Make Scrumptious Banana Oat Muffins
Now let’s make some morning magic happen! This banana oat muffin recipe is super easy to follow along with, even for beginners, so let’s get right to it. Here’s how to make healthy and satisfying banana oat muffins:
Mixing the Muffin Dough:
- First, preheat the oven to 350°F and measure out all of the banana muffin ingredients. Mash the bananas and set them aside.
- Next, in a medium mixing bowl, combine the flour, baking soda, baking powder, and salt.
- Use a blending whisk to mix the dry ingredients together.
- In a separate large mixing bowl, combine the mashed bananas, butter, egg, sugar, and vanilla extract.
- Beat the wet ingredients together using a hand mixer.
- Then, ⅓ at a time, mix the dry ingredients into the wet ingredients.
- Continue mixing with the mixer until the muffin dough is completely mixed and smooth.
- Next, add in the Old-Fashioned Rolled Oats.
- Fold the oats into the muffin dough with a spatula.
Topping and Baking the Muffins:
- First, measure out the topping ingredients.
- Then, pour the oats, brown sugar, cinnamon, and butter into a medium mixing bowl.
- Mix all the ingredients together with a dough blender.
- If you don’t have a dough blender you can just use a fork.
- Continue mixing until the ingredients are completely incorporated together and the mixture forms crumbles.
- Next, gather the baking materials, muffin dough, and toppings.
- Line the 12-cup cupcake pan with the tulip muffin liners.
- Then, use a dough scoop (3 Tbsp) to scoop the batter into each of the lined cups.
- Next, spoon the muffin toppings on top of each muffin dough scoop.
- Bake the muffins for 18-20 minutes or until a toothpick stuck in the center comes out clean.
- Finally, let the muffins cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
Storing Banana Oat Muffins
Even though these marvelous muffins are made with fresh fruit, the refrigerator is not exactly the best storage choice for banana muffins. The cool temperature in the fridge can make them put off moisture which can change the texture of the muffins. Here’s what to do instead:
To store banana oat muffins: first, transfer them to an airtight container lined with paper towels. Cover the muffins with another paper towel or two and seal the lid. The paper towels will work to absorb any moisture put off from the muffins. Store the muffins at room temperature for up to 2- 3 days. Always label the date on the outside of the container to keep up with freshness.
More Muffin Recipes
Best Breakfast Ideas
Looking for more breakfast inspiration to keep the ball rolling? I’ve got muffin recipes and hearty breakfast options that are perfect for anyone, even the picky eaters of the house. Here are my favorite breakfast recipes:
- Caramel Banana Muffins
- Coconut Banana Pancakes
- Cranberry Orange Muffins
- Mini Pancake Cereal
- Oven Baked Bacon
- Spinach Frittata
- Pumpkin Pancakes
- French Toast
- Apple Sharlotka Muffins
Banana Oatmeal Muffins
Equipment
- Dough scoop 3 Tbsp
- Cupcake pan 12 cups
Ingredients
Muffin
- 1 ½ cup all-purpose flour
- 1 tsp Baking Powder
- 1 tsp baking soda
- ⅛ tsp salt
- 2 overripe bananas
- ⅓ cup unsalted butter melted
- 1 Egg
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 cup Old-Fashioned Rolled Oats
- Cooking spray oil
Toppings
- ½ cup Old-Fashioned Rolled Oats
- 2 tbsp brown sugar
- ½ tsp Ground Cinnamon
- 2 tbsp unsalted butter cold, cubed
Instructions
Mixing the Muffin Dough
- First, preheat the oven to 350°F and measure out all of the banana muffin ingredients. Mash the bananas and set them aside.
- Next, in a medium mixing bowl, combine the flour, baking soda, baking powder, and salt.
- Use a blending whisk to mix the dry ingredients together.
- In a separate large mixing bowl, combine the mashed bananas, butter, egg, sugar, and vanilla extract.
- Beat the wet ingredients together using a hand mixer.
- Then, ⅓ at a time, mix the dry ingredients into the wet ingredients.
- Continue mixing with the mixer until the muffin dough is completely mixed and smooth.
- Next, add in the Old-Fashioned Rolled Oats.
- Fold the oats into the muffin dough with a spatula.
Topping and Baking the Muffins
- First, measure out the topping ingredients.
- Then, pour the oats, brown sugar, cinnamon, and butter into a medium mixing bowl.
- Mix all the ingredients together with a dough blender.If you don’t have a dough blender you can just use a fork.
- Continue mixing until the ingredients are completely incorporated together and the mixture forms crumbles.
- Next, gather the baking materials, muffin dough, and toppings.
- Line the 12-cup cupcake pan with the tulip muffin liners.
- Then, use a dough scoop (3 Tbsp) to scoop the batter into each of the lined cups.
- Next, spoon the muffin toppings on top of each muffin dough scoop.
- Bake the muffins for 18-20 minutes or until a toothpick stuck in the center comes out clean.
- Finally, let the muffins cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
Nutrition
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