Banana Oatmeal Muffins
How to make banana oat muffins for breakfast on-the-go!
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
Calories: 224kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 161mgPotassium: 147mgFiber: 2gSugar: 13gVitamin A: 249IUVitamin C: 2mgCalcium: 42mgIron: 1mg
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