A nutritious and tasty morning treat is an oatmeal banana muffin!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 1 cup rolled oats
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 cup mashed bananas
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, oats, sugar, baking powder, soda, and salt in a medium bowl; set aside.
- Beat egg lightly in a large bowl. Whisk in milk, oil, and vanilla. Stir in mashed bananas. Add the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 296 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! The only changes I made were substituting white sugar for granulated Trivia, then I added 1/2 cup more mashed banana to moisten them, then I added 2 teaspoons cinnamon and 1/2 a teaspoon nutmeg, along with 1 teaspoon vanilla extract instead of 1/2. In the end it made 15 muffins and I sprinkled some raisins on top for added flavor. Would make again and recommend.
Used gf oats and flour self raising and soya milk instead of regular milk ,turned out fab
Delicious. I did add 1/4 cup coconut & 1/4 cup chocolate chips , & a dash more of milk. Will definitely make them again.
I did it exactly as the receipt, it came out delicious and beautiful.
It’s amazing! I made some changes. I used buttermilk instead of milk, all-purpose flour, Quaker quick oats 100% whole grain (use buttermilk if using this type to avoid dryness), 3/4 cup brown sugar… It’s quick to prepare, tastes yum, soft and moist! (my kids only eat oats if added to muffins or cookies) Perfect breakfast for the family! Love it
These are great! I also subbed brown sugar for the white sugar, and used Bobs Red Mill gluten free flour. I also doubled the vanilla to 1tsp. They are moist and flavorful with a nice bit of crunch to the top crust of each muffin
Just made this recipe and it was FABULOUS! I substituted brown sugar for the white sugar and added about 1/2 cup of Walnuts. I probably had more than a cup of mashed bananas because I used 2 very large bananas. Some other reviews mentioned dryness, but these were moist and flavorful!
Good flavor, but a little dry
Turned out great. I liked how they were low sugar but still had good flavor. I added in a good dash of cinnamon as well.
I tried coconut oil and brown sugar. Worked out great. This is my go to recipe for healthy muffins.
I loved it! Soft & moist! I also put in cinnamon, nutmeg & chocolate-coffee chips. Came out wonderful!
Idiot proof muffins. Follow the recipe. Delicious and soft!
good recipe 4 stars as I changed a few things, always use brown sugar for most muffins especially banana healthier than white sugar also use coconut oil yes it will have a bit of that coconut flavor aging a healthier choice and adds a uniqueness I always substitute brown vs white sugar and coconut oil most ofter
As always, I read the comments first and modified the recipe to suit my tastes. I used Whole Wheat White Flour, stevia, increased the milk to 1 cup (to compensate for whole wheat flour), and added 1sp. Cinnamon, 1/2 tsp. of Nutmeg, and 1/4 cup chopped walnuts. I sprinkled brown sugar on top. They were delicious!
My husband and I both found these muffins to be very good. Moist, slightly sweet, and very tasty. I substituted a monkfruit/erythritol blend + 1 tablespoon maple syrup for the sugar, and added approximately 1/3 cup of chopped pecans. If you’re counting calories, we came up with 240 each in the app we used, and that was with no white sugar.
I gave it a go. I like others though the muffins are a bit tasteless as we are in general used to baking with higher sugar amounts. I did add 2/3 cup chopped walnuts to bring the flavour up. Friendly critique. Perhaps the muffins were dryer, as I didn’t use refined oatmeal. Thank you for sharing your muffin!
Disappointing. I made the for a girls breakfast. Although they were moist, they were very bland. Not enough sugar or flavor. Will not use this recipe again.
Amazing! Used it a couple of times and they always bake perfectly. Will totally recommend
Super easy and yummy! We also used 1:1 gluten free flour as a replacement.
I am not a baker and these were so great even with my add ins! Thank you!
So bad. Literally had no flavor. I even added a light powdered sugar glaze and a cinnamon/sugar dusting on top. Still threw them away. Don’t bother.