Banana Oat Muffins
Delicious and healthy muffins made with overripe bananas and oats, perfect for breakfast or a snack.
Equipment
- Muffin tray
- Mixing Bowls
Ingredients
- 1 1/4 cup plain white flour
- 1/2 cup white sugar
- 1 1/2 cups rolled oats
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large overripe bananas, mashed
- 1/4 cup oil
- 1 tsp vanilla essence
- 1/2 cup rolled oats for topping
- 1/2 tsp cinnamon for topping
- 3 Tbsp brown sugar for topping
- 30 g butter, melted for topping
Instructions
- Preheat your oven to 190°C (375°F) and spray a muffin tray with baking spray.
- In a large bowl, mix together flour, sugar, rolled oats, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mash the overripe bananas and then add the eggs, oil, and vanilla. Mix until combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill each muffin cup about two-thirds full with the batter.
- In a small bowl, mix together rolled oats, cinnamon, brown sugar, and melted butter for the topping.
- Sprinkle the topping evenly over each muffin.
- Bake for about 20 minutes, or until the muffins spring back when touched and the topping is lightly golden.
- Let the muffins cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. They can also be frozen for up to 3 months.