What's the best way to roast bananas?

Roast bananas in their peel in a 350F oven for about 15 minutes. The bananas should turn black and very soft. I recommend cooking the bananas on a parchment-lined baking sheet for easy cleaning. Be sure to scrape out all the banana and juices after roasting for maximum flavor.

Can I use quick-cooking oats to make oat muffins?

For best texture, use old fashioned rolled oats to make oat muffins. However, in a pinch you can use quick-cooking oats.

How long can I store homemade muffins?

Store leftover homemade muffins in an airtight container on the counter for up to 3 days or in the refrigerator for 4-5 days.

Banana Oat Muffins - The Real Recipes

Name: Banana Oat Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium ripe bananas; 1 1/2 cup all-purpose flour (198 grams); 1/2 cup granulated sugar (123 grams); 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. table salt; 1 1/4 cups old-fashioned rolled oats (147 grams); 2 large eggs; 1/2 cup whole milk; 1/3 cup vegetable or canola oil; 1 tsp. vanilla extract; 3 Tbsp. rolled oats; 1 Tbsp. granulated sugar; 1 Tbsp. canola or vegetable oil; 1 pinch ground cinnamon

Description

This recipe for Banana Oat Muffins is one of my all time favorites, featuring immensely flavorful roasted bananas and a crunchy oat topping. These healthy oat muffins make a hearty, comforting breakfast and they’re perfect for meal prep to enjoy throughout the week.

Ingredients

Units Scale

Muffins

3 medium ripe bananas
1 1/2 cup all-purpose flour (198 grams)
1/2 cup granulated sugar (123 grams)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. table salt
1 1/4 cups old-fashioned rolled oats (147 grams)
2 large eggs
1/2 cup whole milk
1/3 cup vegetable or canola oil
1 tsp. vanilla extract

Oat Topping

3 Tbsp. rolled oats
1 Tbsp. granulated sugar
1 Tbsp. canola or vegetable oil
1 pinch ground cinnamon

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Instructions

Muffins

To make the muffins, preheat oven to 350F and line a baking sheet with parchment paper and line a standard size muffin tin with paper cups.
Place bananas on prepared baking sheet and bake until blackened and very soft, about 15 minutes. Remove from the oven and cool for 5-10 minutes.
While the bananas roast, whisk together in a medium bowl the flour, sugar, baking powder, baking soda, cinnamon and salt until well incorporated. Add the rolled oats and stir to combine.
Once the bananas are cool enough to handle, scrape two into a large mixing bowl. Roughly chop the other banana and set aside.
Mash the bananas in the bowl then add the eggs, milk, oil and vanilla and whisk until well incorporated (the mixture may not be completely smooth and that’s okay, just be sure the oil and eggs are well combined). Add the dry ingredients to the wet ingredients and use a spatula to fold the dry ingredients into the wet, being careful not to overmix. Be sure there are no streaks of flour in the batter.
Spoon the batter, about 1/3 cup each, into the prepared muffin tin. It’s okay if the muffin cups are completely full. Sprinkle on topping then bake until golden brown and a toothpick inserted into the center comes out clean, 20-24 minutes. Cool 10 minutes in the muffin tin then remove the muffins to a wire rack and cool at least another 10 minutes, or to room temperature.

Oat Topping

To make oat topping, stir together in a small bowl the oats, sugar, oil and cinnamon until well combined.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4-5 days. Freeze the muffins in a freezer-safe zip top bag for up to 3 months.
You can make these muffins gluten-free by swapping out the all-purpose flour for a one-to-one gluten-free flour and use gluten-free rolled oats.
No rolled oats? No problem. You can use quick-cooking oats, but note than may be a bit more gummy.
Try adding 1-2 tablespoons of ground flaxseeds or chia seeds to the batter, if desired.
Instead of ground cinnamon, you can also use ground ginger, pumpkin spice, cloves, nutmeg or allspice but be sure to use these spices sparingly.
If you like a sweet muffin, add two more tablespoons of sugar to the batter.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: baking
Cuisine: American