Banana Oat Muffins

Posted on June 13, 2014
Hey Everyone! You know those days when there seems to be nothing left to eat in your kitchen but a couple of overly ripe bananas, the pantry looks bare and the fridge is empty no matter how many times you open it wishing something delicious would magically appear in there. And for some reason, those days are always when you are the hungriest! These Banana Oat Muffins were the result of one of those days in my kitchen, and I loved how they turned out so I wanted to share them with you today! They are wonderfully moist and sweet thanks to the bananas, they are super hearty and filling thanks to the whole wheat flour and rolled oats, and you can add additional crunch and sweetness with some chopped nuts or chocolate chips! And the best part is, you probably already have all the ingredients in your pantry!
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BANANA OAT MUFFINS
(Adapted from this recipe)
*Makes 16*
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YOU WILL NEED
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
2 tsp baking powder
1/2 cup rolled oats
1/2 cup granulated sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
3/4 cup milk
1/3 cup oil
1 egg
2 medium sized bananas, mashed
Optional: chopped walnuts or pecans, chocolate chips
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DIRECTIONS
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1. Preheat your oven to 375 deg F and line a muffin tin with some baking cups. In a large bowl, whisk together the milk, oil (you can substitute applesauce for some or even all of the oil), egg, and vanilla extract and sugar (the muffins aren’t super sweet, so add some extra sugar if you prefer sweeter muffins, but if your bananas are very ripe, they will add a lot of sweetness). Sift in the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and ground cinnamon and stir well.
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2. Next, stir in the rolled oats and mashed bananas, and mix until you have a thick, smooth batter. Add in chopped nuts and chocolate chips at this point if you are adding them. Pour the batter into your prepared muffin cups, filling them about 2/3 of the way up. Bake for 15 – 17 minutes, until an inserted toothpick comes out clean. Let cool for a couple of minutes before eating.
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Happy Baking, Everyone!
I will be linking to THESE wonderful blogs!

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8 Comments

  • Reply Jodee Weiland June 14, 2014 at 10:16 pm

    These muffins look delicious! I love the use of rolled oats…thanks for sharing!

  • Reply Isabelle Thornton June 15, 2014 at 11:58 pm

    Yum!!!
    I would love if you come link up tomorrow at the Monday party!
    Xo
    Isabelle
    http://www.lechateaudesfleurs.com

  • Reply Jess June 16, 2014 at 12:47 pm

    So funny – when my pantry and fridge are empty, I too make muffins! haha These look and sound delicious, thank you for sharing at #GetHimFed Fridays. 🙂

  • Reply kristi dominguez June 17, 2014 at 11:07 am

    Yummers! These look delish, Maria!

  • Reply BRITTANY June 17, 2014 at 11:26 am

    These look fantastic! Hopped over from Inside BluCrew 😉

  • Reply Katerina June 19, 2014 at 3:18 am

    I bet the banana must have made them very soft and moist!

  • Reply Karen June 19, 2014 at 7:00 am

    These look fantastic. We love to bake up over-ripe bananas into breads and I’m adding this to my collection. Thanks for sharing!

  • Reply Miz Helen June 24, 2014 at 2:19 pm

    Your Banana Oat Muffins look amazing. Your place at our table is very special and thanks so much for sharing your wonderful food with all of us at Full Plate Thursday. Hope you have a fantastic week and come back real soon!
    Miz Helen

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