These Banana Oat Muffins came to be because I am trying to stay out of the stores and use what we have on hand. What crazy times we are living in. I have an autistic son that eats a banana everyday for breakfast and he isn’t happy with me for not having fresh bananas. Sure hope these muffins will replace his morning banana but we will see , he is such a creature of habit. If you have some over ripe bananas and have never baked with them this is the perfect recipe to start with. I am a huge fan of cooking with ripe bananas check out my Banana Oatmeal Chocolate chip cookies.
Muffins are great because they are the ultimate grab and go breakfast. These can be made up ahead of time and everyone can just grab their breakfast and eat it on the go . What I love about these is they are moist , tender and full of banana flavor. It is a very basic recipe and is just fine alone but feel free to add a 1/2 of a cup of your own add ins and make this muffin your own.
- chocolate chips
- diced nuts..pecans or walnuts
- raisins or dried cranberries
I made these muffins super easy and are mixed by hand in one bowl. Start by preheating your oven to 350 degrees and spray one pan with 12 wells. In a Large mixing bowl beat with a whisk oil , egg and light brown sugar until creamy. On a plate mash bananas with a fork and add it to the bowl and mix well. Next add the old fashion oats, milk and vanilla and mix well. Then add Flour, baking powder, baking soda , salt, ,cinnamon and mix well. Fill the 12 muffin wells evenly and mix the topping. Once the topping is mixed topping is mixed evenly top the 12 muffins. Bake in a preheated oven for 20 minutes or until slightly brown. Let muffins cool in pan for 10 minutes and carefully lift each muffin out and cool on a wire rack
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