Banana Oat Muffins

Due to my constant buying-but-never-getting-around-to-eat-bananas, I find I am always using bananas in my baking! Not that I’m complaining though!

It’s actually funny, I used to hate bananas! The taste, the texture…wasn’t for me. Didn’t mind it in baking but you wouldn’t catch me eating a banana. That’s changed now, except now I just forget to eat them. Oops.

These banana oat muffins are perfect for breakfast or an on-the-go snack! Dress them up a little too; add some chocolate chips, pecans or maybe a maple glaze drizzled on top. Yum!

Banana Oat Muffins


Ingredients:

Muffins:
1 + 1/2 cups old-fashioned oats
1 + 1/4 cups all-purpose flour
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup granulated sugar
Pinch of nutmeg
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
3 overripe bananas, mashed

Topping:
1/2 cup old-fashioned oats
1/4 tsp ground cinnamon
2 tbsp light brown sugar
2 tbsp unsalted butter, melted

Directions:

  1. Pre-heat oven to 350 and line a muffin tin. Set aside.
  2. In a small mixing bowl, combine all topping ingredients together until crumbs form. Set aside.
  3. In a large mixing bowl, combine oats, flour, baking powder, baking soda, cinnamon, sugar, salt, and nutmeg.
  4. In a small mixing bowl, whisk together egg, oil, and vanilla. Add wet ingredients into dry ingredients and stir until combined. Add in mashed bananas.
  5. Evenly divide batter into muffin tin and sprinkle topping mixture onto tops of muffins.
  6. Bake muffins for 17-20 minutes or until a cake tester comes out clean.
  7. Let muffins cool in pan for at least 5 minutes before removing. Enjoy!
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