Banana Oatmeal Muffins

5 from 1 votes

Chewy thanks to the oatmeal and sweetly flavored thanks to the mashed bananas these banana oatmeal muffins are a delicious change of pace from regular muffins!

Prep Time10

Cook Time15

Course: Baked Goods, Breakfast

Cuisine: American

Servings:

Calories: 195kcal

Author: Karlynn Johnston

Ingredients

1 ½ cups all-purpose flour
1 cup large flake oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
1 large egg
¾ cup milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed bananas

Instructions

Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray and set aside.
Combine the flour, oats, sugar, baking powder, soda, salt, and nutmeg in a medium bowl and set aside.
In a large bowl beat the egg until light yellow. Whisk in the milk, oil, and the vanilla. Stir in mashed bananas until mixed in completely.
Add the flour mixture into the wet mixture and stir until just combined, do not overmix. Divide the batter between the 12 muffin tins evenly.
Bake in the preheated oven until a cake tester inserted comes out clean, around 18 to 20 minutes.
Remove and let sit in the pan for 5 minutes then remove and cool completely on a wire baking rack.
Store in a closed container at room temperature for up to 5 days.

Notes

The secret to how chewy these are is the large flake oatmeal, do not use instant oatmeal it will dissolve right into the muffins.

Nutrition