A simple recipe for moist oatmeal muffins using banana for natural sweetness, perfect for a quick breakfast.
Author:Noah Maxwell
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup packed light brown sugar
1/4 cup maple syrup
1/2 cup unsweetened applesauce
1/2 cup mashed ripe banana (about 1 large banana)
1/4 cup melted unsalted butter or vegetable oil
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.
Add the brown sugar to the dry ingredients and mix briefly.
In a separate medium bowl, whisk together the maple syrup, applesauce, mashed banana, melted butter or oil, milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
If using, fold in the chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra moisture, you can substitute the milk with plain yogurt.
These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to three months.
If you prefer a streusel topping, mix 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1 tablespoon cold butter until crumbly, then sprinkle over the batter before baking.