Banana Oat Breakfast Muffins
Tender baked oatmeal muffins sweetened with ripe banana. A make-ahead breakfast that keeps you full all morning.
- Total
- 39 min
- Prep 12 · Cook 22 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding
- Sweet
- Oven
Instructions
-
Heat the oven to 180°C. Line a 6-cup muffin tin with paper liners.
~3 min
-
Mash the 2 bananas in a large bowl with a fork until smooth, leaving a few small lumps for texture.
~3 min
Mashing ripe bananas releases sugars and moisture, and leaving lumps adds pockets of sweetness and a more tender crumb.
Very ripe bananas with brown spots mash sweeter and keep the muffins moist; if yours are firm, the crumb will be drier.
-
Whisk the 2 eggs and 120 ml milk into the mashed banana until evenly combined.
~2 min
Whisking eggs and milk first disperses them evenly so the banana mixture hydrates uniformly instead of streaking.
-
Add the 120 g oats, 80 g flour, 2 tsp baking powder and 0.5 tsp salt. Stir with the fork just until no dry flour remains; the batter will be thick and slightly lumpy.
~3 min
Stirring just until no dry flour remains limits gluten development, keeping the muffins tender rather than tough and rubbery.
Folding Use a fork or spatula to stir just until the dry flour disappears; overmixing develops gluten and makes the muffins dense and chewy.
-
Divide the batter evenly among the 6 lined cups, filling each about three-quarters full.
~1 min
-
Bake until the tops are golden and a skewer inserted in the centre comes out clean, 20 to 22 minutes.
~22 min
Baking sets the egg proteins and gelatinises the oat and flour starches, giving the muffins structure and a clean skewer.
-
Cool in the tin for 5 minutes, then lift the muffins out and serve warm or at room temperature.
~5 min
Cooling in the tin lets the crumb finish setting so the muffins hold together when lifted out.
Let the muffins cool completely before storing in an airtight container; they keep 3 days at room temperature or 2 months frozen.