Description
These Banana Oatmeal Muffins are a wholesome, naturally sweetened treat perfect for breakfast or a snack. Made with oat flour, ripe bananas, and healthy avocado oil, they are moist and flavorful with a subtle cinnamon spice. Easy to prepare and baked to perfection, these muffins offer a nutritious and delicious option for any time of day.
Ingredients
Dry Ingredients
- 1 ⅔ cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup mashed banana (about 2 medium bananas)
- 1/3 cup avocado oil (or other light oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk of choice (oat milk recommended)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease or line 9 cavities of a 12-cup muffin pan to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, combine oat flour, baking powder, baking soda, ground cinnamon, and fine sea salt. Stir to mix evenly, then set aside.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, avocado oil, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
- Combine Mixtures: Add half of the dry ingredient mixture to the wet ingredients and stir a few times to combine. Then add in the milk and the remaining dry mixture, stirring gently until just combined. Avoid overmixing to maintain muffin texture.
- Fill Muffin Pan and Bake: Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking time may vary but around 18 minutes is typical.
- Cool Muffins: Allow the muffins to cool in the pan for about 10 minutes to firm up. Then transfer them to a wire rack to cool completely. Store at room temperature and consume within 3-4 days for best freshness.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Oat flour can be made by grinding oats in a food processor if you don’t have store-bought oat flour.
- You can substitute avocado oil with any neutral-flavored light oil such as canola or vegetable oil.
- Milk of choice can be dairy or plant-based like oat, almond, or soy milk.
- Don’t overmix the batter to keep the muffins light and tender.
- Check muffins a few minutes before the minimum baking time to prevent overbaking.
- To freeze, store muffins in an airtight container for up to 2 months and thaw at room temperature before serving.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
