I don’t know about you, but I always seem to have a few gnarly bananas lying around the kitchen.
Banana Bread or Peanut Butter Banana Smoothies are my usual go-to items when the bananas start to get splotchy. This time I thought it would be nice to have a different flavor and a little healthier option (instead of my usual chocolate chips), so out came the oatmeal.
Banana Oatmeal Muffins are moist, delicious, and best of all, easy to make.
Here’s what you need:
Ripe Bananas, Yogurt (vanilla or plain), Butter, Eggs, Flour, Sugar, Brown Sugar, Oats, Salt, Baking Powder, and Baking Soda. (If you use plain yogurt, you might also some vanilla extract.)
Preheat the oven to 375 degrees.
Melt 1 stick of butter in the microwave or in a small pan. Set it aside to cool while you prepare the other ingredients.
Using a sifter or mesh strainer, sift 3 cups of flour with 1 Tablespoon Baking Powder…
and 1 teaspoon baking soda.
Sifting not only helps remove any lumps but more importantly it distributes the leavening agents (things that make the muffins rise while baking) evenly throughout the flour.
Add 1/2 cup lightly packed brown sugar and 1/2 cup granulated sugar to the flour mixture.
Add 1 teaspoon salt and mix all the dry ingredients together.
Stir 1 1/2 cups of oats into the flour. Use Old Fashioned Oats or Quick Oats but NOT instant.
In another small bowl, combine 1 1/2 cups yogurt with 2 eggs. I used vanilla yogurt but if you have plain yogurt, also add 1/2 teaspoon vanilla extract for a bit more flavor.
Smash up 3 very ripe bananas until smooth. My banana mashing tool of choice also happens to be the potato masher.
Make a well in the center of the dry ingredients and pour the yogurt/egg mixture in.
Stir only until mixed about half way.
Then add the melted butter…
and the bananas and mix only until all of the ingredients are combined. The batter should be quite lumpy. Don’t be tempted to over stir or you will have flat, thick muffins that are no fun.
Fill greased or sprayed muffin tins 3/4 full with the batter. Top each one with an extra little sprinkle of oats.
Bake the muffins at 375 degrees for 20 minutes until they are golden and a toothpick inserted into the center comes out clean and not gooey.
Let the muffins cool in the pan for 5 minutes to hold their shape, then move them to a wire rack to cool.
This recipe makes 18 muffins. You can freeze any extras or you can also save the batter in the fridge for up to a week and bake a second round of fresh muffins.
Best served warm with lots of butter!
Here’s the recipe: