Breakfast · Snack
Banana Oat Muffins
Moist muffins that use up spotty bananas. Freeze and tuck into lunchboxes.
⏱ 35 min (15 min prep, 20 min cooking)
🍽 Serves 12 · 1 muffin
freezer friendlymake aheadlunchboxkid friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Muffins
- 3 Bananas, very ripe, mashed (about 1 1/4 cups)
- ⅓ cup Vegetable oil (soybean)
- ½ cup Brown sugar
- 1 Eggs, large
- ½ cup Plain yogurt (whole milk)
- 1 tsp Vanilla extract
- 1½ cup All-purpose flour
- 1 cup Old-fashioned rolled oats
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- ½ tsp Table salt
- ½ cup Semisweet chocolate chips (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 12-cup muffin tin, paper liners, 2 mixing bowls.
- Heat the oven to 375°F and line a muffin tin with paper liners.
- Mash the bananas in a large bowl. Whisk in the oil, brown sugar, egg, yogurt and vanilla.
- In another bowl, mix the flour, oats, baking soda, baking powder, cinnamon and salt. Add to the banana mixture and stir just until combined. Fold in chocolate chips if using.
- Fill the cups about three-quarters full. Bake 18 to 22 minutes, until a toothpick in the center comes out clean.
- Cool 5 minutes in the pan, then on a rack.
Make aheadKeep at room temperature up to 2 days or in the fridge up to 5.
❄️ FreezerFreeze cooled muffins in a bag for up to 3 months. Pack frozen in a lunchbox; it thaws by lunchtime.
🧒 With kidsKids can mash the bananas and fill the liners.
Dairy-free swapUse a dairy-free yogurt and dairy-free chips.
Gluten-free swapUse a gluten-free flour blend and oats labeled gluten-free.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.