Banana Oat Muffins

Based on Best Banana Oatmeal Muffins from ScientificallySweet.com. Makes 12 muffins.

Ingredients

  • 1 ⅓ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • heaped ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 cup (237ml) mashed ripe banana (which is 240g flesh) from about 2 large bananas
  • ⅔ cup (135g) granulated sugar
  • ¼ cup (60ml) full fat Greek yogurt
  • 1 large egg at room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • ⅓ cup (75g) unsalted butter melted
  • ¾ cup (85g) quick-cooking oats
  • ½ cup (118ml) whole milk

Instructions

  1. Preheat your oven to 400°F and line a standard 12-cup muffin pan with paper liners.
  2. Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl and whisk to blend evenly.
  3. Mash the bananas well with a fork until smooth and add them to a large bowl. Whisk in sugar, egg, yogurt and vanilla. Add melted butter and milk and whisk until combined. Stir in the oats and set the mixture aside for 5-10 minutes to let the oats hydrate.
  4. Add the flour mixture to the banana mixture and fold it in gently until just combined. Do not over-mix.
  5. Divide batter evenly among prepared muffin cups, filling them right up to the rim. If desired, scatter some chocolate chunks on top or sprinkle some oats on top and bake for 5 minutes.
  6. Lower the oven temperature to 375°F and bake for another 10-15 minutes until golden brown and firm to the touch.
  7. Transfer pan to a wire rack and let muffins cool for 5 minutes in the pan before transferring individually to the rack to finish cooling.

Notes

2 February 2025: I made half of this recipe today, although I used one whole egg rather than trying to divide it in half. I baked them in the middle 6 wells of a 12-well muffin pan (in case I needed to make an extra one or two, but I didn’t). I did not use paper liners but just buttered the wells of the pan. The muffins were 84 grams each. I baked them for 5 minutes at 400°F, reduced the temperature to 375°F and baked for 7 minutes, then rotated the pan and baked for another 11 minutes. I removed them from the pan as soon as possible, after about 30 seconds to 1 minute.