Banana and Oat Muffins

Banana and Oat Muffin Recipe

Hello! We're going to prepare some muffins that will save your mornings and snacks. We'll take advantage of those very ripe bananas to achieve an incredible moist texture and a natural sweetness without complications. It's a preparation full of fiber and energy, ideal to have ready in the kitchen and enjoy a homemade and comforting bite.

Preparation time

Getting organized is key in the kitchen, so here's the time breakdown for you to plan your baking without stress.

• Preparation: 10 minutes
• Cooking: 20 minutes
• Total: 30 minutes
• Servings: 12 units
• Difficulty: Easy

Ingredients

The quality of what we put in the bowl determines the final result. For these muffins, we seek a balance between healthy and delicious.

For the dry base

• 1 cup of oats (you can use rolled or instant depending on your texture preference)
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar (or your usual granulated sweetener)
• 1 teaspoon of baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional, but recommended)
• A pinch of salt

For the wet mixture

• 2 ripe bananas (they should have brown spots for best flavor and texture)
• 1 large egg
• 1/4 cup melted coconut oil (or mild olive/vegetable oil)
• 1 teaspoon vanilla extract

Optional enrichments

• 1/4 cup chopped walnuts or chocolate chips dark chocolate

If you're missing any ingredients or have dietary restrictions, you can make simple adjustments. If you don't have whole wheat flour, extra oat flour works well, similar to how we would in a banana and oat bread denser one. For a vegan version, substitute the egg with a «flax egg» (1 tablespoon ground flax seeds hydrated in 3 tablespoons of water).

Utensils we will use

We don't need sophisticated equipment for this dessert, with the basics you have in your drawers is enough.

• Large bowl for dry mix
• Medium bowl for wet mix
• Fork (for mashing the banana)
• Silicone spatula or wooden spoon
• Muffin tin (12-cavity)
• Paper liners or a little oil for greasing
• Cooling rack (optional but useful)

Preparation

This is where the magic happens. Follow these steps calmly and you'll see how your kitchen fills with a spectacular aroma. If you've ever made banana oat muffins before, you'll see that this technique aims to maximize fluffiness.

1. Preheating and mold preparation

   Preheat the oven to 180°C (350°F). It's vital that the oven is at the correct temperature before putting in the batter so that the baking powder reacts well and they rise nicely. While it heats, place paper liners in your metal muffin tin. If you don't use paper, grease each cavity with a little oil or butter and sprinkle a light dusting of flour so they don't stick.

2. Dry mixture

   Combine the dry ingredients. In the large bowl, pour in the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Use a spoon to stir well and ensure the baking powder is evenly distributed; this prevents some muffins from rising more than others or finding lumps of baking soda when you bite into them.

3. Fruit preparation

   Mash the bananas. In the second bowl, peel the bananas and use a fork to mash them until you get a purée. Don't worry if small pieces remain, that gives character to the breakfast. The important thing is that most of it is a smooth paste.

4. Integration of liquids

   Add the rest of the wet ingredients. To the banana purée, add the egg, melted coconut oil (make sure it's not boiling so as not to cook the egg), and vanilla. Whisk lightly with a fork or a hand whisk until everything looks homogeneous.

5. Combining the mixtures

   Incorporate wet into dry. Pour the contents of the banana bowl over the flour and oat bowl. Here's the secret: mix with a spatula using gentle movements only until you no longer see dry flour. If you overmix, the gluten will overdevelop and the muffins will be tough instead of fluffy. If you're going to use nuts, add them now with two or three more turns.

6. Baked

   Fill and bake. Distribute the batter into the molds, filling approximately 3/4 of their capacity (or 2/3 if you prefer them not to overflow too much). Bake in the center of the oven for 18 to 20 minutes. You'll know they're ready when they look golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, but no raw batter.

To finish and serve

Once out of the oven, let the muffins rest in the mold for about 5 minutes; this helps them settle and not break when removed. Then, transfer them to a wire rack so air can circulate and the bottom doesn't get soggy. Serve them warm to enjoy their maximum fragrance. They are the ideal companion for a Saturday breakfast relaxed or as an accompaniment to a mid-afternoon coffee. If you prefer them more festive, you can accompany them with a little Greek yogurt on top.

Nutritional Information

These values are estimates per serving (1 muffin) so you have a clear reference of what you are consuming in this dessert nutritious.

• Calories: 165 kcal
• Proteins: 4 g
• Fats: 6 g
• Carbohydrates: 25 g
• Fiber: 3 g

Note: Values may vary slightly depending on the size of the bananas and the brand of ingredients used.

5 keys to make it perfect

Achieving the ideal muffin of plantain y oats is a matter of details. Here are my secrets so they always turn out bakery-quality.

1. The banana ripeness: Use bananas that have many black spots on the peel. The riper they are, the more natural sugar they have and the more intense the flavor will be, allowing you to reduce added sugar.
2. Do not overbeat: As I mentioned in the preparation, the key to softness is to mix lightly. As soon as the flour disappears, stop! Small lumps are fine.
3. Ingredient temperature: Try to have the egg at room temperature. If you use it cold from the fridge and mix it with coconut oil, the latter can solidify and create strange fat lumps.
4. The crunchy touch: If you like to vary textures, sprinkle a little raw oats or sugar on each muffin just before baking. It will give it a professional and appetizing finish.
5. Oven control: Do not open the oven door during the first 15 minutes. Temperature changes can cause the batter to suddenly drop and lose its domed shape.

When is it ideal to enjoy it?

The versatility of these muffins is wonderful. They are perfect for a breakfast quick when you're in a hurry and need something you can eat on the go, ensuring a decent fiber intake. They also work incredibly well in kids' lunchboxes, as they stay tender for several hours and are healthier than industrial pastries.

Personally, I love serving them at a weekend brunch alongside savory dishes like some eggs in a basket or even some egg baskets. The contrast between the sweetness of the banana and the savoriness of the egg creates a delicious balance on the table.

Comparison table

Sometimes we look for something specific and can get confused with so many options. Here we compare our star recipe with other similar ones so you can choose the one that best suits your craving today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know if you dared to try this version or if you gave it your personal touch, perhaps adding extra nuts or combining them with some cheese and strawberry muffins for a varied table. Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

So you don't get lost in any step, here's the meaning of some terms we used today.

• Folding movements: Gentle mixing technique that consists of bringing the dough from the bottom upwards with a spatula, rotating the bowl, to integrate ingredients without breaking air bubbles or developing gluten.
• Toothpick test: Test to check doneness. A toothpick or skewer is inserted into the center of the cake; if it comes out without raw batter, it's ready.
• Preheat: Turn on the oven about 10-15 minutes before putting in the preparation to ensure that the temperature is stable and correct from the first second of baking.
• Wet and Dry Ingredients: Standard method in muffin baking where liquid ingredients and dry ingredients are mixed separately, combining them only at the end to control texture.
• Cupcake liner: Small fluted paper mold that is placed inside the metal tray to contain the batter, facilitate unmolding, and cleaning.