Banana Oat Muffins

Well kids, it all starts with a craving. Then just mix in a google search and a quick trip to the store, and that’s how these banana oat muffins were born. They are quite delicious and extremely quick and simple to make. You probably already have most of the ingredients on hand, and it certainly wouldn’t be hard to come up with an excuse to make these. They’re also a great way to use up some of those over-ripe bananas you have sitting on your counter. Muffins are delicious at any time of day, and this goes for all “breakfast” foods, in my opinion (or if you need Amy Poehler to convince you, click here). It is easy to substitute ingredients or throw in a little somethin’ extra. I made this batch with toasted walnuts, chocolate chips, cinnamon, and applesauce in place of the oil. Hope you enjoy these as much as I do. Happy Saturday!

Banana Oat Muffins

(original inspiration from here)

1 1/2 cups all-purpose flour
1 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar (white, brown, or a mix)
1 egg
1/2 cup milk (I used almond milk, I think creme fraiche or sour cream would be a lovely substitute as well)
1/2 cup applesauce
1/2 teaspoons vanilla (extract, paste, what have you)
1 cup ripe bananas, mashed

Optional Add-Ins
chocolate chips, or mini chocolate chips if you’re feeling fun and adventurous
toasted nuts, chopped up
a pinch of cinnamon and/or nutmeg

Preheat oven to 400F and line a 12-cup muffin pan.

Mix all the dry ingredients (flour, oats, baking powder, baking soda, salt, sugar, optional spices) in a bowl, and give it a good stir with a fork or a whisk.

In a separate bowl, gently beat the egg, and mix in the rest of the wet ingredients in succession (milk, applesauce, vanilla, banana).

Stir the flour mixture into the banana mixture until just combined. Stir in chocolate chips and toasted nuts, if using. Divide batter into pan and bake for 16-20 minutes, turning the pan half-way through baking. They are done when a toothpick inserted into the centre comes out clean. Cool on a rack for 5 minutes then turn out to cool completely (or to consume immediately, for the impatient and hungry).

NOTE: My muffins really stuck to the lining right after they were baked, but after sealing them in an air-tight bag/container overnight, they loosened up and were much easier to eat. This often causes problems with cupcakes, in that the lining will separate from the cake if left in an air-tight container, but it proved helpful with these muffins.

These have been in a sealed ziplock bag on my counter for 2 days now and they are still moist and delicious. But probably the tastiest the morning after baking, once they’ve loosened their death grip on those liners.