BEST Banana Oatmeal Muffins

I know just what your week needs - a muffin that is as delicious as it is nutritious. I say these are the BEST Banana Oatmeal Muffins because they have so much texture from oatmeal while still being so moist and delicious! If you've been looking for that muffin that tastes as great as it is satisfying and stays moist for as long as it needs to be when stored in the fridge, well then you've found it. These banana oat muffins fit the original definition of a muffin which is a simple quick bread that's not too sweet and easy to prepare. I freeze them in batches so I have a quick snack which I normally crave around 2pm with a slather of peanut butter in the middle after warming in the microwave for 15 seconds. It's perfection. If you love this recipe, check out my Banana Chocolate Chip Muffins as well!

WHAT IS THE DIFFERENCE BETWEEN MUFFINS AND CUPCAKES?

The difference between muffins and cupcakes is the method! If you are creaming butter and sugar until light and fluffy, then you are making cupcakes my friend! Muffins are quick breads, NOT cake. Muffins have a soft, moist open, spongy texture instead of a fine, tight crumb structure like cake.

Quick breads are batters that are made by first mixing wet ingredients in one bowl. Then, mix dry ingredients separately in another bowl. Simply combine the two with minimal stirring to form the batter. It is a very simple method.

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - you only need basic pantry ingredients to make these muffins so you can easily whip them up any day of the week for snacking, breakfasts and school lunches. They use minimal ingredients too, like 1 egg, 2 bananas, a bit of yogurt and just 5 tablespoons of butter
• Hearty banana oat muffins - these muffins are hearty and satisfying with quick oats baked right in.
• Moist banana muffins - this recipe makes moist and fluffy muffins with a soft texture and chewy oats. They are so moist despite all the oats and they stay moist for days too.
• Great for kids - I love making these for kids since they aren't too sweet and they keep so well.
• Chocolate chip muffins - it's me, so I can't help but want to add a few dark chocolate chunks on top.

INGREDIENTS FOR BANANA OATMEAL MUFFINS

Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients, scroll down to the recipe card at the bottom of this post.

• All purpose flour - simple AP flour is best for muffins and breads. Adding too much flour is the most common mistake and leads to tough and dry muffins. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
• Granulated sugar - I use regular granulated sugar to keep the recipe simple and help the banana flavor shine, but you can also use brown sugar.
• Pure vanilla extract - vanilla is essential to enhance the flavor of the banana. Do not leave it out or they will be more bland.
• Nutmeg - a bit of cinnamon adds warmth to give these muffins a cozy feel. I like the combination of nutmeg, oats and banana. It is optional, and you can leave it out if you prefer. Or, you can use some cinnamon.
• Oats - this recipe calls for quick-cooking or minute oats - not rolled oats. Quick oats absorb moisture much faster and make these muffins so moist with a nice chewy texture.

• Eggs - one whole egg will set the structure of these muffins just the right amount so they are still soft with all the oats.
• Yogurt - Yogurt adds rich dairy undertones and balances the sweetness with a hint of tartness. Use full fat Greek yogurt for the best texture and flavor.
• Butter - this recipe uses a bit of melted butter which adds so much flavor to enhance the taste of the oats. It also gives the muffins a nice hearty texture since butter is a solid fat.
• Bananas - make sure they are nicely spotted and very ripe, but I tend to avoid previously frozen bananas which lose their structure and exude a lot of water. This will affect the final texture of the muffins.
• Dark chocolate chunks - any type of chocolate works in this recipe, but I prefer dark chocolate between 50 and 70% cocoa solids for the best taste and level of sweetness. These bittersweet chocolate callets are my favorite and very convenient.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE THE BEST BANANA OAT MUFFINS

It's a simple "quick bread" method (the proper method for making muffins) that involves very few steps - combine dry, combine wet and then combine dry with wet. That's all. No creaming and no alternating - just measure and mix.

• STEP 1). Mash banana. Mash the banana well with a fork until smooth and measure out 1 cup. If you have a little bit more or less it's OK, but it should be very close.
• STEP 2). Combine dry ingredients. Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl and whisk to blend evenly.
• STEP 3). Add mashed banana to a large bowl. Whisk in sugar, egg, yogurt and vanilla. Add melted butter and milk and whisk until combined.
• STEP 4). Stir in the oats and set the mixture aside for 5-10 minutes to let the oats hydrate.
• STEP 5). Add the flour mixture to the banana mixture and fold it in gently until just combined. Do not over-mix.
• STEP 6). Bake. Divide batter into lined muffin cups and top with a few dark chocolate chunks or more oats if desired. Bake for 5 minutes. Lower the oven temperature to 375°F and bake for another 10-15 minutes until golden brown and firm to the touch. 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.

EXPERT BAKING TIPS FOR THE BEST BANANA OATMEAL MUFFINS

• Give some time for the oats to hydrate - this will ensure the muffins stay moist.
• Use very ripe bananas. Bananas are ready for cake/bread-making when they are well spotted.
• Avoid using frozen bananas if possible. I do not recommend using frozen bananas as they have a different flavor and release a lot of moisture which can sometimes make the cake a bit stodgy. Freezing bananas also breaks down their cell structure so that the crumb of the finished cake is not as fine and uniform... instead it will be a little more dense. Having said this, the recipe will still work with frozen bananas, it just doesn't produce the best results.
• Use dark chocolate chips with at least 55% cocoa solids. You can also use milk chocolate but since it has twice as much sugar as dark chocolate, the muffins will be sweeter.
• Bake at a high temperature to promote fast rising for nice big muffin tops.
• Do not over-bake. They are done when a skewer inserted into the center comes out clean.

RECIPE FAQ

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