I know just what your week needs - a muffin that is as delicious as it is healthful. And, I've got it - these are the BEST Banana Oat Muffins because they are loaded with oatmeal and 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 Hello! You found it.
I have very strong opinions about muffins. They are meant to be a healthy cross between unleavened bread and cake. They should not be a cupcake without frosting. But most of them really are... especially the ones available in coffee shops.
Spoiler/bummer alert: they are loaded with sugar and oil and are probably more calories than a cupcake with frosting combined!
Not this recipe, though. These BEST Banana Oat Muffins are actual muffins and I love them for it. They're packed with oats, some banana, a touch of butter and just enough sugar to make them delicious - these are proper muffins.
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 into a large bowl and then mix in sour cream, milk, egg and vanilla.
- STEP 2). Add oats to the banana mixture and let sit for a bit to hydrate.
- STEP 3). Combine dry ingredients - mix together flour, baking powder, baking soda, salt and sugar in a large bowl.
- STEP 4). Add melted butter to the banana mixture then fold in the dry ingredients.
- STEP 5). Divide batter into lined muffin cups and top with a few dark chocolate chunks.
- STEP 6). BAKE until golden and delicious!
TIPS FOR MAKING THE BEST BANANA OAT MUFFINS
- Give some time for the oats to hydrate - this will ensure the muffins stay moist.
- 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.
This recipe for moist BEST Banana Oat Muffins is part of my mission to incorporate more chocolate into breakfast so it feels like eating dessert first! It makes 12 regular-sized muffins or 9 large ones. If you make 9, you will get a more drastic muffin top. Just bake for up to 5 minutes longer if you go that route.
Either way, you will be able to enjoy these for days because they stay so moist and are full of fiber from oats, which you won't even realize are in there. With the little step of hydrating them in the milk/sour cream first, they plump up and cook out right into the batter. All you taste is creamy banana with hunks of dark chocolate.
Not a bad way to start the day 😉
If you follow my Instagram, you'll have noticed that I make a lot of muffins and they are very popular among you all!
Best Banana Oat Muffins
- 1 ½ cups 215g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup 135g granulated sugar
- 2 large ripe bananas about 1 cup/240ml mashed, or 240g flesh
- ⅓ cup 80ml full fat sour cream
- ⅓ cup 80ml milk
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- ⅔ cup 65g quick-cooking oats
- 5 tablespoon 70g unsalted butter, melted
- ⅓ cup 2oz/56g dark chocolate chunks
- Preheat your oven to 375°F and line a standard 12-cup muffin pan with paper liners.
- In a large bowl, mash the bananas well with a fork until smooth. Stir in sour cream. Add milk and vanilla and stir until combined, then mix in egg until well incorporated. Stir through oats and let mixture stand for 5 minutes.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar until evenly blended. Add melted butter and the dry ingredients to the bowl with the banana mixture and fold gently until combined.
- Divide batter evenly among prepared muffin cups, filling them up to the rim. Scatter some chocolate chunks on top and bake for 20-25 minutes, until golden brown and slightly 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.