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Best Banana Oatmeal Muffins
Soft, moist, nourishing banana muffins PACKED with oats and dark chocolate chunks!
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, plus extra for topping
- ½ cup (118ml) whole milk
- ⅓ cup (2oz/56g) dark chocolate chunks for topping (optional)
Instructions
- Preheat your oven to 400°F and line a standard 12-cup muffin pan with paper liners.
- Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl and whisk to blend evenly.
- 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.
- Add the flour mixture to the banana mixture and fold it in gently until just combined. Do not over-mix.
- Divide batter evenly among prepared muffin cups, filling them right up to the rim. Scatter some chocolate chunks on top or sprinkle some oats on top and 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.
