We find immense joy in transforming humble kitchen staples into something utterly delightful. It’s a familiar sight: those spotty, overripe bananas sitting on the worktop, a gentle reminder of forgotten breakfast intentions. However, we see them not as a predicament, but as a golden chance to bake the most delectable, moist, and nourishing muffins imaginable. Allow us to introduce our definitive Banana Oatmeal Muffins Recipe. We’re talking about incredibly soft, fluffy bakes, bursting with the inherent sweetness of bananas and the wholesome texture of whole grain oats. They serve as an ideal grab-and-go breakfast, a nutritious afternoon snack, or a lovely treat for any packed lunch. Say goodbye to uninspired, crumbly muffins; these are simply wonderful, and we’re excited to guide you through how easy it is to whip them up.

Why You’ll Love This Recipe

• Supremely Moist & Full of Flavour: The secret lies in using very ripe bananas. They provide a wonderful natural sweetness and keep the muffins incredibly tender. A touch of cinnamon adds a comforting warmth that we think is simply irresistible.
• Unbelievably Simple & Speedy: This is a brilliantly straightforward recipe. You won’t need an electric mixer or any special kit. It’s a simple case of mash, combine, and bake. The entire process, from start to finish, takes less than 30 minutes.
• Nourishing & Filling: Brimming with whole grain oats and real fruit, these muffins make for a truly satisfying treat. They deliver a slow release of energy, making them a fantastic breakfast option to power your morning. We also let the bananas do the sweetening, so there’s minimal added sugar.
• Endlessly Adaptable: Think of this recipe as your perfect blank slate. You could fold in some chocolate chips for extra decadence, chopped walnuts for a satisfying crunch, or even some fresh blueberries for a juicy surprise. We offer plenty of ideas to help you personalise them.

A Closer Look at Our Ingredients

The charm of this recipe is found in its uncomplicated nature and reliance on common cupboard ingredients. We feel the finest baking stems from high-quality, honest components. For our banana oatmeal muffins, the main performers are naturally the banana and oats. You will want to use extremely ripe bananas – the more brown spots, the better! This is because the ripening process converts starches into sugars, resulting in a deeper, sweeter flavour ideal for baking. When it comes to the oats, we suggest using rolled oats for a delightful chewy consistency that gives these whole grain muffins a wonderful structure. You can use porridge oats, but be aware they will yield a softer, finer-textured muffin.

Ingredients

• 3 large, very ripe bananas (about 350-400g, weighed with skin on)
• 120g plain flour
• 100g wholemeal flour
• 100g rolled oats (plus an extra tablespoon for topping)
• 100g light brown soft sugar
• 2 large free-range eggs
• 120ml vegetable oil (or melted unsalted butter)
• 60ml milk (any kind works – dairy or plant-based)
• 1 ½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Get Ready to Bake: To begin, preheat your oven to 200°C (180°C Fan/Gas Mark 6). Place paper liners into a 12-hole muffin tray. Having everything prepared beforehand ensures a seamless and enjoyable baking experience.
2. Mash the Bananas: In a spacious mixing bowl, peel the ripe bananas and use a fork to mash them well. Aim for a mostly smooth consistency, but a few small lumps are fine and will add to the texture. We aren’t aiming for a perfectly uniform purée.
3. Mix the Wet Ingredients: Into the bowl with the mashed banana, add the soft brown sugar, eggs, oil, milk, and vanilla. Use a whisk to combine everything thoroughly until the mixture is uniform and the sugar begins to dissolve.
4. Whisk the Dry Ingredients: In another bowl, combine the plain flour, wholemeal flour, rolled oats, baking powder, bicarbonate of soda, cinnamon, and salt. Give them a good whisk to distribute all the components evenly, which is key for a consistent rise.
5. Combine Wet and Dry: Add the dry mixture to the wet mixture. Gently fold them together with a spatula or wooden spoon only until you no longer see large patches of flour. It’s vital not to overmix; doing so can result in tough muffins. A few floury streaks are absolutely fine.
6. Portion the Batter: Spoon the batter evenly into the 12 prepared paper cases. We find an ice cream scoop works wonders for uniform portions. Fill each case about three-quarters of the way. For a lovely finish, scatter a few extra oats over the top of each one.
7. Time to Bake: Put the muffin tray into the middle of your hot oven and bake for 15-18 minutes. You’ll know they’re done when they’re a beautiful golden-brown colour, have risen nicely, and a cocktail stick inserted into the middle of one comes out clean.
8. Cool Down: Let the muffins rest in the tray for 5 minutes after taking them out of the oven. Then, gently move them to a wire rack to cool down completely. They are heavenly when still slightly warm, but they also store very well for several days.

Variations and Tasty Add-ins

A fantastic aspect of this recipe is its versatility. It provides a wonderful foundation for you to get creative! Here are some of our much-loved variations to inspire your ideal breakfast treat:

• Chocolate Chip: A timeless addition for a good reason. Stir in 100g of your favourite milk, dark, or white chocolate chips with the dry ingredients to create lovely melted pockets of chocolate.
• Nutty Addition: To introduce more texture and a nutty flavour, incorporate 75g of chopped pecans or walnuts into your batter. They become wonderfully toasted during baking.
• Berry Burst: Carefully fold in 100g of fresh or frozen raspberries or blueberries right at the end. This adds a vibrant, tart element that beautifully cuts through the sweetness of the banana.
• Crumble Top: For a truly special touch, make a quick crumble by rubbing 30g of chilled butter into 50g of plain flour and 25g of demerara sugar until it looks like fine breadcrumbs. Scatter this over the batter before baking. If you enjoy bakes with a crunchy topping, you might also like our Oatmeal Dark Chocolate Cookies.
• Extra Spice: Include a small pinch of nutmeg or mixed spice with the cinnamon to lend your muffins a warmer, more seasonal character.

Don’t hesitate to combine these suggestions. We find that banana, chocolate chip, and walnut is an especially delicious trio! And if you’re eager to try another fruity pudding after perfecting these muffins, our Peach Crumb Cheesecake is always a hit.

Frequently Asked Questions

It gives us great pleasure to share our incredibly simple and satisfying Banana Oatmeal Muffins Recipe. This is a recipe we come back to again and again because it is dependable, uses wholesome ingredients, and always yields delicious results. Baking a batch will fill your home with a wonderful, comforting scent and leave you with a fantastic, convenient breakfast or snack for the coming days. We truly hope you enjoy making and eating them as much as we do. If you give the recipe a go, we would love to hear how you got on, so please do leave us a comment and a rating. Happy baking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 3 large, very ripe bananas (about 350-400g, weighed with skin on)
• 120g plain flour
• 100g wholemeal flour
• 100g rolled oats (plus an extra tablespoon for topping)
• 100g light brown soft sugar
• 2 large free-range eggs
• 120ml vegetable oil (or melted unsalted butter)
• 60ml milk (any kind works – dairy or plant-based)
• 1 ½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Prepare Your Equipment: First things first, we preheat our oven to 200°C (180°C Fan/Gas Mark 6). Line a 12-hole muffin tin with paper cases. Getting everything ready first makes the whole process smooth and stress-free.
2. Mash the Bananas: In a large mixing bowl, peel your very ripe bananas and mash them thoroughly with a fork until they are mostly smooth with just a few small lumps remaining for texture. Don’t overdo it; we aren’t looking for a perfectly smooth purée.
3. Combine the Wet Ingredients: To the mashed banana, add the light brown sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk everything together with a fork or a balloon whisk until it’s well combined and the sugar has started to dissolve.
4. Combine the Dry Ingredients: In a separate, medium-sized bowl, add the plain flour, wholemeal flour, rolled oats, baking powder, bicarbonate of soda, ground cinnamon, and salt. Whisk them together to ensure everything is evenly distributed. This step is crucial for an even rise.
5. Mix Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix! A few streaks of flour are perfectly fine. Overmixing develops the gluten and can lead to tough, dense muffins.
6. Fill the Muffin Cases: Divide the batter evenly between the 12 prepared muffin cases. An ice cream scoop is a brilliant tool for this, as it ensures each muffin is the same size. They should be about three-quarters full. Sprinkle the top of each muffin with a few of the extra rolled oats for a professional-looking finish.
7. Bake to Perfection: Place the muffin tin in the centre of your preheated oven and bake for 15-18 minutes. The muffins are ready when they are golden brown, well-risen, and a skewer or toothpick inserted into the centre comes out clean.
8. Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm from the oven but will keep beautifully for a few days.

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