Banana Oat Muffins

by Angie Liew

Check out How to Bake Banana Oat Muffins by Huang Kitchen on Snapguide.

      
Any bananas which has past their prime are just right for these moist oat muffins.  Oat lends a nutty flavour and make these sweet muffins a lot healthier.  This is a quick and easy recipe that results in muffins that are full of texture and flavour.

 

Banana Oat Muffins

Recipe by Huang Kitchen, Angie Liew
Any bananas which has past their prime are just right for these moist oat muffins. Oat lends a nutty flavour and make these sweet muffins a lot healthier. This is a quick and easy recipe that results in muffins that are full of texture and flavour.
Course: Desserts

Ingredients

  • 3/4 cup All – purpose flour
  • 3/4 cup Whole wheat flour
  • 1 cup Rolled oats
  • 1/3 cup Castor sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 Egg
  • 3/4 cup Milk
  • 1/3 cup Vegetable oil, or Olive oil
  • 1/2 teaspoon Vanilla extract
  • 1 cup Mashed ripe bananas, or 2 – 3 bananas

    Instructions

    • Preheat oven to 200 degree C.
    • In a medium size bowl, mix flour, oats, sugar, baking powder, baking soda and salt together. (DRY)
    • In a large bowl, beat the egg lightly. Stir in the milk, oil and vanilla extract. Then add the mashed banana and combine thoroughly. (WET)
    • Add the DRY to the WET. Stir the flour mixture into the banana mixture until just combined. Do not overmix or the muffins will become tough.
    • Line a 24 cup muffin pan with paper muffins. Using an ice-cream scoop, put the batter into the muffin cups.
    • Bake in the preheated oven for 15 – 20 minutes.

Enjoy!

Notes

Muffins can be stored in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature or in the microwave if in a hurry.
To make the muffins:
Weigh DRY ingredients to make the muffins

 

Mix together all DRY ingredients

 

Weigh the WET ingredients to make the muffins

 

Mix together the egg, milk, vegetable oil and vanilla extract

 

Add in the mashed bananas

 

Add the DRY flour mixture into the WET banana mixture.

 

Using a spatula, stir until just mixed.  Do not OVERMIX or the muffins will become tough

 

Line a baking pan with muffin cups

 

Using an ice-cream scoop, spoon the batter into the muffin cups

 

Bake in oven until golden brown.

 

Remove the baking pan to cool on rack.

 

Transfer baked muffins to cool further on a wire rack
Serve baked warm muffins on serving tray

 

Healthy and hearty, the rolled oats  make a sturdy yet moist base for the banana muffin that
has a light hint of sweetness from the super ripe bananas.

 

It’s wonderful for breakfast or even snacks or whenever you like ……. It’s really nice
to know that healthy and nutritious can be truly delicious also.

 

Sometimes just pack one or two to share with friends.  As always …………. Do ENJOY!

Leave a Comment

2 comments

Angie Liew June 9, 2014 - 1:31 pm

yes, hubby says i am full of energy. thanks for supporting my blog.

Reply
Esther Wong June 9, 2014 - 1:17 pm

Angie, very productive! Almost each day has new recipe. Luckily I just had my dinner, otherwise I would be drooling reading your blog.

Reply

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