THE RECIPE JOURNAL · Breakfast
Emily's Popular Banana Oat Muffins
These muffins are a perfect blend of sweet bananas and wholesome oats, making them a delicious and healthy treat for any time of day. Easy to make and naturally flavorful, they’re sure to become a family favorite.
FROM THE KITCHEN • Emily's Popular Banana Oat Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a good spray with cooking oil. In a big bowl, mash up the bananas and mix in the brown sugar, egg, vanilla, and oil until everything is combined. In another bowl, whisk together the whole wheat flour, oats, cinnamon, ginger, baking powder, and baking soda. Add the dry ingredients to the banana mixture and stir just until everything is mixed together. Divide the batter evenly into the muffin cups. Pop them in the oven and bake for about 25 minutes, or until the tops feel springy when you press gently. Let the muffins cool in the pan for a few minutes before taking them out to enjoy.
Why you’ll love it
These muffins are moist, naturally sweet, and packed with wholesome oats and ripe bananas. They make a great snack or breakfast option that feels both comforting and nutritious. Plus, they are easy to customize with your favorite add-ins.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of tea or coffee for a simple morning treat. For a heartier option, serve alongside yogurt or fresh fruit.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, freeze in a sealed bag for up to two months. Reheat gently before serving to bring back their soft texture.
