Get ready to indulge in the rich flavor and moist texture of Banana Oat Bread Muffins! Don't forget to try these delicious treats at home, and see the full recipe here.
Banana Oat Bread Muffins Recipe
Ingredients:
* 3 large ripe bananas, mashed
* 1 1/2 cups all-purpose flour
* 1 cup rolled oats
* 1/2 cup granulated sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup unsalted butter, melted
* 1 large egg
* 1/2 cup plain yogurt
* 1 teaspoon vanilla extract
* 1/2 cup chopped walnuts (optional)
* 1/4 cup dark chocolate chips (optional)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine mashed bananas, melted butter, egg, yogurt, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts and dark chocolate chips, if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cook Time: 20-22 minutes
Prep Time: 15 minutes
Total Time: 35-40 minutes
Variations:
* Peanut Butter Banana Muffins: Add 2 tablespoons of creamy peanut butter to the wet ingredients for a nutty twist.
* Cinnamon Apple Muffins: Add 1/2 teaspoon of ground cinnamon and 1/2 cup diced apples to the batter for a warm and spicy flavor.
* Coffee Cake Muffins: Add 1/4 cup of brown sugar and 1/2 cup of chopped pecans to the batter for a sweet and crunchy flavor.
* Vegan Banana Muffins: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy yogurt and butter.
Tips:
* For a more intense banana flavor, use 4-5 bananas and reduce the sugar to 1/4 cup.
* To make a cream cheese frosting, beat 8 ounces of cream cheese with 2 tablespoons of butter and 1 teaspoon of vanilla extract until smooth. Spread on cooled muffins and refrigerate for 30 minutes before serving.
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