Mini Oat & Banana Muffins
These delightful Mini Oat & Banana Muffins are a perfect batch-bake for a busy week, offering sustained energy from oats and natural sweetness from ripe bananas. They're quick to prepare and bake, making them an ideal grab-and-go breakfast or snack.
For 24 servings
Preheat your oven to 180°C (350°F). Lightly grease a 24-cup mini muffin tin or line with mini paper liners.
In a large bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, baking soda, ground cinnamon, and salt until well combined.
In a separate medium bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. Stir in the lightly beaten egg, milk, melted and cooled butter, and vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Evenly spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Carefully transfer the mini muffins to a wire rack to cool completely before serving or storing.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overmix:** Overmixing develops the gluten in the flour, leading to tough, chewy muffins. Mix just until the dry ingredients are moistened.
- 2**Ripe Bananas are Key:** Use very ripe bananas (with plenty of brown spots) for the best natural sweetness and moist texture.
- 3**Storage:** Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
- 4**Portion Control:** For perfectly even muffins, use a small cookie scoop to portion the batter into the muffin cups.
Adapt it for your goals.
Chocolate Chip Delight
Fold in 1/2 cup of mini chocolate chips or chopped nuts (like walnuts or pecans) with the dry ingredients for added texture and flavor.
Berry BoostBerry Boost
Gently fold in 1/2 cup of fresh or frozen (not thawed) blueberries or raspberries into the batter just before spooning into the muffin tin.
Protein Power UpProtein Power-Up
Replace 1/4 cup of the all-purpose flour with a scoop of unflavored or vanilla protein powder for an extra protein boost, adjusting milk slightly if needed for consistency.
Why this is on our healthy list.
Rich in Fiber
Oats are an excellent source of soluble fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
Potassium from Bananas
Bananas provide potassium, an essential mineral that supports heart health, helps maintain fluid balance, and aids in muscle function.
Sustained Energy
The combination of complex carbohydrates from oats and natural sugars from bananas offers a steady release of energy, making these muffins a great option for sustained fuel.
Frequently asked questions
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum, and ensure you use certified gluten-free rolled oats.
