Banana Oat Muffins
These quick and easy Banana Oat Muffins are a healthier snack to grab! They're loaded with chunks of bananas, rolled oat and raisins
Ingredients
- 3 small firm ripe bananas (or 2 medium) (NOTE 1)
- 1½ cup plain flour (all-purpose flour) (NOTE 2)
- 1½ cup rolled oats (NOTE 3)
- 1 cup raisins
- ⅓ cup brown sugar (packed)
- ¼ tsp salt
- 2 tsp cinnamon
- 1½ tsp baking powder
- ½ tsp bi-carb soda (baking soda)
- 1 cup buttermilk (NOTE 4)
- ⅔ cup olive oil (mild or light)
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Line a standard 12 hole muffin tin with muffin paper cases/liners and lightly spray the inside of them with oil.
- Peel and roughly chop the bananas into little cubes.
- For the dry ingredients - Place flour, oats, raisins, sugar and salt into a large bowl. Then sift in (or whisk) the cinnamon, baking powder and bi-carb. Mix well to combine.
- For the wet ingredients - In a separate bowl, whisk together the buttermilk, olive oil, egg and vanilla extract.
- Make a well in the centre of the dry ingredients, then pour in the wet ingredients. Stir 3 times, then add in the banana. Stir a few more times just until combined and there are no dry parts showing. Take care not to over-mix the batter as this will make the muffins dense.
- Fill the batter in each muffin hole to the top because these muffins won't rise that much during baking. Bake for 20 to 22 minutes or until a skewer comes out clean when inserted in the middle. Leave the muffins in the tin for 5 minutes, then remove and place on a cooling rack.
Notes
(NOTE 1) Bananas - We won't be mashing the bananas to incorporate in the batter for this recipe, so we don't need overripe bananas. Use just ripe or a little overripe but firm bananas, so they're able to hold their shape when mixed into the batter. We want chunks of bananas in the muffin!
(NOTE 2) Plain flour (all-purpose flour) does not have any leavening or raising agents (baking powder) mixed into the flour.
(NOTE 3) Rolled oats (Old-fashioned oats) are made from husked oat groats that are steamed and flattened. They're lightly processed and highly nutritious.
(NOTE 4) Buttermilk - No buttermilk in your fridge? Make buttermilk substitute by mixing 1 cup of milk with 2 tablespoons of vinegar or lemon in a jug. Cover and refrigerate for at least 30 minutes, the milk should thicken slightly. Give it a quick stir before using.
Leftovers - Allow the muffin to cool completely at room temperature. Transfer the muffins into an airtight container and store them at room temperature for 2 days (if not humid). Muffins stored in the fridge will last for 5 days and will freeze for up to 3 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1muffinCalories: 304kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 18mgSodium: 181mgPotassium: 287mgFiber: 3gSugar: 10gVitamin A: 73IUVitamin C: 3mgCalcium: 76mgIron: 2mg