Oatmeal is a great breakfast food, but the other day I was wondering how I could get the nutritious power of oats into a more portable form. Will is often looking for a quick breakfast he can grab on the way to work, and I am always on the hunt for snacks. ;) As I looked for recipes, I also realized we had two very ripe bananas languishing on our counter. Naturally, I bring you the Banana Oatmeal Muffin.
This muffin is kind of like banana bread in muffin form – very moist and it gets better with age. It tastes healthy in a good way (not “Mm, this tastes like sawdust and flaxseeds,” but more like “Mm, this tastes delicious yet wholesome”), and is surprisingly filling… I can actually eat one for breakfast and not be hungry for an hour or two (for me, that’s a long time). If you’re in the mood for a batch of on-the-go breakfast or wholesome but delicious snacks (or have a few overripe bananas), these might be just the ticket.
Banana Oatmeal Muffins
Adapted from allrecipes.com
Yield: One dozen muffins
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup of white sugar
- 1/4 cup of brown sugar
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil (coconut would work fine too)
- 1/2 teaspoon vanilla extract
- 1 cup mashed overripe banana (about 2 bananas)
- Preheat oven to 400° F.
- In a medium bowl, whisk together flours, oats, baking powder, baking soda, salt, and cinnamon. Add sugars and whisk until combined (you will have what looks kind of like a crumbly muesli topping).
- In a large mixing bowl (I used my Kitchen Aid with the whisk attachment), beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana and combine thoroughly (If you’re still using the whisk attachment, you can get the mixture nice and smooth and beat out some of the banana lumps). Stir the flour mixture into the banana mixture until just combined (if you’re using a mixer, switch out the whisk for the paddle attachment, or go old school and just use a spoon).
- Line a 12-cup muffin tin with paper muffin cups, and divide the batter evenly among them. They might seem dangerously full, but it’s not a mistake.
- Bake the muffins in the oven for 18-20 minutes (or until a toothpick stuck in the center of a muffin comes out clean). Remove from oven and let rest in the tin for a minute or two before popping them out and placing them on a rack to finish cooling.
There you have it. :) You can store the muffins in a large ziplock bag or container in the fridge for several days. As I mentioned before, the muffins actually get better with age – just like banana bread they become richer and more moist.
I’m sure this recipe could be adapted in any number of different ways – if you click to the original recipe you can find lots of variations and substitutions people have used in the comments section (applesauce instead of oil, less sugar, more spices, soaking the oats, adding nuts, etc.). I used old-fashioned oats because I like the firmer texture, but I’m sure quick oats would work just as well and probably cook down a bit more.
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Let me know if any of you discover a good variation so I can try it out next time. :) Do you have any favorite recipes for make-ahead, portable breakfast foods or snacks?