Banana Oatmeal Muffins

Name: Banana Oatmeal Muffins
Cook time: 22 min
Yield: 12 servings
Ingredients: 10 g unsalted butter melted, for greasing the muffin tin; 180 g all-purpose flour sifted; 40 g rolled oats divided; 8 g baking powder; 3 g baking soda; 3 g fine salt; 3 g ground cinnamon; 360 g ripe bananas peeled and mashed; 120 g granulated sugar; 50 g light brown sugar packed; 2 count large eggs lightly beaten; 120 g plain yogurt; 80 ml neutral oil; 5 ml vanilla extract; 30 ml milk; 50 g rolled oats divided; 20 g additional rolled oats for topping

A straightforward batch of banana oatmeal muffins made with ripe bananas, rolled oats, and a little yogurt for moisture. The result is a dependable home-baked snack or dessert with a soft crumb and gentle banana flavor.

By Julienne

Cook time: 22 minutes

Servings: 12

Ingredients

10 g unsalted butter melted, for greasing the muffin tin
180 g all-purpose flour sifted
40 g rolled oats divided
8 g baking powder
3 g baking soda
3 g fine salt
3 g ground cinnamon
360 g ripe bananas peeled and mashed
120 g granulated sugar
50 g light brown sugar packed
2 count large eggs lightly beaten
120 g plain yogurt
80 ml neutral oil
5 ml vanilla extract
30 ml milk
50 g rolled oats divided
20 g additional rolled oats for topping

Instructions

Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners or lightly grease the cups with the melted butter. Oven is fully preheated and the muffin tin is prepared.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until evenly combined. The dry mixture looks uniform with no visible pockets of leavener or spice.
In a large bowl, mash the bananas until mostly smooth, then whisk in the granulated sugar, brown sugar, eggs, yogurt, oil, vanilla, and milk. The wet mixture is thick, glossy, and well blended.
Add the dry ingredients to the wet ingredients and fold just until no dry flour remains. Stir in the remaining oats briefly so they stay a little distinct in the batter. The batter is thick and evenly mixed, with no streaks of flour.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle a few of the extra oats over the tops for a rustic finish. Each cup is filled evenly and the tops are lightly speckled with oats.
Bake for 18 to 22 minutes, until the tops are golden and the centers spring back when lightly pressed, or a toothpick inserted in the center comes out with a few moist crumbs. The muffin tops are domed and set, and a toothpick tests clean except for a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool further before serving. The muffins release cleanly and finish cooling without getting soggy.