Banana Oat Breakfast Muffins

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!
• 🔪 This entire recipe can be made ahead. Store muffins in a cool place in an airtight container for a few days. Transfer to the fridge for up to a week after that.
• 🍌 The banana muffins are not your usual sweet dessert type muffin. The main sweetener is honey, making for a lightly sweet muffin. So feel free to add a good sprinkle of sugar or brown sugar on the top before baking.
• ❌ Use equal amounts of gluten free all purpose flour and whole rolled oats to make these muffins GF.
• 🍯 Lightly spray or brush oil on your measuring cup before filling it with honey. This helps the honey pour out smoothly once measured.
• 🥚 If you forget to bring your egg to room temperature before you’re ready to bake, just put the egg in a lukewarm water bath while you gather your ingredients.
• 💃 Check out my TikTok where I make these perfectly not-so-sweet blueberry version of these breakfast muffins!

Ingredients:

• 3/4 cup (180ml) whole milk
• 1 cup (80g) old-fashioned whole rolled oats
• 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) honey
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large ripe bananas

Directions:

1. 🔪 Mise en Place
1. If you forget to bring your egg to room temperature before you’re ready to bake, just put the egg in a lukewarm water bath while you gather your ingredients.
2. Gather and measure out all your ingredients.
3. Peel and cut bananas into 1/4 inch chunks. I slice into 1/2 inch wheels then quarter the wheels.
2. 🔪 Oats and Butter
1. Combine milk and oats, so all oats are covered in milk. Set aside for 20-ish minutes so the oats puff up and soak up some moisture. In the mean time, do the below steps.
2. Melt butter in the microwave or on the stove top. Don't leave the butter in the microwave or on the stove for longer than just melted.
3. Set aside to cool.
4. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or use cupcake liners.
3. 🔪 Muffin Batter
1. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
2. Whisk the (cooled) melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
3. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and bananas.
4. Fold everything together gently just until combined.
4. 🔪 Time to Bake
1. Spoon the batter into liners or greased muffin tin, filling them all the way to the top. Top with oats and a light sprinkle of sugar, if desired.
2. Bake in the oven for about 15-20 mins until golden on top and springy to the touch, or until a toothpick inserted in the center comes out clean.
3. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Store muffins in a cool place in an airtight container for a few days. Transfer to the fridge for up to a week after that.

Reheat Options

1. Enjoy at room temperature, or warm up in the microwave for about 30 seconds to 1 minute.