Breakfast · 30 minutes · Makes 12

Banana oatmeal muffins

A straightforward muffin for using up ripe bananas. Good the next morning with coffee.

Banana oatmeal muffins on a cooling rack

Ingredients

  • 3 ripe bananas, mashed
  • 2 large eggs
  • ⅓ cup (80 ml) melted butter or a neutral oil
  • ⅓ cup (70 g) brown sugar or honey
  • 1 teaspoon vanilla extract
  • 1 cup (90 g) rolled oats
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Method

  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, mix the bananas, eggs, butter, sugar, and vanilla.
  3. Stir in the oats, flour, baking soda, cinnamon, and salt until just combined. Don’t overmix.
  4. Divide the batter among the cups. Bake 18–22 minutes, until a toothpick comes out clean.
  5. Cool in the tin for 5 minutes, then move to a rack.

Store covered at room temperature for a day or two, or freeze once cool.