Banana Oat Muffins

Guys – Mornings are Hard! There are so many things to do and deadlines to make and people to get ready and jobs and school to get to… so I think that Muffins make Mornings Merrier!

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We love Muffins! I try to make muffins on a weekly basis. I find that If I spend 30-45 minutes making muffins on a Sunday, it makes my morning & Mr. Chef’s morning go that much easier. Now, if you have more people enjoying muffins in your house (as you can tell, Baby Chef is really enjoying the muffins) – then you may find yourself baking muffins more than just once a week. I find that I’d rather spend the time baking the muffins then finding myself reaching for some other “garbage” in the morning as I walk out the door! I usually eat my muffin with my coffee (as I drive to work) and then have my yogurt or banana or some other part of my breakfast once I get to school.

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These muffins I am sharing with you today have some whole wheat flour and oats to give them some more staying power and a bit more of a healthy kick to them than some other muffins you may find. There is some sugar, so they are not 100% healthy – but a little sugar isn’t a bad thing. I do have other go-to recipes that I make on a regular basis that have a much lower sugar content if that is what you’re looking for (coming to the blog soon)

 

BabyChef banana oat muffins teacher-chef

 

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Banana Oat Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 dozen
Ingredients
  • 1 cup Whole Wheat Flour
  • ½ cup White Flour
  • ¾ cup Old Fashioned Oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 + mashed bananas
  • ⅔ cup brown sugar
  • ⅓ cup coconut oil (or oil/butter of your choice)
  • 1 egg
  • 1 tsp vanilla
Instructions
  1. Pre-heat oven to 400 degrees farenheit. Grease a 12-opening standard size muffin pan OR line each cup with a liner (silicone or paper)
  2. Mix all dry ingredients together in a bowl
  3. Beat your egg lightly, then add in your (softened) oil and other wet ingredients in a separate bowl.
  4. Add your wet ingredients to your dry ingredients. Fold - but do not overmix.
  5. Scoop your batter into your prepared muffin tins.
  6. Place into preheated oven. Bake for at least 20 minutes (could take up to 25 - mine were perfect with a clean toothpick and dark brown tops at 21 minutes)
  7. Enjoy while warm or allow to cool and store in a loosely covered container in the fridge and toast up a muffin in the morning!
Notes
Feel free to switch up the white flour and whole wheat flour as your family likes

I always keep over-ripe bananas peeled and chunked up in the freezer, perfect for baking and smoothies!

Use whatever oil works for you

I LOVE my silicone pan liners - but you can grease your pan OR use any liners that work for you! Since I use the liners, I usually pre-heat to 425 and then turn the oven down to 400 when the pan goes in; it helps to get them heated quickly and get a slightly bigger dome, but with dark/coated pans - you need to be careful with this method

I think this recipe could even handle less sugar, but I've not tested it this way - so cannot say for sure

 

BabyChef banana oat muffins teacher-chef

 

And I leave you with this, Today’s Question of the Day… What is your trick to make mornings merrier?

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