Banana Oatmeal Muffins - 12 Oaty Breakfast Muffins

These muffins use three cups of oats and no flour at all. That is the whole trick. The oats soften in milk and Greek yogurt, and the banana holds it together.

You need one bowl and about fifteen minutes of hands-on work. The oven does the rest in 30 minutes at 350 degrees F. The batter looks wet before it bakes. That is normal, and it is why the muffins come out moist instead of crumbly.

Twelve muffins, one standard tin. Eat a couple warm, then store the rest for breakfasts during the week.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin with paper liners.

2. Mash the bananas

Put the bananas in a medium bowl and mash them until smooth. A fork works fine.

3. Mix the wet ingredients

Stir in the eggs, maple syrup, salt, baking powder, vanilla, cinnamon and Greek yogurt. Mix until no streaks of yogurt are left.

4. Add oats and milk

Stir in the oats and the milk. The batter will look loose and wet at this point.

5. Let it stand

Leave the bowl alone for 5 to 10 minutes. The oats absorb the liquid and the batter thickens to an oatmeal-like consistency.

6. Fill the cups

Spoon the batter into the lined cups, about three quarters full each. Scatter your toppings on top and press them in gently.

7. Bake 30 minutes

Bake for 30 minutes, until the tops are set and spring back when you touch the center. A skewer in the middle should come out clean.

8. Cool and store

Cool in the tin for 5 minutes, then move the muffins to a rack. Once they are fully cool, keep them in an airtight container or freeze them in a bag.

Variations

Chocolate chip

fold 1/2 cup of chips into the batter at the end, before it stands.

Nut version

add 1/2 cup chopped walnuts or pecans with the toppings.

Less sweet

use sugar-free maple syrup, as some readers do, and expect a slightly drier crumb.

How to Store Banana Oatmeal Muffins

Frequently Asked Questions

Banana Oatmeal Muffins – 12 Oaty Breakfast Muffins

Banana oatmeal muffins made with rolled oats, Greek yogurt and maple syrup. Twelve muffins, one bowl, and a 30 minute bake at 350 degrees F.

15 minPrep time30 minCook time45 minTotal12Servings

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Ingredients

• 2 bananas
• 2 eggs
• ⅓ cup maple syrup
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 1 cup greek yogurt
• 3 cups oats
• 1 cup whole milk
• topping of your choice (as desired)

Instructions

1. 1Heat the oven — Set the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2Mash the bananas — Put the bananas in a medium bowl and mash them until smooth. A fork works fine.
3. 3Mix the wet ingredients — Stir in the eggs, maple syrup, salt, baking powder, vanilla, cinnamon and Greek yogurt. Mix until no streaks of yogurt are left.
4. 4Add oats and milk — Stir in the oats and the milk. The batter will look loose and wet at this point.
5. 5Let it stand — Leave the bowl alone for 5 to 10 minutes. The oats absorb the liquid and the batter thickens to an oatmeal-like consistency.
6. 6Fill the cups — Spoon the batter into the lined cups, about three quarters full each. Scatter your toppings on top and press them in gently.
7. 7Bake 30 minutes — Bake for 30 minutes, until the tops are set and spring back when you touch the center. A skewer in the middle should come out clean.
8. 8Cool and store — Cool in the tin for 5 minutes, then move the muffins to a rack. Once they are fully cool, keep them in an airtight container or freeze them in a bag.

Cook's note: Ripe bananas and a full 5 to 10 minutes of standing time matter more than anything else here. Skip either and the muffins come out dense.

Servings: 12

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes