Banana and oatmeal muffins recipe

Ingredients to make Banana Oat Muffins:

1. 2 bananas or plantains
2. 1 tablespoon oat flakes
3. 110 grams of whole wheat flour
4. 1 tablespoon of brown sugar
5. 1 teaspoon baking soda
6. 40 milliliters of oat milk
7. 1 egg
8. 40 milliliters of light olive oil

How to make Banana Oat Muffins:

• First, we preheat the oven to 180 ºC with heat above and below. Separately, we place the muffin liners in the molds, so we will have them ready. With the amounts indicated, a total of 5 banana and oatmeal muffins come out, so to prepare more, it is necessary to double them while maintaining the proportion. Likewise, we have used oat milk, but any type of vegetable milk or even cow’s milk can be used.
• In a bowl, mix the whole wheat flour with the bicarbonate with the help of some manual rods. As it is a type of unrefined flour, we do not recommend sifting it, which is why we must integrate the air with the rods.
• We add the panel, also known as unrefined cane sugar, and integrate with the same rods. We can add more or less amount of panel, or substitute this ingredient for agave syrup if we want the oatmeal and banana muffins recipe to remain healthy. If we don’t care, we can use normal sugar.
• In another bowl, mash the bananas or plantains with a fork without mashing them completely, since if you leave them with a puree consistency, the muffins may not raise enough in the oven. If we use bananas, depending on the size we can use two or three, while if we opt for bananas, we will have to assess whether we should add only one or two. Since we like them to have an intense flavor, we have added two medium bananas.
• Add the egg and oil and continue mixing. We can continue beating with the same fork, although for the following steps it will be necessary to use a spatula.
• Add half of the flour when the previous ingredients have been integrated and mix making enveloping movements with a spatula. Immediately afterwards, we incorporate the remaining flour.
• Now, we pour the milk into the banana and oatmeal muffin batter and mix. When using oat milk, the result is a much more intense flavor but, as we say, it can be replaced by rice, soy or cow’s milk.
• Finally, add the oat flakes and mix. Optionally, we can add dark chocolate chips.
• Fill the molds with the dough almost completely. Since they are muffins and not cupcakes, we can occupy practically the entire capacity of the paper capsule without fear. To improve the presentation, we can decorate with some oat flakes on top. Then, we bake them for 20-25 minutes, depending on the power of our oven.
• We do the toothpick test to check that they are ready and remove the banana and oatmeal muffins from the oven. When they warm up a bit, let them cool completely on a wire rack.
• And ready! We can now enjoy this wonderful recipe for oatmeal and banana muffins without remorse, since it is fully compatible with weight loss diets. Of course, without abusing it, since although they are lighter and more balanced muffins, it is not appropriate to exceed their consumption either. For this type of diet, it is always better to eat fruit and save healthy sweets like these for special occasions.

How to make perfect banana and oatmeal muffins – TIPS and recommendations

You have already verified that the recipe for oatmeal and banana muffins does not contain complications; however, below we are going to share a series of tricks that can help you get fluffier muffins:

• Sprinkle a little flour on the paper capsules before pouring the dough; this will prevent it from sticking.
• Introduce as much air as you can to the whole wheat flour when you mix it with the baking soda. To do this, you simply have to stir with a balloon or manual rods making quick enveloping movements.
• Do not mash the bananas, this would cause the batter to be too dense and the muffins would not rise in the oven. Also, for fruit lovers, finding pieces when biting is a delight.
• Baking soda is great for making fluffy muffins, cupcakes, or biscuits, but baking powder can be easily substituted.
• Separating the yolk from the white and beating the white to stiff peaks always makes the dough fluffier.
• Bananas if they are ripe, better.

And if what you are interested in knows how to substitute some ingredients, we will explain it to you below:

• To make banana oatmeal muffins even healthier and lighter, you can substitute coconut oil for olive oil.
• To make them vegan or suitable for those allergic to eggs, this ingredient can be replaced by 60 grams of applesauce, homemade or 100% natural.
• Oat milk can be replaced by any vegetable milk or cow’s milk, although we recommend using it semi-skimmed or skimmed.

Microwave Oat Banana Muffins

This same recipe is suitable for cooking in the microwave instead of the conventional oven. To do this, you simply have to put the molds in the microwave and cook the banana and oatmeal muffins at maximum power for 5 minutes. After this time, we check the cooking point and if they are still raw, we leave them for a couple more minutes. It is important to cook the muffins in short intervals of time to avoid overcooking and dryness.

Flourless Oat Banana Muffins

If you can’t find whole wheat flour, there is a very simple and effective trick to replace this ingredient. Take 120 grams of oat flakes and grind them until they are pulverized, you already have your own oat flour! As simple and fast. Weigh the flour obtained and if you still do not reach the 110 grams necessary to prepare the recipe for banana and oatmeal muffins without flour, crush some more flakes.

Vegan Banana Oat Muffins

To make the banana and oatmeal muffins without ingredients of animal origin, you simply have to eliminate the egg from the recipe and substitute it with a banana. If you use bananas, add another banana and if the dough is very liquid you should compensate it with a little more flour. The rest of the recipe is exactly the same.