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Ingredients 0/11
Why Everyone Loves This Recipe
These muffins are moist, naturally sweet, and packed with wholesome ingredients. They make a perfect breakfast or snack that feels both healthy and indulgent. Plus, they use ripe bananas to reduce waste and add great flavor.
Pro Cooking Tips
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter; stir until just combined to keep muffins tender.
- Check muffins with a toothpick around 18 minutes to avoid overbaking.
- Do not overmix the batter; stir until just combined to keep muffins tender.
- Check muffins with a toothpick around 18 minutes to avoid overbaking.
Directions
Warm your oven to 350°F (175°C) and either line a 12-cup muffin tin with paper liners or give it a good spray with cooking spray. In a big bowl, mash up the bananas and mix in the brown sugar, egg, vanilla, and oil until everything is combined. In another bowl, whisk together the whole wheat flour, oats, cinnamon, ginger, baking powder, and baking soda. Add the dry ingredients to the banana mixture and stir until just combined. Scoop the batter evenly into the muffin cups. Pop them in the oven and bake for about 25 minutes, or until the tops feel springy when you press them lightly. Let the muffins cool for a few minutes in the pan before you try to take them out.
How To Serve It Best
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of coffee or tea for a cozy treat. For a heartier option, serve alongside yogurt or fresh fruit.
How To Store For Later
Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze for up to three months. Reheat gently before eating for the best texture.
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