These Oatmeal Banana Breakfast Muffins are a healthy and delicious way to start your day. Packed with the natural sweetness of bananas, the tartness of cranberries, and the nutty crunch of almond flakes, these muffins are both nutritious and satisfying. They’re perfect for a quick breakfast on the go or a wholesome snack any time of the day.
Full Recipe:
Ingredients
- Oatmeal: 1 cup
Provides fiber and a hearty texture to the muffins. - Milk: 150 ml
Adds moisture and helps bind the ingredients together. - Bananas: 2, mashed
Adds natural sweetness and moisture to the muffins, reducing the need for added sugar. - Eggs: 2, beaten (be sure to wash your eggs before using them)
Provides structure and helps the muffins rise. Washing the eggs is important for food safety. - Vanillin: A pinch
Adds a subtle vanilla flavor to the muffins. - Cranberries: 50g
Adds a burst of tartness and extra nutrients. - Dried Apricots: 50g, chopped
Adds sweetness and a chewy texture. - Almond Flakes: 30g
Adds a crunchy texture and nutty flavor. - Baking Powder: 1 teaspoon
Helps the muffins rise and become light and fluffy. - Vegetable Oil: For greasing
Prevents the muffins from sticking to the pan.
Instructions
1. Prepare the Dry Ingredients:
- Mix the Oatmeal and Baking Powder: In a large mixing bowl, combine 1 cup of oatmeal with 1 teaspoon of baking powder. Stir to distribute the baking powder evenly throughout the oats.
This step ensures that the baking powder is evenly mixed, which helps the muffins rise uniformly.
2. Combine the Wet Ingredients:
- Mash the Bananas: In a separate bowl, mash 2 bananas until smooth.
The bananas not only add flavor but also help to keep the muffins moist. - Add the Eggs and Milk: Beat 2 eggs and add them to the mashed bananas. Pour in 150 ml of milk and mix well.
The eggs provide structure, while the milk adds the necessary moisture to bind the ingredients together. - Stir in Vanillin: Add a pinch of vanillin to the wet mixture for a hint of vanilla flavor.
Vanillin enhances the overall flavor of the muffins without overpowering the other ingredients.
3. Combine Wet and Dry Ingredients:
- Mix the Batter: Gradually add the wet ingredients to the dry oatmeal mixture, stirring until just combined. Do not overmix.
Overmixing can make the muffins dense. Stir just until the ingredients are combined.
4. Add the Fruits and Nuts:
- Fold in the Fruits: Gently fold in 50g of cranberries and 50g of chopped dried apricots.
Folding the fruits into the batter helps to evenly distribute them without breaking them apart. - Add Almond Flakes: Sprinkle 30g of almond flakes into the batter and stir gently to combine.
The almond flakes add a nice crunch and a rich, nutty flavor to the muffins.
5. Prepare the Muffin Tin:
- Grease the Tin: Lightly grease a muffin tin with vegetable oil or line it with paper muffin liners.
Greasing the tin prevents the muffins from sticking and makes them easier to remove after baking. - Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Filling the cups to this level allows the muffins to rise without overflowing.
6. Bake the Muffins:
- Preheat and Bake: Preheat your oven to 180°C (350°F). Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Baking at this temperature ensures that the muffins cook evenly and develop a golden-brown color.
7. Cool and Serve:
- Cool the Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy as they cool. - Serve: Enjoy these muffins warm or at room temperature. They make a great breakfast or snack any time of day.
For an extra touch, you can serve the muffins with a drizzle of honey or a dollop of yogurt.
Nutritional Information (Per Serving):
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 6g
- Fiber: 3g
- Sugar: 8g
Tips for Success
- Ripe Bananas: Use ripe bananas for this recipe. The riper the bananas, the sweeter and more flavorful your muffins will be.
- Substitute Dried Fruits: Feel free to substitute cranberries and dried apricots with other dried fruits like raisins, dates, or figs according to your preference.
- Add-Ins: Consider adding some dark chocolate chips or chopped nuts to the batter for extra flavor and texture.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. To reheat, simply microwave for 20-30 seconds.
- Gluten-Free Option: To make these muffins gluten-free, use gluten-free oats and substitute the flour with a gluten-free flour blend.
Frequently Asked Questions
- Can I use a different type of milk?
- Yes, you can substitute dairy milk with almond milk, soy milk, or any other plant-based milk.
- How can I make the muffins more moist?
- For extra moisture, you can add a few tablespoons of Greek yogurt or applesauce to the batter.
- Can I make these muffins without eggs?
- Yes, you can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg) to make the recipe vegan.
Final Thoughts
These Oatmeal Banana Breakfast Muffins are versatile and easy to customize based on your preferences. Whether you’re looking for a healthier snack option or a quick breakfast, these muffins deliver on both flavor and nutrition. Enjoy them with your morning coffee or as a mid-day pick-me-up, and feel good about the wholesome ingredients that go into each bite!