
Ingredients:
- 1 ½ cups (180g) all-purpose flour (or whole wheat flour)
- 1 cup (90g) old-fashioned rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (100g) brown sugar (or honey/maple syrup)
- ¼ cup (60ml) milk (dairy or plant-based)
- ¼ cup (60ml) melted coconut oil (or vegetable oil)
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- ½ cup (60g) chopped walnuts or chocolate chips (optional)
Instructions:
1. preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Mix dry ingredients: In a bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
3. Mix wet ingredients: In another bowl, mash bananas, then add brown sugar, milk, oil, egg, and vanilla. Mix well.
4. Combine:Pour wet ingredients into dry ingredients and stir until just combined. Fold in walnuts or chocolate chips if using.
5. Bake: Divide batter evenly into 12 muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean.
6. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips:
- For extra texture, sprinkle oats on top before baking.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Enjoy your moist, flavorful muffins.
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