Delicious Banana Oatmeal Muffins made with mashed banana, apple sauce, nutty rolled oats with cinnamon-y oat stresusel topping
If you are looking for an easy healthy morning treat, then try this Banana oatmeal muffins. It is perfect to start the day with it and is full of goodness with banana and nutty rolled oats. If you love banana bread, then you are going to love banana muffins too as they are a mini version of banana bread. This Banana oatmeal muffins with Oatmeal streusel will be great for breakfast or snack. My kids love it.
How you make perfect muffins?
Muffins fall into simple quick bread category that are traditionally baked from a batter prepared from a mixture of egg, milk and melted shortening, butter oil stirred into sifted flour, sugar, salt and baking powder. When you mix in best proportion of ingredients, mixing, and baking results in a “standard” muffin” with good volume and a slightly rounded, golden brown, rough top. Although the interior crumb is coarse, it should be uniform and tender.
The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1-part egg, and 1 part of oil or butter. If using butter, you need to use melted butter.
Because of the difference in the proportion of liquid to flour, less gluten develops with only slight mixing. While making muffins one thing to remember is that just mix enough to blend the dry ingredients and liquid ingredients but not enough to produce a smooth batter. When lifted with a spoon, the batter should break and separate easily. Too much mixing of the batter beyond the optimum amount results in a smoother and less lumpy batter. The increase in gluten development prevents the muffin from rising in the early part of the baking period resulting in a lighter slick crust with a duller appearance and a top which is not rounded but has peaks, tunnels or holes through the center of the muffin.
You can make variation in muffins by adding fresh or dry fruit, nuts. You can make muffins with regular flour or whole wheat or multigrain flour. However, muffins are slightly denser and heavier than regular white flour but still tasty though.
Muffins can sink in the middle when leaving is not used perfectly, prepared batter sit for too long or before putting it into the oven, and the baking powder spent itself before the baking began. Do not over mix the flour and ingredients. And, do not bake at wrong temperature, always set the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Even though muffins are baked at 350°F – 375°F the whole time, but set the oven to 425°F initially, then bring back down to 375°F. The initial high temperature give the lift to the muffin top up quickly and helps to creates a tall crust.
Once you baked the muffin, don’t leave muffins in the hot tin to cool. Instead of immediately starting to cool, the hot pan will continue to cook the muffins, which might cause them to dry out.
To store muffins place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze muffins and quick-bread loaves, wrap them tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. To reheat, wrap frozen muffins or loaves in heavy foil.
How to Make Banana oatmeal muffins?
To make soft banana oatmeal muffins, I used not only mashed banana, also unsweetened apple sauce. You can use instant oats if you want but I like to use rolled oats, it gives nuttier taste. I used oil for making this banana oatmeal muffins.
I think oatmeal streusel adds little crunch while having a bite. You can use nuts like walnut or pecan if you want.
These are great tasting as well as filling muffins.
Banana Oatmeal Muffins
- 1 ½ cups 177g King Arthur Unbleached All-Purpose Flour
- ½ cup 108g granulated sugar
- 1 cup 98g Rolled oats
- ¼ cup 50g vegetable oil
- ¼ cup unsweetened apple sauce
- 1 ½ cups 376g mashed banana, 3 large bananas
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup 113g milk
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup 53g brown sugar
- ¼ cup 21g old-fashioned rolled oats
- 2 tablespoons 14g King Arthur Unbleached All-Purpose Flour
- ¼ teaspoon cinnamon
- 1 tablespoon 14g soft butter
- Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
- In a medium bowl whisk together the flour, baking powder, salt, baking soda, and rolled oats
- In a large bowl combine the milk, egg, oil, applesauce, mashed banana, sugar, and vanilla extract in a bowl.
- Work the topping ingredients together until the mixture is crumbly.
- Whisk the flour mixture into the banana mixture. Combine everything barely enough even it has some flour crumb is there that is fine. Scoop the batter into the prepared muffin cups, filling them almost full.
- Sprinkle muffins with the topping.
- Bake the muffins for 15 to 16 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.
I baked this Banana Oatmeal Muffins as part of #MuffinMonday Please Check following delicious muffin bakes.
- Banana Oatmeal Muffins from Zesty South Indian Kitchen
- Beer and Cheese Muffins from Passion Kneaded
- Flourless Banana Peanut Butter Muffins from Food Lust People Love
- Matcha Coconut MOffins from Culinary Adventures with Camilla
- Pancake and Sausage Muffins from Making Miracles
- Small Batch Corn Muffins from Palatable Pastime
- Sourdough Cranberry Muffins from Karen’s Kitchen Stories
- Waffle Muffins from A Day in the Life on the Farm
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.