Banana Oat Muffins

Name: Banana Oat Muffins
Total time: 39 min
Yield: 4 servings
Ingredients: 60 g Unsalted butter; 3 piece Banana; 2 piece Egg; 80 g Light brown sugar; 60 ml Whole milk; 1 tsp Vanilla extract; 120 g Plain flour; 100 g Rolled oats; 2 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 1 pinch Fine salt

39 min · 8 min active · makes ~890 g · Trivial

Banana oat muffins made with ripe bananas, rolled oats, and whole milk for a moist, tender crumb. Serves 4.

See more →

Banana Oat Muffins

Banana oat muffins made with ripe bananas, rolled oats, and whole milk for a moist, tender crumb. Serves 4.

See more →

TOTAL TIME

39 min

ACTIVE TIME

8 min

QUANTITY

~890 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/14

Ingredients

0/11 gathered · 4 servings

60g

3piece

2piece

80g

60ml

1tsp

120g

100g

2tsp

0.5tsp

1pinch

#	Quantity	Notes	State
1	60g	—	—
2	3piece	—	—
3	2piece	—	—
4	80g	—	—
5	60ml	—	—
6	1tsp	—	—
7	120g	—	—
8	100g	—	—
9	2tsp	—	—
10	0.5tsp	—	—
11	1pinch	—	—

Tools

15 items

Procedure

26 steps

1 of 26

Set the oven to 190 °C and allow it to come fully up to temperature.

190°C

⏱ 10 min

2 of 26

Drop paper cases into 8 holes of the muffin tin so each sits snugly.

⏱ 30s

3 of 26

Place the butter in a small saucepan.

Unsalted butter · 60 g

⏱ 5s

ResultUnsalted butter

4 of 26

Warm the butter over a low heat, swirling the pan occasionally, until it is completely liquid and just beginning to smell nutty, then take it off the heat.

⏱ 2 min

ResultMelted butter

5 of 26

Leave the melted butter in the pan to cool until it is no longer hot to the touch.

⏱ 5 min

ResultCooled melted butterused in step 12

6 of 26

Strip the peel from each banana and discard it.

Banana · 3 piece

⏱ 20s

ResultPeeled bananas

7 of 26

Transfer the peeled bananas to a large bowl and press down firmly with a fork, working back and forth until you have a rough, lump-free purée.

Peeled bananas · step 6

⏱ 1 min

ResultMashed banana

8 of 26

Crack the eggs into the bowl with the mashed banana, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultMashed banana and egg

9 of 26

Spoon the light brown sugar into the bowl.

Light brown sugar · 80 g

⏱ 5s

ResultMashed banana and egg and light brown sugar

10 of 26

Pour the milk into the bowl.

Whole milk · 60 ml

⏱ 5s

ResultEgg and mashed banana mixture

11 of 26

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg and mashed banana mixture

12 of 26

Pour the cooled melted butter into the bowl over the other wet ingredients.

Cooled melted butter · step 5

⏱ 10s

ResultEgg and mashed banana mixture

13 of 26

Whisk everything together until the eggs are fully incorporated and the mixture is smooth and uniform.

⏱ 30s

ResultWet banana mixture

14 of 26

Measure the plain flour into a medium bowl.

Plain flour · 120 g

⏱ 5s

ResultPlain flour

15 of 26

Add the rolled oats to the flour.

Rolled oats · 100 g

⏱ 5s

ResultPlain flour and rolled oats

16 of 26

Spoon the baking powder into the bowl.

Baking powder · 2 tsp

⏱ 5s

ResultPlain flour and rolled oats and baking powder

17 of 26

Add the bicarbonate of soda to the bowl.

Bicarbonate of soda · 0.5 tsp

⏱ 5s

ResultPlain flour mixture

18 of 26

Add the salt to the dry ingredients.

Fine salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

19 of 26

Whisk the dry ingredients together so the leavening agents and salt are evenly distributed through the flour and oats.

⏱ 20s

ResultDry oat mixture

20 of 26

Tip the dry oat mixture into the wet banana mixture and fold gently with a wooden spoon, cutting down and turning the batter over just until no dry streaks remain — do not overmix.

Dry oat mixture · step 19

⏱ 30s

ResultMuffin batter

21 of 26

Divide the batter evenly among the 8 lined holes, filling each roughly three-quarters full.

Muffin batter · step 20

⏱ 1 min

ResultPortioned muffin batter

22 of 26

Slide the muffin tin into the oven.

⏱ 10s

ResultPortioned muffin batter

23 of 26

Bake until the tops are golden and a skewer pushed into the centre of a muffin comes out clean, about 20–22 minutes.

190°C

⏱ 22 min

ResultBaked banana oat muffins

24 of 26

Lift the muffin tin out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked banana oat muffins

25 of 26

Leave the muffins in the tin for 5 minutes so they firm up enough to handle without breaking.

⏱ 5 min

ResultCooled banana oat muffins

26 of 26

Lift each muffin in its paper case out of the tin onto the wire rack and serve warm.

Cooled banana oat muffins · step 25

⏱ 30s

ResultCooled banana oat muffins

Total Time39 min

#	Product	Tool	Action
1	—	190°C	Set the oven to 190 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Drop paper cases into 8 holes of the muffin tin so each sits snugly.⏱ 30s
3	60 g		Place the butter in a small saucepan.⏱ 5sResultUnsalted butter
4	—		Warm the butter over a low heat, swirling the pan occasionally, until it is completely liquid and just beginning to smell nutty, then take it off the heat.⏱ 2 minResultMelted butter
5	—		Leave the melted butter in the pan to cool until it is no longer hot to the touch.⏱ 5 minResultCooled melted butterused in step 12
6	3 piece		Strip the peel from each banana and discard it.⏱ 20sResultPeeled bananas
7	Peeled bananasstep 6		Transfer the peeled bananas to a large bowl and press down firmly with a fork, working back and forth until you have a rough, lump-free purée.⏱ 1 minResultMashed banana
8	2 piece		Crack the eggs into the bowl with the mashed banana, discarding the shells.⏱ 10sResultMashed banana and egg
9	80 g		Spoon the light brown sugar into the bowl.⏱ 5sResultMashed banana and egg and light brown sugar
10	60 ml		Pour the milk into the bowl.⏱ 5sResultEgg and mashed banana mixture
11	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultEgg and mashed banana mixture
12	Cooled melted butterstep 5		Pour the cooled melted butter into the bowl over the other wet ingredients.⏱ 10sResultEgg and mashed banana mixture
13	—		Whisk everything together until the eggs are fully incorporated and the mixture is smooth and uniform.⏱ 30sResultWet banana mixture
14	120 g		Measure the plain flour into a medium bowl.⏱ 5sResultPlain flour
15	100 g		Add the rolled oats to the flour.⏱ 5sResultPlain flour and rolled oats
16	2 tsp		Spoon the baking powder into the bowl.⏱ 5sResultPlain flour and rolled oats and baking powder
17	0.5 tsp		Add the bicarbonate of soda to the bowl.⏱ 5sResultPlain flour mixture
18	1 pinch		Add the salt to the dry ingredients.⏱ 5sResultPlain flour mixture
19	—		Whisk the dry ingredients together so the leavening agents and salt are evenly distributed through the flour and oats.⏱ 20sResultDry oat mixture
20	Dry oat mixturestep 19		Tip the dry oat mixture into the wet banana mixture and fold gently with a wooden spoon, cutting down and turning the batter over just until no dry streaks remain — do not overmix.⏱ 30sResultMuffin batter
21	Muffin batterstep 20		Divide the batter evenly among the 8 lined holes, filling each roughly three-quarters full.⏱ 1 minResultPortioned muffin batter
22	—		Slide the muffin tin into the oven.⏱ 10sResultPortioned muffin batter
23	—	190°C	Bake until the tops are golden and a skewer pushed into the centre of a muffin comes out clean, about 20–22 minutes.⏱ 22 minResultBaked banana oat muffins
24	—		Lift the muffin tin out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked banana oat muffins
25	—		Leave the muffins in the tin for 5 minutes so they firm up enough to handle without breaking.⏱ 5 minResultCooled banana oat muffins
26	Cooled banana oat muffinsstep 25		Lift each muffin in its paper case out of the tin onto the wire rack and serve warm.⏱ 30sResultCooled banana oat muffins
Total Time			39 min

Nutrition

per serving

Estimated · pre-cooking · 91% ingredients covered

Nutrient	Per serving
	517kcal
	11g
	17g
	9g
	81g
	31g
	6g
	349mg

Ingredients0/11

Tools0/14

Recipe

Banana Oat Muffins

Banana oat muffins made with ripe bananas, rolled oats, and whole milk for a moist, tender crumb. Serves 4.

What you’ll doYou will melt butter and cool it, mash bananas and combine them with eggs, sugar, milk and vanilla, then fold in a dry mixture of flour, oats and leavening agents. The batter goes into a prepared tin and bakes until golden and a skewer comes out clean. You will need about 50 minutes from oven preheating to serving.

Serves4

Total39 min

LevelEasy

Ingredients

Unsalted butter60 g
Banana3 piece
Egg2 piece
Light brown sugar80 g
Whole milk60 ml
Vanilla extract1 tsp
Plain flour120 g
Rolled oats100 g
Baking powder2 tsp
Bicarbonate of soda0.5 tsp
Fine salt1 pinch

Tools

SpoonPaper caseOvenSmall saucepanChef's knifeMedium bowlWire rackLarge bowlWhiskWooden spoonBaking paperMuffin tinForkChopping boardPaper cases

Method

Set the oven to 190 °C and allow it to come fully up to temperature.

190°C10 minOven

Drop paper cases into 8 holes of the muffin tin so each sits snugly.

30sMuffin tin, Paper cases

Place the butter in a small saucepan.

5sSmall saucepanUnsalted butter · 60 g

Warm the butter over a low heat, swirling the pan occasionally, until it is completely liquid and just beginning to smell nutty, then take it off the heat.

2 minSmall saucepan

Leave the melted butter in the pan to cool until it is no longer hot to the touch.

Result · Cooled melted butter · used in step 12

5 minSmall saucepan

Strip the peel from each banana and discard it.

20sChopping board, Chefs knifeBanana · 3 piece

Transfer the peeled bananas to a large bowl and press down firmly with a fork, working back and forth until you have a rough, lump-free purée.

1 minLarge bowl, ForkPeeled bananas · step 6

Crack the eggs into the bowl with the mashed banana, discarding the shells.

10sLarge bowlEgg · 2 piece

Spoon the light brown sugar into the bowl.

5sLarge bowlLight brown sugar · 80 g

Pour the milk into the bowl.

5sLarge bowlWhole milk · 60 ml

Add the vanilla extract to the bowl.

5sLarge bowlVanilla extract · 1 tsp

Pour the cooled melted butter into the bowl over the other wet ingredients.

10sLarge bowlCooled melted butter · step 5

Whisk everything together until the eggs are fully incorporated and the mixture is smooth and uniform.

30sLarge bowl, Whisk

Measure the plain flour into a medium bowl.

5sMedium bowlPlain flour · 120 g

Add the rolled oats to the flour.

5sMedium bowlRolled oats · 100 g

Spoon the baking powder into the bowl.

5sMedium bowlBaking powder · 2 tsp

Add the bicarbonate of soda to the bowl.

5sMedium bowlBicarbonate of soda · 0.5 tsp

Add the salt to the dry ingredients.

5sMedium bowlFine salt · 1 pinch

Whisk the dry ingredients together so the leavening agents and salt are evenly distributed through the flour and oats.

20sMedium bowl, Whisk

Tip the dry oat mixture into the wet banana mixture and fold gently with a wooden spoon, cutting down and turning the batter over just until no dry streaks remain — do not overmix.

30sLarge bowl, Wooden spoonDry oat mixture · step 19

Divide the batter evenly among the 8 lined holes, filling each roughly three-quarters full.

1 minMuffin tin, SpoonMuffin batter · step 20

Slide the muffin tin into the oven.

10sMuffin tin, Oven

Bake until the tops are golden and a skewer pushed into the centre of a muffin comes out clean, about 20–22 minutes.

190°C22 minMuffin tin

Lift the muffin tin out of the oven using oven gloves and set it on a heatproof surface.

10sMuffin tin, Oven

Leave the muffins in the tin for 5 minutes so they firm up enough to handle without breaking.

5 minMuffin tin

Lift each muffin in its paper case out of the tin onto the wire rack and serve warm.

Result · Cooled banana oat muffins

30sWire rackCooled banana oat muffins · step 25

Printed 27 September 2026