Active time for this recipe is 20 minutes, with a total time of 40 minutes. It yields 12 servings. The nutrition profile is sesame-free, nut-free, high-fiber, and vegetarian.
Bananas are not only rich in potassium but also provide energy from carbohydrates, especially when combined with protein or healthy fats like peanut butter. They are also a good source of fiber, including resistant starch which supports a healthy gut.
Whole-wheat flour retains the natural nutrition of the wheat kernel, offering fiber, vitamins, minerals, and antioxidants. Including whole grains in your diet promotes gut health and reduces disease risk.
Oats, like other whole grains, help reduce chronic inflammation and offer carbohydrates, plant-based protein, vitamins, minerals, and antioxidants. Regular consumption of oats is associated with lower cholesterol levels and a healthier heart.
When baking muffins, it's important to use the type of oats recommended in the recipe. Old-fashioned oats cook faster and absorb liquid better, resulting in better texture. Substituting with steel-cut oats can lead to grainy and chewy muffins.
To quickly ripen bananas, you can bake them in a 300°F oven for 15 to 30 minutes or microwave them on high for 30-second intervals until they reach the desired softness.
The ingredients for the muffins include old-fashioned rolled oats, whole-wheat flour, all-purpose flour, ground cinnamon, baking soda, baking powder, salt, mashed ripe bananas, whole milk, vegetable oil, honey, large eggs, and vanilla extract.
To prepare the muffins, preheat the oven to 350°F and coat a 12-cup muffin tray with cooking spray. Combine oats, flours, cinnamon, baking soda, baking powder, and salt in a bowl. In a separate bowl, beat mashed bananas, milk, oil, honey, eggs, and vanilla until well combined. Add the flour mixture and beat until a thick batter forms. Spoon the batter into muffin cups, sprinkle with oats, and bake until golden. Let cool before serving.
The muffins can be stored in an airtight container at room temperature for up to 4 days.
