These muffins are a delightful twist on the classic banana-oat bran muffins, offering a moist texture and enhanced flavor.
Preheat your oven to 375°F (190°C).
Always preheat the oven to ensure even baking.
In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
Use a whisk to evenly distribute the ingredients.
In another bowl, whisk together the milk, applesauce, and vanilla extract.
Ensure the wet ingredients are well combined for a smooth batter.
Add the wet mixture to the dry ingredients, stirring just until combined.
Do not overmix to keep the muffins tender.
Fold in the mashed bananas gently.
Fold gently to maintain the banana texture.
Divide the batter evenly among the muffin cups, greased or lined with paper liners.
Fill each cup about three-quarters full for a nice dome.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Cooling on a rack prevents sogginess.
Serve the muffins warm or at room temperature.
Pair with a hot beverage for a delightful treat.
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