Delight in these moist and flavorful banana walnut oat muffins, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, baking soda, salt, walnuts, and oats.
Mixing the dry ingredients well ensures even distribution of the leavening agents.
In another bowl, cream together the butter and sugar until light and fluffy.
Creaming the butter and sugar creates a light texture in the muffins.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla.
Adding eggs one at a time helps maintain the emulsion in the batter.
Mash the bananas and fold them into the wet mixture.
Ripe bananas are easier to mash and provide better sweetness.
Combine the wet and dry ingredients, stirring until just mixed. Do not overmix.
Overmixing can result in dense muffins, so mix just until combined.
Fill the prepared muffin cups about three-quarters full with the batter.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes before the end of the baking time to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
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