These Healthy Banana Oat Muffins are a delightful and nutritious treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, combine the oats, whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well to distribute the ingredients evenly.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, mash the bananas until smooth. Add the yogurt, brown sugar, egg, and vanilla extract. Mix until well combined.
Using a fork to mash the bananas works well and leaves fewer dishes to clean.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix.
Overmixing can lead to dense muffins, so mix just until no dry streaks remain.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
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