These Banana Oat Muffins are a delightful treat, perfect for breakfast or a snack. Enhanced with a nutty crunch, they are moist, flavorful, and easy to make.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, mash the ripe bananas until smooth. Add the melted butter and egg, and whisk together until well combined.
Using a fork to mash the bananas works well and saves time.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix.
Overmixing can make the muffins dense instead of light and fluffy.
Fold in the chopped walnuts gently to distribute them evenly throughout the batter.
Toast the walnuts beforehand for a richer flavor.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions and a cleaner process.
Bake in the preheated oven for 20-25 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.
Let the muffins 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.
Serve the muffins warm or at room temperature. Enjoy them as a quick breakfast or a delightful snack.
Pair with a cup of coffee or tea for a complete treat.
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