These banana oat muffins are a delightful twist on the classic banana muffin, offering a moist texture and a hint of cinnamon.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the whole wheat flour, brown sugar, baking soda, baking powder, salt, cinnamon, and oats. Mix well.
Ensure the dry ingredients are evenly mixed to avoid uneven flavor distribution.
In another bowl, whisk together the egg, melted butter, mashed bananas, and milk until smooth.
Mash the bananas thoroughly to ensure a smooth batter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can make the muffins dense; stir until you no longer see dry flour.
Fill each muffin cup about 2/3 full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins at 20 minutes 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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