These Banana Butterscotch Oat Muffins are a delightful twist on the classic banana muffin, featuring a hearty texture from oats and a sweet surprise of butterscotch chips.
Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, combine the flour, baking powder, baking soda, salt, oats, and brown sugar.
Ensure the dry ingredients are well mixed to avoid uneven distribution of leavening agents.
In another bowl, mash the bananas and mix in the egg, milk, oil, and vanilla extract.
Use a fork to mash the bananas until smooth for a consistent texture.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the butterscotch chips.
Reserve a few chips to sprinkle on top for a decorative touch.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring 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 comforting treat.
Continue in our app for the best experience
