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    The Mountain Church

    Banana Oatmeal Muffins

    12 servings

    servings

    10 minutes

    active time

    28 minutes

    total time
    Start Cooking

    Ingredients

    1½ cups all-purpose flour (180g)

    1½ cups old fashioned rolled oats (plus more for topping, 150g)

    ⅔ cup granulated sugar (133g)

    1½ teaspoons baking powder

    ½ teaspoon baking soda

    1 teaspoon ground cinnamon (plus more for topping)

    ½ teaspoon salt

    ⅔ cup milk (120ml)

    ⅓ cup vegetable oil (60ml)

    2 large eggs

    1 teaspoon vanilla extract

    1 cup mashed ripe banana (about 2 bananas/250g)

    ½ cup chocolate chips (optional, 90g)

    Directions

    Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.

    In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

    In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.

    Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

    Notes

    Recipe from Allie Tormanen

    Nutrition

    Serving Size

    -

    Calories

    268 kcal

    Total Fat

    10 g

    Saturated Fat

    3 g

    Unsaturated Fat

    6 g

    Trans Fat

    1 g

    Cholesterol

    34 mg

    Sodium

    219 mg

    Total Carbohydrate

    40 g

    Dietary Fiber

    2 g

    Total Sugars

    19 g

    Protein

    5 g

    12 servings

    servings

    10 minutes

    active time

    28 minutes

    total time
    Start Cooking

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    Ingredients

    1½ cups all-purpose flour (180g)

    1½ cups old fashioned rolled oats (plus more for topping, 150g)

    ⅔ cup granulated sugar (133g)

    1½ teaspoons baking powder

    ½ teaspoon baking soda

    1 teaspoon ground cinnamon (plus more for topping)

    ½ teaspoon salt

    ⅔ cup milk (120ml)

    ⅓ cup vegetable oil (60ml)

    2 large eggs

    1 teaspoon vanilla extract

    1 cup mashed ripe banana (about 2 bananas/250g)

    ½ cup chocolate chips (optional, 90g)

    Directions

    1

    Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.

    2

    In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

    3

    In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.

    4

    Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.