Banana Oat Mini Muffins

March 5, 2021

 An easy-to-make recipe for mini banana oat muffins. 
A perfect little treat to enjoy any time of the day!

Good morning and happy Friday! Earlier this, which feels like a month ago now, I made banana oat muffins with overly ripe bananas that I just couldn't toss. Instead a making a regular size, I opted for mini, snack-size muffins. The great thing about these is their density from the oats, making them equally good eaten warm or cold. Yes, you read that correctly! I'm storing these baked goods in the fridge, and they have been a great snack to grab out of the fridge without worrying to reheat. The girls have loved them this way, particularly Greer.

While they're great cold, they're also delicious reheated with a thin slice of butter on top. And because they're such a small size, I don't feel guilty for grabbing one mid-morning or afternoon as a pick-me-up! So basically, if you have bananas that are on their last leg and you need a way to use them, try this recipe out! 

  • What You'll Need
    • 4 ripe bananas
    • 1/2 cup packed brown sugar
    • 5 TBSP butter, melted
    • 2 eggs
    • 2 TSP vanilla 
    • 1 1/2 cups all-purpose flour
    • 1 cup plus 2 TBSP old-fashioned oats
    • 2 TSP baking powder
    • 1/2 TSP salt
    • 1/2 TSP cinnamon
    • 1/2 cup milk
    • 1 cup semi-sweet chocolate chips

  • What You'll Do
    • Preheat the oven to 350°.
    • Add all of the dry ingredients - flour, oats, baking powder, salt & cinnamon -together in a bowl and mix until well-combined. Set the bowl aside.
    • In another bowl, mash the bananas. Using a hand mixer works really well for getting a smooth and creamy texture. 
    • Next add the brown sugar, and beat together with the mixer until smooth. 
    • Add the melted butter, eggs, and vanilla extract. Again, mix together.
    • Pour the dry mixture into the wet mix and beat until smooth.
    • Gently fold in the chocolate chips. 
    • Spray a mini muffin pan with vegetable oil. Fill each cup about 3/4 of the way full.
    • Sprinkle each muffin with some oats.
    • Bake for 15-17 minutes or until the top is golden. 
    • Let cool slightly before removing from the pan.

Baking Notes
- Use a plastic knife to run around the edges of the muffin and lift out of the pan. The keeps from scratching your pan or crumbling the muffin! 

This recipe has been adapted from Fed and Fit. 

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