Morning Delight Muffins
Start your day with a batch of Morning Delight Muffins, the ultimate grab-and-go breakfast treat that’s as wholesome as it is irresistible! Bursting with the natural sweetness of ripe bananas and a hearty blend of rolled oats, these muffins strike the perfect balance between fluffy and moist. A hint of cinnamon adds warm, cozy notes, while the option to mix in chocolate chips or chopped nuts lets you customize every bite. With just 10 minutes of prep and a quick bake time, this recipe is an effortless way to fuel your morning. Perfect for busy weekdays or leisurely weekend brunches, these muffins are a must-try for anyone seeking a homemade, bakery-style delight straight from the oven.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 medium ripe bananas (mashed)
- 2 pieces large eggs
- 0.5 cups unsalted butter (melted)
- 1 teaspoons vanilla extract
- 0.25 cups milk
- 0.5 cups chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a medium mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted butter, vanilla extract, and milk to the bananas and stir until thoroughly combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should look slightly lumpy.
If desired, fold in chocolate chips or chopped nuts for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 427.5 g | 155% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 216.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 352 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
