Split Decision Oatnanaberry Muffins
Start your morning with a delightful burst of flavor and wholesome goodness with Split Decision Oatnanaberry Muffins! These tender, moist treats combine the comforting sweetness of ripe bananas, the hearty texture of rolled oats, and the juicy pop of mixed berries for a perfectly balanced breakfast or snack. With a hint of cinnamon and a touch of brown sugar for warmth, these muffins are as nutritious as they are delicious. Quick and simple to make, they are ready in just 35 minutes and bake to golden perfection with optional crunchy oat or sugar toppings. Great for meal prep or busy mornings, these oat-based banana berry muffins are sure to satisfy your cravings while providing a boost of energy to start your day right.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 medium ripe bananas (mashed)
- 1 large egg
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar (packed)
- 1 cup fresh or frozen mixed berries (blueberries, raspberries, etc.)
- n/a optional: oats or coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the muffin cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir to distribute evenly.
In a separate medium bowl, mash the bananas until smooth. Add the egg, milk, vegetable oil, vanilla extract, and brown sugar. Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined. Do not overmix; a few lumps are okay.
Gently fold in the mixed berries, being careful not to crush them excessively.
Evenly divide the batter among the 12 muffin cups, filling them about 3/4 full. If desired, sprinkle a few oats or coarse sugar on top of each muffin for a decorative and crunchy finish.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 168.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 431 mg | 33% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2184 mg | 46% | |
*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.
