Where to start with these Oatmeal Banana breakfast muffins? They are the best, everyone in my family loves them and I can’t seem to bake them fast enough to keep up with the demand.
As you know I love baked Oatmeal, but at a certain point you want something else in the morning. Something even easier, better and more delicious. Also more suitable for warmer weather.
They are so simple to make, I blend the wet ingredients in the blender, then poor this over the dry ingredients in a large bowl, give it a stir and scoop into lined muffin tins. Sprinkle with plenty of the topping and bake, that’s it.
The great thing about these Oatmeal banana breakfast muffins is that you can also make these well ahead of time and store them in the freezer. Just pop them in the microwave to re-heat for a bit before serving. I actually microwave them for one minute from frozen, and they are warm and yummy and taste like freshly baked.
I almost forgot to mention the topping, the best part of course. The topping tastes like cookie dough and forms big lumps, just the way I like it and once baked, has a slight crunch too it. You’ll love it!
These Oatmeal banana breakfast muffins are also the perfect treat for when that afternoon sweet tooth hits.
Makes 6 jumbo muffins or 8-10 smaller ones.
1.5 c. oat flour
1 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. chocolate chips
Pinch of salt
1 tsp. cinnamon
1/2 c. Greek yogurt
1/4 cup natural oil
2 ripe bananas, peeled
2 large eggs at room temperature
2 tsp. vanilla extract
1 tsp. stevia extract or 2 tbsp. light brown sugar
2 tbsp. honey
3 tbsp. light brown sugar
1/2 c. All purpose flour
2 tbsp. Natural oil or cold butterINSTRUCTIONS:
Pre-heat oven to 180C/350F.
In your blender, add all the wet ingredients and blitz until smooth.
Meanwhile add all the dry ingredients to a large bowl, also the chocolate chips and give everything a good stir.
Pour the smooth batter from the blender over the dry ingredients and stir with a spatula until just combined.
Scoop into lined muffin tins, I use 6 large muffin tins or you can make 8-10 smaller ones. You have to adjust the baking time, see below.
Make the topping by adding all these ingredients to a smaller bowl, and stir to combine. You can use your fingers to crumble the dough. Place a good amount on top of each muffin.
Place the muffins on a rack in the middle of the oven and bake for 25 min for 6 jumbo muffins or 20 min for 8 medium muffins. But since every oven is different, I advise you to always do the wooden skewer test, when inserted in the middle of the muffin, it should come out just dry, then they are done.