Oaty Banana Muffins
Max Baroni & Lydia Keating
Photo by Photo by Food52
- Serves
- 12 muffins
- Prep Time
- 10 minutes
- Cook Time
- 20 mins
Food52’s Feel Good Food, home cook Lydia Keating and chef Max Baroni stir up nutrient-packed dishes that remind us why we love to eat. These nutritious muffins have everything: ripe bananas, melty chocolate, and Planet Oat Unsweetened Original oatmilk to keep them moist and dreamy. The perfect bake-and-snack-and-fuel moment.
Ingredients
- 1 1/2 Cups Rolled oats
- 1 1/2 Cups All-purpose flour
- 1/4 Cup Brown sugar
- 1/4 Cup Chopped dark chocolate
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- Pinch of salt
- 1 Tsp Cinnamon
- 1 Tsp Vanilla extract
- 1 Egg
- 4 Tbsp Olive oil
- 3 Ripe bananas, mashed
- 1/2 Cup Oat milk (We used Planet Oat Unsweetened Original)
- 1/4 Cup Pepitas (pumpkin seeds)
Tools + Plating
- Mixing bowls (1 large, 1 medium, 1 small)
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula or wooden spoon
- Muffin tin (12-cup)
- Cooling rack
Directions
- Step 1
Preheat your oven to 375°F.
- Step 2
In a big bowl, mix together the oats, flour, baking powder, baking soda, cinnamon, chopped chocolate, salt, and sugar.
- Step 3
In a smaller bowl, whisk the egg with the olive oil, vanilla, and oat milk. Pour that into the dry mix and give it a stir.
- Step 4
Add the mashed bananas and mix until everything comes together. Try not to overmix—just until combined.
- Step 5
Grease or spray your muffin tin and divide the batter evenly. Top each one with a few oats and pepitas if you want a little crunch on top.
- Step 6
Bake for about 18 minutes. Stick a toothpick or skewer in the center—if it comes out clean, they’re good to go.
- Step 7
Let them cool for about 10 minutes, then enjoy warm. Great with coffee or as a snack on the go.