Serves 6
45 min
Caramelized Banana Oat Muffins
Recipe GLPR7f86c4bc4c1ea8
Golden-roasted banana slices folded into a tender oat and whole wheat batter create these breakfast muffins with natural sweetness and hearty texture. The caramelized bananas deliver concentrated flavor and gentle moisture, while the oat flour adds a rustic, satisfying crumb. Perfect for a make-ahead breakfast or brunch treat.
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Ingredients
4 bananas, peeled and sliced into ¼-inch rounds
1 cup rolled oats
¼ cup plus 2 tablespoons whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 large eggs
½ cup half and half cream
¼ cup Greek yogurt
1 tablespoon melted butter
1 teaspoon vanilla extract
1 tablespoon raw honey or pure maple syrup
Nonstick cooking spray
Directions
Preheat your oven to 400°F. Line a baking sheet with aluminum foil and coat generously with nonstick cooking spray. Arrange the sliced banana rounds in a single layer on the prepared baking sheet.
Roast the bananas for 5–10 minutes, flipping halfway through. They are ready when the edges are deep golden brown and caramelized. Transfer the roasted bananas to a bowl and gently mash with a wooden spoon until partially broken down, leaving some small chunks for texture.
Place the rolled oats in a food processor and pulse until they break down into a coarse flour-like consistency; you should have roughly ¾ cup to 1 cup of oat flour. Set aside.
In a large mixing bowl, combine the oat flour, whole wheat flour, baking powder, salt, and cinnamon. Stir together with a fork to evenly distribute the leavening agents and spices.
In a separate bowl, whisk together the half and half, Greek yogurt, eggs, melted butter, vanilla extract, and honey until completely smooth and well combined.
Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently stir, folding the dry mixture into the wet, just 10 times total. The batter will be lumpy—do not overmix, as this will result in dense, gummy muffins.
Fold the caramelized bananas and any accumulated juices into the batter with just 5 additional gentle strokes, keeping the mixture barely combined.
Reduce the oven temperature to 375°F. Divide the batter evenly among 6 greased muffin cups or 12 standard muffin cups, filling each about two-thirds full.
Bake for 10–15 minutes, until the muffins are lightly puffed and spring back when gently pressed on top. A toothpick inserted into the center should come out with just a few moist crumbs. Do not overbake.
Let the muffins cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling. Serve warm or at room temperature.
