Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 cup (90g) rolled oats (not instant)
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (about 2 large or 3 medium) mashed ripe bananas
  • ½ cup (120ml) milk (any kind works, I like semi-skimmed)
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (85g) chopped walnuts or pecans (for topping, optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate large bowl, mash the bananas well. Stir in the milk, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Be careful not to overmix. A few lumps are okay!
  5. Fill each muffin cup about two-thirds full.
  6. Sprinkle chopped nuts (if using) over the top of each muffin.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully, as oven temperatures vary.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.