When there is one very ripe banana on the counter, this small batch makes six muffins without leaving a tray of extras. Stir the wet and dry ingredients separately, then combine them briefly so the muffins stay tender.
Makes: 6 muffins
Prep: 10 minutes
Cook: 18 minutes
Ingredients
- 1 medium very ripe banana, mashed
- 1/3 cup packed light brown sugar
- 1 large egg
- 1/4 cup neutral oil or melted butter
- 1/3 cup milk
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats, plus 1 tablespoon for topping
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup chocolate chips or chopped walnuts, optional
Method
- Heat the oven to 350°F. Line six wells of a standard muffin tin with paper liners or grease them lightly.
- In a medium bowl, whisk the mashed banana, brown sugar, egg, oil, and milk until combined.
- In a separate bowl, whisk the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the banana mixture. Stir just until combined, then fold in chocolate chips or walnuts if using.
- Divide the batter among the six wells, filling each about three-quarters full. Sprinkle the tops with the remaining oats.
- Bake for 16 to 19 minutes, until the tops spring back lightly and a toothpick in the center comes out without wet batter. Cool in the tin for 5 minutes, then move to a rack.
Variations
Replace the cinnamon with cardamom, or fold in 1/3 cup blueberries instead of chocolate chips. If the banana is small, add 1 tablespoon extra milk so the batter is not too stiff.
Storage and reheating
Let the muffins cool completely. Keep them in a covered container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm briefly in a low oven or microwave. Freeze cooled muffins in a sealed freezer-safe container for up to 2 months and thaw before serving.
For more morning ideas, read the early-morning breakfast prep guide and breakfast grocery-list guide. Add ingredients to the Lucru Home grocery list.
