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Banana Oatmeal Muffins Recipe 1765689112.9058137

banana oatmeal muffins recipe

  • Author: Liana Brooks
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: General

Description

These hearty banana oatmeal muffins feature a moist crumb from ripe bananas and oats, with a decadent brown sugar cream cheese swirl. They make an ideal breakfast or snack that rivals bakery standards.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats, plus extra for topping
  • 1/2 cup packed light brown sugar (for batter)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 medium ripe bananas, mashed (about 12.7 oz)
  • 1 large egg, lightly beaten
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract (for batter)
  • 4 oz cream cheese, softened (for swirl)
  • 1/2 cup confectioners’ sugar (for swirl)
  • 1 tablespoon packed light brown sugar (for swirl)
  • 1/2 teaspoon vanilla extract (for swirl)

Instructions

  1. Prepare Oven and Pan: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
  2. Prepare Cream Cheese Swirl: In a small bowl, combine the softened cream cheese, confectioners’ sugar, brown sugar, and vanilla extract. Beat the mixture thoroughly until smooth and lump-free. Set aside.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, 1/2 cup brown sugar, cinnamon, baking powder, baking soda, and salt until evenly distributed.
  4. Mix Wet Ingredients: In a separate medium bowl, mash the ripe bananas well. Stir in the lightly beaten egg, whole milk, vegetable oil, and 1 teaspoon vanilla extract until combined.
  5. Combine Batter: Pour the wet banana mixture into the dry ingredients. Gently fold the mixtures together with a spatula, mixing only until just combined and a few streaks of flour remain. Avoid overmixing to keep the muffins tender.
  6. Layer and Swirl Batter: Fill each prepared muffin cup halfway with batter. Drop small dollops of the cream cheese mixture over the batter in each cup. Add the remaining muffin batter on top, followed by a final dollop of cream cheese mixture on each muffin. Gently swirl the cream cheese into the top layer of batter using a skewer or knife.
  7. Bake Until Golden Brown: Bake for 18-22 minutes, or until the muffin tops are golden brown. Test for doneness by inserting a wooden skewer into the center (avoiding the cream cheese pocket); it should come out clean.
  8. Cool Completely: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Use very ripe bananas (soft with brown spots) for maximum sweetness and moisture. Ensure the cream cheese is fully softened for a smooth swirl texture. To prevent dry muffins, do not overmix the batter; stop stirring when just combined.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 300 calories
  • Sugar: 20 g
  • Sodium: 250 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 20 mg

Keywords: muffins, banana, oatmeal, breakfast, snack, cream cheese swirl, baking, fall baking, comfort food

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Find it online: https://easydashrecipes.com/banana-oatmeal-muffins-recipe/