Ingredients

• 1½ cups (180g) all-purpose flour
• 1½ cups (150g) old-fashioned rolled oats (+ extra for topping)
• ⅔ cup (133g) granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon (+ extra for topping)
• ½ teaspoon salt
• ⅔ cup (120ml) milk
• ⅓ cup (60ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (250g) mashed ripe banana (about 2 bananas)
• ½ cup (90g) chocolate chips (optional)

Instructions

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

• In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

• In a separate bowl, whisk the milk, oil, eggs, and vanilla until smooth. Stir in the mashed banana.

• Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in the chocolate chips. Divide the batter evenly between the muffin cups—each should be almost full. Sprinkle extra oats and cinnamon on top if desired.

• Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips for the Best Muffins

• Don’t overmix the batter—it can make the muffins dense.
• Use a kitchen scale for precise measurements, especially for flour and oats.
• For even muffins, use an ice cream scoop to portion the batter.
• Skipping paper liners? Grease and flour the muffin tin or use non-stick spray. Let the muffins cool for at least 10 minutes before removing them.

Nutrition