1½cupsold fashioned rolled oatsplus more for topping (150g)
⅔cupgranulated sugar(133g)
1½teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonground cinnamonplus more for topping
½teaspoonsalt
⅔cupmilk(120ml)
⅓cupvegetable oil(60ml)
2large eggs
1teaspoonvanilla extract
1cupmashed ripe banana(about 2 bananas/250g)
½cupchocolate chipsoptional (90g)
Instructions
Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.
Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.
Video
Notes
Careful not to overmix the batter as it’ll lead to dense muffins or large holes in the crumb.
Measure your flour and oats correctly by using a scale! Adding too much flour or rolled oats to the recipe is the most common reason the muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour.
Use an ice cream scoop for even-sized muffins.
If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly or spray with non-stick spray. Let the muffins cool for at least 10 minutes before removing them from the tin.