These Banana Oat Muffins with Flax are a delightful twist on the classic banana muffin, incorporating wholesome oats and flax seeds for added nutrition and texture.
Preheat your oven to 375°F and grease a muffin tin.
Greasing the tin ensures the muffins release easily after baking.
Mash the ripe bananas in a large mixing bowl until smooth.
Use a fork or potato masher for quick mashing.
Stir in the brown sugar, ground flax seed, egg, and milk until well combined.
Ensure the mixture is smooth and evenly combined.
In a separate bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
Whisking helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness by gently pressing the top of a muffin; it should spring back.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess from trapped steam.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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