Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 cup Rolled Oats (Old-Fashioned)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 3 medium Very Overripe Bananas (mashed)
  • ½ cup Unsalted Butter (melted and cooled)
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 2 Large Eggs
  • ¼ cup Milk (Whole or Semi-Skimmed)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Rolled Oats (for topping)

Instructions:

  1. Preparation & Preheating: Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon until thoroughly combined and lump-free. Set aside.
  3. Mash the Bananas: In the second, larger bowl, mash the overripe bananas using a fork or potato masher until mostly smooth (a few lumps are welcome for texture).
  4. Create the Wet Base: To the mashed bananas, add the melted butter (ensure it’s not hot), both sugars, eggs, milk, and vanilla extract. Whisk vigorously until the mixture is uniform and the sugars begin to dissolve.
  5. Combine Wet and Dry: Add the reserved dry mixture to the wet mixture. Use a rubber spatula to gently fold the ingredients together. Mix only until just combined. Stop as soon as you no longer see streaks of dry flour (overmixing creates tough muffins).
  6. Portion and Top: Using a spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top. Sprinkle the tops with the reserved 2 tablespoons of rolled oats.
  7. Bake: Bake for 5 minutes at 400°F (200°C). Then, without opening the door, immediately reduce the temperature to 375°F (190°C) and bake for an additional 15–17 minutes.
  8. Test for Doneness: The muffins are done when the edges are lightly golden brown and a skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.