Overnight Banana Oat Flour Muffins

It all started with a bunch of overripe bananas staring me down from the counter. I usually turn them into banana bread, but this time, I craved something lighter. Inspiration struck when I remembered seeing oat flour banana muffins online. 

But who has time for that in the morning rush? Enter the overnight version! A quick mix before bed, a good night’s sleep, and voila – breakfast is ready before you even brew your coffee.

Remember those mornings when you hit snooze one too many times and breakfast goes out the window? Yeah, me too. That’s where these overnight banana oat flour muffins became my saving grace.

These muffins are more than just convenient, though. They’re bursting with banana flavor, naturally sweetened, and have a wonderfully moist and fluffy texture thanks to the oat flour.

Plus, they’re completely customizable! Here’s how to make them your own breakfast masterpiece.

What You’ll Love About This Recipe:

• Effortless Prep: This recipe is a dream for busy mornings. Simply mix everything together before bed and wake up to a delicious breakfast.
• Customizable: Don’t be afraid to get creative! Add chocolate chips, nuts, dried fruit, or even a sprinkle of cinnamon for extra flavor and texture.
• Healthy & Delicious: Oat flour makes these muffins naturally gluten-free and packed with fiber.¹ The sweetness comes from the bananas, so you can feel good about this satisfying breakfast option.

Ingredients:

Oat Flour:

You can either buy oat flour pre-made or pulse rolled oats in a blender or food processor until finely ground. Don’t worry if it’s not super fine, a little texture adds a nice bite. (Pro-tip: I like to make a big batch of oat flour and store it in an airtight container for easy access when the muffin craving hits!)

Bananas:

Ripe is the keyword here! The browner the bananas, the sweeter and more flavorful your muffins will be. I once made them with bananas that were so dark I almost thought they were past the point of no return, but they turned out amazing!

Milk:

Any type of milk will work here. I usually use almond milk for a dairy-free option, but whole milk adds a touch of richness. You can even try oat milk or coconut milk for a different flavor twist.

Eggs:

These guys help bind everything together and create a nice rise.

Maple Syrup:

This is where the natural sweetness comes from. You can adjust the amount to your taste preference. On days when I’m feeling extra indulgent, I might add a drizzle of honey on top before baking for a touch of caramel flavor.

Baking Powder & Baking Soda:

These leavening agents are responsible for the fluffy texture.² Don’t forget them, or you’ll end up with dense muffins (been there, done that!).

Vanilla Extract:

A splash of vanilla adds a lovely depth of flavor.

Mix-Ins (Optional):

This is where the fun begins! Chocolate chips, chopped nuts, dried fruit, or a sprinkle of cinnamon – the possibilities are endless. Get creative and personalize your muffins!

How to Make It:

Mixing the Dry Ingredients: Start by whisking together your oat flour, baking powder, baking soda, and a pinch of salt. Don’t overmix – we just want everything evenly distributed.

Mashing the Bananas: Now comes the fun part! Grab a fork and mash those bananas until they’re nice and smooth. The riper the bananas, the easier this will be.

Combining Wet & Dry Ingredients: In a separate bowl, whisk together your milk, eggs, maple syrup, and vanilla extract. Once the wet ingredients are combined, pour them into the dry ingredients and gently fold everything together with a spatula. Be careful not to overmix – a few lumps are perfectly fine!

Adding Your Personal Touch: If you’re using any mix-ins, fold them in gently at this stage. I love adding a handful of dark chocolate chips and a sprinkle of chopped walnuts for a yummy surprise in every bite.

Filling the Muffin Tin: Now for the payoff! Divide the batter evenly among muffin cups lined with paper liners. I usually fill them about 3/4 full to allow them to rise nicely.

Overnight Magic: Pop the muffin tin in the fridge and let the batter chill overnight. This step helps the flavors develop and gives the oats time to soften, leading to a super moist texture.

Baking Day! When you wake up, preheat your oven to 375°F (190°C). While the oven heats up, take the muffin tin out of the fridge and let it sit on the counter for a few minutes while you get ready for your day.

This will help prevent the muffins

Recommended Toppings

While I love these muffins plain, sometimes I like to add a little something extra. Here are a few ideas:

1. Nutella Swirl: I warm up a bit of Nutella and swirl it into the batter before baking. It’s a decadent and delicious addition.
2. Nutty: Toasting nuts like pecans or almonds before adding them to the batter adds a nice crunch and flavor.
3. Sweet Glaze:  A simple glaze made with powdered sugar, vanilla, and milk can take these muffins to the next level. 

Store These For Later

I usually store my muffins in an airtight container in the fridge for up to five days. They stay fresh and moist this way. If you want to save them for longer, you can freeze them for up to three months. Just make sure to wrap them tightly to prevent freezer burn. 

Gluten-Free Oat Flour

Even though oats are naturally gluten-free, they’re often processed in facilities that also handle wheat, which can lead to cross-contamination. So, if you’re following a gluten-free diet, it’s crucial to use certified gluten-free oat flour. 

You can usually find certified gluten-free oat flour at your local grocery store. Look for the gluten-free label on the packaging. If you can’t find it, you can also make your own by grinding gluten-free oats in a food processor or blender. 

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