Ingredients

1½ cups all-purpose flour (180g)

1½ cups old fashioned rolled oats (plus more for topping, 150g)

⅔ cup granulated sugar (133g)

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon (plus more for topping)

½ teaspoon salt

⅔ cup milk (120ml)

½ cup unsalted butter (for browning, yields ⅓ cup browned butter)

2 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 bananas/250g)

½ cup chocolate chips (optional, 90g)

Instructions

Step 1: In a light-colored saucepan over medium heat, melt the ½ cup of unsalted butter. Let it melt, then foam, and continue cooking until you see brown specks at the bottom and smell a nutty aroma. This will yield about ⅓ cup of browned butter. Remove from heat and allow it to cool.

Step 2: Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin pan with paper liners to ensure easy removal and even baking.

Step 3: In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the leavening agents.

Step 4: In a separate bowl, whisk the milk, cooled browned butter, eggs, and vanilla extract. Stir in the mashed banana gently. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. If using, fold in the chocolate chips. Avoid overmixing; some lumps are okay.

Step 5: Cover the batter and let it rest at room temperature for 20 minutes. This helps hydrate the oats and flour, making the muffins more moist and tender.

Step 6: Divide the batter evenly among the 12 paper liners. Sprinkle a few rolled oats and a dash of cinnamon on top of each muffin.

Step 7: Bake for 18 to 22 minutes, until the muffin tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and allows them to set properly.

Tips & Variations

For added texture and flavor, try mixing in chopped nuts like walnuts or pecans along with the chocolate chips.

If you prefer a dairy-free version, substitute the milk with almond or oat milk and use a plant-based butter for browning.

Make sure to let the browned butter cool before combining with eggs to prevent scrambling the eggs.

Resting the batter is key for moist muffins; don’t skip this step.

FAQs

Can I use instant oats instead of old fashioned rolled oats?

Instant oats are thinner and may make the muffins denser or mushier. It’s best to stick with old fashioned rolled oats for the ideal texture.

Do I have to brown the butter?

While not absolutely required, browning the butter adds a rich, nutty flavor that elevates these muffins. You can use regular melted butter but expect a milder taste.