Simply wonderful! This is my go-to muffin recipe now. I make a batch each and every week, and have one muffin for breakfast or a snack each day. Because I have a certain health condition that benefits from a high-fiber diet that is rich in Omega-3s, I add flaxseeds and walnuts to every batch. To keep things interesting, I sometimes will replace the bananas with other pureed or mashed fruit (such as apples or mangoes), and play with the spices accordingly. Simply the best, most reliable and tastiest muffin recipe I've found. Thanks so much for sharing!
I love these muffins. They seem fool-proof...no matter how I change them they always come out big and beautiful and with perfect texture. I use all white whole wheat flour, rolled oats instead of quick, coconut oil instead of butter, 1/4 cup of pure maple syrup and 1/4 cup of sucanat instead of the refined sugar. Next time I'll try substituting some applesauce for the oil. Thanks for posting!
These were so good. I made 3 batches because I had a good amount of bananas to use before they got too bad. On the third batch I added about a half a bag of chocolate chips and added a about 1/4cup of milk to it and loved them even more. This will be my go to recipe for my bananas I need to use up instead of my old banana bread recipe. I also gave some to my girlfriend who gave them to her boys that don't eat much oatmeal and they ate them up and loved them I gave her a copy of the recipe as well.This will be her go to with her babanas as well. Thanks for sharing this recipe.
i made some changes to this recipe to make it south beach friendly and sugar free. it was delicious!
* 2 cups whole wheat flour
* 1 cup oats
* 1 cup splenda
* 1/3c powdered milk (optional but it replaces the bulk you get from sugar)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon nutmeg
* 1 teaspoon cinnamon
* 1 1/2 cups bananas, mashed
* 2 eggs
* 1/3 cup applesauce
* 1 teaspoon vanilla
then spray tops with Pam so they brown and get crispy, then bake!
MMMMMM!!!!!!!!!!!! I substituted 1/2 c. of the brown sugar with Splenda. I also switched the white flour for whole wheat flour and the muffins turned out amazing. However I do always put a few bananas more than the recipe calls for... :)
Very good and easy. I've been making muffins to freeze for when we have guests -- and this is a great one for that. I made 16 muffins with this recipe. Thanks for sharing!
These were ok. A tad salty for me and dry, but will give 4 stars because I have to admit - my kids devoured them.
We just decided to look up a recipe for banana oatmeal muffins and we got this recipe. These were the best muffins we have ever had. They are so moist and have the perfect flavor.
Made these last night - but used whole wheat flour, added 2 Tbsp flaxseed and 3/4 cup chopped walnuts and reduced the sugar to 3/4 cup. They were awesome!!!!!
I used a beater to blend the wet and dry ingredients so perhaps I overmixed (though I stopped right after the flour was incorporated) but the muffins were a little dense and dry for our taste. What I keep looking for is a recipe that copies the taste and texture of the Slim Fast Banana Nut Muffin bar as I'm hopelessly addicted to them.