Banana Oatmeal Muffins

Banana Oatmeal Muffins created by Ticatin1

These are my family's favorite muffin, even my husband who doesn't care for baked banana goods. This is the #1 afterschool treat for my daughters. NOTE: Muffin batter should always be mixed by hand; your muffins will be dense and thick if combined with a mixer.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
  • Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.
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RECIPE MADE WITH LOVE BY

@HisPixie
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@HisPixie
Contributor
"These are my family's favorite muffin, even my husband who doesn't care for baked banana goods. This is the #1 afterschool treat for my daughters. NOTE: Muffin batter should always be mixed by hand; your muffins will be dense and thick if combined with a mixer."

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  1. cindyinberg
    Followed the recipe exactly. For me, the muffins were bland and heavy :( Sorry
  2. Amelia S.
    These were pretty good, though a little bland. I made the following tweaks: Substituted 1 cup whole wheat flour for the all-purpose (so 1 cup white, 1 whole wheat, 1 quick oats). Scant cup of brown sugar. That made these not too sweet, which suits me but which made them less popular with the kids. I am just too overloaded with sweets from the holidays to be able to look a really sweet muffin in the face. Canola oil to replace the butter -- I did this because my favorite banana bread recipe uses oil instead of butter, but here I think it may have been a mistake. The other big difference between my experience and the recipe was the portion size. I'm sure you could divide this evenly between 12 muffin cups, but I filled the cups to the brim and it makes only 8 muffins that way. The larger muffins meant that they needed another 3-ish minutes of cooking time. The good thing about doing bigger muffins is that each one makes a pretty adequate breakfast, while for me a smaller muffin would be too little and I would wind up eating two.
  3. Ticatin1
    I hate throwing away overripe bananas. I usually make banana bread from a recipe I love. This morning, I wanted to do something different. I found this recipe online and because it has rave reviews, I decided to try it. These muffins are fantastic. I didn’t alter the recipe in any way...this time! I like to experiment with different spices, so I’ll let you know what I come up with. Oh, and these muffins taste as good as they look!
    • Review photo by Ticatin1
  4. Elizabeth S.
    Best. Banana and Oat. Muffin. Recipe. Ever. I use Bob's Red Mill Quick Cooking Steel Cut Oats and use an extra teaspoon of cinnamon. There is no better muffin with a pat of butter and a cup of coffee.
  5. Sandra D.
    i make a double batch every two weeks sticking to the recipe and adding chopped walnuts and blueberries. YUM
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