Banana Oatmeal Muffins
Banana Oatmeal Muffins
These Banana Oatmeal Muffins are easy and so delicious! The combination of hearty oats with banana makes a tender and flavourful muffin.
12 muffins
Have ripe bananas that need using up? These Banana Oatmeal Muffins are the perfect recipe! They’re sweet, moist and perfectly banana-y.
Add this recipe to your muffin baking rotation!
If you want a banana recipe that isn’t the usual banana bread (nothing wrong with banana bread though!), these muffins are a great option. The oatmeal muffin base is a tried-and-true recipe that I’ve been making for over 20 years, but I’ve just added mashed ripe bananas and cinnamon to it. The result is a hearty and yummy banana oatmeal muffin that’s quickly become a new favourite around here! They’re great for lunches, breakfast and snacks.
Banana Oatmeal Muffin Recipe Tips
- BANANAS: Use 2 medium-large ripe bananas.
- OATS: Use quick oats or rolled oats for this recipe (not instant oats).
- BUTTERMILK: These are best made with buttermilk, but if you don’t have any on hand you can use 1/2 cup sour cream plus 1/2 cup milk.
- OIL: Vegetable or canola oil. You can use melted butter as well. I have also used melted coconut oil which is good, but it definitely adds a coconut flavour to the muffins.
- STORAGE: Store these muffins in an airtight container on the counter at room temperature.
- FREEZING: These muffins freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.
A quick look at the steps for making this recipe:
- Mash the bananas.
- In a large bowl soak the oats and buttermilk.
- In a separate small bowl combine the oil, brown sugar and egg until smooth.
- In another bowl combine the flour, baking soda, baking powder, salt and cinnamon.
Now follow the full recipe and ingredient list in the recipe card below:
Banana Oatmeal Muffins
These Banana Oatmeal Muffins are easy and so delicious! The combination of hearty oats with banana makes a tender and flavourful muffin.
Ingredients
- 2 large ripe bananas, mashed
- 1 cup quick oats
- 1 cup buttermilk
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 large egg
Instructions
- Preheat your oven to 350 degrees F.
- Line a muffin tin with 12 paper liners.
- Mash 2 large bananas and set aside.2 large ripe bananas, mashed
- In a bowl mix together the oats and buttermilk and let soak for about 5 minutes.1 cup quick oats, 1 cup buttermilk
- In another small mixing bowl combine the oil, brown sugar and egg until smooth. 1/2 cup vegetable oil, 1/2 cup brown sugar, 1 large egg
- In a separate large bowl whisk together the flour, salt, baking soda, baking powder and cinnamon.1 cup all purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon
- To the oat mixture add the oil/brown sugar/egg mixture and the mashed bananas. Mix well.
- Then combine these wet ingredients with the flour mixture.
- Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 15 muffin cups.
- Bake for 25 – 30 minutes. The tops of the muffins should be golden brown and firm.
- Let the muffins cool in the muffin pan for about 5 minutes, then remove and let fully cool on a wire rack.
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From Our Tasty Kitchen, to yours. xo
