Banana Oatmeal Muffins are a tasty way to start your morning. These muffins are simple to make and take ingredients you probably already have in your kitchen.
There is no better way to use your over-ripe bananas than to make delicious muffins. The riper the bananas are the more flavor they will give the muffins.
I like eating muffins for breakfast, but they are great as a afternoon snack or I even like to serve them for dessert once in awhile.
Helpful Tips
- Try and use ripe bananas for this recipe. Ripe bananas will produce better-tasting muffins.
- Mix the dry ingredients and wet ingredients separately. Once mixed, add the wet ingredients to the dry ingredients and mix them together.
- Do not overmix the batter. Mix just until the dry ingredients are mixed with the wet ingredients.
- The muffin tin liners can be filled to the top with the batter. There is no need to worry about overfilling the tins.
- Preheat the oven before placing the muffins in the oven. Turning on the oven when you start to make the recipe is a good practice.
- To check for doneness use a wooden pick, insert it into the center of the muffin, if it comes out clean or with a few moist crumbs the muffins are done.
- These muffins can be frozen. They can be kept frozen for up to 3 months.
Ingredients that you will need for these banana muffins
- Bananas
- All-Purpose Flour
- Old Fashion Oatmeal
- Sugar
- Baking Powder
- Baking Soda
- Pecans
- Salt
- Yogurt
- Oil
- Egg
- Vanilla
Steps for making banana oatmeal muffins
Preheat the oven to 375 degrees F. Grease or line muffin tins with paper liners.
Steps one and two
Add the flour, oats, sugar, pecans, baking powder, baking soda, and salt to a large bowl. Add the mashed bananas, egg, yogurt, oil, and egg to another bowl.
Steps three and four
Add the wet ingredients to the dry ingredients. Do not overmix. Mix just until the flour mixture is mixed in.
Steps five and six
Fill the muffin tin with the batter. Bake the muffins in a preheated 375-degree F oven until golden brown.
Here are additional easy quick breads
If you make these banana oatmeal muffins, I would love to hear about it! Please leave me a comment and a rating.
Banana Oatmeal Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashion oats
- 1/2 cup sugar
- 1/2 cup pecans chopped
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas about 2 large bananas
- 1 large egg
- 1/4 cup oil
- 1/2 cup yogurt
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees F. Grease or line muffin tins with paper liners.
- Combine the flour, oats, sugar, nuts, baking powder, baking soda, and salt in a large bowl.
- Mix the banana, yogurt, egg, oil, and vanilla in a separate bowl.
- Add the wet ingredients to the dry ingredients. Mix until the flour mixture and the wet ingredients are combined.
- Spoon the batter into the lined muffin tins. Filling the liners just about to the top.
- Bake in the preheated oven for 18 to 20 minutes. The muffins should be lightly browned.
Notes
- Use overripe bananas for best tasting muffins.
- Mix the dry ingredients and the wet ingredients in separate bowl. Once they are mixed add the wet ingredients to the dry ingredients.
- Don’t worry about filling the muffin tins to full. The paper liners and be filled almost to the top and they will bake perfectly. Divide the batter between 12 muffin tins.
- To know when the muffins are done, check the muffins by inserting a wooden pick in the middle of the muffin, if the pick comes out clean or with a few moist crumbs they are done.
- The muffins can be frozen for up to 3 months in an airtight container.
Nutrition
This recipe was originally published on May 16, 2013. It has been updated with new content and pictures on August 8, 2024.
YuM! They look wonderful. Wish I had one with my coffee this morning.
It’s like small banana breads in a form of muffins 🙂
I bet your daughter was happy to take these home with her! I love banana with cinnamon! A scrumptious combo.
You can’t go wrong with bananas and cinnamon! They back into such a lovely combo. Really nice – and they look terrific! Thanks for this.