Banana Oatmeal Muffins
These muffins combine mashed ripe bananas with old-fashioned oats for a moist, hearty bake with a lightly sweet oat topping. They make 12 muffins and work well for breakfast or a snack.
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Servings: 12
Ingredients
Ingredients
- 1 ½ cup oats (old fashioned oats or rolled oats)
- 1 ¼ cup flour
- ½ cup sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- pinch ground nutmeg
- 1 egg
- 1 cup oil
- 1 tsp vanilla
- 1 ½ cup ripe bananas, mashed (about 3-4 bananas)
Topping
- ½ cup oats (old fashioned oats)
- ¼ tsp cinnamon
- 2 tbsp brown sugar
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F.
- In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar together.
- In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir. The mixture will be very dry at this time.
- Fold in bananas. Keep folding until all the dry ingredients are mixed in.
- Divide into muffin tin that has been either lightly sprayed with a nonstick spray or lined with paper liners.
- In another bowl combine topping ingredients. Sprinkle over muffin batter.
- Bake at 375°F for 18-20 minutes.
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Notes
- Use very ripe bananas. The peel should have lots of brown spots and the bananas should mash easily.
- When measuring flour, don't overpack the measuring cup. Fluff up flour with a spoon or scoop, and then gently scoop it into the measuring cup and then level the cup.
- The batter may be a bit dry if bananas are not fully ripe.
- If batter is too dry add 1-2 tablespoons of milk.
- Use old fashioned oats or quick oatmeal. Steel cut oats do not work for this recipe.
- The old fashioned oats will add texture to the muffins.