• Lauren Humphreys

Banana Oat Muffins

It was an insanely busy week, and I found myself with 3 ripe bananas on my counter. I honestly forgot about them, but I never complain about overly ripe bananas. When the peels have turned brown, you have perfect bananas for baked goods. Banana bread is typically my go-to, but I wanted something new. As a result, I experimented a bit and made some banana muffins today—with oats and chopped walnuts. YUM!


These little guys have a tender crumb and bake up beautifully. The old-fashioned oats and walnuts add a pleasant texture that makes them seem heartier. Flavor-wise, the muffins are perfectly sweet and nutty. As far as I’m concerned, the more nuts the better! For the perfect bite, serve the muffins warm out of the oven (or warmed ever-so-slightly in the microwave) with a nice pat of butter. Literally, it is perfection.


Presentation is everything, so I topped half of the muffins with a light sprinkling of old-fashioned oats and the other half with a walnut half before baking. I cannot decide which I like better! Do you have a favorite? For other additions, I think coconut flakes, pecans, or chocolate chips would also be tasty in place of the walnuts.

The next time you have some ripe bananas, stir up a batch! They are easy, delicious, and would be perfect for a weekend brunch with friends or as a snack! Remember what I said, don’t forget the butter!


Banana Oat Muffins

Yields 12 muffins

¾ cup sugar

1 egg

1/3 cup vegetable oil

2 Tbsp milk

½ tsp vanilla

3 large ripe bananas, mashed

½ cup old-fashioned oats

1 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup walnuts, chopped, plus extra walnut halves for garnish (optional)


Preheat oven to 350° F. Line a 12-cup muffin tin with cupcake liners.  


In a large bowl, whisk together sugar, egg, vegetable oil, milk, and vanilla until the mixture is combined and smooth. Stir in the mashed bananas and oats.


In a separate bowl, combine the flour, baking soda, baking powder, and salt; mix until combined. Add the dry ingredients into the large bowl of wet ingredients and stir just until combined. Fold in the walnuts. DO NOT OVER MIX.


Scoop batter into the lined muffin cups. Top the batter with a walnut half or sprinkle with plain oats. Bake for about 18 – 20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove muffins from the pan and place on a cooling rack to cool.  


 
 
 
 

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