I first found this recipe in a time of desperation. I had a few reeeaaallly ripe bananas on my counter and a toddler who had gone from eating anything I put in front of him to being extremely opinionated about food – seemingly overnight. Since I knew Fischer would eat anything that resembles bread, I decided to hunt down a fairly healthy banana muffin recipe to try, and came across this one from Beyond the Chicken Coop. They were a hit – not just with little man – but G and myself as well. These muffins are delicious!
Since that desperate day, I’ve made these at least once a month and have to hide them from Fischer in between snack time because when he sees them, he asks for them (and protests loudly if he doesn’t get one)!
Because I make them mainly for our 16 month-old, I don’t add the topping just to cut down on sugar, but they’re so good with or without! Packed with healthy oats and three bananas, you can feel good about giving these to your family for breakfast, a snack or even dessert!
What You’ll Need
Here’s a list of what you’ll need – from ingredients to tools I use.
- 12 Muffin Pan
- Paper Liners (optional, but makes it easy!)
- Medium size ice cream scoop
- Stand Mixer (or handheld)
- Sifter
- Two Bowls
- Oatmeal
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Nutmeg
- 3 Whole ripe bananas
- Egg
- Oil
- Vanilla
- Bananas
How to Make Oatmeal Banana Muffins
First, preheat your oven to 375 degrees and line your muffin pan with paper liners (or spray really well with a nonstick spray).
Wet Ingredients:
If you’re using a stand mixer, mix these ingredients in the bowl it comes with.
- 1 Egg
- ¼ Cup Oil (I use canola or coconut)
- 1 Teaspoon Vanilla
- 3 Ripe Bananas
Dry Ingredients:
In the other bowl, place a sifter over top and drop in these ingredients:
- 1 ¼ Cup Flour
- ½ Cup Sugar
- 1 ½ Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Teaspoon Cinnamon
- Pinch of Nutmeg
Sift together dry ingredients. Then, while your mixer is running, add the dry ingredients slowly to the wet until they are combined. Next, stir in the 1 ½ cups of uncooked oats.
Now it’s time to scoop the batter into your muffin pan. Once you’ve done that, it’s into the oven for 20 minutes and you’re done!
For the optional topping, here are the ingredients:
- ½ Cup Oatmeal
- ¼ Teaspoon Cinnamon
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Butter
Just mix the ingredients and spring atop each muffin before baking!
And that’s it – super simple and delicious! If you make these muffins, I’d love for you to tag me in a post so that I can see!
Recipe adapted from Beyond the Chicken Coop.
Ingredients
- 1 1/2 Cups uncooked Oatmeal
- 1 1/4 Cups Flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 1 teaspoon cinnamon
- pinch ground nutmeg
- 1 whole egg
- 1/4 cup oil
- 1 teaspoon vanilla
- 3 whole ripe bananas mashed
Topping
- 1/2 cup oatmeal
- 1/4 teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons melted butter
Instructions
- In a large bowl sift together, flour, baking powder, baking soda, cinnamon, nutmeg and sugar together.
- In a stand mixer bowl mix bananas, egg, oil and vanilla.
- Add dry ingredients to wet ingredients.
- Stir in oats.
- Divide into 12 sprayed or lined muffin tins using a medium ice cream scoop.
- (If using topping) In another bowl combine topping ingredients. Sprinkle over muffin batter before baking
- Bake at 375 for 20 minutes
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