From the wonderful banana, cinnamon, nutmeg flavor to the soft, moist, texture and crunchy topping these Banana Oatmeal Muffins are perfect!
Where do I start to try to convey to you how good these Banana Oatmeal Muffins are!? Let me start with the flavors. The banana flavor (if you have used very ripe bananas …and you should be using very ripe bananas) is wonderful. The banana aroma was present even before I baked them. The warm flavors of cinnamon and nutmeg are perfectly proportioned to not overpower but blend in and enhance the overall muffin taste. The oatmeal in the muffin gives you a slightly chewy texture while the yogurt and oil make the muffin soft and tender. The topping is just enough to give you a slight crunch from the pecans and just the right amount of “sweet” to let the banana flavor and spices come shining through. It’s PERFECT…unbelievably PERFECT! But don’t take my word for it, make these banana oatmeal muffins and savor all of its virtues for yourself.
Banana Oatmeal Muffins Ingredients:
Muffin Batter:
- 1 1/2 cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/4 Teaspoon nutmeg
- 1 cup quick oats
- 3/4 cup sugar
- 1 1/2 cups very ripe bananas
- 1/4 cup vegetable oil
- 1 large egg, slightly beaten
- 1/2 cup vanilla low-fat yogurt
Topping Ingredients:
- 1/4 cup light brown sugar
- 1/4 cup chopped pecans
- 1 Tablespoon butter softened
- 1/4 cup old fashioned oats
- 1/4 Teaspoon cinnamon
- 2 Tablespoons flour
How To Make Quick Oats From Old Fashioned Oats
This recipe uses both Old Fashioned Oats and Quick Oats. I learned a little trick a few years ago that saves me from having to buy two types of oats when they’re both called for in a recipe like this one. To make Quick Oats from Old Fashioned oats simply measure out the amount of Quick Oats you need for the recipe plus a little bit more using Old Fashioned Oats. Put the Old Fashioned Oats in a food processor and pulse them (about 5 or 6 times) until they are broken down into smaller pieces. That’s it, a pretty simple and cost effective way to have both Old Fashioned and Quick Oats without buying both!
Muffin Baking Tips for your Banana Oatmeal Muffins
- Spoon the muffin batter into the pan as soon as the batter is stirred together. The leavening will start as soon as the batter is made and you want that to happen in the oven.
- Have you ever made muffins and found that you have a few empty muffin tins without batter before baking them? Place two to three Tablespoons of water in the empty muffin tins before baking to prevent the tin from warping during baking.
- A black metal pan absorbs and distributes heat more quickly than lighter-colored pans. Your muffins will bake quicker in a black colored pan and run the risk of burning. If your baking with dark colored pans reduce the heat 25 degrees and start checking your muffins with a toothpick 10 minutes before the recipe bake time is up to be on the safe side.
Banana Oatmeal Muffins Recipe- Before You Start
Before we start the recipe we’re going to preheat the oven to 375 degrees and line a 12 cup muffin tin with paper liners. If you’re not using paper liners, grease the muffin tin with shortening. We start this muffin recipe just like every muffin recipe by placing the wet ingredients in one bowl and the dry ingredients in another bowl. Combine the wet ingredients: vanilla low-fat yogurt, egg, vegetable oil, mashed bananas, sugar and quick oats in a medium bowl. Whisk the ingredients together and set it aside for 10 minutes. Why set it aside for ten minutes, remember we have quick oats in the bowl and they need a little time to soften up.
Combining the Ingredients
Combine the dry ingredients in a large bowl: flour, baking powder, baking soda, salt and nutmeg and whisk to combine them. Place the topping ingredients into a small bowl, using your fingers, work the ingredients together until they are crumbly and set them aside.
It’s time to combine the wet and dry ingredients together. Add the wet ingredients to the dry ingredients and stir until the ingredients you combine the ingredients. This will take about 15 to 20 strokes while mixing with a wooden spoon. “Just combined” means that the dry ingredients aren’t dry anymore, period. A muffin batter is a whole other animal than a cake batter. Your goal with a cake batter is to beat it until it’s smooth, a muffin batter is only mixed until the ingredients the batter just comes together with small lumps in the batter. Why aren’t we using an electric mixer to combine the wet and dry ingredients together? It’s too easy to over mix a muffin batter using an electric mixer.
Fill the muffin tins 3/4 full with batter. Sprinkle the topping over the muffin batter and bake in a 375-degree oven for 20 -25 minutes or until set and browned on top. Remove the muffins from the oven to a cooling rack and cool 15 minutes, if you can wait that long!
Moist, tender and delicious Banana Oatmeal Muffins, it doesn’t get any better than this for a breakfast treat or snack, ENJOY!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Homemade Chocolate Frosting Recipe…Banana Walnut Bars with Cream Cheese Frosting….Banana Pecan Coffee Cake…Banana Muffins with Crumb Topping.
Banana Oatmeal Muffins
From the wonderful banana cinnamon, nutmeg flavor to the soft, moist, texture and crunchy topping these Banana Oatmeal Muffins are perfect.
Servings: 12
Ingredients
Banana Muffin Batter:
- 1 1/2 cups all purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/4 Teaspoon nutmeg
- 1 cup quick oats, dry uncooked (to make quick oats, pulse old fashioned oats in a food processor)
- 3/4 cup white sugar
- 1 1/2 cups very ripe mashed bananas
- 1/4 cup vegetable oil
- 1 large egg, slightly beaten
- 1/2 cup vanilla lowfat yogurt
Topping Ingredients:
- 1/4 cup light brown sugar
- 1/4 cup chopped pecans
- 1 tablespoon butter, softened
- 1/4 cup old fashioned oats
- 1/4 Teaspoon ground cinnamon
- 2 Tablespoons all purpose flour
Instructions
- Preheat the oven to 375 degrees. Grease a 12 muffin cup pan with shortening or use paper muffin liners.Combine the low fat vanilla yogurt, egg, vegetable oil, mashed bananas, sugar and oats in a large bowl. Whisk the ingredients together until well incorporated and set aside for 10 minutes.Combine the flour, baking powder, baking soda, salt and nutmeg in a large bowl. Whisk the ingredients together until well combined.Combine the topping ingredients in a small bowl. Using your fingers, work the ingredients together until they are crumbly.Whisk the banana mixture into the flour mixture just until incorporated. Fill the muffin tins almost to the top, about 3/4 full. The muffins don't rise much. Sprinkle the topping over the muffin batter. Bake the muffins in a 375 degree oven for 20 - 25 minutes or until set and browned on top. Remove the pan from the oven to a cooling rack, cool 5 minutes. Remove the muffins from the pan.
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Looking For More Banana Recipes, Try These From Other Bloggers…Banana Bread Healthy and Delicious…Cinnamon Crunch Banana Bread
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Looks delicious. Perfect for breakfast. Blessings, Catherine
Oh. My. Gosh. I have been looking for the perfect banana pecan muffin recipe, with a streusel topping, for weeks! This one looks PERFECT!! I can’t wait to make them, thank you!
Thank you Catherine!
April I absolutely loved this! Please come back and tell me what you think, I’d love to know!!
I love the Pecan Brown Sugar topping and the way you described the aroma of the ripe bananas was enough to put these on my ‘must make’ list!
Make them and come back and tell me what you think Desserts Required! I loved them, my taste testers loved them! The are PERFECT!
These were terrific! I did change a few things, as I do: added 1 tsp vanilla and 1/2 cup chopped pecans to the batter, and I used rolled oats instead of quick oats in the batter. They were both tender and slightly chewy, which I love. Thanks!
Thank you Sara
These had a bit chewier of a texture than I expect in a muffin, but could have been something on my end that didn’t go quite right! I didn’t have any oil, so I added an extra banana. The crumb topping is perfect. Every muffin should have a crumb topping!
Thank you Kristyn
Awesome. used quick oats for both. Streusel was sunflower seeds mixed nuts raisins in with brown sugar mixture. Delicious. Will make again
Delish! I used the whole oats in the batter and the muffins were hearty and filling. Thanks for a great recipe!
Your welcome Ann, thank you for taking the time to come back and comment, I appreciate it!
I made these yesterday and they turned out fabulous! Moist and yummy!
Wonderful Michelle, I’m happy you loved them as much as we did!
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I have made these muffins twice. Once with AP flour and today with gf flour. I’m amazed at how perfect they turned out both times. Today I forgot to add the nuts to the topping but they are still to die for. Thanks for a great recipe!
One of my favorite, go-to breakfast and snack recipes for my whole family. My daughter has a milk protein allergy, and this is such an easy recipe to adapt. Thanks for sharing!
Filled the muffin tin 3/4 full, they rose and went all over the place. Waiting on them to cool down, hopefully i can get them out of tin and they taste good for the effort. Wow did I use a lot of pans, measuring spoons/cups etc to make this recipe! And I’m an avid baker/cook, but this was a lot of steps for a dozen muffins.