Oatmeal Banana Muffins
These hearty oatmeal banana muffins offer a moist, flavorful treat combining ripe bananas, oats, and nuts. Perfect for breakfast or snacks, they cater to those seeking wholesome, naturally sweet baked goods with a hint of nuttiness and a tender crumb that freezes well for convenience.
Ingredients
- 1/2 cup butter ⓘ
- 2 eggs ⓘ
- 2 to 3 bananas, mashed ⓘ
- 1/4 cup honey ⓘ
- 1/4 cup plain yogurt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon (heaping) baking powder ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1/2 cup unbleached flour ⓘ
- 1/2 cup oat bran ⓘ
- 1 cup oatmeal ⓘ
- dash of salt ⓘ
- 1/2 cup chopped nuts ⓘ
- 1/4 to 1/2 cup applesauce (optional) ⓘ
Instructions
- Blend the butter, eggs, mashed bananas, and honey until smooth.
- Add the yogurt and baking soda, then mix well.
- Cream the mixture thoroughly.
- Stir in the whole wheat flour, unbleached flour, oat bran, and oatmeal until combined.
- Fill 16 to 18 muffin cups two-thirds full with the batter.
- Bake at 375°F (190°C) for 18 to 20 minutes until golden brown.
- Allow muffins to cool slightly before serving. These freeze well for later enjoyment.
Tips & Substitutions
For extra moisture, consider adding a bit more applesauce, especially if your bananas are on the smaller side. You can substitute coconut oil for butter if you're looking for a dairy-free option. If you prefer a sweeter muffin, increase the honey to 1/3 cup. These muffins can also be made with gluten-free flour blends for a gluten-free treat.
Serving Suggestions
Serve these delicious muffins with a spread of almond butter or cream cheese for added richness. They make a great on-the-go breakfast or snack, and pair beautifully with a side of fruit or yogurt. For a festive touch, consider serving them alongside Mama'S Apple Salad for a delightful brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Banana Muffins contains roughly 316 calories, with 3g protein, 36g carbohydrates, and 19g fat. It is a good source of iron (19% of the Daily Value). Note that it is relatively high in sodium, at 957mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of bananas?
Yes, you can substitute mashed apples or even pumpkin puree for bananas. Adjust the sweetener as needed, since different fruits have varying sweetness levels. However, the texture may change slightly, so keep that in mind when making substitutions.
What can I do if I don't have oat bran?
If you don't have oat bran, you can replace it with an equal amount of ground oats or whole wheat flour. This will slightly alter the texture but still yield delicious muffins. Alternatively, you can omit it entirely and use more oatmeal instead.
How can I make these muffins more nutritious?
To enhance the nutritional value, consider adding flaxseeds or chia seeds to the batter. You can also incorporate shredded carrots or zucchini for added fiber and moisture. These small tweaks will make your muffins not only tasty but also packed with nutrients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).