Banana Oat Muffins Recipe -
Banana Oat Muffins Recipe
  • READY IN 40 mins

Banana Oat Muffins

Recipe by  

"I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
  4. To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
  5. Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2008

While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full.

Most Helpful Critical Review
Mar 30, 2011

As written 3 stars. I didn't care for the topping. It actually sunk. With moderations, 5 stars. Substitute 1/2 cup butter with 1/2 cup canola oil. Increase bananas by 1/2 cup. Add 1 tablespoon molasses (incredible). Substitute 1/2 cup of white sugar with 1/2 cup brown sugar. Substitute 1/2 cup all-purpose flour with 1/2 cup whole wheat stone ground flour (next time I'll substitute completely with wheat flour) Omit topping. I baked this in a loaf pan for almost an hour (checking at 45 minutes.) I do have to thank AAMMEGAN for the base of this recipe, though. I'd like to also try substituting the banana for pumpkin.

Feb 19, 2008

It really bugs me it when people review recipes after making a ton of changes but because a lot of swaps are suggested in reviews for this particular muffin, I will say this: these were good the way I made them after reading through the reviews but I suspect they would have been better had I not swapped half the butter for applesauce, exchanged for wheat flour and subbed low-fat yogurt for the sour cream. A solid three or four with the subs, I have no trouble believing they'd be 5 star if left alone.

Dec 25, 2007

These are irresistible! I made two batches, one as muffins and one in a brownie pan, and I thought the brownie pan batch turned out better - much moister. Perhaps I would reduce the cooking time for the muffins a bit next time. I also used whole oats rather than grinding them, as I don't own a food processor, and it was terrific - gave it great hearty texture. The crumbles on top are amazing, everyone loved them! These were an overwhelming hit. Highly recommend--thanks for a great recipe!

Oct 18, 2007

I make a lot of muffins and these are probably my favorite. They are very moist, and my favorite part is the wonderful texture! With a few changes, they're healthy too! I substituted white whole wheat flour (you could also use ww pastry flour or plain whole wheat) for all the all purpose - subbed extra banana for 1/2 the butter, and nonfat plain yogurt instead of the sour cream. The nuts are definitely optional, as is the topping. They are also plenty sweet with only 3/4 cup of sugar. Also, remember the baking soda - it's not in the directions! My kids gobble these up! Thanks!

Jun 15, 2006

I made these using sweetener rather than sugar and low fat yoghurt instead of sour cream to make them healthier. I liked the idea and taste of the ground oats, makes them more dense. As I don't have any muffin cases I made these in smaller bun cases and only cooked them for 20 minutes. I didn't top them just sprinkled them with brown sugar (again for health reasons). Absolutely delicous and tasted very much like professional muffins. I lovely change to banana bread. The recipe made 26 muffin buns.

Nov 23, 2010

these are soooo good! i didn't have any nuts, so i added some dried cranberries. i accidently added a half tsp of cinnamon, but it wasn't a problem. might add a touch more next time. i was a tad disappointed that they didn't get a big muffin top on them, but i'm over it! LOL Really really tasty muffins. thanks for sharing AAMMEGAN!

Feb 07, 2008

This is absolutely the best muffin recipe I've ever come across. The flavor is outstanding, and I've never even used the crumble topping. This last time I made them I actually substituted half the butter with coconut oil, and what was great became out of this world! Since I use really ripe bananas, I usually cut back a little on the sugar. I use 1/2 cup white and 1/4 cup brown. The only other subsitution I make is with the use of pecans rather than walnuts. I have already shared this recipe with many and will continue to do so! Thanks for this great recipe!


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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