Banana Oatmeal Muffins Recipe - Allrecipes.com
Banana Oatmeal Muffins Recipe
  • READY IN 40 mins

Banana Oatmeal Muffins

Recipe by  

"These are healthy muffins that are sure to give you energy that will last an entire day."

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Ingredients Edit and Save

Original recipe makes 12 large muffins Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
  2. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
  3. Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2014

These muffins are super moist and loaded with rich banana flavor. They have the perfect balance of ingredients (and not too many oats), rose beautifully, and yielded 12 good-sized muffins. I followed the ingredient amounts to the letter, but I did make substitutions. I ran out of A/P flour, so used half bread flour (what was on hand), used Truvia for the sugar, skim for whole milk, and egg substitute for the eggs. I'm not dieting, but I am trying to be more cognizant of my nutritional intake each day, so I adapt and compromise when I can. In this case, it worked, and all was good! Olivia, thanks for a great new breakfast muffin.

 
Most Helpful Critical Review
Mar 19, 2015

Very blah. My toddler loves them but too boring for adults.

 

9 Ratings

Jan 23, 2015

Whole family loved these! Had to make substitutions to use what I had on hand.. almond milk, no nuts so I doubled the oatmeal, used cinnamon instead of allspice. I also loved that they did not stick to the muffin cup liners!!

 
Feb 08, 2015

Good, but I'm replacing white with brown sugar

 
Jun 22, 2015

These bake up nice and moist. I used brown sugar for the white, and subbed raisins for the nuts. I used half white and half whole wheat flour.I subbed cinnamon for the allspice. They are good for a breakfast on the go without getting crumbs all over the car! My grand daughter likes these so much she wants a batch to share with her pre-school class. Awesome!

 
Feb 15, 2015

Yummy! Added strawberry pieces since I had bananas and strawberries to use up :)

 
Jan 31, 2015

Great muffins! I only baked for 20 minutes...but it might be a problem with my oven. I also added chocolate chips.

 
Mar 22, 2015

great muffins! I did sub sour cream for the milk and cinnamon and nutmeg instead of allspice. They baked perfectly. Made a pan of 12 normal size and 20 minis. Put the minis in at 15 mins. left on the timer. 25 mins. on the big ones. all done at the same time.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 173 mg
  • 7%

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

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