Emily's Famous Banana Oat Muffins Recipe - Allrecipes.com
Emily's Famous Banana Oat Muffins  Recipe
  • READY IN 40 mins

Emily's Famous Banana Oat Muffins

Recipe by  

"I created these muffins to use up some bananas and have a nutritious snack for breakfast."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
  2. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2008

I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back on the flour, as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist, flavorful banana muffin. I think if I were to make these again, some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad.

Most Helpful Critical Review
Mar 25, 2009

Not sure if I did something wrong, but the muffins were inedible due to a metallic type taste? I wonder if the baking powder amount is too much? 1 tblsp is far more than in other recipes I make.

May 28, 2008

Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats, not quick cooking. Finally, I added 1 tablespoon of ground flaxseed. The batter was very thick, filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts.

Jan 22, 2009

I made this recipe with one cup white flour instead of any wheat; one cup quick oats instead of slow-cooking; 1/4 cup oil and 1/4 cup applesauce. It was really good, especially considering the reduction in oil.

Jul 16, 2009

I've been making muffins for quick weekday breakfasts for years now and was looking for something new. These muffins are great! I wasn't sure about the ginger at first. This may sound strange, especially since there is no butter in this recipe, but the mixture of ingredients comes together to give the muffins a rich, deep, almost buttery flavor. I followed the recipe exactly, and the muffins did seem a little dry at first. (If we were to eat them the day they were made, I'd probably add 2 tablespoons unsweetened applesauce, for more moisture.) I tend to refrigerate the muffins, and we eat them over the course of a week. This works really well, since this gives the spices a chance to develop depth of flavor, and the moisture of the bananas develops as well. This is a great recipe!

Jun 03, 2008

Updated amounted of egg from 1 tablespoon to 1 whole. Sorry for the inconvenience.

Mar 28, 2011

After noting the comments that these could be dry, I cut the vegetable oil (I used canola) to 1/4 cup and added 1/4 cup plain yogurt and an additional egg. I also included 1/4 tsp. salt to help bring out the flavors. I used half all-purpose flour and half whole wheat. These came out great with my revisions. I did like the unusual touch of adding ginger to this recipe. Since I used large muffin tins, it only made 6, but I expected that.

Mar 28, 2011

These are great!!! After reading other reviews that said they could be dry, I decided to reduce the whole wheat flour to 1.5 cups. The recipe makes a lot of batter- I just filled the muffin tin cups full & it was fine.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 149 mg
  • 6%

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

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