Emily's Famous Banana Oat Muffins

Emily's Famous Banana Oat Muffins

your mom

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

40 m servings 285 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 49
  1. 57 Ratings

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Most helpful positive review

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 pur...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 pur...

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 o...

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 r...

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, e...

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

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 ...

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 ti...

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.

These were good, I substituted the oil for 1/8 cup oil and the rest unsweetened applesauce. They still turned out good with less fat. The oatmeal made them a little heavy but they were definit...

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