Banana Oat Muffins Recipe

Name: Banana Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Rolled Oats; 2-1/2 cups All-purpose Flour; 1/2 cups White Sugar; 5 teaspoons Baking Powder; 1-1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 4 whole Medium Bananas, Mashed (Ripe Or Thawed From Frozen); 1 cup Buttermilk; 6 Tablespoons Vegetable Oil; 2 whole Eggs

Servings: persons

1 cup Rolled Oats
2-1/2 cups All-purpose Flour
1/2 cups White Sugar
5 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
4 whole Medium Bananas, Mashed (Ripe Or Thawed From Frozen)
1 cup Buttermilk
6 Tablespoons Vegetable Oil
2 whole Eggs

1
Preheat oven to 400F and spray muffins tins with nonstick cooking spray.
2
Combine all dry ingredients in a large bowl until well blended. In a smaller bowl, mix bananas, buttermilk, oil and eggs. Beat well.
3
Add wet mixture to dry ingredients and stir until just combined. A bit of dry stuff still there is fine. You don't want to over mix muffins or they get a little tough and get those super pointed tops.
4
Fill muffin cups 3/4 full and bake for 15-18 minutes or until a toothpick inserted in a muffins comes out clean. Let sit in the pan for 1 minute and then remove to a rack to cool.

1200

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Rolled Oats, 2-1/2 cups All-purpose Flour, 1/2 cups White Sugar, 5 teaspoons Baking Powder, and more.

Yes, Banana Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Oat Muffins

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