Banana Oatmeal Muffins (Or Bread) Recipe

Name: Banana Oatmeal Muffins (Or Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour (I use 1 C. flour and 1/4 C. Quinoa or whole wheat flour); 2/3 cup brown sugar, packed; 1/2 cup quick oats; 1 tablespoon flax seed meal; 1/2 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2 cup buttermilk (or plain yogurt); 1/4 cup canola oil; 2 eggs, beaten; 1 teaspoon vanilla; 1 cup banana, ripe, mashed (2 medium bananas); OPTIONAL TOPPING; 1/4 cup walnuts, chopped fine; 1 tablespoon brown sugar

Servings: persons

1 1/4 cups flour (I use 1 C. flour and 1/4 C. Quinoa or whole wheat flour)
2/3 cup brown sugar, packed
1/2 cup quick oats
1 tablespoon flax seed meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup buttermilk (or plain yogurt)
1/4 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
1 cup banana, ripe, mashed (2 medium bananas)
OPTIONAL TOPPING
1/4 cup walnuts, chopped fine
1 tablespoon brown sugar

1
Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
2
Mix topping ingredients together. Set aside.
3
Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
4
Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
5
Pour liquids into dry ingredients. Use a spatula to gently combine.
6
Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
7
Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/4 cups flour (I use 1 C. flour and 1/4 C. Quinoa or whole wheat flour), 2/3 cup brown sugar, packed, 1/2 cup quick oats, 1 tablespoon flax seed meal, and more.

Yes, Banana Oatmeal Muffins (Or Bread) 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.

That's it — enjoy your meal!

Banana Oatmeal Muffins (Or Bread)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions