You can count on these nutritious oatmeal banana nut muffins to give you energy that lasts all day.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 large muffins |
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 tablespoon milk
- 1 teaspoon allspice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- ½ cup old-fashioned oats
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture until completely blended; beat in vanilla extract with remaining egg.
- Mix bananas, milk, and allspice together in a separate bowl; stir into creamed butter mixture. Whisk flour, baking powder, baking soda, and salt 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.
- Bake in the preheated oven until a toothpick inserted in the centers of the muffins comes out clean, 25 to 35 minutes.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 173 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Half brown sugar half white sugar and apple pie spice mix instead of plain allspice, I didn’t have plain but it turned outcvery tasty.
For Mother’s Day.
This recipe is the best Banana Muffin I’ve ever made. Next time I’ll use a little less sugar. I also used cinnamon instead of allspice. DELICIOUS
Absolutely delicious recipe. I used 4 bananas instead of 3. I used 3/4 cup of sugar (a blend of brown and white sugar). Bake for 20 minutes. Will make again. Makes a dozen (12) nice size muffins.
Delish!! No walnuts, but next time I think I will add both walnuts and raisins!!
These came out tasty and moist. Used pecans instead of walnuts and added 3/4 cup fresh blueberries
Yummy. I was expecting to use more oatmeal, but that would have made the texture more dense. Allspice is a great companion to banana flavour.
Delicious. I substituted half white flour for whole wheat flour and half the sugar for brown sugar. I cut down on the butter and skipped the nuts so they would be school friendly. Also put 1/4 tsp of pumpkin spice and 1/4 tsp of cinnamon because I didn’t have allspice.
Great recipients! I followed it pretty closely. I didn’t have allspice so I used pumpkin pie spice. And doubled the oat cause I wanted more oats. Didn’t have any nuts. Will make again , some with chips , raisins, nuts or whatever I have on hand..
Great recipe. Used brown sugar instead of white like some other reviewers.
Meh. Probably won’t make again.
Made 15 for us, used 1/2 nuts and 1/2 raisins, kids loved
I always seem to have more batter than necessary so I end up with 18 muffins. Half way through filling the muffins and realized I Forgot to put the walnuts in so sprinkle some on top and then mixed in the rest. Either way-yummy!
I made this but I did make some changes… I used 4 bananas Probably 1/4 cup to 1/3 cup of milk And 1 1/4 cups of oatmeal Then I kinda added more cinnamon and nutmeg… And all the little bits in my cupboard So dark chocolate chunks, walnuts, peanuts, handful of ground flax and sesame seeds….. Makes 2 doz yum yums
After reading a few of the reviews I added milk choc chips and cinnamon. The muffins cooked quickly in my convection oven and were ready in 15 min. The muffins were delicious!
I bought some peanut butter powder and wanted to try it out with muffins, but there are no recipes for “normal” food available, as I am not keto, gluten-free, dairy-free, sugar-free or any other. I just cook and eat. I used this recipe because it is pretty basic, then modified it a bit to take advantage of the peanut butter powder. The container says it can be made into peanut butter by adding 3 tablespoons of water to 4 tbsp of powder, so I added that to the recipe. The results were spectacular. Moist, lower-fat muffins, that we a bit sweeter than I like, as this powder has added palm sugar in it, but the muffins were really good. Cooked in the same amount of time. Next time, I will add more of the powder for a stronger flavor, but this was like adding a quarter cup of regular peanut butter.
A great base recipe! Mine came out airy in the middle and crispy on the outside, which I love. I was surprised at so little milk needed, but it works. I used less sugar and put in more oatmeal. I also added in about a third cup of applesauce, I wasn’t sure what to eliminate. This resulted in 12 regular muffins plus a small bread pan.
They were easy to make and my family loved them.
I too used ingredients on hand. In addition to “beloit3’s” substitutions, I used 1 C whole wheat flour; 1/2 C brown sugar. Had lots of apples to use up & only 1 ripe banana, so used 2 shredded apples. Well, now that they’re done… even with the juicy apples, they aren’t as moist as I thought they’d be. I’ll have to give this one another try later.
I wanted to use up some overripe bananas and made these muffins for breakfast. A few swaps – golden sugar for white, pumpkin seeds for walnuts and sweet cinnamon for all spice. Delicious, will definitely make again!
We loved these muffins. I did not have any all spice, so I used one teaspoon of cinnamon and half a teaspoon of nutmeg. I used almond milk and a little more sugar. I also added half a cup of blackberries. Muffins were a hit. I have made them at least 5 times within the last couple of months.