:max_bytes(150000):strip_icc()/2193539_original-83a1c8821eac429992c15019e4febede.jpg)
An oatmeal banana muffin that’s a healthy and delicious morning treat!
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 1 cup rolled oats
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- 1/3 cup vegetable oil
- ½ teaspoon vanilla extract
- 1 cup mashed bananas
Directions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Combine flour, oats, sugar, baking powder, soda, and salt in a medium bowl; set aside.
Step 3
Beat egg lightly in a large bowl. Whisk in milk, oil, and vanilla. Stir in mashed bananas. Add the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 200 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Cholesterol17mg | 6% |
| Sodium296mg | 13% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber2g | 6% |
| Total Sugars12g | |
| Protein4g | |
| Vitamin C2mg | 9% |
| Calcium72mg | 6% |
| Iron1mg | 7% |
| Potassium137mg | 3% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Very nice and fluffy, not too sweet, not too fat.
I made it with whole wheat flour and it turned out really nicely.
My kids (18 months) loved them and I felt good feeding these muffins to them!
I’ll definitely be making more!!! -
Not a very sweet muffin, but a very good one. I think mixing in some nuts would be great!
-
I’ve tried dozens of muffin recipes, but this was the absolute BEST! I will definitely recommend to everyone and have already made 3 batches within 1 week! Can’t seem to keep them in the house. They’re so fluffy, light and moist. I added chocolate chips to them and that added sweetness, and I found the oatmeal to be the secret ingredient to these muffins.
-
very easy to make. I added 1/2 tsp of cinnamon. great reviews from co-workers.
-
I make these all the time, they are so easy and yummy.
I often use whole wheat flour, brown sugar or honey, and replace the oil with applesauce. I also like to add a handful of dried cranberries.Added note: 7 7ears later and I am still baking this recipe all the time! There are some in the oven right now. Must be a good one!
-
I ground the oats in a coffee grinder, and used whole wheat flour. I also added 1 tbsp vital gluten flour to help them rise. My 4 y.o. son also insisted on adding raisins. A great healthy muffin. And because he made them, he eats them like crazy!
-
thank you for this recipe. i am on a very low sugar diet and this is the best muffin recipe that i have found. i used whole wheat flour and i also added cinnamon and in addition to the vanilla extract i added black walnut extract. i also only added about 1/4 to 1/3 cup of sugar instead of the 1/2 cup called for. these are the absolute best muffins around. and my kids ages 5 and 7 loved them. angela
-
very nice. I’m a spice nut, so I added 1/2 tsp. of cinnamon and 1/4 tsp nutmeg. These are soooo yummy!! Also baked it into loaves!
-
I substituted apple sauce for the oil, and this recipe was out of this world! I blinked and they were gone. Also sprinkled the top with oats for some personality.
-
This recipe is great!!! I make it often for me and my children. Sometimes I substitute whole wheat flour for part of the white flour and I think its a little better that way. Next time I might try applesauce in place of the oil.
-
I kind of altered the recipe, which is what I do to practically everything I make. I tried soymilk so my mother could also eat these muffins, they turned out excellent! The first time I made these, I only had honey, so I substituted 1/3 cup of that instead of the sugar. I also added some spices: 1/2 tsp. of nutmeg, 2 tsp. of cinnamon, 1 tsp. ginger and 1 tsp. cloves. I’m one of those people who use butter for all of their homecooking, so I substituted 4 tbsp. butter for the oil. Great recipe! I’ll continue to make it!
-
Great muffins – I like that they’re not too sweet. It makes me feel better when all my 2-year-old wants to eat in a day is muffins! I also substituted applesauce for the oil, as I often do in breads and muffins. I got 12 regular sized muffins and still had enough batter for 8 minis. Thanks for sharing, Karen!
-
We loved these muffins. The oats gave them a great texture.
-
These are really tasty muffins!
-
The best muffins I’ve had, period!!! They were fantastic fresh from the oven and are perfect for breakfast. I substituted applesauce for the oil, omitted the egg, used brown sugar, and it still turned out great!
-
These are very good. The oats really add that extra something. Good banana flavor without being too sweet.
-
everyone in my family loved this recipe!!!!! they were so good and moist. thank you for this quick and wonderful recipe
-
I just love this recipe! I’ve made it as is, and substituted the banana to make several lower calorie types (apple-raisin, and a savory sausage and cheese muffin–my favorite right now!) and they come out awesome! The oatmeal gives it a wonderful texture, very nice and I just love them. My 2 year old nephew does, too. Thanks!
-
This recipe was great, although it does need nuts in it. Quick and easy. I made mini muffins (bake 10-12 min.) and they turned out beautifully!
-
This recipe was great, although it does need nuts in it. Quick and easy. I made mini muffins (bake 10-12 min.) and they turned out beautifully!
-
Very quick and easy, but not as tasty as I would like
-
I’m on a low fat diet, so I altered this recipe a bit & used applesauce instead of the oil, egg beaters for the egg, & skim milk.(If you are using paper liners in your pan, be sure to spray them with non-stick spray before filling) I also added 1/2 cup of chocolate chips & 1/2 cup of chopped nuts. I can’t keep these muffins around! I have made 4 batches since last Friday!
-
I didn’t really like these. They were pretty dry. Thank goodness I had a full pot of coffee to go along with them.
-
I made this recipe with my 1st graders in Taiwan after we read a story about goats that make oat muffins (long ‘o’ sound). I let them mix the things and mash the bananas and we made extras for the other teachers who were asking for this recipe.
-
Not very tasty, i can find other recipes worthy of my ripening bananas.
-
These muffins were great! Easy, tasty & healthy with applesauce instead of the oil. I take these to work with me for a nice brekkie!
-
Great muffins! Very moist and delicious. I added a mashed up apple and decreased oil to 1/4 cup. They were wonderful.
-
These are fantastic! The turned out perfect and were very high. I didn’t scale the recipe however instead of using a 12 cup muffin tin I used an oversized 6 cup tin and they were nice and large. Flavour is wonderful! Thank you for sharing I will definately be making these again.
-
Good muffin if you’re looking for something healthy and not too sweet.
-
I made these for a playgroup of toddlers and their mothers. They ate them up! I love the texture that is achieved with the oatmeal.
-
These are heaven when they are warm, like your favorite banana bread only fluffier and with a nice “bite” from the oatmeal. They are also good cold, but the banana flavour is less pronounced. Very good and not too sweet.
-
These are the most beautiful muffins I’ve ever made! They had beautiful peaks on them when they came out of the oven and made my house smell wonderful. Then I got to eat one and man, oh man! Sweet and light with lots of banana flavor. The oatmeal adds a great texture too. I added some spices as did others. Will definitely make these again.
-
I enjoyed the texture of these muffins. They were not that sweet in taste, but had a different taste for banana muffins that I and my whole family enjoyed….
-
These muffins turned out really good. I was very happy with this recipe. I got 8 nice-sized muffins and they barely lasted 24 hours – and there was just my husband and myself eating them!
-
Excellent recipe! I’ve made numerous banana muffin recipes and these are definitely a winner! They are lighter than most banana muffins and the oats are a great addition. I used quick cooking oats instead of the rolled and added 1 cup of chopped walnuts, which my family loves. I will definitely use this recipe again and again.
-
Very good muffins. The only things I did differently was replaced 1/2 c of regular flour with wheat and added 1 tsp cinnamon. My 20 month old loved these. Thank you for the recipe!
-
This recipe is delicious. I wasnt sure at first with the oats, but they came out fantastic. I look forward to making them again soon.
-
I love these muffins for breakfast. Like others, I substituted applesauce for the oil. If you use a non-stick muffin pan, like me, just don’t bother with the muffin cups at all. I add 1/2 t. cinnamon and 1/2 t. allspice for extra flavor. The potential add-ins are endless. I like walnuts, or even chopped apple, slice almonds, coconut… YUM!
-
Very simple, very yummy! These were well enjoyed by my family. Fresh out of the oven, these muffins have a nice crunchy top and a “grainy” texture from the oatmeal. After storage, both the tops and the texture soften up. I also used half whole wheat, half white flour for a bit more of a health kick.
-
These were pretty good, especially if you want a healthy banana bread, but not as tasty as I’d hopped. I used applesauce instead of oil, and added a 1/2 cup more bananas. Another downside is that these got moldy real fast. I’ll probably make them again, but simply because it’s a good beakfast.
-
Great muffins! I had extra banana so I doubled the recipe. I also substituted half wheat flour and half brown sugar. I added 1 tsp cinnamon and 1/2 tsp nutmeg, and 1 cup mixed walnuts and pecans (extra ingredient amounts for the double recipe). I recommend watching the baking time as they were done in my oven 1-2 minutes early.
-
Wow! These are great! I used half white flour and half whole-wheat flour, to make them a little more nutritious. I also added some semi-sweet chocolate chips. Definitely a keeper!
-
My kids loved these muffins. I, as others did, used half whole wheat flour, half white, and used applesauce instead of oil. I also added chocolate chips. I had enough batter to make 18-24 muffins. Instead, I filled up 12 very full tins and threw the rest away. I thought they might overflow but they were perfect, so don’t be afraid to fill the tins 3/4 to 4/5 full.
-
These are the best! I did as some suggested by using half whole wheat flour and half white flour, also half white sugar and half brown sugar (plus an additional 1 Tbl of sugar), and added chocolate chips to the batter. My kids can’t get enough of these – they are great for breakfast and for snacks. I have made this recipe at least half a dozen times and it is fool proof. Great texture and taste. Thanks for sharing this recipe, Karen!
-
Very tasty recipe, I added almonds. They didn’t rise as much as I expected, so they’re pretty dense but still good. I’ll probably make again because I love bananas and oatmeal.
-
This is a great recipe. The muffins have a really good texture – not too heavy, not too crumbly. I substituted applesauce for the vegetable oil and used 1/2 cup packed brown sugar instead of white sugar. I also added 1/2 cup chopped walnuts. Great flavor – the taste of banana really comes through, not too sweet.
-
This is such an easy, tasty muffin recipe. We all loved it.
-
These turned out perfect. The only thing I did differently is: I made 6 large size muffins, baked at 350, and didn’t bother mashing bananas, just cut them up (2 med/lg to lg size bananas)
-
A nice banana muffin that isn’t too sweet. I followed the recipe exactly; they took the full time to bake for me (which is unusual in our oven). If oats and banana sounds like a good combination to you, give this a try…otherwise, move along!
-
I like how large these muffins come out. The oats give it a bit more texture but the taste remains nearly the same. My 3 kids thought they were fantastic. The only substitution I made was half wheat flour. These were much better than the weight watcher version I tried the day before.
-
Excellent muffins! Substituted the oil with applesauce and half the white sugar with brown sugar. Great chewy texture with the oats, just the right amount of sweetness, and they freeze well too. Made these a second time, but had no applesauce, so I just used an extra banana instead of the oil- still good but a little heavier.
-
I’m not the biggest banana/nut fan but had the
ripe bananas and the reviews sounded good. Glad
I tried these! I followed the suggestions to use
l/2 whole wheat flour, l/2 brown sugar, applesauce instead of oil, soy milk, l t. cinnamon, l/2 t. nutmeg, and walnuts. Used a
topping of brown sugar, flour, cinnamon, Benecol
spread, and wheat germ for some extra crunch. If my family finds out how healthy these are, they will never touch them:-) Will go great with
a smoothie in the morning! -
I was not happy with how these turned out…I will probably not make them again, even with alterations. My husband finished them all off (not that he liked them either, but we didn’t want to waste them).
-
Pretty tasty but not my favorite. Needs some spices. I added cinnamon and a splash of banana extract for more banana flavor. I also added more banana than called for (make sure to use the darkest bananas you can find…the browner the better. These have the best flavor. Will make again. I am going to try half whole wheat flour next time.
-
Sorry that I don’t agree with most of the earlier reviews. I found these rather dry and not as flavorful as I had expected. I added the cinnamon and walnuts but it still needed more. The second half of the batch I added some more vanilla and sprinkled sugar on top of the muffins before baking which helped. Don’t think that I’ll make them again.
-
We loved these muffins. I added 1/2 c. chocolate chips, as recommended. I used the miniature ones since that’s all I had. My daughter loved them with the chocolate, my husband thought the chocolate was a distraction, so next time I will make 1/2 with, 1/2 without. Great either way. I also used 1/4 c. egg substitute instead of the egg and that made them even healthier without compromising the taste.
-
delicious!! so moist-didn’t even taste oatmeal-wonderful muffins!!
-
This is a great basic recipe because you can do almost anything with it, depending on what you have on hand. I used the applesauce instead of sugar option, added banana chips, cinammon, and a little maple syrup and chopped walnuts. They were great.
-
yay! these muffins are so easy to make and are absolutely delicious, not to mention a great way to use leftover bananas…
-
Made these for the first time and my family really liked them. My four year old is not a big breakfast eater and we are usually on the run in the morning. I like these muffins because, they are just enough to fill his little belly up and they are quick. After baking them, I threw the muffins into the freezer and then pull one out at a time and warm in the microwave. I also like them because I feel like they are relatively healthy. Even my 17 month old likes them. Thanks for the recipe
-
I thought these were great – just the right amount of banana flavor. I used brown instead of white sugar, added 1 tsp cinnamon and a whole tsp of vanilla, then sprinkled cinnamon sugar on top before baking. I got 12 regular sized muffins and 12 mini muffins out of the recipe!
-
Great recipe, very easy and yummy too!
-
This is a good recipe that makes twelve good size muffins. Next time I will double the sugar and use quick cooking oats instead of regular. They were very moist and light.
-
I didn’t like this one too much since it wasn’t sweet at all, but if that’s what you’re looking for, this might be good. I also thought the oatmeal made the texture too heavy and chewy. I probably won’t make it again.
-
Its a great breakfast muffin except I made a few healthy changes. Exchanged 1/2 cup wheat flour for the white, 1/2 C splenda and 1/2 C brown sugar instead of sugar . Applesauce for oil. Sprinkled with cinn. & splenda. Very good and only about 110 cals per muffin.
-
Very good muffins!! They are moist and have a great banana flavor. I made some substitutions: stone ground whole wheat flour, brown sugar, soy milk, applesauce, and a sprinkle of cinnamon on top before baking. Made 36 mini muffins.
-
This recipe was ok but it wasent reaily what I was looking for. I did change it a little by adding cinamon and nutmeg and using applesauce in place of the oil. I will keep looking.
-
these were really yummy. i replaced the milk with yogurt, added extra banana (about an extra 1/2 cup), some cinnamon and nutmeg and brown sugar. they were the perfect sweetness and had a really good banana flavour. my only criticism is that i couldn’t really taste the oatmeal at all. also, these muffins do not rise – when i took them out they appeared to have risen, but then sunk again! they still taste great though, and most importantly are very moist.
-
great muffins!!
-
As soon as these were out of the oven and semi-cooled there were 4 missing. My 15 year old son thought they were great. They were light and fluffy, great texture and flavor. The only change from the original recipe was maybe 1/2 cup chocolate chips and instead of vanilla i used almond flavoring, which gave it a traditional bannan bread flavor. This is a definite keeper.
-
There’s no better word for me to describe these than “boring”. I even added cinnamon, nutmeg, and almond extract to the mix and I still think they are pretty hard to choke down. Though, they have a nice rounded top, despite what other reviews stated. I got 12 regular muffins and 10 mini muffins from the batter.
-
WOW! I added some cardamom to both the batter and the topping, and the flavors were absolutely wonderful!
-
Omygosh, I absolutely love these muffins! They’re so good, and moist and just all around yummy. The oatmeal does make the muffins stick to the liners…but it’s all worth it. I added some cinnamon topping on top and it made it really good.
-
These are delicious! I even “doctored” them a bit by adding walnuts and chocolate chips. I made 6 huge muffins and they are fabulous!
-
This was a great recipe. I substituted the milk with Silk Extreme Vanilla soymilk and used an Omega 3 egg. I added 1 tsp. of vanilla and the bananas were almost still frozen when I mixed them together. I added 1 tsp. of ground golden flaxseed and I also added about 1/4 C of milk chocolate chips. Great snack for me and the kids. They were moist and delicious and made 2 dozen. Enjoy & thanks!
-
reduced oil to 1/4 cup, and might reduce further..but other than that, excellent.
-
<b>Moist</b> and <b>chewy</b> for a low-fat recipe, maybe just a little <b>spongey</b> at worst! I added a <b>teaspoon cinnamon</b> and substituted the oil with <b>cinnamon applesauce</b>. I think next time I’ll add <b>more banana</b> in place of the applesauce/oil for more flavour. Nice.
-
Highly addictive…. I like to play around with the fruit; sometimes apple and cinammon, other times apricot…. mmmmmmmmmmmmmmmm
so good! -
I’m sorry to say that I found these tasteless. I added cinnamon, substituted applesauce for the oil, included brown sugar, and used a very ripe banana and the muffins still didn’t have enough flavor for my family’s tastes.
-
These muffins were great, I spinkled a bit a cinnamon on top before baking…wounderful!
-
I made this recipe pretty much as written and was pleased with the results (substituted brown sugar, part whole wheat flour, quick oats instead of rolled, and added 1/2 tsp nutmeg). The muffins were nicely browned, moist and not too sweet. I got 17 standard size muffins. The oats give them a nice toothsome texture.
-
Nutmeg is a nice addition for a bit extra flavour. It made exactly 12 muffins for me.
-
Overall, I really like these muffins, although they are a bit on the dry side (not much, so don’t let that dissuade you). I’m thinking if you added apple sauce in addition to the oil, that would help (and I am going to try that on the next batch).
-
This is a great recipe to adapt to what you have on hand. I used 3/4 c. banana, about 1/4 c. oil and almost half a cup of applesauce. The result was intensely moist. I also threw in a dash of cinnamon but don’t think it was necessary. Mine took only about 15 minutes to cook and were great right out of the oven.
-
Nice texture, but bland. Subs: 1/2 cup whole wheat flour in place of 1/2 cup all-purpose & applesauce in place of oil. Those shouldn’t have really altered the taste. Next time I may add some nuts and cinnamon.
-
this recipie was kid tested and kid approved. my son gives it 5 stars. i added chocolate chips and cocnut with 1/2 tsp nutmeg and cinimon to the batter. i will use this recipie again and again.
-
These were great! As others suggested, I added 1/2 cup applesauce and about 1 tsp cinnamon to the batter, they came out VERY moist. I will bake these again.
-
these are really good! i also added cinnamon, as others suggested – perfect! oh – and i used brown sugar instead of white.
-
These muffins were great with just a few variations. I used brown sugar instead of white. Substituted applesauce for the oil, also added 1 tsp of cinnamon and 1/2tsp of almond extract. I will definitely make these muffins again!!!
-
I make these on a regular basis to have on hand in the freezer for an on-the-go breakfast. To make them a bit healthier, I use whole wheat pastry flour (more fiber) and 1/2 cup chopped walnuts (omega 3.) Next time I’ll substitute half of the oil with applesauce to lower the fat content a bit (since I’ve increased the fat calories because of the walnuts.) Thanks for a great recipe, Karen.
-
Very good recipe though I altered it some. I changed the oil to cinnamin apple sauce, reduced the temperature to 375 for 20 minutes and made it with 1/4 cup walnuts and a mix of wheat and white flour. Very tasty.
-
these muffins are gooood!!! I didn’t change anything, just added some white chocolate chips.
-
Did not really care for this. I felt like the muffins was missing something. The kids liked it. I will keep this recipe for them because it is healthier.
-
These were nice and easy but didn’t get gobbled up the way some other muffin recipes have. I didn’t have the applesauce that was suggested by others so I added 1/2 a cup of pumpkin puree. They were moist but there was some flavour missing.
-
I wasn’t particularly impressed with these muffins. They were kind of chewy. My 3 and 5-year old daughters usually love banana muffins but pretty much left all of these behind.
While they weren’t awful, they weren’t very inspiring. I won’t be making them again. -
These muffins were okay. I liked them but a few other people I made them for thought they were “too healthy” tasting.
-
This is a wonderful recipe the entire family enjoyed. I like the added oats for both texture as well as nutrition. My kids enjoy crumb toppings on muffins, so I added that to these and it really added more flavor! Can’t go wrong with these muffins!
-
These were so easy to make and they taste really good plus a little healthy always helps!! Thanks….
-
I made these with whole wheat flour and they are great! I wonderful breakfast muffin.
-
I add some chocolate chips to this recipe and it is absolutely delicious!!!
:max_bytes(150000):strip_icc()/7972686_3-Ingredient-Banana-Oatmeal-Cookies_Yoly_2x1-7dc1eb0ed3c54f0599df01c5ab7fac01.jpg)
:max_bytes(150000):strip_icc()/7971181_Snickerdoodle-Zucchini-Bread_Yoly_2x1-0bb7f6f64a6b404092aca7db665fc4f3.jpg)
:max_bytes(150000):strip_icc()/7970341_Chocolate-Chip-Pumpkin-Bread_Chef-John_2x1-d67eb867a329463e80babc7461dea320.jpg)
:max_bytes(150000):strip_icc()/7643590_Brioche-col-Tuppo_Chef-John_2x1-8b273e7157df40d097043833b4508173.jpg)
:max_bytes(150000):strip_icc()/7642461_Jalapeno-Cheddar-Cornbread-Muffins_2x1-a11773ac86574fc58df44d0c3e8a03d7.jpg)
Leave feedback about this