- Food and Cooking
Oatmeal Banana Nut Muffins Recipe
What do you do with overripe bananas?
Overripe Banana Nut Muffins
It's happened to all of us - we buy a bunch of bananas at the store with all the best intentions, but then they seem to turn from green to black without warning and we're left with a handful of overripe fruit! I don't know about you, but I hate throwing away food, but I also can't stand eating overripe bananas plain.
These banana nut muffins are my solution to the overripe banana problem - I hope you enjoy them as much as I do! They contain wholesome oats and are easy to make, tasty, freezable, and great for sharing.
I wrote this recipe for a standing mixer, but you could use a hand mixer and a spatula. Honestly, you could probably manage it all by hand with a little arm power, so please don't let a lack of mixer keep you from making these delicious little muffins!
Also, I chose to include chopped pecans, but you could substitute walnuts or leave them out entirely.
Last but not least, I used cooking spray in my muffin pan, but you could use baking cups, instead. If you want to make these as gifts, I advise ensuring you purchase high-quality baking cups that won't change color in the oven! Wilton is known for making high-quality paper baking cups that retain their color when baked.
Ingredients for Oatmeal Banana Nut Muffins
- 1 cup bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1/4 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 3/5 cup milk (I used almond)
- 1/3 cup oil (I used coconut)
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- Prep time: 10 min
- Cook time: 20 min
- Ready in: 30 min
- Yields: 1 dozen
- Preheat your oven to 400 degrees Fahrenheit.
- Combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl and whisk to combine.
- In the bowl of a standing mixer, beat the egg with the paddle attachment on low until it is foamy and almost doubled in volume. This may take several minutes - don't give up!
- While the mixer is running, carefully add the milk, then the oil, and finally the vanilla. Mix until combined.
- While the mixer is running, add the dry ingredients about 1/2 a cup at a time, allowing each addition to become just combined before making the next addition.
- Turn off the mixer, add all of the mashed banana, and then mix until just combined.
- Fold the chopped pecans into batter by hand using a spatula.
- Prepare a 12 cavity muffin pan by spraying each cavity lightly with cooking spray.
- Portion the batter out into the 12 cavities. Each cavity should be about 3/4 of the way full.
- Bake until the muffins are lightly golden brown on top and a toothpick inserted in a muffin comes out clean. This should take 18-20 minutes, but make sure to check on them because pans and ovens do vary.
- Allow the baked muffins to cool on a wire rack and then enjoy eating them!
Rate my Recipe!
If you like this recipe, I'd be delighted if you'd check out my food blog, Nibbles and Noshes! I'd love to see you there.