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
- 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!
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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.