Banana Oatmeal Muffin Recipe
Normally, bananas don’t last long enough around our house to end up in baked goods, but this week, we had a bunch that needed to be used up or pitched, so I decided to get “creative” in the kitchen and experiment to create my very own banana oatmeal muffin recipe.
I started by pulling out my 1950s Betty Crocker Cookbook to have a basic banana bread recipe as a foundation for my creation. Then I used my iPad to look online for a few banana oatmeal muffin recipes to get a basic idea of the ratio of ingredients I would need.
And that’s where the recipe following ended and the creative experimenting began…
Banana Oatmeal Muffin Recipe
Ingredients:
3 cups of oats (I used quick oats)
2 cups of smashed bananas (about 5-6 bananas)
4 eggs
1/2 tablespoon vanilla extract
1 teaspoon baking soda
1.5 teaspoons baking powder
1 cup applesauce (I used unsweetened)
3/4 cup sugar
Directions:
Preheat oven to 400 degrees.
Blend all ingredients in a large bowl with a hand mixer (or use a stand mixer if you’re blessed enough to own one – I’m not) until mixture is smooth and evenly mixed.
Spray two muffin pans (makes 24 muffins) with non-stick spray.
Evenly distribute mixture among the muffin tins.
Optional: Hire a cute kid to watch the muffins bake.
Bake at 400 degrees for approximately 15 minutes (until tops have risen and sides are golden brown).
Test with a toothpick in center to determine if baked through – should come out mostly clean when done.
Cool and serve!
Taste Testing
Since this was my first time experimenting with a baking recipe (I do it frequently with non-baked goods), all four members of our family were “forced” to taste test my newest creation.
J said they were “just right.”
Jenny said they were “yummy.”
David said they were “delicious.”
I thought they were just about right – perfectly dense and good flavor. I’d recommend adding a dab of butter when serving.
Your Turn
Let me know if you try this recipe… I’d love to hear what your family thinks about it!
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See where I’m linked up…
Never ditch them, when they start to turn – throw them in the freezer. Perfect for baking and smoothies!
I never ditch them. :) it’s RARE that they last long enough to even get spots because my kids are banana crazy!
So easy. I threw 5 bananas in a large bowl and mashed them. Threw the rest of the ingredients on top and mixed. By the time I was done loading the muffin tins my oven was preheated and they were ready to be baked! I should have taken my regular tin out a little before 15 minutes, but they didn’t burn…just a little more than golden brown.. My silicone heart molds baked in 12 minutes. I also did a batch of mini muffins and that only took 10 minutes. This recipe yielded 24 regular sized muffins AND 24 mini muffins for me, but I was only filling them 2/3 full.
Thanks for sharing, Hope. I’m so glad you liked them!