I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!
While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full.
Read MoreAs written 3 stars. I didn't care for the topping. It actually sunk. With moderations, 5 stars. Substitute 1/2 cup butter with 1/2 cup canola oil. Increase bananas by 1/2 cup. Add 1 tablespoon molasses (incredible). Substitute 1/2 cup of white sugar with 1/2 cup brown sugar. Substitute 1/2 cup all-purpose flour with 1/2 cup whole wheat stone ground flour (next time I'll substitute completely with wheat flour) Omit topping. I baked this in a loaf pan for almost an hour (checking at 45 minutes.) I do have to thank AAMMEGAN for the base of this recipe, though. I'd like to also try substituting the banana for pumpkin.
Read More While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full.
It really bugs me it when people review recipes after making a ton of changes but because a lot of swaps are suggested in reviews for this particular muffin, I will say this: these were good the way I made them after reading through the reviews but I suspect they would have been better had I not swapped half the butter for applesauce, exchanged for wheat flour and subbed low-fat yogurt for the sour cream. A solid three or four with the subs, I have no trouble believing they'd be 5 star if left alone.
These are irresistible! I made two batches, one as muffins and one in a brownie pan, and I thought the brownie pan batch turned out better - much moister. Perhaps I would reduce the cooking time for the muffins a bit next time. I also used whole oats rather than grinding them, as I don't own a food processor, and it was terrific - gave it great hearty texture. The crumbles on top are amazing, everyone loved them! These were an overwhelming hit. Highly recommend--thanks for a great recipe!
I make a lot of muffins and these are probably my favorite. They are very moist, and my favorite part is the wonderful texture! With a few changes, they're healthy too! I substituted white whole wheat flour (you could also use ww pastry flour or plain whole wheat) for all the all purpose - subbed extra banana for 1/2 the butter, and nonfat plain yogurt instead of the sour cream. The nuts are definitely optional, as is the topping. They are also plenty sweet with only 3/4 cup of sugar. Also, remember the baking soda - it's not in the directions! My kids gobble these up! Thanks!
This is absolutely the best muffin recipe I've ever come across. The flavor is outstanding, and I've never even used the crumble topping. This last time I made them I actually substituted half the butter with coconut oil, and what was great became out of this world! Since I use really ripe bananas, I usually cut back a little on the sugar. I use 1/2 cup white and 1/4 cup brown. The only other subsitution I make is with the use of pecans rather than walnuts. I have already shared this recipe with many and will continue to do so! Thanks for this great recipe!
I made these using sweetener rather than sugar and low fat yoghurt instead of sour cream to make them healthier. I liked the idea and taste of the ground oats, makes them more dense. As I don't have any muffin cases I made these in smaller bun cases and only cooked them for 20 minutes. I didn't top them just sprinkled them with brown sugar (again for health reasons). Absolutely delicous and tasted very much like professional muffins. I lovely change to banana bread. The recipe made 26 muffin buns.
these are soooo good! i didn't have any nuts, so i added some dried cranberries. i accidently added a half tsp of cinnamon, but it wasn't a problem. might add a touch more next time. i was a tad disappointed that they didn't get a big muffin top on them, but i'm over it! LOL Really really tasty muffins. thanks for sharing AAMMEGAN!
Ummmm! These were great! and my co workers agree. I made a couple changes to the recipe, I used 1/2 c white sugar and 1/2 c brown sugar. I also substituted 1/2 c applesauce for 1/2 c butter that the recipe called for. I didn’t have any sour cream, so I just left that out. But my end result was still great, and the topping is wonderful!! Thank you so much for this recipe!
wow... these are GREAT muffins. so yummy. great even without the topping, so i will cut out (or maybe just use a sprinkle of brown sugar) next time. also... i like a more textured muffin, so i didn't grind the oats, i used them as is. delicious. thanks for the great recipe!!
Best Muffin I ever had in my Life!! Wow these are good. The sour cream and oat flour did the trick on these. So moist too. Never gona lose this recipe!!
These were really good. This has replaced all other banana muffin receipes including other ones found on this website. Since I like the texture of oats I didn't grind them up. I also replaced 1/2 of the butter with applesauce and used all whole wheat flour. I didn't do the crumb topping but just sprinkled with some decorating sugar and cinnamon. These are really fantastic.
As written 3 stars. I didn't care for the topping. It actually sunk. With moderations, 5 stars. Substitute 1/2 cup butter with 1/2 cup canola oil. Increase bananas by 1/2 cup. Add 1 tablespoon molasses (incredible). Substitute 1/2 cup of white sugar with 1/2 cup brown sugar. Substitute 1/2 cup all-purpose flour with 1/2 cup whole wheat stone ground flour (next time I'll substitute completely with wheat flour) Omit topping. I baked this in a loaf pan for almost an hour (checking at 45 minutes.) I do have to thank AAMMEGAN for the base of this recipe, though. I'd like to also try substituting the banana for pumpkin.
These. Were. Amazing! I didn't make any changes- I usually don't the first time I make a recipe. Made them for the family during a members hospitalization, and I know my husband would have eaten them all if i didn't make him share!
These were AMAZING! I could not get enough of the banana flavour. The oatmeal also added an inviting texture. I used low fat vanilla yogurt in place of the sour cream, since that was what I had on hand. It worked great! I also used 1 tbs. of baking powder b/c I had no baking soda. Unfortunately, I did not have any walnuts either, but the muffins still turned out great. Full of flavour--thank you so much for sharing this recipe :)
Without question, 5 stars! Moist, lots of flavour and the kids love them. I doubled the batch and since I always use large flake outs, I ground 1 cup and poured 1 cup in whole for texture. As another review said, try cutting back on the butter a little. Instead of 1 cup (I doubled the recipe), I used just a little bit over 3/4. 3/4 cup probably would have been perfect. Half the batch got lots and lots of dates and the other half got 85% Lindt dark chocolate pieces I broke from a bar. If you can't get the family out of bed in the morning, try making these. Not sure what is better, the taste or the smell in the house now. :) Thank you so much for sharing. These are perfect the way they are.
This recipe was not only very good, but also very easy. I simplified the recipe even more by using Quick cooking oats instead processing the whole oats. Also instead of cutting in the butter, I shredded the cold butter in the topping mixtre using a cheese shredder. I give this recipe 5 stars. I'ts also a wonderful recipe to cook with kids. Thanks.
Excellent!! I like to include whole wheat flour in baked goods to increase the fiber, so I used 1/2 cup white flour and 1/2 cup whole wheat; omitted the nuts; cut the sugar to 1/2 cup BUT added 1 cup of semi-sweet chocolate chips; left off the topping (wasn't in the mood for topping). Kids and husband loved them.
These were WAY TOO buttery. I read other reviews but didn't think they could possibly be so greasy. Well, they are. They either needed more flour or less butter. They tasted really yummy, but they fell flat in the middle I think from too much butter. Kind of a waste of ingredients. I'm going to eat them still though because I hate to throw food away. I will make these again, but cut butter down or just add more flour.
These are super good. I used 1/2 brown sugar and 1/2 white, used almond extract instead of vanilla (ran out of vanilla) and added 2tsp of pumpkin pie spice instead of just cinnamon. LOVE these! They taste much better after sitting out for a while. I tried one right out of the oven, and it was just good. 5 hours later they are outstanding. I also added 1/2 tsp of baking soda!
This recipe is fantastic! These muffins are more like a banana bread texture which is fine by me. I used quick cooking oats rather than processing regular oats, and they just kind of melted into the muffin. Also, I didn't have sour cream, so I used yogurt instead, and that worked out fine. The only thing I would like to have different would be that they rise more, but I'll sacrifice looks for taste! My four year old gobbled his up!
These were wonderful. I used fat free sour cream (that is all I had) and cooked them in texas muffin tins, adding 5 minutes to the cooking time. They were just wonderful. Best breakfast treat ever!!
These were so good! I used Greek style yogurt instead of the sour cream, and brown sugar in place of the white, both because it was what I had on hand. I used my mini muffin tins and the first batch ran together. A little disappointing, but in the end, that just meant more muffin top! I added another 1/2 cup flour to the double batch and the next round came out just fine.
I LOVE these muffins. I have made as muffins and as bread (both are amazing!). I know that everyone has said they made changes, I didn't the first time, but the second I used applesauce in place of butter in the batter and cut the walnuts (just to make them healthier)... still outstanding!
These are AMAZING!! I decided to lightly sprinkle the topping on top and I'm glad I did - didn't want it too sweet. These are moist and have a great texture! My new go to muffin recipe! Thank you!
Delicious! I only changed a couple of things to make them lower in fat, and you would not even know it. I used lite sour cream, substituted 1/4 cup of butter with 1/4 cup applesauce and only used the walnuts in the topping. Thank you for the great recipe!
These are the best banana oat muffins I Or my family ever had. Very moist and delicious. Made them twice already. Cheers.
This is such a great recipe. I used 3/4 cup all-purpose and 1/4 wheat. I don't like to bite into a nut so I ground my nuts very fine for the muffin and for the topping. They turned out great and very moist. This is a keeper.
These muffins are excellent. I will use the muffin liners next time because it was hard to keep them from coming apart when taking them out of the pan. They still tasted great!
This is our favorite muffin! I sometimes omit the topping and add mini chocolate chips to the batter. YUM!
Very good, moist, topping was perfect! I didn't process the oats, used plain yogurt because that is what I had on hand, used almond and banana flavorings, used pecans and chocolate chips, used only 3/4 cup sugar, added wheat germ and flax seed. Will make again with out the flax seed as it caused some problems with my daughter. I love it however and so does my husband.
these taste really good, but the topping made them too sweet. also, the weight of the topping made the middle of my muffins sink in. maybe if i do these again, i will reduce the amount i put on & put less sugar in the muffin itself.
-substitute greek yogurt for the sour cream (tastes EXACTLY the same without the unnecessary fat). -I prefer the texture only grinding about 1/2 of the oatmeal (personal preference) -I'd skip the topping (although who doesn't love brown sugar and butter) I think it makes it too sweet.
Really awesome muffins!! My family loved these. Definite keeper. I did get more than 12 (about 18) muffins from this recipe.
Yummylicious! I didn't grind the oats as I like the added texture of leaving them whole. Also didn't add nuts, but I imagine these will be "over the top" when I add them next time. I'll also probably add more cinnamon. Great recipe!
I really loved this recipe. Instead of sour cream, I used low fat plain yogurt... I also nixed the topping to cut down on calories, but they were still delicious! My family loves them!
Perfect Banana Muffins - just as it is. I left out the nuts because not everyone in my family is a fan it was still a wonderful tasting recipe. Very moist. I made no changes to the recipe and I made some as regular sized muffins and some as minimuffins. The minis only took 13 minutes to bake in my oven.
My family enjoyed these muffins. I substituted the sour cream with low fat Vanilla yogurt.
These are easy and yummy! I used vanilla greek yogurt instead of sour cream and left out the walnuts as my kids are nut free at school. Great!
OMG these muffins are amazing!!! Everyone LOVES them. Make sure you do not overfill the muffin tins. I filled them a little over 2/3 full the first time because there was so much batter and they rose over...I had to put a cookie sheet under them to catch the drippings. However, they still turned out amazing. I also have made them with vanilla yogurt instead of sour cream in a pinch and they were still amazing!
Wow, these are simply delicious. Just took them out of the oven about 45 min ago. So moist and tasty. The only thing I did was leave out the nuts. Mine came out with huge caps on them, yummo!! Cooked them for exactly 25 min., no need to change anything as they are perfect as written. Definitely a keeper.
I can't believe I've failed to rate this recipe before now - I've made these muffins dozens of times and I don't even really like bananas! Even my extremely picky 2 year-old likes these! Adaptations I've made over time - substitute pecans for walnuts (personal preference), omit the cinnamon, add 2 tblsp lemon juice, and 2 tblsp meyer's rum (it isn't a strong/recognizable taste but really adds something). I also tend to add a bit more banana than recommended because that makes the bananas more moist. I also don't add the topping, I don't think the muffins need it. As another reviewer advised, don't forget the baking soda because the recipe doesn't actually call for it. Amazing - worth trying at least once!
These were almost too moist! The butter soaked thru the muffin papers & made them greasy. Also, they didn't rise to my liking. The tops were flat, and I like a big domed top. The flavor was good though.
These have a nice texture and flavor. They are moist and do not fall apart. The oats add a slight crunch. The bananas make these sweet without being overbearing, and the sour cream adds a little tartness. I substituted applesauce for the butter in the muffin, and nonfat plain yogurt for the sour cream, and they were still delicious. I will definitely make these again!
This recipe is a keeper! Changes I made were to use 3 T rolled oats in the batter vs. 1 as I had no nuts, and I upped the cinnamon to 1/2 tsp. I probably had more than 1 c bananas; I used what I had which was 3.5 med very ripe ones. This made 18 muffins for me, so next time I will make 1.5 times the topping to generously cover. Also I will be careful to fill tins only 1/2 full, as the overfilled ones tended to stick more. This recipe takes a banana muffin up a notch to a banana streusel muffin. Mine were not chewy but very soft, and held together well. Loved the topping even without the nuts.
This are wonderful and tasty banana muffins!! A great way to hide oats from my son's kindergarten class.
I think this is a good recipe. But I liked it better with half the sugar, low fat plain yogurt instead of sour cream, and a little more cinnamon. But otherwise really good even if you dont make changes
I made this muffin gluten free by substituting half soy and half Quinoa flour for the regular flour. Also used half olive oil/half butter. I substituted Sugar Twin for the sugar....but only used about 1/2 cup. With all those health substitutions, they were amazingly good!
I have been trying to find a recipe for banana muffins for years that my husband would eat. He LOVES these and he was fighting our kids for them!!!! These are so good with the oat/brown sugar topping and the cinnamon. The interior of the muffins are moist and extra yummy too! Now I am just waiting for more bananas to get over ripe... :)
excellent and I forgot to but in sour cream I now see, lol! sub 1/2 brown sugar for white I love the brown sugar!! So next time will remember sour cream. Plus I didnt do topping... Give this muffin a try excellent way to use up ripe bananas!!
I had some bananas that were pretty bad looking, so instead of your normal banana bread I used this recipe, and to put it simply I made them and they ate them in one day! Will definately make again!
These are amazing. Just the right amount of banana flavor. I did not make the topping nor did I process the oats but they turned out great- a bit heartier for breakfast with the whole oats in them and a bit healthier without the topping. I bet the topping is great tho!
These were fantastic, but I made some changes. I used Blue Bonnet Light vegetable spread instead of butter, used 1 1/4 cups bananas (because that's what I got from the three bananas I had), and used 1/3 cup all natural sour cream (because that's what I had left in the container). I also left out the walnuts (don't care for nuts in breads) and the topping. Since 1/4 tsp cinnamon didn't seem like it would be much flavor, I increased the cinnamon to 1 tsp and added 1/4 tsp freshly ground nutmeg. The way I made them, these are the best banana muffins I've ever tasted! It ended up making 16 muffins instead of 12 because I couldn't fit it all into 12 muffin cups. My version also has far fewer calories at about 130 per muffin (according to Livestrong.com's recipe builder).
These were fabulous! I made them for my sister for when she had her first baby, and she gobbled them up all night after the birth. They taste very similar to muffins from Tim Hortons, but are much better for you.
these muffins rock i follow the recipe almost to a t only added half of the sourcream also added a pack of sugar free cheesecake pudding mix and a 1/4 cup of half and half made these yesterday evening my boyfriend and i ate the last of them this morning thanks alot great recipe
Absolutely delicious! I've tried numerous banana muffin recipes, all of which are very similar. This is the first recipe that calls for sour cream that I have tried, and I beleive that is what makes these muffins soooooo good and so moist. And you needn't bother to grind the oats. I used them whole and it was great. Also I cut down on the butter by half as suggested and they still had a yummy buttery flavor.
These muffins are great! I also replaced the butter with apple sauce, used whole wheat flour, cut the sugar down to a little over a 1/2 cup, and added wheat germ and flax seed. Next time I think I will use yogurt instead of the sour cream. So good, and healthy too!
Best muffins ever! Even my little sis who never likes banana muffins liked these!
These are absolutely amazing! I only made two modifications because I had to otherwise I would have stuck with the exact recipe. I was out of butter and all purpose flour so I used Extra Virgin Coconut oil and whole wheat flour. Amazing! I will make them again.
I loved these. Not too sweet, not too fluffy-great chew, very moist. I made them in the xtra large silicon muffin pan and had enough batter left over to fill an xtra small (1 bite) muffin pan. The big ones are perect size--and they kept well for days! I didn't do the topping but will try that next time...they really don't NEED it. Thanks for this recipe--it's a keeper.
These have a great flavor, but the butter seemed a little fussy for a muffin recipe. Next time I'm using melted butter and leaving the hand mixer in the cabinet. (I used melted butter for the topping and it came out fine.) I'll also cut it down to one stick for the whole recipe since my muffin cups came out a little greasy. Also, don't forget the baking soda! It's in the ingredients list, but not in the directions.
I made these muffins with some alterations. I didn't grind the oats because I do not have a food processor. I cut the sugar down to 3/4 cup. I switched the nuts for chocolate chips. Also substituted the sour cream for non-fat yogurt. My muffins didn't rise but they taste great. I would cook them for longer and put even less sugar if I made them again.
This is a great recipe. As others suggested, I cut the butter to 1/4 cup. I did not put the additional topping on and I think they were just as good. I found them a little sweet so will adjust the sugar next time as well. Definitely a keeper.
These are great! Light and fluffy, not dense like most banana breads. The streusel is pretty too.
Made these muffins today, and they were amazing. One of the best banana bread type recipes I've ever tried.
These muffins are so moist and very delicious. I'll be using this recipe often.
These muffins are excellent. The only problem is they are difficult to get out of the muffin pan.
These muffins were really yummy and pretty easy to make. I followed other peoples' suggestion and also used applesauce instead of butter. I was running low on vanilla so I increased the cinnamon in the recipe. These muffins came out so incredibly moist and flavorful and were a big hit with the familly.
I used whole wheat flour, added 1/4 teaspoon of nutmeg, subbed half homemade organic applesauce for half of the butter, used 1/4 cup of sugar and fat free sour cream. I did not make the topping in order to cut back on the sugar/fat. These turned out nicely and they smell SO good.
These muffins taste like they should be healthy for you, but the amounts of sugar and fat don't make for a healthy muffin.
This is a really excellent banana muffin recipe!! The muffins turned out much lighter than I would have expected and had a "heartier" taste than many banana muffins. The only change I made was to use half white and half dark brown sugar (just because I like the taste of brown sugar). I will definitely make these again as my husband loved them.
I have been trying many banana muffin recipes over the last few years trying to find one that I really like. This is, hands down, the best recipe I have come across. I love them! YUM! YUM! YUM! Thanks Kimberly!
Very moist. Doesn't have an overwhelming taste of banana which I really liked.
These are awesome!!! I am not a banana lover, and these are great! They are very moist and soft. I used 1 (6oz.) cup of Yoplait French Vanilla yogurt in place of the sour cream. I made the mistake of filling the cups too full. My muffins were more muffin tops than muffins. That's ok...the tops are the best part!! These are a new favorite.
I would have to say this is probably the best banana muffin i have ever had. I found them to be very moist and they rose nicely. Love the topping. I did everything exactly as the recipe said and i wouldn't change a thing. My husband thoroughly enjoyed them, said he doesn't like it when the banana flavour is too over powering and he thought these were perfect. I will definitely print this recipe and add it to my recipe binder and will make them again.
Well these have the potential to be amazing. I made these with a 4 year old and so I just wanted to get them done quick. In the ingredients it called for baking soda and powder. But in the instructions it only asked for baking powder. It didn't occur to me till I had already put the batter in the muffin tins and my daughter was putting the oat topping on. So disappointing to have flat muffins.
Ohhhh so yummy and they taste healthy. I make muffins every week so it was nice to have a break from all of the sugary chocolatey muffins that I make.
Super delicious way to use up the old bananas. I agree with many other reviewers; they were too sweet as written. Next time I will use 3/4 c. sugar or less in the batter. These filled 12 standard muffin cups to the top, so they rose to make a beautiful muffin top.
this was a good recipe to use as a guideline for a healthier muffin. Using whole wheat for part of flour, egg substitute, greek yogurt, half sugar, apple sauce for all but 1TB oil, punch up the spices a bit, and no butter in the topping, I used spray butter. Still sticks to the papers but really good muffins!
awesome muffins. best I've ever had. took to work and they were gone in a flash.
Great Recipe! Made a few changes of course. Used grapeseed oil instead of butter, changed 1/2 of flour to whole wheat. Reduced sugar to 3/4 cup. The muffins were light in color. served with cheese.
I just tried this recipe. I used natural yogourt instead of sour cream and i doubled the topping. Delish.....
I made a few small changes and left out the topping, and they were great! I used half whole wheat flour, 1/2 C white sugar and 1/4 C brown sugar, toasted walnuts, 1/3 C butter, and about 1 1/2 C bananas. The recipe made 18 muffins for me. They are really good, and reasonably healthy!
These muffins are awesome! I made a few changes due to what I had on hand. I left the oats whole since I don't have a food processor and the texture came out really well. Since I didn't have any sour cream I debated between yogurt or mayonnaise, and opted for the mayo. I had some apples that needed to be used or tossed so I chopped those up and threw them in, so glad I did! I also doubled the topping since I was able to make 18 muffins from this recipe. I will definitely make this recipe again. Next time I want to add raisins, increase the cinnamon a bit, and add a pinch of salt to the topping.
