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Emily's Famous Banana Oat Muffins

Rated as 4.23 out of 5 Stars
87

"I created these muffins to use up some bananas and have a nutritious snack for breakfast."
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Ingredients

40 m servings 285
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
  2. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.

Nutrition Facts


Per Serving: 285 calories; 10.4 46.2 4.6 16 149 Full nutrition

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Reviews

Read all reviews 49
  1. 57 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all pur...

Most helpful critical review

Not sure if I did something wrong, but the muffins were inedible due to a metallic type taste? I wonder if the baking powder amount is too much? 1 tblsp is far more than in other recipes I make...

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Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all pur...

I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back o...

I made this recipe with one cup white flour instead of any wheat; one cup quick oats instead of slow-cooking; 1/4 cup oil and 1/4 cup applesauce. It was really good, especially considering the r...

I've been making muffins for quick weekday breakfasts for years now and was looking for something new. These muffins are great! I wasn't sure about the ginger at first. This may sound strange, e...

Updated amounted of egg from 1 tablespoon to 1 whole. Sorry for the inconvenience.

After noting the comments that these could be dry, I cut the vegetable oil (I used canola) to 1/4 cup and added 1/4 cup plain yogurt and an additional egg. I also included 1/4 tsp. salt to help ...

These are great!!! After reading other reviews that said they could be dry, I decided to reduce the whole wheat flour to 1.5 cups. The recipe makes a lot of batter- I just filled the muffin ti...

Not sure if I did something wrong, but the muffins were inedible due to a metallic type taste? I wonder if the baking powder amount is too much? 1 tblsp is far more than in other recipes I make...

These were good, I substituted the oil for 1/8 cup oil and the rest unsweetened applesauce. They still turned out good with less fat. The oatmeal made them a little heavy but they were definit...