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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.

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  • 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.

  • 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

285 calories; protein 4.6g 9% DV; carbohydrates 46.2g 15% DV; fat 10.4g 16% DV; cholesterol 15.5mg 5% DV; sodium 149.2mg 6% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2008
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 purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats not quick cooking. Finally I added 1 tablespoon of ground flaxseed. The batter was very thick filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts. Read More
(49)

Most helpful critical review

Rating: 1 stars
03/25/2009
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. Read More
(7)
60 Ratings
  • 5 star values: 28
  • 4 star values: 27
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
05/28/2008
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 purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats not quick cooking. Finally I added 1 tablespoon of ground flaxseed. The batter was very thick filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts. Read More
(49)
Rating: 4 stars
07/07/2008
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 on the flour as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist flavorful banana muffin. I think if I were to make these again some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad. Read More
(48)
Rating: 4 stars
01/22/2009
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 reduction in oil. Read More
(23)
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Rating: 5 stars
07/16/2009
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 especially since there is no butter in this recipe but the mixture of ingredients comes together to give the muffins a rich deep almost buttery flavor. I followed the recipe exactly and the muffins did seem a little dry at first. (If we were to eat them the day they were made I'd probably add 2 tablespoons unsweetened applesauce for more moisture.) I tend to refrigerate the muffins and we eat them over the course of a week. This works really well since this gives the spices a chance to develop depth of flavor and the moisture of the bananas develops as well. This is a great recipe! Read More
(11)
Rating: 5 stars
06/03/2008
Updated amounted of egg from 1 tablespoon to 1 whole. Sorry for the inconvenience. Read More
(11)
Rating: 4 stars
03/28/2011
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 bring out the flavors. I used half all-purpose flour and half whole wheat. These came out great with my revisions. I did like the unusual touch of adding ginger to this recipe. Since I used large muffin tins it only made 6 but I expected that. Read More
(10)
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Rating: 5 stars
03/28/2011
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 tin cups full & it was fine. Read More
(9)
Rating: 1 stars
03/25/2009
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. Read More
(7)
Rating: 4 stars
02/23/2009
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 definitely filling! Read More
(7)