Banana Oat Muffins

“Banana bread and muffins are moist by nature, but these were incredible!The addition of oats makes this a very hearty muffin.I made a few changes due only to personal preferences.I used whole wheat flour instead of all-purpose, brown sugar instead of granulated, and substituted half the amount of butter with applesauce.When mashing my bananas, I leave a few small chunks, just because that’s the way I like it.My compliments to the chef!”

“Amazing! So easy to make- actually the first time I’ve ever made muffins, and within 3 batches I was able to make substitutions (applesauce for butter, whole-wheat flour for white, honey for sugar) and still have amazing muffins! I would definitely recommend this to friends, and actually already have!!!”

“Mmm. So moist. I did not have any nuts so I did not add them, but, these were still amazing. Very hearty , they fill you up.”

“These are great! I used whole wheat flour and egg beaters in the recipe, omitted the nuts and added a half cup of raisins. I also added in 2 tsp. of cinnamon. Going to make some more right now!”

“Absolutely fantastic muffins!I reduced the sugar slightly and added a tablespoon of molasses.Will be making every time I have some soft bananas.”

“This is one of the best muffins I’ve ever tasted!I used King Arthur White Whole Wheat Flour and substituted Splenda for sugar and threw in some raisins.I also added a little cinnamon and nutmeg.The muffins have tons of flavor and are very moist.My diet is now in peril.”

“My children love these muffins.I make them in a mini muffin tins and bake for about 12 – 14 minutes. I have also used whole wheat flour and they are very good also.Thanks for the recipe.”

“This recipe makes a moist and incredibly tasty muffin.I followed the suggestion of some other reviewers and added part whole wheat flour.I used brown sugar instead of white.I also added some dried cranberries as well.They make a good breakfast “on the go”.The recipe made 12 good sized muffins.I will make these again.”

“Great recipe…made mine with quick oats, less sugar and canola oil instead of margarine.Delish!!My go to recipe when I have ripe bananas on hand.My family loves them!”

“Yummy! I subbed 1/2 ww and 1/2 wh flour, a little less sugar and added 1/2 c. coconut (will add more next time). Very moist and flavorful! Used Quaker oats but will try to get other oats next time, but may it probably won’t make a big difference. Recipe made a dozen plus another dozen mini muffins.”

“Simple and perfect. We used whole wheat flour and no sugar, just really ripe bananas. The kids and adults gobbled them up!”

“YUM!!!I added some soaked sultanas and frozen mixed berries and they were divine.”

“I followed some of the other reviews and used brown sugar.I made mini muffins and it came out great.Thanks for the recipe.”

“This is my new absolute favorite use for bananas. I used chopped peanuts for the nuts, and it gives it has a hint of peanut-butter-on-a-banana taste. I also (like another reviewer) add a dollop of molasses and cut back the sugar just a bit. Soooo moist and sooo yummy. Dense, nutritious, and filling. Very satisfying. I’ve now made them 3 times. One time I even forgot to add the sugar completely, but even then they were pretty tasty with the sweetness of the bananas. I do prefer the sugar in it, but it didn’t ruin them! Thanks Kathy-Lynn! What a great recipe!”

“Oh wow, delicious! Following sWalker’s lead I made our gluten/dairy/corn/cream of tartar(in some gf baking powders) free. Ours turned out crunchy on the outside & soft inside. I used a mix of white rice flour, sweet rice flour and tapioca starch. I Upped the baking soda a tad and added 1 tbs organic apple cider vinegar to replace the baking powders we can’t have. I did add about double the salt, I used sea salt. I also used 1 large egg for a half batch yet did use about 1/8 more flour but usually I think upping the flour a little for gluten free is needed anyway. I added chopped walnuts and used a bit more canola oil instead of butter.”

“Made these as minis! They are YUMMY! Added 2 TBS cocoa powder, for chocolaty-banana muffins. Taking them to work tomorrow :)Also used quick cooking oats, as thats all I had, but they turned out light and moist.Thanks for sharing!”

“We used ordinary Aussie rolled oats and they turned out fine! Thanks for a healthy, high-in-fruit and flavour muffin. We did find that they were a little dense, but that’s probably due to the high banana content.”

“A wonderful, hearty banana muffin recipe!I made 6 jumbo muffins using the exact recipe and found that 25 minutes at 350 bakes them just perfectly.I used MizzNezz’s recipe for crumb topping https://www.recipezaar.com/Crumb-Topped-Banana-Muffins-43509 and it turned out so incredible.Thank you!”

“I have made this recipe so many times!Everyone loves it!But my secret ingredient I add here is 1 c. blueberries -Blueberry Banana Oat Muffins!A real hit everywhere!”

“Fabulous muffins!So good I made a second batch right after the first batch came out of the oven.I also substituted 1 cup flour with 50/50 ww flour. Cut the butter in 1/2 and filled with applesauce.My 7 year old son loved them as well. Thanks.”