I call them Everyday Banana Oatmeal Muffins because my family could eat them every. single. day. We all love them. And when I have shared them with friends, they love them and ask for the recipe. Especially if I add chocolate chips to the batter. That’s the other reason to love them. Besides being so tasty, the recipe is infinitely adaptable and forgiving. Don’t have enough bananas? Sub in applesauce or pumpkin puree. Sweet tooth need some attention? Add chocolate chips. Trying to avoid so much sweet? Cut back on the brown sugar. In fact, the first time I made these, I somehow forgot to add ANY sugar, and they still turned out alright! The texture was a little funny, but my toddler didn’t care!
If I’m completely honest, this blog is partly a creative outlet and partly my online family cookbook. Sure, I save my favorite recipes on Pinterest like every other 30-something mom, but the ones I really like–and that could even come from a (gasp) non-digital source–end up here so I know where to find them. It’s a little more organized than my file folder of printed recipes, too.
The original recipe was found here, and I’ve adapted it mostly to make it bigger! I often make these to give away to friends who have just had babies, and I’m always bummed when the recipe makes exactly a dozen because then I will feel like a schmuck when I give them 11 because I couldn’t resist eating one. So, I make 1.5 batches so that there’s at least 6 leftover for my family.
Banana Oatmeal Muffins
- 3 cups flour
- 1 1/2 cups quick cooking oatmeal
- 1 1/2 cups brown sugar*
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 2 1/4 cups mashed banana (or sub pumpkin puree or applesauce)
- 3 eggs
- 1/2 cup melted butter (or coconut oil for dairy-free)
- 1 1/2 tsp vanilla extract
- 1/4 cup ground flaxseed, optional
- 1 cup semi sweet chocolate chips, optional**
- Preheat oven to 375 degrees. Either grease or line muffin tins with paper liners.
- In a large bowl, mix together all of the dry ingredients (except chocolate chips, if using). In a separate bowl, mix together all of the wet ingredients. Add the wet to the dry and stir until just moistened. If using chocolate chips, add them now. Try not to over-mix!
- Scoop the batter into prepared muffin tins. I like to use an ice cream scoop that is basically an over-sized cookie scoop (see photos below). Bake for 15-18 minutes. Mine usually take closer to 18 minutes, but my oven is usually a little slower. Check them with a toothpick to know for sure when they are done.
- Cool muffins in the pan for 10 minutes and then transfer them to a wire rack to finish cooling. This should make about 24 muffins.
* Technically, brown sugar is supposed to be packed into the measuring cup for accurate measuring. In this recipe, I don’t pack my brown sugar so that I’m using less.
**I often will bake the first 12 muffins without chocolate chips and then stir some into the remaining batter to get a little variety.
So….I have 3 really ripe bananas calling my name so I think I need to go make me a batch of these. Like right now. If the baby keeps sleeping. If you are in the mood for some other muffin, try my Zucchini Cherry-Cranberry Muffins or my Spiced Pumpkin Muffins.
Update: Baby slept long enough to make more muffins! These are also really good with walnuts. And walnuts + chocolate chips.