Remember that one time I told you I buy too many bananas every time I go grocery shopping so I have a good excuse to make banana bread? Well I recently bought six bananas and they were far too ripe within a couple of days…I only ate two of them before they went bad! Of course I made banana bread with two of them, but decided to branch out with the other two. That’s when I discovered a recipe for Banana Oat Muffins that called for ingredients I already had on hand! I made the recipe into mini muffins and I was quite pleased with the outcome. The muffins are dense, not overly sweet, filling, and pretty healthy!! They are great for breakfast, just grab some coffee (or tea, if you please) and fruit or yogurt and you’ll be ready to start your day!
Banana Oat Muffins Print Recipe Here
Prep Time: 10 minutes
Cook Time: 12-25 minutes
Total Time: 30 minutes
Serving Size: 20 mini muffins or 6 regular muffins
2 tablespoons butter
2 tablespoons honey
1 ½ cup rolled oats
½ cup flour
1/2 teaspoon baking powder
Pinch of salt
Cinnamon, to taste
1 banana, mashed
1 banana, in little pieces
½ cup milk
2 handfuls of nuts (hazelnuts/pecans/walnuts)
Preheat oven to 340 degrees. Grease or line a muffin tin & set aside.
Melt the butter and honey together in a microwave-safe bowl. In another bowl, mix together the oats, flour, baking powder, salt, and cinnamon. Stir the melted butter mixture, mashed banana, and milk into the flour mixture until just combined. Fold in the banana pieces and nuts.
Pour the batter into prepared pan and bake in preheated oven for 12 minutes (for a mini-muffin pan, up to 25 minutes for a standard-size muffin pan). Allow the muffins to cool & enjoy!