Banana Oat Muffins

Enjoy these delicious banana and oat muffins that are topped with a cinnamon topping - anytime dessert that's ready in just 35 minutes!

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  • prep time 15 min
  • total time 35 min
  • ingredients 12
  • servings 12
 

Ingredients

Muffins

1 1/4
cups all-purpose flour
1/2
cup quick-cooking rolled oats
1/4
cup sugar
2 1/2
teaspoons baking powder
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
1
cup (2 medium) mashed ripe bananas
1/2
cup buttermilk*
3
tablespoons oil
1
egg

Topping

1
tablespoon sugar
1/8
teaspoon cinnamon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, 1/2 teaspoon cinnamon and nutmeg; mix well.
  • 2 In small bowl, combine bananas, buttermilk, oil and egg; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Fill sprayed muffin cups 3/4 full.
  • 3 In another small bowl, combine topping ingredients; mix well. Sprinkle evenly over batter in cups.
  • 4 Bake at 400°F. for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.
  • 1 Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, 1/2 teaspoon cinnamon and nutmeg; mix well.
  • 2 In small bowl, combine bananas, buttermilk, oil and egg; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Fill sprayed muffin cups 3/4 full.
  • 3 In another small bowl, combine topping ingredients; mix well. Sprinkle evenly over batter in cups.
  • 4 Bake at 400°F. for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

Bananas and buttermilk both contribute moisture that helps these muffins maintain freshness longer than some others. Even so, they should be stored in a tightly covered container or on a plate wrapped in plastic. If they seem dry, reheat the muffins briefly in the microwave oven.

* To substitute for buttermilk, use 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/2 cup.

For muffins with more texture, use old-fashioned rolled oats instead of quick-cooking oats.

When bananas start looking speckled and even doubling this muffin recipe won't use up all of the rapidly ripening fruit, freeze banana slices in a single layer on a baking sheet or cut each banana into two pieces and insert a wooden stick "handle" into the cut end of each and freeze. Frozen bananas develop a wonderful texture and sweet flavor for a delicious, healthful snack.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
140
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
20mg
20%;
Sodium
120mg
120%;
% Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.