Good warm or cold, these quick and easy banana oatmeal muffins are a great way to start your day and keep going all the way to lunch!
Muffins are my favorite breakfast food. Or any time of the day food. Banana oatmeal muffins are one of our family’s favorites. Definitely kid friendly, too. This recipe is also a great way to use up overripe bananas. These are not tall, pretty bakery style muffins, but they are delicious. They are good hot out of the oven or cooled and saved for later. I made particular batch for breakfast the tomorrow morning. Hope you love them as much as we do!
These muffins are quick to make. Cream the butter and sugar. Beat in the eggs, vanilla, and milk. Beat in the baking soda, salt, and cinnamon. Make sure all the ingredients added up to this point have been beaten until well mixed and smooth.
Switch from beaters to a mixing spoon and stir by hand. Stir in the mashed bananas, oatmeal and flour just until combined.
Fill muffins cups 2/3 full and bake for 18 to 22 minutes. A toothpick should come out with moist crumbs and the tops should be lightly browned.
Makes 18 Muffins
- 1/2 Cup Butter
- 1 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/4 Cup Milk
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1 1/2 Cups Mashed Bananas (about 4 bananas)
- 1 Cup Quick Cooking Oatmeal
- 1 1/4 Cups Flour
Preheat the oven to 350 degrees. Line a cupcake pan with muffin liners. Set aside.
Cream the butter and sugar together.
Beat in the eggs, vanilla, and milk.
Beat in the baking soda, salt, and ground cinnamon.
Switch from beaters to a wooden spoon at this point to avoid over mixing. Stir in the mashed bananas, oatmeal and flour. Stir just until mixed together.
Fill muffin cups 2/3 full.
Bake at 350 degrees for 18 to 22 minutes over until a toothpick comes out with moist crumbs and the tops are lightly browned.