Good warm or cold, these quick and easy muffins are a great way to use up over ripe bananas! Throw in a handful of chocolate chips to satisfy your sweet tooth! Did I mention these freeze well too! Whether you need the perfect snack or a great breakfast option, these are just right for the whole family!
Why You'll Love This Recipe
- Great recipe to use those overripe bananas!
- These delicious muffins make the perfect breakfast on busy days!
- Freezes well so you can thaw out for easy breakfasts!
- Make awesome after school snacks too!
- What Bananas to Choose - over ripe bananas but not mostly brown and mushy. Bananas with brown spots or freckles are best. They're sweeter and make the muffins moist.
- Flour - all purpose flour, never self rising flour.
- Butter - I used salted butter but unsalted butter will work fine.
- Oatmeal - The are quick cooking oats not instant oats. If all you have are rolled oats or old fashioned oatmeal you can just pulse them in a blender or food processor until the pieces are small like quick oats and it'll work just fine.
- Chocolate Chips - Yes, feel free to add a handful of chocolate chips to your batter if wish! Both dark chocolate chips and milk chocolate chips are delicious!
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Prepare a muffin pan by lining the muffin cups with paper liners. If you don't have paper liners you can just spray the muffin tin with non stick cooking spray.
- Cream butter and sugar in a large bowl.
- Add the vanilla extract, eggs and milk.
- Beat in baking soda, salt, and cinnamon.
- Add the oatmeal.
- Using the same beaters you're using to mix the muffins, beat bananas at a low speed in a separate small bowl or 2 cup measuring cup to mash.
- Add the mashed bananas to the main mixing bowl.
- Beat in with ⅔s of the flour.
- Stir in the rest of flour with a wooden spoon to avoid over mixing.
- Throw in a handful of chocolate chips with the last of the flour if you want.
- Fill muffin cups ⅔s full of muffin batter.
- Bake in preheated oven (350 degrees) for 15-18 minutes.
- Muffins should be lightly browned and a toothpick should come out clean.
Depends on your definition of healthy to be honest. If you're a calorie counter then these aren't the best option. If you're looking at proteins, these aren't too bad. As for a moist muffin using butter instead of oil these are great! Sugars are higher in this recipe due to the natural sugar in the bananas so the level of healthiness is all in how you look at it.
Yes, bake in a regular loaf pan for 45-50 minutes tenting with foil 25-30 minutes into baking.
Absolutely! Just reduce the baking time to 5-8 minutes.
Pack completely cooled muffins in an airtight container and pop them in your freezer. Thaw at room temperature.
Store these muffins in a loosely covered container. Sealing the lid will cause the muffins to get soggy. Here's more info on How to Store Muffins.
Related Muffin Recipes
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Good warm or cold, these quick and easy muffins are a great way to use up over ripe bananas! Throw in a handful of chocolate chips to satisfy your sweet tooth! Did I mention these freeze well too!
- ½ cup Butter
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- ¼ cup Milk
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- 1 ½ cups Mashed Bananas ((about 4 bananas))
- 1 cup Quick Cooking Oatmeal
- 1 ¼ 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.
- Mash the bananas.
- Add the mashed bananas, oatmeal and ⅔s of the flour.
- Stir in the last of the flour to avoid over mixing.
- Fill muffin cups ⅔ full.
- Bake at 350 degrees for 15- 18 minutes over until a toothpick comes out with moist crumbs and the tops are lightly browned.
- Use bananas that are too ripe to eat but not mostly brown mushy ones.
Keywords: banana oatmeal muffins, chocolate chip banana oatmeal muffins
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