I have really been on a muffin kick lately. I found this recipe for oatmeal muffins on Epicurious and had to give them a try. I modified the recipe a little bit to accommodate the ingredients I had on hand. I had 2 very ripe bananas on hand that were at the use-immediately-or throw-away stage, so I dropped the blueberries and used the bananas. I also swapped out the buttermilk for regular milk.
The ingredient swaps worked out beautifully! These muffins were sooo very tasty! They tasted like banana bread crossed with an oatmeal cookie. I served them with honey butter and everyone when back for seconds and thirds!
Banana Oatmeal Muffins
Prep time: 10 minutes – Cook time: 25 minutes - Makes: 18 muffins
- Nonstick vegetable oil spray
- 2 1/3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup chopped pecans (about 2 ounces)
- 1/2 cup (packed) dark brown sugar
- 1/4 cup sugar
- 2 tablespoons wheat bran bran
- 2 tablespoons wheat germ
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 very ripe bananas, smashed
- 1 cup milk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
Preheat oven to 375°F. Spray a muffin tin with nonstick spray. Set aside.
Place oats and next 9 ingredients in large bowl and stir together with a fork or whisk.
Place bananas in a medium bowl and smash. Add milk, oil, egg, and vanilla to bananas. Whisk to blend. Pour mixture into large bowl with oats and flour. Mix. Stir in 1/3 cup boiling water and let stand 5 minutes.
Scoop batter into prepared muffin cups (about 1/4 cup of batter per muffin).
Bake muffins 20-25 minutes or until fully cooked. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
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