Oatmeal Banana Nut muffins
These fluffy, moist banana nut muffins are super easy to make and great for a quick breakfast. Adding oats, seeds, brown sugar and a pinch of cinnamon adds flavor, texture and fibre, making these a great way to start your day.
Ingredients
This banana nut muffin recipe super easy and you only need a few pantry staples to make the batter. I used all purpose flour but you could swop out half the flour for oat flour or wholewheat flour. Rolled oats add great texture and a bump of nutrition. As does the walnuts and seeds. The seeds are optional but I like the texture they add to the muffin batter. You could also fold in a cup of chocolate chips for added deliciousness (chocolate also brings out the most of the banana flavors) I topped the muffins with a simple oat-crumble mixture but this is also optional.
- All purpose flour. Cake flour can also be used.
- Old fashioned rolled oats.
- Baking powder.
- Salt.
- Brown sugar.
- Cinnamon.
- Bananas. For the best flavor, use ripe bananas. Similarly to banana bread, I like to use overly ripe bananas for these muffins.
- Eggs.
- Vanilla extract.
- Oil. I used canola oil but any neutral vegetable oil will work.
- Walnuts. Pecans an be used instead.
- Mixed seeds. I used a breakfast seed mix containing pumpkin seeds, sesame seeds, flax seed and sunflower seeds.
How to make banana nut muffins
- Make the batter: Whisk the dry ingredients together in a large bowl. Mash the bananas with a fork. In a separate medium bowl, mix together the dry ingredients then add the mashed bananas. Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold in the chopped walnuts and seeds with a rubber spatula.
- Make the crumble topping (optional): Stir softened butter, rolled oats, brown sugar and cinnamon together until mixed.
- Bake: Grease and line muffin tins with paper liners. Spoon the batter into the prepared pans then sprinkle over a teaspoon or two of the crumble mixture. Bake the muffins until a toothpick inserted comes out clean. Remove the muffin pans from the oven and transfer the muffins to a wire rack and allow to cool before serving.
Are banana nut muffins healthy?
Muffins are for all intent and purposes, cake. So it’s never going to be considered a health-food but that doesn’t mean that they are unhealthy or bad for you. These muffins contain loads of fiber from the bananas, nuts, seeds and oats as well as a host of nutrients from those same ingredients. You could use a sugar-alternative if you’d prefer (coconut sugar would be delicious).
Can I freeze banana nut muffins?
Yes, these muffins freeze very well. Allow baked muffins to cool completely then transfer to a freezer bag and freeze for up to 2 months. Allow to thaw before serving. The muffins can be kept in an airtight container for up to 5 days at room temperature.
Muffin recipes
- Easy healthy blueberry muffins
- Whole wheat brown sugar cinnamon banana muffins
- Cheesy zucchini muffins
Ingredients
- 1 cup (120g) rolled oats
- 2 cups (250g) flour
- 2 tbsp (30g) seeds
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1½ cups (300g) brown sugar
- 1½ cups (185g) bananas mashed
- 4 eggs
- 1 tsp vanilla extract
- ¾ cup (200ml) oil
- 1 cup (100g) walnuts roughly chopped
For the topping
- 1/3 cup (40g) rolled oats
- 1 tbsp brown sugar
- 1 tbsp softened butter
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 180°C/350°F and line muffin pans with cupcake liners.
- Whisk the flour, rolled oats, baking powder, salt and cinnamon together in a large mixing bowl.
- In a separate bowl, whisk together the bananas, eggs, brown sugar, vanilla and oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the walnuts and seeds.
- Transfer the batter to the prepared pans, filling each muffin cup.
- Top the batter with a few teaspoons of crumble mixture.
- Place the muffins pans in the preheated oven and allow to bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely before serving.
Nutrition
Muffin recipes
- Easy healthy blueberry muffins
- Whole wheat brown sugar cinnamon banana muffins
- Cheesy zucchini muffins
Ingredients
- 1 cup (120g) rolled oats
- 2 cups (250g) flour
- 2 tbsp (30g) seeds
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1½ cups (300g) brown sugar
- 1½ cups (185g) bananas mashed
- 4 eggs
- 1 tsp vanilla extract
- ¾ cup (200ml) oil
- 1 cup (100g) walnuts roughly chopped
For the topping
- 1/3 cup (40g) rolled oats
- 1 tbsp brown sugar
- 1 tbsp softened butter
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 180°C/350°F and line muffin pans with cupcake liners.
- Whisk the flour, rolled oats, baking powder, salt and cinnamon together in a large mixing bowl.
- In a separate bowl, whisk together the bananas, eggs, brown sugar, vanilla and oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the walnuts and seeds.
- Transfer the batter to the prepared pans, filling each muffin cup.
- Top the batter with a few teaspoons of crumble mixture.
- Place the muffins pans in the preheated oven and allow to bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely before serving.
very tasty. I used only 1/4 cup of stevia with 3 super ripe bananas for sweetness as i’m diabetic.
These are great! Very moist and lots of banana flavor. I cut the brown sugar in half, mostly because I added chocolate chips, but even without the chocolate I think they would have been sweet enough for my taste with only half the sugar. I used pecans and flax seeds. Delicious!!
Excellent muffins. I cut the sugar in half because my bananas were super ripe, and they turned out amazing. I have made a lot of muffins in my life… these are by a fav! Definitely a keeper. For the nuts, I used pumpkin and sunflower if anyone is interested.