Love banana recipes? Try making these Banana Oat Muffins! I love eating them warm, with peanut butter on top.
Ahhhh…that is the sound of me relaxing in the peace and quiet of my home, alone for the first time in days. What crazy weather we’ve had lately! From the polar temps here in Minnesota, to the snow on the beach in North Carolina, where a couple of my sisters live. It’s been fun seeing everyone’s pictures of the snow in the south. I’m sure it is making travel difficult and it isn’t good for the plants, but the kids look so delighted to be playing in the snow, some for the first time ever. My kids didn’t have school for the past two days and when you combine that with the weekend and a late start last week, it feels like a lot of time away from school. There’s nothing like a “snow day” when you are a kid, but I’m wondering how many extra days of school will be added onto the school year to make up for all of the days they’ve missed.
So, this morning, with the kids back in school, I am enjoying a cup of hot coffee with a Banana Nut Scone while basking in the warm sunshine that is coming through my windows. No, they aren’t leftovers from when I made them at the beginning of the month. I’ve made them 3 times so far! I put the scones in the freezer and warm one in the microwave whenever the craving strikes. Since I like that recipe so much, I wanted to try making another recipe with bananas and decided to try banana oat muffins.
The Banana Oat Muffins turned out great! They are perfect for when you want something with a more texture because they include oats and nuts. The best way to enjoy them is warmed up with a little peanut butter on top.
Auntie Balinda says
I swapped out 1/2 cup of the white flour for whole wheat; used brown sugar instead of white; skipped the nutmeg and only used 1/2 tsp salt. I also used pecans instead of walnuts (just a personal preference). SOOO delish!
These Banana Oat Muffins turned out great. I used 1/2 cup brown sugar instead of the white. Also I reduced the amount of nutmeg. This is definitely my go-to recipe for Banana Muffins.
Great muffin, the buttermilk makes them very moist. I doubled the walnuts
I just finished these muffins and I don’t mean to be rude but this is not what I would call tasty muffin at all 🙁 It tastes like…. I am from Czech Republic and our traditional bread is made of rye and it has quite heavy texture, cumin scent and is supposed to be served with cheese or ham… And these muffins strongly remind me of this bread. I mean the texture is basically the same, it tastes the same but it is sweat at the same time which makes it really weird. I ate one whole muffin because I just couldn’t believe it tastes so… wrong…. but it does. I don’t think I am going to eat any more of these, sorry.
Ruth Hoernig says
These muffins are amazing. Lightest crumb ever and such delicate flavors. My go-to for banana muffins from now on.
I’m loving the idea of eating these warm with peanut butter on top! What a fabulous breakfast that would be!!
Julie @ Julie's Eats & Treats says
These looks so comforting for a cold winter morning, which we have had way to much of this year!
Oh I hear you! I happy that we’ve put January behind us!
I was just going to bake some banana bread with some very ripe banana I have. I will make this recipe instead. Thanks
Perfect! I hope you get time to make them! Thanks Rhonda!