Banana-Oat Muffins


No monkeying around – quick and easy banana-oat muffins.

What to do when your husband brings home 3 clusters of small bananas for just £1?! The next time you want a seriously good deal, head on over to your local market right before closing.

Of course have your fair share of banana smoothies and let’s admit there is nothing like the taste or health benefits of raw fruit BUT then they started turning from bright yellow to black, I knew I had to bake with them because let’s face it no-one wants an overripe banana to snack on.


First there were cinnamon sugared apple muffins and now these banana-oat ones, topped with slithered almonds that go all lovely and toasty whilst baking. In Keeping with the monkey theme, unsalted peanuts would work here too.


These sweet but not overly so muffins were so good I couldn’t quite believe I’d made them.

You see I’m fairly baked – banana averse, at least I thought I was, but now I realise where I was going wrong all those years ago making banana bread with barely ripe fruit. I needed over ripe or what my kids call ”mushy” bananas.


The beauty of this recipe is you can use whatever size bananas you want, white-wholemeal, wholemeal,or regular plain white flour like I did, quick oats, rolled oats, white sugar, brown sugar etc… I  got 7 muffins but the original recipe says you can get 9, I followed instruction when it said fill the liner I did just that. It may come down to size of liner used or how well I measured using my american cups.


I used silicone ‘cupcake’ liners regular and star! and they took 18 minutes, if I’m really honest they could have done with 2 minutes more because by the second day the moisture had come through, which is a given when using bananas but made the muffins slightly sticky to touch which I’m not a fan of…. unless it’s in the form of a lemon drizzle cake!

Banana Oat Muffins

Yields 7
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
  1. 2 3/4 mashed small ripe bananas (about 3/4 cup)
  2. 2 tablespoons sunflower oil
  3. 1 egg
  4. 1/2 cup milk (fat-free or full fat!)
  5. 3/4 teaspoon halal vanilla extract
  6. 2/3 cup white whole-wheat flour, whole-wheat flour or plain white flour
  7. 1/2 cup oats (quick cook or rolled oats)
  8. 1/4 cup sugar (i used vanilla sugar instead of the extract)
  9. 1 3/4 teaspoons baking powder
  10. 1/2 teaspoon ground cinnamon
  11. 1/4 teaspoon salt
For sprinkling
  1. slithered almonds or flaked almonds *optional
  1. Preheat oven to 375ºF/190ºC/Gas Mark 5.
  2. Combine bananas and next 4 ingredients. in a medium bowl; mix well, and set aside.
  3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients in a small bowl.
  4. Stir the flour mixture into the banana mixture until they are just combined.
  5. Using a ice cream scoop, scoop batter into each of the 7 (or 9) cups (cups will be full). Sprinkle muffin tops with almonds.
  6. Bake 16-20 minutes or until a wooden pick inserted in center comes out clean.
Banana-Oat Muffins
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Banana-Oat Muffins

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