I wasn’t sure if it was just me, but I found that the bananas I was buying were ripening really fast. They would go from the green one day to brown the next. There are only so many bananas that you can eat.
I also find this is the same with avocados, where they are rock hard and then you have 15 minutes to eat them before they are rotten.
Needless to say, I had a freezer full of ripe bananas that I need to find something to make or I would just have to toss them out.
I used walnuts in these muffins but you can swap those out for another nut or chocolate chips, whichever you prefer.
These Banana Oatmeal muffins are great if you don’t have time to eat breakfast. They are pretty substantial and would be good for kids’ lunches if you substitute the nuts for chocolate chips.
I did double the recipe and it filled my KitchenAid mixer so I wouldn’t do that again, the batter was getting on the part that the paddle attachment was on. Needless to say cleanup took longer than it normally does.
Ingredients
1 1/2 cup rolled oats
2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup butter
3Â eggs
2 very ripe bananas, mashed
1 cup walnuts (or you can use chocolate chips)
Directions
Preheat the oven to 350º F. Line and spray the muffin pan with non-stick cooking spray and cupcake liners. This recipe makes 12 muffins.
Combine the oats, flour, baking powder, and salt in a mixing bowl and stir to mix. Set aside.
In a mixing bowl of your stand mixer fitted with the paddle, beat together the sugar and the butter. Beat for about 5 minutes until it is light and fluffy.
On low add in the sugar, buttermilk, and oil.
Add in the eggs one at a time, mashed bananas, and mix to combine. The batter will look terrible, very chunky, and that it is curdled dairy products but once you add the dry ingredient it looks normal.
Slowly add the flour mixture to the wet mixture. Mix until combined, then add in the walnuts or chocolate chips.
Scoop out the batter to fill each cup in your muffin pan. I used a large ice cream scoop for this, which is about a 1/3 cup size.
Bake for 25 to 30 minutes, until golden brown and the tops of the muffins, spring back when touched. Remove from the oven and let cool slightly.
Banana Oatmeal Walnut Muffins
Ingredients
- 1 1/2 cups rolled oats
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 3/4 cup buttermilk
- 1/4 cup canola oil
- 3/4 cup butter
- 3 large eggs
- 2 very ripe bananas mashed
- 1 cup walnuts (or you can use chocolate chips)
Instructions
- Preheat the oven to 350º F. Line and spray the muffin pan with non-stick cooking spray and cupcake liners. This recipe makes 12 muffins.
- Combine the oats, flour, baking powder, and salt in a mixing bowl and stir to mix. Set aside.
- In a mixing bowl of your stand mixer fitted with the paddle, beat together the sugar and the butter. Beat for about 5 minutes until it is light and fluffy.
- On low add in the sugar, buttermilk, and oil.
- Add in the eggs one at a time, mashed bananas, and mix to combine. The batter will look terrible, very chunky, and that it is curdled dairy products but once you add the dry ingredient it looks normal.
- Slowly add the flour mixture to the wet mixture. Mix until combined, then add in the walnuts or chocolate chips.
- Â Scoop out the batter to fill each cup in your muffin pan. I used a large ice cream scoop for this, which is about a 1/3 cup size.
- Bake for25 to 30 minutes, until golden brown and the tops of the muffins, spring back when touched. Remove from the oven and let cool slightly.