My middle son is the inspiration for so many of my recipes, he’s my little future foodie. He had been asking me all week last week for banana muffins, but the problem was that he and his brothers ate all the bananas I bought so quickly I couldn’t keep them long enough to let them ripen for muffin-making! Finally I bought some very ripe ones at the store and made him these yummy oatmeal banana muffins over the weekend and he couldn’t be happier!
These are more of a breakfast muffin rather than a super sweet dessert muffin. I love that the oatmeal added in makes them extra filling also. If you are looking for a sweeter, more treat-like muffin I recommend this Banana Muffin with Crumble Topping recipe, but if you are looking for something to grab on the run for breakfast or a filling afternoon snack, this is the banana muffin for you!
A hearty, filling breakfast Oatmeal Banana Muffin recipe. Not too sweet to have for breakfast but full of flavor!
3 ripe bananas
1/3 cup butter, melted
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup brown sugar, packed
1 cup quick oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 375 degrees. Line a muffin pan with cupcake liners.
In a large bowl mash bananas with a potato masher or fork. Add eggs, butter, yogurt, and vanilla extract and mix until combined.
In a separate bowl mix remaining dry ingredients. Add dry mixture into wet and stir until just mixed. Scoop into muffin pan filling each cup 3/4 full.
Bake 14-18 minutes or until toothpick inserted in the middle comes out clean.
Here are a few other banana recipes we love: