Banana Oat Muffins Recipe

I made some modifications to this recipe to fit my low-fat diet by substituting applesauce for oil, using egg beaters instead of eggs, and opting for skim milk. I also sprinkled in 1/2 cup of chocolate chips and chopped nuts. These muffins have been a hit - I've already whipped up 4 batches since last Friday and they disappear quickly! Don't forget to grease your paper liners before pouring in the batter.

These muffins are absolutely fantastic! Following some recommendations, I used a mixture of whole wheat and white flour, as well as a combination of white and brown sugar with a touch more sugar added. I also threw in some chocolate chips into the batter. My children adore these muffins - they enjoy them for breakfast and snacks alike. I've made this recipe numerous times and it always turns out perfectly. The texture and flavor are superb. Many thanks to Karen for sharing this wonderful recipe!

I reduced the amount of sugar by half and increased the vanilla extract to 1/4 cup. I soaked the oats in a mixture of half yogurt, half cream, vanilla extract, and sugar. I substituted half of the vegetable oil with browned butter and olive oil (1/3 cup total). I also adjusted the baking temperature, starting at 210 degrees and then lowering it to 175 degrees for 15 minutes to achieve perfectly puffed tops. The result was absolutely delicious oatmeal cookies - incredibly soft, flavorful, and satisfying.

Here is a revised version of your review: "I absolutely love this recipe! I sifted the dry ingredients together, used four overripe, spotted bananas (I'm not sure how many cups that was), and added 3/4 tsp of vanilla. I sprinkled Demerara sugar on top before baking. The batter seemed a bit thin, but they turned out perfectly after baking for 20 minutes. The muffins were incredibly moist and delicious. For next time, I plan to increase the vanilla to 1 tsp, incorporate both brown and white sugar, and experiment with adding cinnamon and nutmeg as suggested by others."

I substituted vegetable oil with applesauce in this recipe and it tasted fantastic! However, I feel it could benefit from a bit more moisture. I skipped the paper cups and instead greased and dusted the pan with flour. I doubled the recipe and was very pleased with the outcome. I will definitely be making this recipe again! 🙂

Delicious! I made a few tweaks to the recipe by using granulated Trivia instead of white sugar, adding an extra 1/2 cup of mashed banana for extra moisture, incorporating 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg, and increasing the vanilla extract to 1 teaspoon. I ended up with 15 muffins and topped them with raisins for an extra burst of flavor. I will definitely make these again and highly recommend them.

Great recipe for banana oat muffins perfect for breakfast! Like many others, I opted for a mix of brown and white sugar, increased the amount of vanilla, and added a touch of cinnamon. I used a combination of whole wheat and all-purpose flour, along with chia seeds for extra nutrition and texture. Being half-Swedish, we always have cardamom sugar on hand, so I sprinkled some on top for a delightful flavor and crunch. These muffins had just the right level of sweetness for us, not overly sugary like some pastries. They are breakfast-worthy, simple to make, and a fun activity to involve kids in. Definitely a winner!

Amazing recipe for someone who doesn't cook much! I've prepared these muffins several times for breakfast. I include blueberries both inside and on top of each muffin. Following recommendations from others, I utilize a mixture of whole wheat flour and substitute applesauce for oil, as well as brown sugar for white sugar. Additionally, I incorporate a teaspoon of cinnamon. The result is delightful muffins that are incredibly moist.

These are hands down the best muffins I have ever made, and I've been baking muffins for over 35 years. I only made two changes - soaking the oats in milk before adding them to the wet ingredients and using brown sugar instead of white. I am absolutely blown away by how delicious these turned out!

I absolutely loved these muffins! I made some substitutions and modifications to fit my dietary needs: - Due to my gluten intolerance, I replaced the regular flour with 1/2 cup of almond flour and 1 1/4 cups of oat flour. - I decided to enhance the flavor by adding a bit of cinnamon. - Instead of white sugar, I used Swerve sugar replacement. - I divided the batter into 24 muffins. Overall, these adjustments worked perfectly, and the muffins turned out delicious!

Rewritten review: I absolutely love it! I made a few adjustments by using buttermilk in place of regular milk, all-purpose flour, and Quaker quick oats 100% whole grain (make sure to use buttermilk with this type to prevent dryness). I also added 3/4 cup of brown sugar. This recipe is easy to whip up, delicious, and the end result is a soft and moist treat! (My children will only eat oats if they are incorporated into muffins or cookies). It makes for the perfect breakfast for the whole family! I adore it! 😊🌟

I enjoy using a blender to make oat flour and create a smooth batter. I decreased the sugar and opted for brown sugar. I love the moist and fluffy texture of the final result, as well as the beautifully risen tops!

Made exactly as instructed. This recipe is fantastic! It was a hit with everyone in the household. I will definitely be making it again. Adding some chocolate chips would take it to the next level.

I only made one change by using gluten-free flour, and it worked out wonderfully! I maintained the same ratio of gluten-free flour to regular flour. For the doubled recipe that called for 3 cups of flour, I substituted one cup of rice flour and two cups of gluten-free flour. My husband and sons absolutely adore these muffins!

Reduced the amount of bananas slightly and tossed in a few blueberries. Delicious! Super moist.

Absolutely delicious! I sprinkled in some chocolate chips for an extra burst of flavor.

Review: I didn't measure the bananas precisely, just eyeballed around two cups. Followed the recipe as written. The muffins turned out fantastic. My daughters absolutely adored them!

I thoroughly enjoyed this recipe! It was incredibly easy to follow and perfect for using up ripe bananas. I like to make a batch, freeze them in sets of three, and then defrost one for a quick breakfast on busy mornings. Adding spices like cinnamon, nutmeg, or ginger gives them an extra flavorful boost that I really enjoy.

I absolutely adored this recipe! I decided to enhance it by including a cup of 70% dark chocolate chips, 1/2 cup of pecans, and 1/2 cup of walnuts.

Absolutely loved this recipe as a starting point! I made a few adjustments - halved the sugar and flour (substituting whole wheat flour), doubled the bananas and vanilla (thanks to our abundant banana tree this month). Ended up adding a bit too much oil, making them slightly oily, but they turned out fantastic after 18 minutes in the oven. The texture was softer than expected, but they were delicious nonetheless. I also sprinkled chopped walnuts, almonds, and chocolate chunks on top. I'll definitely make a tweaked version of this again.