Banana Oat Muffins


These muffins are the product of some really really hard work I did in China. I spent hours scouring food blogs and drooling, I mean researching new recipes to try when I got home. It was hard work, but some one had to do it, and in the end the hard work paid off in the form of Banana Muffins.

After recently discovering that yes, in fact, I do love banana bread, I needed to branch out and try some other recipes. So when these were posted in July, I knew they were at the front of the baking line when I got home. Now here’s a fun fact about these muffins. They are actually still tasty if you are sick while baking and completely forget to add the sugar. They just taste more like regular bread. Of course they’re better with sugar, like way better. But hey, if you’re ever in the mood for not-sweet banana bread at least now you know. Not that anything like that ever happened when I was baking…

Since I mentioned it, what is it about international flights that makes it physically impossible to NOT get sick when you get home. Jesse and I both got some wicked head and chest colds within a few days of being home. I mean, what is up with that? Being sick is never ever ever fun, but being sick in the summer, in San Diego after being gone for 5 weeks (or 3 1/2 months for Jesse), is just cruel. Good thing I didn’t let it stop me from attempting to bake 🙂

Banana Oat Muffins

(Adapted from So Tasty So Yummy)

1 1/2 cups flour
2/3 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup steel cut oats
1 tsp cinnamon
1 cup mashed banana
1/3 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
2 eggs, beaten
2 Tbsp oats, optional for topping

Preheat oven to 350 degrees. Prepare a muffin tin by lightly spraying each cup with cooking spray (You could also use liners if you prefer).

In a medium bowl combine all of the dry ingredients (flour through cinnamon) and set aside.

In a large bowl mix together the mashed banana, buttermilk, vegetable oil, vanilla, and eggs.

Pour the dry ingredients over the wet ingredients and stir together until well combined.

Evenly fill each muffin cup (I sprinkled the tops with extra oats) and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the muffin tin for 15 minutes before removing.

This Post Has 12 Comments

  1. Kelsey

    >My husband and I are both total suckers for banana muffins. I'll keep these in mind for the next time I have bananas to use up.

  2. Triple Whipple


  3. Alyssa

    >These muffins are fantastic. They're both healthy and delicious!

    I just made these yesterday, and I was a little weary of using steel cut oats, because I've never tried them before, but they're texture really adds a new dimension to muffins. My family is raving about them.

    Definitely a keeper.

  4. Anonymous

    >Just made the banana oat muffins, and it's a keeper recipe for sure! my whole family loved them. Thanks for sharing

  5. Amy J

    Searched for a muffin recipe last week where I could use steel cut oats, and yours was the first to come up. Made these for breakfast yesterday (although I used my own gluten free flour mix, and coconut oil for the oil) and they were a bit hit with my hubby and two kids! I love the texture/chewy-ness of the oats. I also sprinkled rolled oats on the tops and it made them so pretty 🙂 Will definitely be making these again. Thanks for sharing!

  6. karen

    Love the recipe! The texture is fun. I’ve made it at least three times now. They’re even yummy the next day. I use yogurt/milk for the buttermilk, quick cooking steel cut oats and I should probably measure my banana (I just use 3) and it turns out great. My little toddler is giving them up as I speak!

  7. Caitlyn

    These look awesome! Just wondering, do I need to cook the steel cut oats first?

    1. Jessica

      Sorry for the delay in my response! You do NOT need to cook the steel cut oats! Good luck!

      1. Caitlyn

        Great! Thank you. 🙂

  8. Diane

    I made these with 1 cup of blueberries added. I am enjoying them a LOT! I ate 2 right out of the oven. I sent some to a relative that did not like them due to the gritty-crunchy texture. How do you think it do if I put the mixed up batter in the fridge overnight before baking? Thinking it may soften the steel cut oats? Thanks!

  9. Rachel

    This recipe is amazing! I added pumpkin seeds to mine, inside and for topping and it was great. I love how the steel cut oats make the muffins grainy and full textured. Thanks!

  10. Cameron

    This was one of the first things I ever cooked in my new home! I didn’t have sugar, vanilla, or cinnamon, but just did have maple syrup, so that’s what I used (1/3 cup). And it still came out delicious!! The oats were a tad firm for me, but microwaving a muffin after being refrigerated softens it perfectly. Thanks for an amazing (and convenient) recipe!

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