Banana Oat Muffins

I love bananas!  They are delicious to eat alone, but I am the type of banana eater who turns my nose up at them after they pass those first couple days of perfect ripeness.  So what do I do with all the left over bananas? Freeze them of course!  When they get brown-ish, I peel them, put them in a ziploc bag and pop them in the freezer. Whenever I need one for baking, I just pop it in the microwave for a minute or so. My very favorite way to bake bananas is in muffins or banana bread.  I can’t get enough of them!  Unfortunately, many banana muffins, although delicious, can call for quite a bit of sugar. So, when I came across a recipe for these muffins that used only 3/4 cup of brown sugar, I decided to give it a try.  

The original recipe called for only 3 bananas, but I threw in an extra half, because I like my muffins extra banana-y 🙂  It also called for chocolate chips, but I made half of mine without and they were just as gooey and good! I also loved that the muffins have apple sauce in them.  It makes them so incredible moist.  You can find the original recipe here at So Tasty So Yummy.  


1 egg
3-4 mashed ripe bananas
3/4 cup packed brown sugar
1/3 cup natural applesauce
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon cinnamon
1 cup quick cooking oats
¾ cup semisweet chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Line or grease a 12 cup muffin tin.
3. In a large bowl, mash the bananas and add in egg and brown sugar.  Combine.
4. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
5.  Add in the oatmeal to the flour mix.   
6.  Add the dry mix into the large bowl, a little at a time. mixing well after each addition.
7.  Fold in the chocolate chips if you are using them.
8.  Divide batter evenly into each muffin cup.
9.  Bake for about 25 minutes, then let cool on a wire rack.  

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