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Crunchy Oatmeal Banana Muffins

Crunchy Oatmeal Banana Muffins for Happy Mornings

Delight in these Crunchy Oatmeal Banana Muffins made with ripe bananas and toasted pecans, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 medium Ripe Bananas Choose very ripe for maximum sweetness.
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1 cup Oats Use quick oats or regular rolled oats.
  • 1 tbsp Baking Powder Must be fresh for best results.
  • 1 tsp Baking Soda Check expiry date for effectiveness.
  • 1/2 tsp Salt Optional for those monitoring sodium intake.
  • 1/2 cup Sugar Can substitute with white, brown, or sugar alternatives.
  • 1 large Egg Or a flax egg for vegan options.
  • 1/2 cup Unsalted Butter Can substitute with oil for dairy-free.
  • 1 cup Chopped Pecans Toasted for added nuttiness; substitute with walnuts if desired.
Optional Topping
  • 2 tbsp Extra Sugar For a crunchier finish.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with muffin liners or cooking spray.
  2. Mash 2 to 3 ripe bananas until smooth, which should take about 2 minutes.
  3. In a large bowl, whisk together flour, oats, baking powder, baking soda, salt, and sugar until well mixed.
  4. Combine mashed bananas, beaten egg, and melted butter with the dry ingredients, mixing gently until just combined.
  5. Fold in the toasted chopped pecans into the batter.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake in the preheated oven for 20–23 minutes, or until a toothpick comes out clean.
  8. Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for maximum sweetness. Avoid over-mixing the batter to prevent dense muffins.

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