Oatmeal Banana Pecan Muffins

My sister-in-law gave me this recipe years ago, and it is my family’s favorite muffin. I just made some (photo at left) and am having a hard time stopping at just one!

These muffins are my favorite for two reasons. First, they are very, very moist with a tender crumb. Second, they have a substantial texture due to the oatmeal and pecans. They are absolutely scrumptious and are a wonderful recipe to make early in the week for breakfasts or school lunches.

Since the recipe only makes one dozen regular muffins, I sometimes double the recipe and freeze half. To reheat from frozen, simply pop into the microwave for about one minute.

Since the muffins contain oatmeal and nuts, they have a fair amount of fiber. (If I recall correctly, this recipe is a weight watcher’s low points recipe.) Low points or not, these muffins are yummy, filling, and a good dose of much needed fiber. One of my family’s favorites, your family will surely enjoy these too.

12

Oatmeal Banana Pecan Muffins

10 min

25 min

35 min

Save RecipeSave Recipe

Ingredients

  • 4 very ripe bananas (this is important; very ripe = sweet & moist)
  • 1/2 cup canola or vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oatmeal
  • 1 cup chopped pecans or walnuts

Instructions

  • Preheat oven to 350 degrees. Measure out all ingredients (this is just how I do it, you can also measure as you go).
  • In a medium bowl, put wet ingredients (bananas, oil, eggs, vanilla) and mix well.
  • In another bowl, mix dry ingredients (flour, sugar, soda, salt, oatmeal & pecans).
  • Add dry ingredients to wet, stirring just until blended (over stirring will make muffins tough).
  • Line muffin pan with papers; fill almost to the top (these don't rise too much).
  • Bake until golden brown, approximately 25-30 minutes.
7.6.4
296
https://www.familysavvy.com/oatmeal-banana-pecan-muffins/