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.


Oatmeal Banana Pecan Muffins

10 min

25 min

35 min

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  • 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


  • 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.