These oatmeal banana pecan muffins are my go-to recipe when I have ripe bananas~much tastier and healthier than banana nut bread.
My sister-in-law gave me this oatmeal banana pecan muffin recipe decades ago. She brought them to the lake one weekend, and everyone loved them. I got the recipe from her and have made these myriad times since then.
These muffins are similar to banana nut bread but, in my opinion, yummier. They are super moist and dense~not at all cake like. The nuts and oatmeal give them a rustic texture not found in banana bread.
I often double this recipe and freeze half or so to keep on hand for later. To reheat, a minute in the microwave or a few minutes in the oven~loosely covered with foil~does the trick.
The next time you have very ripe bananas on hand, give these oatmeal banana pecan muffins a try. I’d love to hear how you like them! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 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.
Amount Per Serving: Calories: 3354 Total Fat: 198g Saturated Fat: 17g Sodium: 2390mg Carbohydrates: 386g Sugar: 151g Protein: 39g