These oatmeal banana pecan muffins are my go-to recipe any time I find ripe bananas in my fruit bowl.
This is a decades-old family recipe.
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.
This recipe makes muffins or bread; you pick!
This recipe makes one dozen muffins. If you choose to make bread, simply pour the batter into one loaf pan. Both methods yield equally delicious flavors.
Double the recipe and freeze for later!
I often double this recipe and freeze half of the muffins (or one loaf) to enjoy later. To reheat, allow the frozen bread to thaw at room temperature. Heat in the microwave or toaster oven to enjoy the bread warm.
Try my recipe for banana nut bread.
If you love bananas and nuts, you’ll love this recipe for my favorite banana nut bread ever. It makes two loaves of the yummiest banana bread. The crust is unlike any I’ve ever had anywhere. It is almost like a scone:-) A photo of my banana nut bread is below.
The next time you have very ripe bananas on hand, give these oatmeal banana pecan muffins a try! You can also use this recipe to make oatmeal banana bread! I’d love to hear how you like them! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
If you love this recipe, try these:
- 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.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 320Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 31mgSodium 166mgCarbohydrates 40gNet Carbohydrates 0gFiber 2gSugar 22gSugar Alcohols 0gProtein 4g