Banana-Oatmeal Muffins

  • Serves

    makes ABOUT 2 DOZEN


Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.


  • 1 12 cups flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 12 tsp. baking soda
  • 14 tsp. salt
  • 1 12 cups sugar
  • 8 tbsp. unsalted butter
  • 2 eggs
  • 13 cup buttermilk
  • 1 tsp. vanilla
  • 1 cup rolled oats
  • 1 cup chopped pecans
  • 3 large bananas, mashed


Step 1

Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3 minutes. Add eggs, and beat until smooth. Add buttermilk and vanilla, and then add dry ingredients; beat on low speed until just combined. Add oats, pecans, and bananas and stir until smooth.

Step 2

Scoop about 1⁄3 cup batter into each muffin cup and bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool for 10 minutes, and then invert onto a wire rack to cool completely. Repeat with remaining batter.

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