9 Reviews of Oaty Banana Muffins

From: Dreamer in Ontario

On Dec 9, 2008

These muffins are very good! There was only had one overly ripe banana available so I cut the recipe in half. Three eggs were too hard to cut in half and therefore used two eggs. The muffins took an extra 7 minutes to bake, probably because of the extra liquid from the egg. Steel cut oats were used as directed. I'll be making this again. Made for Please Review My Recipe Tag.

From: LifeIsGood

On Nov 15, 2008

There were very tasty muffins! The banana and oat flavors really pulled through and made these very yummy. The muffins are very easy and quick to prepare. Made and reviewed for 123 Hit Wonders.

From: Jess4Freedom

On Nov 14, 2008

Wonderful muffins. I used vegetable oil and regular white sugar, and it worked out fine. I didn't have a mini muffin tin, so I ended up with 14 large muffins. I think I would add some walnuts next time to add to the banana flavor. Made and Reviewed for 123 Hit Wonders - Thanks!

From: BakinBaby

On Dec 3, 2008

These have to be one of the best banana recipes I have ever tasted, the addition of oats is just icing on the muffin. LOL Made for 1234 tag and glad I did... another good one, Nooooooo

From: 2Bleu (Bird&Buddha)

On Dec 5, 2008

These are very light and flavorful muffins. I reduced it down to serve 4 and I too made jumbo muffins using vegetable oil, getting great results as well. I used rolled oats for the filling (I did not 'sift' the oats as directed as I don't think they would go through my sifter), but I did sprinkle steel cut oats on top for a bit of crunchiness. Another keeper recipes, Thanks Noo

From: Cooks4_6

On Sep 30, 2008

Okay, so these are tasty...however, I am a bit unsure of my conversions so I don't know if they actually represent the recipe! I used 2 1/4 cups of flour (I used 2 cups white, 1/4 cup oat), 2 cups oats, 3/4 cup superfine sugar, and 1 cup of canola oil (I did not have corn or sunflower). I really like that they are not overly sweet, a bit dense; definitely more muffin than cake or bread! I ended up cooking these at 350 degrees for about 25 minutes.

From: HokiesLady

On Oct 25, 2008

Marvelous muffins! Oh Noo these are so light in texture and have such a wonderful flavor with the banana and the oats. I received 12 large muffins and another 8 mini muffins. Minis baked in 10 minutes and the large in 18 minutes. I used the conversions you helped with for US measurements. 250g flour = 2 cups; 75g oats = 3/4 cups; 175g sugar = 7/8ths cup (I used 3/4); and 250 ml oil = 1.1 cup. I even forgot the pinch of salt but the taste was not affected that I can tell. Topped off with the smattering of oats like you recommended and so glad I did. Tagged in 1.2.3 Hit Wonders... thanks so much for sharing!

From: Annacia

On Oct 5, 2009

Healthy and delicious, whats not to love. I used 2 tablespoons of white flour and the rest whole wheat and replaced the sugar with 1/4 cup Splenda for the half recipe I made. The muffins were full of flavor, not too sweet, moist and fluffy (yes fluffy, even with whole wheat flour). I will most certainly be making these wee gems again.

From: mikekey

On Feb 1, 2009

A great tasting muffin that is very light textured, more like a cupcake. Loved the addition of the oats.