65 Reviews of Banana Oat Muffins

From: Laurel

On Mar 8, 2002

Banana bread and muffins are moist by nature, but these were incredible! The addition of oats makes this a very hearty muffin. I made a few changes due only to personal preferences. I used whole wheat flour instead of all-purpose, brown sugar instead of granulated, and substituted half the amount of butter with applesauce. When mashing my bananas, I leave a few small chunks, just because that's the way I like it. My compliments to the chef!

From: kim in Manitoba

On Aug 9, 2003

My children love these muffins. I make them in a mini muffin tins and bake for about 12 - 14 minutes. I have also used whole wheat flour and they are very good also. Thanks for the recipe.

From: Sue-Lin

On May 16, 2004

Exceptional recipe - wholesome and delicious. Because of the amount of the bananas, I got away with reducing the sugar slightly to 1/2 cup and the butter to 1/4 cup. I also added 1/2 tsp each of nutmeg and cinnamon and sprinkled the tops with oats.

From: QueenAstroPirate

On Mar 15, 2008

Terrific base recipe for muffins. I made a few changes though... substituted applesauce for the butter, except for 2 tbsp. Half of which I mixed with brown sugar and nuts to make a topping. I also added some grated carrots, raisins and extra spices (including lots of ginger & cinnamon). Made it a second time and added an apple, chopped into medium pieces. Great recipe, thanks so much for sharing!

From: CountryLady

On Jun 15, 2004

An easy recipe that results in excellent muffins - moist & tasty! I followed the instructions exactly (including chopped pecans) but I confess that I used another brand of flour & rolled oats from the Bulk Barn. Thanx Kathy-Lynn!

From: Pam-I-Am

On May 10, 2005

Terrific tasting..not too sweet, nice and moist. I made these for a quick breakfasat to go for my kids. I used old fashioned quaker oats and 1/2 whole wheat flour - 1/2 white. I also subbed about 1/4 cup of canola oil for the butter since I was out and they turned out terrific.

From: Liara

On Mar 3, 2005

These were moist and flavorful. I used whole wheat flour, about 1 cup of slivered almonds and 1/2 cup of brown sugar. I will make these often. Thanks!

From: yamakarasu

On Feb 5, 2007

I love these muffins! I used 1/2 whole wheat and 1/2 all purpose flour, cut the sugar down to 1/2 cup (used 1/2 brown, 1/2 regular) and the butter down to 1/4, which was perfect. I only had a cup of mashed bananas, but that was enough as well. I ended up with 24 mini muffins (baked them for around 10 minutes) I added some slivered almonds as well. Delicious! I can't stop eating them! I was planning on adding some cinnamon and nutmeg, but I forgot. I definitely will next time. Thank you!

From: Esther in Atlanta, GA

On May 5, 2009

reduced sugger as sugested but used brown sugger also exchanged 1 cup all purpose with 1 cup whole wheat and it came out great

From: American mom in Japan

On Sep 22, 2008

These muffins were GREAT! I also used whole wheat flour, and traded the butter for plain yogurt (which made it extra moist!) and I threw in some flax seed and vanilla beans! I made mini muffins from this recipe w/out the nuts for my toddler and made large ones for the rest of the family with pecans! They were LOVED by all 5 of us!