on Jun 29, 2016, Updated Jul 12, 2021 38 Comments If there is one thing that I can always depend on it is how my family loves these banana bread muffins! Moist, tender and absolutely delicious, they are one of my absolute favorite muffin recipes. They make the perfect little personal-sized banana bread confection just right for serving my family, or guests for brunch, or even at a shower! And let’s not forget how easily transportable they are – making them perfect for mornings on the go or packing in those lunch boxes. You may notice that these banana bread muffins are made just a little differently from the other muffin recipes that I’ve shared before. I’ve made these banana bread muffins with homemade oat flour.
How to Make Homemade Oat Flour
Making homemade oat flour couldn’t be simpler. If you have a food processor or blender, you can have oat flour in just a matter of seconds. I’ve found that I prefer the ratio of old-fashioned oat to oat flour at 1 1/2 cups old-fashioned oats to 1 cup homemade oat flour. I generally like to prepare my homemade oat flour just as I’m using it in recipes. If you decide to make extra, be sure to store it in an airtight container in the refrigerator until you use it, but plan to use it within a week.
How to Make Oatmeal Banana Bread Muffins
Ingredients
old-fashioned oats (for oat flour) – see my instructions for how to make oat flour above. So easy!old-fashioned oats (left whole) – you’ll also want to have the texture of whole old-fashioned oats in this recipe. It makes the perfect text in these muffins!baking powder – the baking powder helps these muffins to rise. salt – a little salt is needed to round out the flavors in this recipe.overripe bananas – you’ll mash your overripe bananas for the batter of these muffins. eggs – two large eggs is all you’ll need. vanilla extract – I love to use my homemade vanilla extract for baking (tip: it also makes a great gift!). brown sugar – I use light brown sugar in these muffins, but you can also use dark if you prefer. butter – melted butter is used here, but you can also substitute with your favorite cooking oil that you like to use for baking, such as canola oil or coconut oil to make this dairy-free. chopped pecans – the nuts in this recipe are completely optional.
Step by Step Instructions
Prep. Preheat oven to 425ºF. Line muffin tin with paper lines and set aside.Make Oat Flour. Add 2 1/4 cups old-fashioned oats to a blender or food processor and pulse until finely ground resulting in about 1 1/2 cups oat flour. Transfer the oat flour to a large mixing bowl.Whisk dry ingredients. Whisk in the 1/2 cup old-fashioned oats, baking powder and salt into the oat flour.Mix wet ingredients. In a separate medium bowl, beat bananas, eggs, vanilla and brown sugar until well combined. Mix the oat flour mixture into the banana mixture until thoroughly mixed. Mix in melted butter until the batter is well combined. Stir in the pecans, if using.Bake and serve. Scoop batter into lined muffin cups, filling them about 3/4 full. Bake for about 20 minutes until golden brown or until the center springs back when touched. Remove from the oven and cool before serving.
How to Store these Muffins
Store these muffins under a cake dome for up to 3 days.
Can You Freeze Banana Bread Muffins?
Yes! Simply allow them to cool completely, then place them into airtight, freezer-safe container(s) and freeze up to 3 months. More Muffin Recipes We Love Cranberry Orange Muffins Apple Cinnamon Muffins Apple Cider Donut Muffins More Muffin Recipes Here’s my Oatmeal Banana Bread Muffins recipe. I hope you love them as much as we do! Enjoy!Robyn xo
