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Crunchy Oatmeal Banana Muffins

Crunchy Oatmeal Banana Muffins

Crunchy Oatmeal Banana Muffins

The secret to good muffins is not to over-mix. The riper the banana, the sweeter, and toast the pecans first - you'll be glad you did. I only make six because they don't stay crunchy for long and the tops are the best part. - Jenny Jones

Prep Time: 17 minutes

Cook Time: 23 minutes

Total Time: 40 minutes

Makes: 6

Crunchy Oatmeal Banana Muffins

Ingredients:

  • 1/3 cup finely diced toasted pecans
  • 1 Tablespoon brown sugar
  • 1 Tablespoon vegetable oil (or melted butter)

  • 2/3 cup rolled oats
  • 3/4 cup all purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

  • 1/4 cup milk (I use 1% low fat)
  • 1/4 cup vegetable oil (I use extra light olive oil)
  • 1 egg
  • 3/4 cup mashed ripe banana (a 7 ounce banana, mashed with a fork)
  • 1 1/2 teaspoons vanilla
  • 1/3 cup diced pecans

Instructions:

  1. Preheat oven to 375° F. Grease a 6-cup muffin pan or insert paper liners.
  2. Finely dice 2/3 cup toasted pecans and set aside.
  3. For the topping, combine half of the nuts (1/3 cup), brown sugar & oil in a cup and set aside.
  4. In a large bowl combine the oats, flour, sugar, baking powder, baking soda, and salt.
  5. In a smaller bowl using a hand mixer on low speed, beat the milk, oil, egg, banana, and vanilla until smooth, about 20 seconds.
  6. Fold banana mixture into flour mixture, followed by remaining 1/3 cup pecans.
  7. Divide batter between muffin cups & top each one with nut mixture, pressing down lightly. Bake for 20-25 minutes (23 minutes works for me).

26 Comments on "Crunchy Oatmeal Banana Muffins"

  1. Rosemarie

    Hi Jenny. I just made these muffins. They taste yummy but they didn’t rise very much and they are a little dense. Any thoughts on what I did wrong?. Thank you.

    • Jenny Can Cook

      Please list each of the ingredients you used (be specific) as well as your method and I will try to help.

  2. Lori

    I made these yesterday using grape seed oil and they came out great. I got 8 muffins out of this recipe.

  3. Saura

    I made these using dark brown sugar in the topping and batter, as well as using a mix of toasted pecans and walnuts. They were very tasty and will be made very often for breakfast.

  4. Eileen

    I don’t drink cow’s milk. What would you recommend I use in it’s place? I like the
    Blue Diamond brand – Almond & Coconut
    milk. Could I use that in your recipe’s?
    Thank you for any help you can give. 😊

    • Ashley

      Hi there! I don’t know if I could be of any help but I just wanted to put this out there for ya! I’ve never tried but I think almond milk would work perfectly fine. There might end up having a slight taste of almonds in the muffins but probably not noticeable 🙂

  5. paiger

    Hi everyone, I usually bake at least 1 dozen muffins and I find some of Jenny’s recipes are for small batches. Will most of these recipes turn out ok if I double them? Have had some trouble in the past . Some are just better in small batches . Thank you Jenny for all your hard work, I would have never made bread without watching you do it. You are a Jewel .

  6. "DC"

    Nice muffins! And turned out exactly as Jenny described them: crunchy on the outside, tender and moist on the inside. Quick and easy to make. And a great way to use a couple of overripe bananas.
    It’s a summery Saturday morning, and I didn’t want to use the range oven, so I tried these out in both of my portable countertop ovens. Both produced beautiful muffins that rose nicely and toasted the topping. But, to my surprise, I think the small glass-dome convection oven produced an overall better muffin than the other, more conventional countertop oven. Who says portable convection ovens are no good for baking? And the kitchen is nice and cool.

  7. Michele

    Hello Jenny,

    Just wanted to let you and others know that I made these muffins with whole wheat pastry flour this afternoon and they turned out amazing!! I ended up with 8 muffins. Thank-you so much for sharing your recipes with the rest of us – much appreciated!!

  8. Dana

    Just made these in my “muffin top” pan. Yummy!

    • Dana

      Thank you! I was just wondering if that would work.

  9. Momma Mia

    These were delicious. Made them Sunday morning, gone before lunch. Love that it is a small batch. My son asked how long it takes to make these, ha ha.

  10. Marsha

    Jenny thanks for your recipes!!!! I am a new subscriber and can’t get enough of your how to videos. The recipes are reliable healthy and delicious I was thrilled to get your muffin recipe in my inbox Even happier when it turned out so good 😊 thanks

  11. Alana

    Jenny: I have NEVER used one of your recipes that have not been perfect and healthy. Thank you for all the great recipes – I wish I could name a favorite, but they are ALL favorites that I use over and over.

  12. Deborah

    So delighted..I requested a recipe from Jenny for sugarless muffins (with no chemical substitutes) after having to throw out pack after pack of purchased ones that I thought were healthy (with raisins and bran) but in fact were loaded with sugar! And Jenny you delivered!!!..Thank you so much!! I am itching to try these. How wonderful to wake up in the morning to a beautiful cup of coffee and one of these delightful, healthy muffins..without having to bite into a mouthful of sickening sugar!! At last !!!! Thank you so much again! Luv you Jenny

    • Lynn

      Please share this “sugarless muffin” recipe.

      • Jenny Can Cook

        I’m not sure what she was referring to as I do not have any sugarless muffin recipes.

  13. Kathy

    Can you use cake flour instead of adding the baking soda, etc? These look great, I will try them. I might add craiisins too.

  14. Toolman

    I hope you are well!

  15. MrsNews

    How ya doing? I have been thinking about you. Hugs

    K

  16. Nancy F.

    I am on blood thinner to avoid blood clots and should avoid Vit. K like is contained in bananas. Is it possible to substitute applesauce or avocados or what could you suggest?

    • Kristen K.

      Have you tried these substitutions yet? I’d love to hear your results if you have!

  17. Patty

    Yea! Another new recipe from Jenny! Will give it a try this weekend. Thank you. 🙂

  18. Fay MacKenzie

    I made these muffins this afternoon as I was baking bread so the oven was on. These muffins are simply delicious and easy to make.

  19. Jim37

    Yummmm. Thanks !

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