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
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 (works with 1/4 cup sugar)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup milk (I use 1% or 2% low fat milk)
- 1/4 cup vegetable oil (I use avocado 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:
- Preheat oven to 375° F. Grease a 6-cup muffin pan or insert paper liners.
- Finely dice 2/3 cup toasted pecans and set aside.
- For the topping, combine half of the nuts (1/3 cup), brown sugar & oil in a cup and set aside.
- In a large bowl combine the oats, flour, sugar, baking powder, baking soda, and salt.
- In a smaller bowl using a whisk or a hand mixer on low speed, beat the milk, oil, egg, banana, and vanilla until fairly smooth, about 20 seconds.
- Fold banana mixture into flour mixture, followed by remaining 1/3 cup pecans.
- Divide batter between muffin cups & top each one with nut mixture, pressing down lightly. Bake for 20-25 minutes (23 minutes works for me).
Gave these a try as they looked really good in the photo and the idea of a “crunchy top” was interesting.
These are the best muffins I have ever made! Highly recommend giving them a try….
I just made it… are delicious. Thanks!
After enjoying your delicious bran muffins I decided to try your oatmeal muffin recipe but with limited ingredients. I doubled the recipe, used the flax and water combo for the eggs, used almond milk, added a spoon of plain yogurt and some applesauce to make up the banana mix and voila! Tender, delicious muffins. Thanks Jenny. You are stretching my creativity in the kitchen.
I made this yesterday and so good thank you
I added chocolate chips. I also thought about adding instead of the nuts sprinkling on the top some Baker’s Sugar. Maybe next time. These were delish! Perfect size batch. Thanks Jenny
Would they turn out with out using nuts or is there something I can substitute, allergy to nuts
I substituted oatmeal and used butter for the topping, they came out great!
I would rather make these than banana bread!! Very tasty and just the right amount for hubby and me.
I have made this recipe MANY times as it’s the best ever!!
Wonderful! I’ve made these twice and the only change I made the second time was to double the recipe. Thank you for sharing your recipes with us.
Being a vegan, I am wondering if I can switch the baking soda to 1 teaspoon of baking soda and 1 teaspoon of vinegar for the egg.?? I love your recipes and often come here to check out some of your recipes because some of them are actually vegan.
You could use a “flax egg” substitute to keep it vegan. 1T ground flax seeds mixed with 2.5 T water and let stand for a couple of minutes to thicken.
I made these today for the breakfast and they cam out so well 🙂 . You are a genius… love ur recipes
I made these today for the breakfast and they cam out so well 🙂 . You are a genius… love ur recipes
These muffins are AMAZING! Light and fluffy. I wanted to eat them all at one sitting. Very hard not too! Can’t wait to make more, as I will be doubling the batch!
Love your recipes, just discovered you a few weeks ago. Your bread is delicious even my husband likes it and he won’t eat anything , taste buds of a 3 year old ! Everyone calls me mamaw , my daughter told me my cooking was mamawlicious one time and it just stuck
Hi Jenny quick question…can you make these with instant oats?
These are the best muffins! Dug deep into freezer and found frozen ripe bananas….what to do with them? Jenny’s recipe was a perfect! Everything I make from her recipes over the years is fantastic. Just follow along and you will be amazed! Thank you Jenny for sharing.
J
I made these and they were Awesome! Great taste and not too sweet. I doubled the recipe and made 22 muffins. Must have had a smaller size muffin pans. Made more to share with friends. I will definitely make again. Thanks Jenny!
Hi Jenny; sorry for the late reply. In answer to your question regarding what ingredients I used. I used exactly what the recipe calls for.
Hi Jenny; sorry for the late reply. In answer to your question regarding what ingredients I used. I used exactly what the recipe calls for. I made them again to night, they taste lovely but didn’t rise above the rim like the picture
It’s hard to help with limited information. I make these muffins often with consistent results. Can you please tell me the brand of oats, flour, type of milk & oil, and the method you used to combine the mixture. What are the expiration dates of your baking soda and powder? Also, did you use a 6-cup muffin pan and and if so, what is the size across the diameter of one muffin cup? I’d will try to help if I know a little more. Thank you.
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.
Please list each of the ingredients you used (be specific) as well as your method and I will try to help.
I always hear “check the date on your baking powder” when I watch cooking shows. Make sure it’s fresh. Just a thought-
I made these yesterday using grape seed oil and they came out great. I got 8 muffins out of this recipe.
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.
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. ?
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 🙂
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 .
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.
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!!
Just made these in my “muffin top” pan. Yummy!
Thank you! I was just wondering if that would work.
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.
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
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.
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
Please share this “sugarless muffin” recipe.
I’m not sure what she was referring to as I do not have any sugarless muffin recipes.
Can you use cake flour instead of adding the baking soda, etc? These look great, I will try them. I might add craiisins too.
No. Cake flour does not contain a leavening agent.
I hope you are well!
How ya doing? I have been thinking about you. Hugs
K
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?
Have you tried these substitutions yet? I’d love to hear your results if you have!
Yea! Another new recipe from Jenny! Will give it a try this weekend. Thank you. 🙂
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.
Yummmm. Thanks !