These toasted oatmeal banana muffins are unlike any breakfast muffin you’ve ever had before! Quickly toast and blend your oats to create a richly flavored oat flour, and then mix it into your batter for a hearty morning treat.
Why I Love This Recipe for Toasted Oatmeal Banana Muffins
Oatmeal is one of my favorite breakfast foods because it’s so filling! I’ve created a few oat-based breakfast recipes in the past, including lemon cheesecake overnight oats and apple cinnamon freezer oatmeal cups, but these toasted oatmeal banana muffins are my new obsession!
The key to these muffins is the toasted oatmeal flour. It’s amazing that such a simple step can make such a huge difference in flavor and texture. Plus, I’m feeling mighty healthy now that I’m grinding my own oat flour!
All you have to do is toast your oats over a skillet, blend them in your food processor (or regular blender), and then carry on making muffin batter as usual. The oat flour added a true oatmeal flavor to the muffins that I’ve never had before, so I’m going to be screaming about this from the rooftops!
Feel free to make this recipe your own by adding different toppings or mix-ins. You can try some chocolate chips, blueberries, or even add some of your favorite nuts to the batter! Let me know what you try.
Ingredients for Homemade Banana Oat Muffins
These wholesome muffins have a sweet nutty topping that you don’t want to miss! Of course, it’s optional, but the spiced pecans add loads of crunch and flavor. Feel free to try something different with your toppings like maybe a banana pudding-like icing, or a slather of peanut butter for extra flavor and protein.
Oatmeal Banana Muffin Ingredients
- Old-Fashioned Oats
- All-Purpose Flour
- Baking Soda
- Ripe Bananas
Cinnamon Pecan Topping
- Old-Fashioned Oats
- Brown Sugar
- Chopped Pecans
How To Make Oatmeal Banana Muffins
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees F and lightly greasing a muffin tin (or use paper liners).
Step 2: Toast & Grind Oats
In a medium-sized skillet, melt the 2 tablespoons of butter over medium heat and then add in 1 cup of oats. Stir to combine, and continue to stir for 2-3 minutes, or until the oats are lightly brown and fragrant. Place the oats in a food processor and grind them into a flour.
Step 3: Mix Batter
In a large mixing bowl, combine the oat flour, all-purpose flour, sugar, baking soda, and salt. In a medium mixing bowl, combine the mashed bananas, buttermilk, melted butter, eggs, and vanilla. Gently incorporate the wet ingredients into the dry mixture until it’s all just combined. Spoon the batter into the prepared muffin tins.
Step 4: Make Topping
In a small bowl, combine the topping ingredients and divide it evenly over the muffins.
Step 5: Bake
Bake the muffins for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Enjoy!
You can swap the old-fashioned (rolled) oats for quick oats in this recipe if you want, but you cannot use steel-cut oats or the texture will be harder and chewier.
Store them at room temperature in an airtight container like a zip lock bag. I would also recommend putting a piece of parchment or a paper towel in the bag with the muffins so it will absorb excess moisture and keep the muffins from getting soggy. About four days.
You can also freeze the muffins once they’ve cooled and keep them in an airtight container for about 3 months. Allow them to come to room temperature overnight in the refrigerator, or heat them up in the microwave.
Do not store in the fridge or they will dry out.
Well, they’re delicious – that’s number one! They also contain some health benefits because, of course, bananas provide potassium and oats contain healthy fiber.
More Muffin Recipes To Try
- Cinnamon Roll Muffins
- Praline Apple Muffins
- Pumpkin Streusel Muffins
- Blueberry Banana Muffins
- Lemon Muffins
Toasted Oatmeal Banana Muffins
- 1 cup old fashioned oats
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 small ripe bananas mashed
- 1/2 cup buttermilk
- 1/2 cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup old fashioned oats
- 2 tablespoons brown sugar packed
- 2 tablespoons chopped pecans
- 2 tablespoons cinnamon
- 2 tablespoons butter melted
- Preheat oven to 350 degrees F. Lightly grease a muffin tin or use paper liners.
- In a medium skillet melt the 2 tablespoons butter over medium heat. Add in 1 cup oats and stir to combine. Continue to stir for 2-3 minutes or until lightly brown and fragrant. Place oats in a food processor and grind into a flour.
- In a large mixing bowl combine oat flour, flour, sugar, baking soda and salt. In a medium mixing bowl combine mashed bananas, buttermilk, melted butter, eggs and vanilla. Gently incorporate the wet with the dry mixing just until combined. Spoon into prepared muffin tin.
- In a small bowl combine the topping ingredients and divide evenly over the muffins.
- Bake for 20-25 minutes, or until toothpick inserted in middle comes out clean.