Banana Nut Oat Muffin Recipe

This banana nut at muffin recipe is one of the all-time best muffins I have ever made.  Like seriously people. This is the kind of muffin that you taste and your eyes suddenly roll back into your head.  You look over at your kid and he is savoring every bite like it is a gold leaf crusted truffle. It is that good.

Banana Nut Oat Muffin Recipe

Most banana nut recipes start with some bananas that need to be used.  This recipe was no different.  We have a freezer bag that I toss overly ripe bananas into and freeze and it had gotten full.  That meant it was time for me to break them out and use them.  So, I thawed them in the fridge overnight and set out to make my favorite recipe.  The only problem? I opened my canister of flour and realized I was about, oh, a cup short. So, I improvised and this was the delicious result.

Ingredients

• 4 Ripe Bananas
• ½ Cup Sugar
• 2 Large Eggs
• ¼ Cup Coconut Oil
• ½ Cup Unsweetened Coconut Milk
• 1 cup Rolled Oats
• ½ Cup All-Purpose Flour
• 1 Teaspoon Salt
• ½ Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• ½ Cup Chopped Walnuts, finely chopped

How to Make Homemade Banana Nut Oat Muffins

Preheat the oven to 350 degrees. Line muffin tin with liners or non-stick spray.

In a large mixing bowl, mash together bananas, sugar, eggs, milk, and oil until smooth.

Mix in remaining ingredients gently until just incorporated. Be careful to not overmix.

Pour into prepared muffin tins. Add batter until each tin is ¾ full so it has room to rise in the oven.

Bake for 15-17 minutes at 350 degrees or until golden brown on top and toothpick inserted in center comes out clean.

How Many WW Points Are In Each Muffin? 

You can find the recipe on the WW app HERE to verify your own unique PersonalPonts easily.

• PersonalPoints: 4-7
• BLUE: 5
• GREEN: 5
• PURPLE: 4
• SmartPoints: 6
• Points Plus: 4

Variations of the Banana Oat Muffin

You can add a few different items to this recipe for more texture and flavor.  Just remember if you use any of the suggestions below that you make sure to count the points for them if following any of the past or present WW plans. 

• Chocolate chips, cinnamon chips, peanut butter chips, or butterscotch chips.
• Raisins, golden raisins, dried apricots, or dried pineapples. 
• Walnuts, pecans, macadamia nuts, or almonds.

This patch made 18 full-sized banana nut oat muffins.  We stored them in an airtight container in the refrigerator, but you can easily use this recipe as a freezer breakfast option.  Just pop a few muffins out and thaw overnight. They are seriously delicious when you add a bit of butter to them after heating for a few seconds in the microwave.

Yield: 18

Banana Nut Oat Muffin Recipe

Print

A tasty muffin filled with delicious banana flavor and ideal for eating on the go, you are sure to love these simple banana nut oat muffins!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 4 Ripe Bananas
• ½ Cup Sugar
• 2 Large Eggs
• ¼ Cup Coconut Oil
• ½ Cup Unsweetened coconut Milk
• 1 Cup Rolled Oats
• ½ Cup All Purpose Flour
• 1 Teaspoon Salt
• ½ Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• ½ Cup Chopped Walnuts, finely chopped

Instructions

1. Preheat the oven to 350 degrees. Line muffin tin with liners or non-stick spray.
2. In a large mixing bowl, mash together bananas, sugar, eggs, milk, and oil until smooth.
3. Mix in remaining ingredients gently until just incorporated. Be careful to not overmix.
4. Pour into prepared muffin tins. Add batter until each tin is ¾ full so it has room to rise in the oven.
5. Bake for 15-17 minutes at 350 degrees or until golden brown on top and toothpick inserted in center comes out clean.

Notes

You can find the recipe in the WW app HEREE to verify your PersonalPoints.

• PersonalPoints: 4-7
• BLUE: 5
• GREEN: 5
• PURPLE: 4
• SmartPoints: 6
• Points Plus: 4

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 188mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g

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