Banana Oat Pecan Muffins

These Banana Oat Pecan Muffins have the wonderful taste of banana bread with the nutty taste of oats and the crunch of pecans.

A tray of three Banana Oat Pecan Muffins with a basket of muffins in the background

Banana Muffins

I have lists and stacks of recipes I've discovered and want to try. Finding a wonderful new and unique recipe gets me really excited and I often can't wait to dive in and explore the recipe further. There are also my tried-and-true recipes, the ones I stick by and make over and over again. They're like a good friend, you know they won't disappoint.

My banana bread recipe is that kind of recipe! It's what I make when I have overripe bananas that I don't want to toss. The aroma and the taste always makes my husband and my kids happy and they never complain when I make it over and over again, instead it's eaten in a day.

A basket of six Banana Oat Pecan Muffins

These pecan filled banana muffins have the wonderful flavor of my banana bread but with the nutty taste from the oats and the crunch from the pecans.

A closeup of a Banana Oat Pecan muffin halved on a small plate and a basket of muffins in the background

Recipe: Banana Oat Pecan Muffins

banana oat muffins in a basket

Banana Oat Pecan Muffins

Banana Oat Pecan Muffins , a muffin recipe I guarantee your whole family will love! 
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Breakfast
Cuisine: Muffins
Servings: 12 muffins
Author: Joanie Zisk


  • 1 egg, beaten
  • 3/4 cup milk
  • 1/3 cup butter, melted
  • 1/2 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cup medium bananas (about 1 mashed)
  • 1/2 cup pecans, chopped


  • Heat oven to 350 degrees F.
  • Combine the egg, milk, butter and vanilla in a large bowl. Set aside.
  • In a small bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
  • Stir the dry ingredients into the wet ingredients and combine thoroughly.
  • Gently fold in the mashed bananas and the chopped pecans.
  • Lightly grease a 12-cup standard muffin tin or line with paper liners.
  • Divide the batter between the prepared muffin cups.
  • Bake for 15-18 minutes, until the tops of the muffins are golden and a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.
  • Remove from the pan and enjoy!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

36 thoughts on “Banana Oat Pecan Muffins”

  1. My husband loves Muffins, But we’ve found out he can’t have Butter -Milk -Cheese & almost no red meats! So I use Soy milk – Almond & Cashew Milks. WE still have not been able to fine any cheeses yet, He misses that some! I just made him some Wheat Applesauce Muffins & Brown Sugar Oatmeal Muffins! I use my old friend( Banana Bread Recipe) a lot too! can’t wait to try this Recipe . I have just learned to use different milk & butter when I am cooking

    1. Hi Linda,
      I hope you enjoy this recipe, we certainly do. I’ve used Almond Milk as a substitute in a few of my muffin recipes and have had success. Have you tried Daiya brand of dairy-free cheese? Although I haven’t tried them, I see them in my local grocery store ( Another dairy-free cheese brand you might try is Go Veggie ( A helpful website with all dairy free recipes is called, Go Dairy Free (, you might find some recipes that you’re husband will be able to enjoy there. Thanks so much for reaching out. I’d love to hear how you liked these muffins.

  2. Marlynn @ UrbanBlissLife

    These look so delicious! My kids would love these as snacks, and I love how easy muffins are to freeze and reheat later for a quick breakfast.

  3. Linda @ Food Huntress

    Looks like a great recipe to have on hand for a quick and delicious muffin. Love to make muffins for breakfast.

  4. Sheila @ Life, Love, and Good Food

    I’m always looking for ways to use up overripe bananas and these muffins sound like a delicious idea! I’m like you, though, and find it hard to beat my old stand-by banana bread recipe. Good luck with your daughter’s surgery – prayers for a speedy recovery!

  5. Bintu | Recipes from a Pantry

    I love muffins because it’s like eating a cupcake for breakfast without feeling guilty. I can’t wait to make a batch of these and send them to my brother who LOVES banana anything

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top