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.

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.

Why You’ll Love This Banana Oat Pecan Muffins Recipe

• Delicious Flavor: The combination of ripe bananas, hearty oats, and crunchy pecans creates a delightful flavor profile. The natural sweetness of the bananas complements the nutty taste of the oats and pecans, resulting in a satisfying and comforting treat.
• Moist and Tender Texture: Adding mashed bananas and oats to the muffin batter makes the muffins soft and moist, perfect for a delightful bite.
• Easy to Make: This recipe is simple to make, making it accessible for bakers of all skill levels. It involves ingredients commonly found in our pantries and straightforward steps, saving both time and effort in the kitchen.

What Are Banana Oat Pecan Muffins?

Banana oat pecan muffins are a type of muffin made with mashed ripe bananas, rolled oats, and chopped pecans as the main ingredients. They are a delicious and wholesome treat, combining the natural sweetness of bananas with the nutty flavors of oats and pecans. These muffins are often enjoyed as a breakfast option, snack, or even a dessert.

Ingredient Notes And Substitutions

• Egg: One large egg gives structure to the muffins.
• Milk: Adds moisture and lightens up the crumb. You may use any percentage milk (skim, 1%, 2%, or whole) or almond milk.
• Butter: Use melted salted or unsalted butter.
• Bananas: The riper, the better for maximum flavor. Overripe bananas are the gold standard here.
• Flour: I use all-purpose flour. For a gluten-free version, use gluten-free flour.
• Oats: Use old-fashioned oats for best results.
• Sugar: I use granulated sugar.
• Baking powder and baking soda: Helps the muffins rise.
• Pecans: I love using chopped pecans in these muffins, but you can use chopped walnuts or leave nuts out completely.

This is just an overview of the ingredients I used and why I used them. For the full recipe, please scroll down to the recipe box at the bottom of the post.

How To Make Banana Oat Pecan Muffins

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

Expert Tips

• Ripe Bananas: Extra ripe bananas are perfect to use in this banana muffins recipe – the riper the banana, the sweeter the muffins.
• Don’t Overmix: Be sure not to overmix the batter or your banana muffins will turn out dense and tough. Mix until the ingredients are just combined, and any lumps are gone.
• Use Muffin Liners: To prevent the muffins from sticking to the pan, use paper liners or grease the muffin tin with non-stick cooking spray or butter.
• Use a Toothpick Test: To check if the muffins are fully baked, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are done.

Frequently Asked Questions

How Should I Store Banana Oat Pecan Muffins?

Cover the muffins well with plastic wrap or foil to prevent them from drying out. When properly stored, banana muffins should last 1 to 2 days at room temperature.

Can I Freeze Muffins?

Yes, these muffins freeze well. If you would like to freeze the banana muffins, wrap them individually in plastic wrap and place them in a resealable freezer bag and place in the freezer. They will last for up to 2 months.

Can I Use Frozen Bananas For This Recipe?

Yes, frozen bananas can be used if thawed and mashed properly. Frozen bananas tend to release more moisture when thawed, so you may need to adjust the amount of liquid in the recipe accordingly.

Can I Add Other Mix-ins To The Muffins?

Absolutely! Feel free to get creative and add other mix-ins like chocolate chips, dried fruit, or even shredded coconut.

Serving Suggestions

• As a Breakfast Treat: Enjoy the muffins as a quick and nutritious breakfast option. Serve them alongside a cup of coffee, tea, or a glass of milk.
• Snack Time: Pack a couple of muffins as a delicious on-the-go snack for work, school, or outdoor activities. They’re perfect for satisfying mid-day cravings.
• Afternoon Tea: Serve the muffins during afternoon tea with friends or family. Pair them with a selection of teas and some Clotted Cream or Homemade Jam for a delightful tea-time experience.

Recipe Variations

There’s a lot of fun to be had in customizing your muffins! Here are a few ideas:

• Banana Chocolate Chip Oat Muffins: Enhance the batter with chocolate chips, creating a delightful blend of sweet banana and chocolate flavors.
• Banana Coconut Oat Muffins: Incorporate shredded coconut into the batter to add a tropical taste and extra texture.
• Banana Blueberry Oat Muffins: Mix fresh or frozen blueberries into the batter for a burst of sweetness.

If you’re looking for a small batch of Banana Muffins, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site.

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.