Banana Oat Muffins - MetroFamily Magazine
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Banana Oat Muffins

by Stephanie Clinton

Reading Time: < 1 minute 

My quest continues for uses of overripe bananas. We go through a lot of bananas in our house. They are the perfect snack for little hands, but we have a lot of bananas whose fate is brown and unwanted before they can be enjoyed by my little monkeys.  

This week I came up with yet another banana muffin recipe.  This one has a little less sugar than my previous recipes and feels a little more healthy thanks to the oats.



  • 1 cup flour
  • 1/2 cup almond meal flour
  • 1/2 cup oats
  • 2 Tbs. wheat germ
  • 1 tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground ginger
  • 1/4  tsp garam masala
  • 1/2 tsp baking powder
  • 1/2 tsp. baking soda
  • 6 Tbs. butter, softened
  • 2/3 cup packed brown sugar
  • 2 Tbs. honey 2 eggs
  • 2 ripe bananas
  • 1 cup cinnamon flavored apple sauce
  • raw sugar


  • Combine all the dry ingredients in a bowl and whisk together.
  • Beat together, in a mixer, butter, brown sugar and honey until creamy.  Add the eggs.  Gradually add the dry ingredient mixture, little by little, until thoroughly combined.
  • Mash bananas and mix in apple sauce.  Fold bananas/apple sauce into batter.  
  • Place paper liners in muffin tin and fill muffin cups almost to the top.  Sprinkle the top of each muffin with a little bit of raw sugar. 
  • Bake at 350 degrees for 30 minutes.


For more from Stephanie, visit her blog at

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