Each week, I will post a recipe that is well-loved in our household. Most recipes will be frugal recipes that can help you and your family save money while eating well. Enjoy!
I’m always on the lookout for ways to use up overripe bananas. We tend to buy those Costco bags of bananas whenever we stop by Costco, and inevitably, are unable to finish all the bananas before they become overly ripe.
Banana bread is one of the classic ways to use up overripe bananas. This recipe for Quick 5-minute Banana Bread is one of my favorites and one I go to most often when I’m looking to quickly eliminate 3 or 4 overripe bananas. But what if there’s just 1 or 2 bananas that are past their prime? Not quite enough to make banana bread, but certainly enough for these banana oat muffins! I originally found this recipe here.
When baking muffins, I use my trusty muffin pan. I love it! Its heavy-duty and has lasted me through many years of baking without warping.
These muffins are delicious and hearty, without being overwhelming in their banana flavor. They are perfect for a quick breakfast on-the-go or a healthy snack. They are also great for toddlers too! My daughter loves these muffins.
I was able to freeze some of them and am happy to report that these muffins are very freezer-friendly. After thawing them in the fridge for a day, then heating them up briefly in the microwave, you would never know that they were ever frozen.
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas (about 1 1/2 bananas)
- Cooking spray
- Preheat the oven to 400 degrees F.
- Grease the insides of a 12-cup muffin tin with cooking spray and set aside.
- In a medium-sized bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, stir together the milk, egg, vegetable oil, and vanilla. Add the mashed banana and mix well.
- Add the flour mixture into the banana mixture and stir until just combined.
- Pour batter into the muffin tin, filling each muffin tin about 2/3 to 3/4 of the way full.
- Bake at 400 degrees F for about 18 to 20 minutes, until tops are golden brown.
- Let cool on a wire rack.
- These muffins are freezer friendly! To eat after freezing, let thaw in the refrigerator and then microwave for about 10 seconds on high for a delicious snack. If you want to skip the thawing step, you can microwave these frozen for 30 seconds on high.