Packed full of oats, toasted walnut and banana flavor, these delicious muffins deliver unparalleled texture and nutrition without tasting like corrugated cardboard. Hearty enough to serve beside your favorite eggs, omelets and frittatas, yet mild enough to accompany fresh fruit and yogurt, these moist, easy-to-make muffins are sure to become a favorite at your home or bed and breakfast inn.
Because they appeal to eaters of all ages, Banana Walnut-Oat Muffins are perfect for rounding out those grab-and-go breakfasts, as a side on your traditional, morning menu or as a fabulous addition to any weekend brunch. I invite you to give these muffins a try. One bite, and they may just become a regular on your table as well!
Banana Walnut-Oat Muffins
(recipe from InnCuisine.com, loosely adapted from Williams-Sonoma Muffins & Quick Breads)
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup chopped walnuts, lightly toasted
- 1/2 cup granulated sugar
- 1/4 cup Grape-Nuts cereal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large, ripe bananas (or 3 smaller ones)
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
Preheat oven to 375 degrees F for baking. Spray standard, 12-cup muffin tin with non-stick cooking spray.
In a medium-sized bowl, combine flour, oats, walnuts, sugar, Grape-Nuts, baking powder, baking soda and salt; stir until thoroughly combined. In another bowl, mash peeled bananas, adding butter and beating with an electric mixer until mixture is blended (it’s ok if this mixture looks lumpy and/or curdled). Add eggs to banana and butter mixture, beating again until combined. Fold wet ingredients into dry mixture, stirring gently until just blended. Do not overwork the batter. Spoon batter into prepared muffin tin, filling cups about 3/4 full. Bake in a 375 degree F oven for approximately 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Remove tin from oven and allow to cool for 5 minutes. Remove muffins from tin and serve warm or at room temperature.
Yield: 10-12 standard-size muffins.
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{ 14 comments… read them below or add one }
WOW! these muffins look so delicious! I think oats and bananas go so well together. Love your photos!
Those muffins look hefty and soooo delicious! They look like they’re full of personality! =D
Yum, these sound like good muffins. Banana is great for making a moist cake. I like your idea of eating them with yoghurt and fruit.
These sound wonderful. I love all of the flavors you incorporated here, and the texture must be amazing. The perfect breakfast!
Yum! At first, I thought the tops were delicious oaty cookies but I love that they’re muffins!
Wow. I wonder if you could use whole wheat flour without compromising them? i want one right now!
These look so good! I love a great banana muffin. I will give these a try soon!
Sandie these gorgeous muffins are calling my name for breakfast
… so dainty and delicious looking!
Cheers and have a great weekend!
Gera
These look great! I don’t have grape nuts cereal but I have the rest of the ingredients…hm..might have to come up with a good substitution!
win win! what a wonderful use for grape nuts, a cereal i can’t tolerate by itself. terrific, sandie!
Another fantastic recipe that I cant wait to try! I love the grape nuts idea! Thanks for sharing!
Not a fan of cake like muffins, so these dense and hearty treats are more to my liking.
A lovely way to enjoy a coffee…a couple of muffins and then a walk among the morning dew.
Just made these muffins. They are fantastic!! Thanks for sharing!