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Just made these for me and my sister, and we both absolutely loved them! Perfect for university girls on a budget, especially on busy early mornings. (That is, if they last until tomorrow morning). We will definitely make these again!
Shayda
And the streak of new things continues with Caramelized Banana Can’t Stop Love Them So Much Naturally Sweet Oat Muffins.
But don’t think I’m getting all crazy with the new because you know I like routine and familiar and predictability something fierce. As a result, today my new food things are being delivered to your mouth in the form of an old, predictably delicious favorite: JUMBO MUFFINS.
Friends, I do not mess around with baby muffins. If you are a mini muffin baker, you win the Better Person with More Self Control and Cuteness award. I generally do not associate with any kind of mini muffinery. In my muffin-baking kitchen, we go big or we go muffin-less. 12 cup muffin tin? Try again, baby muffin lover. I bought this massive 6 cup muffin tin at a thrift store and I’ve never looked back. Jumbo muffins are where it’s at.
Also – caramelized bananas. LIKE WHAT.
If there is a better cooking color than deep golden brown, I haven’t found it yet. There is some inappropriately deep satisfaction that I feel when I look at those perfectly golden nuggets of sweetness.
And there you have New Thing #1: caramelized bananas. Eyeroll. I know, you’re a foodie and you’ve been doing this for years. Yeah yeah yeah. Just let me have my moment, okay? These are very new and very awesome to my world. The knowledge that you can just slice a banana and bake at 400 degrees for this beauty is possibly going to change the course of my life. It’s so simple and so, so sweetly good with just one feel-good ingredient. Hey look at me, Mom! No added sugar!
New Thing #2: oat flour.
Disclaimer – I do not have a background in hippie foods and therefore I don’t know if what I’ve created here would be technically considered oat flour. Alternative flour-ers and hippies alike are welcome to correct or confirm in the comments.
Here’s my definition of oat flour: I just basically took the rolled oats – PS. love using rolled oats here because they’re almost always in the pantry, right? requiring no trip to the store, right? WINNING – and pulsed them continuously through my food processor for about a minute until this flour-like meal formed.
Then I used that oat flour instead of a big yucky cup of whole wheat flour because, you guys, that stuff is not what my dreams are made of. I think I tricked myself into liking whole wheat flour and its related baked goods for a few years there, but yeesh. My more mature (because not liking whole wheat flour is obviously mature) older self says nooo thank you and please pass the friendly, yummy oats.
I can’t take all the credit for this deliciously and naturally sweet muffin recipe that you can feel good eating (even when it’s jumbo). Usually when I’m baking, I’m working off at least 52 other recipes and this was no exception.
There were two sources of inspo that stood out here: sweet Heather kind of made me obsessed with the caramelized banana thing in her no sugar added banana bread, and my new friend Lisa showed me how to make a really awesome whole wheat muffin that could be adapted any which way to get it just how I wanted it.
Friends are friends forever when they inspire these kinds of yums.
So the results are in: these caramelized banana oat muffins are naturally sweet yummification. They are slightly puffed and crisped on top and packed with bites of warm, sweet caramelized banana on the inside. They beg for a tiny little slab of melted butter and a vanilla latte. Do it now now now.
Plus that little oatmeal topping that gets crispy and perfect. Yeah, that.
Caramelized Banana Oat Muffins
- Total Time: 35 minutes
- Yield: 6 jumbo or 9–12 regular 1x
Description
These Caramelized Banana Oat Muffins are made with whole grains and without refined sugar for a super satisfying and delicious breakfast.
Ingredients
- 4 bananas, peeled and sliced (NOT overly ripe)
- 1 cup oats, pulsed through a food processor until coarse flour forms
- 1/4 cup + 2 tablespoons whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup half and half
- 1/4 cup Greek yogurt
- 2 eggs
- 5 tablespoons melted butter
- 2–3 tablespoons raw honey or real maple syrup
- 1 teaspoon vanilla extract
For the topping
- 1/3 cup oats
- 1 tablespoon melted butter
- 1 tablespoon raw honey or real maple syrup
Instructions
- Preheat the oven to 400 degrees. Slice the bananas into rounds. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place the bananas on the baking sheet and bake for 5-10 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.
- Break down the oats in a food processor until a flour-like meal is formed. This should yield a little more than 3/4 cup. Combine the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir to combine.
- In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry. Stir around the bowl just 10 times until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency). Fold the caramelized bananas into the mixture, stirring just 5 more times.
- Transfer the batter to a greased 6 or 12 cup muffin tin. Mix the topping ingredients together and spoon over the muffins. Bake for 10-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.
Notes
Nutrition facts are for 6 muffins.
Store these muffins in an airtight container in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Keywords: banana oat muffins, banana muffin recipe, healthy muffin recipe
This might be a silly question but where is the search button on your website? For the life of me I can’t find it
Christina, it’s right below the “Hey! nice to meet you!” block at the top right. There are 3 tabs, Subscribe, Stay Connected, Search.
I wonder if it’s cuz I’m on my cell? The hey it’s nice to meet you is at the very bottom of the page and doesn’t have a search option…
Oh weird… I was curious so went on my cell and I still see the search below there but yes all the way at the bottom…don’t know what to tell ya…
Hi Christina! So sorry – we are working on getting all the features of the site to transfer over to our mobile version but right now the search bar is not visible on mobile. Is there a certain recipe you were looking for?
You are hilarious, and these muffins look delicious!
Delish!! I need one of those jumbo muffin tin, omg! If it makes you feel any better, I haven’t jumped on the carmalized banana train yet so maybe one day I’ll have my moment 😉
You had me spellbound at caramelized bananas…so much deliciousness in one muffin!
I pulse oats in my blender and pass it off as oat flour – lots cheaper than the pre-packaged “oat flour” at the grocery store!
Yep – exactly! And takes like two seconds to make.
I’m with you on team HUGE muffins! Why waist time eating 4 mini muffins when you can stuff your face with one huge, delicious muffin. And I also find I’m less likely to dry them out…. BONUS!!!
Great post as always!
AJ
Jumbo muffins are where it’s at! I’m a muffin freak, so I am all for the big guys! Since I’ve gone gluten free I am going to grind my gluten free oats. I’m so excited!
These look so delicious!
If nothing else, trying the carmelized banana thing….as soon as I go get some bananas. Thanks so much for this!!
xx Sarah | Loser Girl Wins
I am all about giant muffins. No good for the waist but I love that they fill the fist. I would be hard pressed not to devour the caramelized banana slices. They look fantastic.
Caramelized banana smoothies are my absolute favorite! This looks great, I am going to try a gluten free version!
oh my gosh! genius.
I’m with you, caramelize alll the foods! Those bananas, so so pretty!
alllll the foooods!
Umm, yum. Where can I procure one of these amazingly ginormous muffin tins?! I need one in my kitchen and my life. Also, coming from a kind-of-ish hippie, you absolutely made oat flour!
Yessssss! I am accepted in the food hippie community now. 🙂 And the muffin tins — I always look at goodwill for them. Cheap, rustic looking, ginormous.
Love the caramelized bananas in this, I bet these are so addicting!
I love everything about these and I know know what to make with those banana’s looking at me form the counter. I am particularly glad that you don’t have baking soda in this recipe which just makes my banana muffin taste really bitter.
I LOVE caramelized bananas (on peanut butter sandwiches… YUM!), but in a muffin? Definitely an idea I need to try!!
oook yes. lunch today.
Mmmmm these sound really good!
These really look like the perfect muffin! And I can never decide if jumbo muffins are for me… I have a pan, but AJ always eats 2 muffins, no matter the size. So then I’m down to half the amount of muffins I would normally have, and then I’m sad. But caramelized! Banana! Muffins! amazingness.
Thanks Raquel! Maybe the key is just doubling the recipe, right? 🙂 MORE MUFFINS.
Ok, so I knew all about making my own almond flour from almonds, but both are still pretty expensive when you do a lot of baking and have a family to feed. I don’t mind wheat flour in some recipes, but gah. It’s horrible to really bake with because it doesn’t make things all nice and fluffy. I started using a 3:1 ratio of white to wheat just so I could get some perkiness. For health reasons, I try to stay away from the white stuff. I keep hearing about coconut flour, but again, its a little pricey when you’re a food blogger on a budget in need of baked goods from time to time 😉 Oats? Heck yah girl. Those are cheap enough and if you have a health food store that sells it out of the bulk bins – even better! I’m now in baked good heaven. This is possibly something healthier and oh, hai – pretty bananas!
Lindsay…can we be BFF? I’ll bring the latte 😉 I feel silly because never in a million baking years have I ever thought about bananas like that. This has changed my world.
Forever. 🙂
SERIOUSLY. Thank you for pointing this out. The alternative flour game is awesome (so many of us are trying to eat more healthy grains, right?) but it is NOT a cheap one, and it drives me nuts to spend $10 on a little bag of almond flour only to enough for a handful of recipes. Oat flour may become a new affordable white flour alternative for me!
Lindsay, I am so excited to find your blog, I have not tried the oats into flour, it is just perfect for moms and housewives who bake a lot to feed the monsters. it will surely be wonderful if you can re-create more yummy goodies recipes with oat flours. Thanks for the sweet recipe, it will be a new era in our kitchen.
I love the idea of caramelizing the bananas. Just the idea of caramelized bananas can get me exploded about all the ways you could use them!
Never thought about caramelising bananas for muffins. These look so delicious and breakfast worthy!
Those caramelized bananas wouldnt even have made it into the bread/muffins for me! How delish do those look!! Beautiful muffins, pinned!
They were like candy. <3
Oh my goodness YUM!!!
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This is such a cool idea!! Love this recipe!
I can’t believe those bananas lasted long enough to make it in to muffins. They look so good. Only jumbo muffin tins in my house. No point deluding myself that I can stop at one mini muffin