Banana Walnut Oatmeal Muffins
Soft and moist banana nut muffins jam-packed with bananas, oats, and walnuts with a sweet hint of cinnamon make these scrumptious muffins perfect for breakfast or a snack.
Ingredients
- 1 and ½ cups all-purpose flour
- ¾ cup old fashioned oats, uncooked
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 and ¼ cups mashed bananas
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ¾ cup chopped walnuts chopped
- 1 tablespoon granulated sugar, to sprinkle on top
- 1 teaspoon ground cinnamon, to sprinkle on top
Instructions
- Preheat oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together flours, oats, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl using an electric mixer, mix butter and sugars, until blended. Add mashed bananas; mix until blended. Add vanilla extract and eggs; mix until blended.
- Add flour mixture to wet ingredients; mix until combined. Fold in chopped walnuts.
- In a small bowl, mix together a tablespoon of granulated sugar and a teaspoon of cinnamon. Set aside.
- Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Sprinkle tops with sugar and cinnamon mixture, as well as topping with a few walnuts for added decoration and flavor.
- Bake for about 15-19 minutes. Insert a toothpick into the center of the muffin, if it comes out clean it is done. Remove muffins from oven and allow to cool in the pan for 5 minutes; transfer to a wire rack to cook completely. Eat & Enjoy!
Notes
Store Banana Walnut Oatmeal Muffins in an airtight container. Muffins will keep for 3+ days.
