Wholesome banana oat muffins for hungry kids

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

wholesome banana oat muffins with molasses
My son has hit the stage where he’s always hungry. He eats a good supper then before you know it he’s making peanut butter toast. Or I wake in the morning to see that he’s been eating hard boiled eggs as a bedtime snack. He writes grocery lists.

I heard that this sort of thing happens, that teens can plow through your kitchen like a swarm of locusts, leaving the fridge and cupboards half bare and then still say “I’m starving.”

My aunt Ann, the mother of seven boys, used to lock the baking supplies high in a kitchen cupboard, pocket the key and then flee to our house just as the afternoon school bell rang.

She and mom would have a peaceful chat over coffee while some animated version of Lord of the Flies was raging on up the road in her kitchen.

(That exaggeration is only slight.)

banana oat muffins with molasses are wholesome and nutritious

When my son makes his way through the back path and in the door after school these banana oat muffins with molasses are one treat that fills his belly. They’re a nutritious grab-and-go snack that’s wholesome and just sweet enough.

I freeze great bunches of over ripe bananas so I always have some on hand for baking. Just peel them first, and lay them on cookie sheets to freeze before packing them away (otherwise they’ll all stick together).

banana oat muffins with molasses are wholesome and nutritious

Banana Oat Muffins with Molasses Recipe

 Adapted from Our Lady of Second Helpings

Makes 12 muffins (or 18 mini muffins)

Ingredients:

  • ½ cup butter, softened
    1/3 cup sugar
    2 large eggs
    3 ripe bananas, mashed (approximately 1 1/4 cups after mashing)
    1/4 cup Crosby’s Fancy Molasses
    1/2 cup plain yogurt or buttermilk
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 1/2 cups flour, spooned in (can use half whole grain)
    3/4 cup rolled oats

Instructions:

  1. Preheat oven to 350 F and prepare muffin tins.
  2. In a large bowl beat butter and sugar. Beat in eggs, one at a time.
  3. Add the bananas, molasses, yogurt, and vanilla and mix well.
  4. Sprinkle over the baking soda, salt, cinnamon and nutmeg and mix well.
  5. Add the flour 1/2 a cup at a time, mixing gently until just incorporated. Gently stir in the oats.
  6. Spoon into prepared tins and bake for 20-25 minutes, until set.
  7. Let cool 10 minutes before removing from pan.

A delicious variation: Add 1/2 cup dried cranberries and one tsp. of orange zest to the batter.

banana oat muffins with molasses are wholesome and nutritious

More baking with bananas recipes:

moist and delicious gluten free banana bread recipe, with molasses

Gluten free banana bread

decadent banana bread with nuts

Decadent banana bread

One more thing…

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21 thoughts on “Wholesome banana oat muffins for hungry kids

  1. Sharron Bolte says:

    I am looking forward to making these to recipes. My favorite thing to make are Muffins and cake breads.

    1. Hi Sharron, I’m like you, bread-y things are my favourite to bake and to eat. I’m always on the lookout for new recipes too, so please let me know if you have any favourites.

  2. Ann Durant says:

    I made these for breakfast this morning and those that got to share some really liked them. I added the dried cranberries just because we like them but the muffins don’t need any extras to make them delicious. This recipe is now written into my favourites notebook. Thank you Bridget.

    1. Hi Ann, I’m so pleased that you enjoyed the muffins. I love your suggestion to add dried cranberries. Sometimes it’s nice to mix things up a bit…

  3. Janine Rushton says:

    True hit at the Rushton home, and they freeze great also.

    1. Thanks Janine. Good to know they freeze well — I hadn’t tried.

  4. Mary Anne Griffin says:

    Saw the recipe for the Oatmeal Banana Muffins this afternoon. They sounded so good, that I have made them, and shared with my husband. Love, love, love !!
    Also, the aroma when they are cooking is simply wonderful. Thank-you for the wonderful recipes that evoke memories of childhood and molasses treats.

  5. Denyse Perkins says:

    How can something containing 1/2 cup of butter be ‘wholesome’?

    1. Hi Denyse, I suppose if you ate the whole batch at once they wouldn’t be that healthy. I consider them wholesome because they’re homemade and have good, pure ingredients (no preservatives or modified ingredients). And 8 Tbsp. of butter, divided among 12 to 18 muffins isn’t off the charts, I don’t think.

  6. Lynne Laplain says:

    I would love it if you added the nutritional information with your recipes. Fat, Fibrer,Protein and Carbohydrates etc.

    1. Hi Lynne, So far I have only managed to add nutritional info to a few of my recipes. Bit by bit I hope to add more.

  7. Don says:

    I make these muffins often and add different things from choc chips to raisens and speeds. This recipe is very forgiving. I often add an extra banana and more flour. 100% whole wheat works great. I like them larger. They are healthy and the word is moderation. I do add 113g (single portion container) of apple sauce and adjust flour if required. They freeze well and my grandkids love Grandpa’s muffins.

    1. Hi Don, Great to hear that you have made this recipe your own. You have inspired me to experiment with the recipe so I might just try tossing in a few extra ingredients as well. Thanks for sharing your thoughts.

  8. Corrie Wasio says:

    My coworker made and brought these in to work, serious yumminess. That coming from someone who usually hates muffins… I now have the recipe. Hooray

    1. Hi Corrie, I love hearing back from happy bakers (and eaters). Thanks for letting me know.

  9. Erin says:

    Could I make these without sugar? Would you recommend increasing the molasses?

    1. Hi Erin, there are substitutes for sugar that you can use, such as honey or applesauce!

      1. What is the best kind of oats to use in this recipe?

        1. Bridget Oland says:

          Hi Sarah, You can use old fashioned rolled oats or quick oats (just not instant oats).

  10. Holly Moore says:

    This is one of our favourite recipes and I make them often. We always seem to have lots of over ripe bananas and this is a great way to use them up! I love the idea of adding cranberries and orange zest – I haven’t tried that alternative yet but think I will when I bake them today! Thank you for the wonderful recipes, I make a lot of the recipes you share. :-)

    1. Bridget Oland says:

      Hi Holly, I’m so pleased you like the muffins. I had forgotten all about that recipe. Glad you’re enjoying our other recipes too.

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