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–+ jumbo muffins or 9 standard muffins
The classic flavor of banana bread meets wholesome baked oatmeal in these personal-size muffins that are ideal for busy mornings. There's an option for added protein, and the muffins freeze well too! 

Banana Bread Baked Oatmeal Muffins

5 from 1 vote
The classic flavor of banana bread meets wholesome baked oatmeal in these personal-size muffins that are ideal for busy mornings. There's an option for added protein, and the muffins freeze well too. 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 6 jumbo muffins or 9 standard muffins
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Ingredients
 

  • 1 large egg
  • 1 cup (240g) mashed overripe bananas (about 2 medium-large)
  • 1 cup (240ml) milk of choice
  • 2 tablespoons (28ml) vegetable oil of choice
  • 1 teaspoon (5ml) vanilla
  • 2 cups (180g) rolled oats
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg (I like ½ teaspoon if freshly grated)
  • A pinch (1/16 teaspoon) ground cloves
  • Optional: 3 tablespoons protein powder*; ¼ to ⅓ cup chopped walnuts, pecans, raisins, or chocolate chips

Instructions

  1. Preheat the oven to 350℉. Spray (or use paper or parchment liners) 6 jumbo or 9 standard muffin cups.
  2. In a mixing bowl, whisk the egg and then stir in the mashed bananas, milk, oil, and vanilla. Add the oats, brown sugar, baking powder, cinnamon, nutmeg, and cloves, stirring until well blended. Fold in the optional nuts, raisins, or chocolate chips. (Helpful hint: If you have time to spare, cover and refrigerate the mixture for as little as 20 minutes or up to a few hours. This will give the oats time to absorb some of the liquid and make the mixture easier to transfer.)
  3. Divide the mixture evenly among the prepared muffin cups, and bake until set in the center, 23-25 minutes for standard muffins and 30 minutes, give or take as all ovens vary, for jumbo muffins. If unsure, look for an internal temperature of 205℉ when taken with a quick-read thermometer.
  4. Let the muffins cool in the pan for 10 to 15 minutes, and then remove to a rack. You may enjoy them warm or room temperature.
  5. Storage: The muffins will keep in an airtight container on the counter for up to three days or in the refrigerator for about a week. They freeze well too.

Notes

*Most recently, I’ve been adding Naked Nutrition’s Naked Bake protein powder, which enhances the flavor of these muffins because it is banana bread flavored. (The powder can also be used for an easy loaf of banana bread!) Three tablespoons is one scoop (24g), but scoop size can vary among brands. I've also used pumpkin spice and vanilla protein powder with delicious results. 
Want more protein? One scoop of protein powder may be added with no adjustments. Two scoops may be used, but in that case, add an additional egg white to the batter. Otherwise, the increase in dry ingredients may lead to a crumbly muffin.
A food styling trick for visual appeal: I like to top each muffin with a pinch of oats prior to baking, spreading them evenly over the surface.
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