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So here I am, back with another muffin recipe. It's really exciting, you guys.  Because I basically had 14 (maybe more) overly ripe frozen bananas that I needed to use.  You know how that happens when you

Total time

32 minutes



  • 4 tbsp butter
  • 0.5 cup rolled old-fashioned oats
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 large ripe bananas
  • 0.5 tbsp brown sugar
  • 2 eggs
  • 0.25 cup heart-healthy oil
  • 1 cup oat flour
  • 0.5 + ⅔ cup rolled old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp coarse salt


  1. Preheat oven to 350 degrees. Coat an 8 or 12-cup muffin tin with cooking spray. In a small bowl, melt the butter. Add oats, brown sugar and cinnamon and stir to combine. Set aside. In the bowl of a stand mixer, cream bananas, brown sugar, eggs and oil until fluffy. In a separate medium bowl, whisk together oat flour, oats, baking powder, baking soda and salt. While the mixer is running, slowly dump dry ingredients into the banana mixture, just until combined. Fold in chocolate chips, if using. Spoon batter into muffin tin, about ⅔ of the way full. Top each muffin with a spoonful of topping. Bake 18-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.