STREAMING NOW: Simply Nigella

Yummy Banna Oatmeal Muffins

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I was looking for a way to use over ripe bananas and oatmeal I had bought in bulk. I think these hit the mark for me. I added the chia seeds, because I had them on hand. If you don't have them, just add an additional egg. You may also substitute buttermilk for the milk. These turned out moist and not too heavy. These freeze well!”
24 Muffins

Ingredients Nutrition


  1. Preheat the oven to 400 and spray 2, 12-cup muffin tins with pan spray or line them with paper baking cups.
  2. Whisk the flours, sugar, baking powder, salt, cinnamon and spices in a large bowl. Then add the oatmeal, chia seeds and walnuts. Remember, if you don't have the chia seeds, ad an extra egg.
  3. Mash the bananas and add the baking soda in a medium bowl, I do this because that is how my mother did it when she made banana bread. It seems to draw out more moisture from the bananas, therefore creating a more moist end result.
  4. Lightly beat the eggs and add to the bananas along with the milk, oil and vanilla. Stir until mixed.
  5. Add the wet ingredients to the dry ingredients until just combined. The mix with be really wet.
  6. Divide the muffin mix among the cups. Bake 18-20 minute If you don't line with paper baking cups be careful that the muffin bottoms don't burn due to the brown sugar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a