Banana and Oatmeal Muffins

One can indeed have too much of a good thing.   Last year, after much experimentation, I came up with a bran muffin recipe that produced (if I do say so myself) exceptionally moist and tasty bran muffins.  Containing very little fat and freezing well, they were perfect for breaktime snacks throughout the working week and so I made them often.  Very often.  So often, in fact, that I’ve become a wee bit fed up of them and haven’t made a batch in months.

Then, a couple of weeks ago, a reader called Dean asked if I knew of a similar recipe for banana bran muffins amd my interest in them was suddenly revived.  The following recipe is the result.

Though I wouldn’t go as far as saying they are as good as the original bran muffins, these oatmeal ones have their own charm.  The banana and brown sugar create an almost caramel like flavour and the oats create a denser and, therefore, more filling muffin.  No bad thing, I think.  :)

Banana and Oatmeal Muffins

(Makes 12)

100g finely ground oatmeal

250ml buttermilk 

200g (or thereabouts) tin of prunes – drained, stoned and pureed

3 medium very ripe bananas

2 tblspn vegetable oil, plus extra to rub over muffin tin

1 egg, beaten

100g brown sugar

125g plain flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

100g nuts, chopped  (I used mixed nuts)

  • Mix together the buttermilk and the oatmeal and leave to soak.
  • In a separate bowl mash together the prunes and bananas.  Mix in the oil, eggs and sugar until combined.
  • Add the buttermilk mixture and stir well.
  • Sieve the flour, baking powder, bicarbonate of soda and salt into the bowl.  Add the nuts.  Stir until just combined.
  • Spoon mixture into an oiled muffin tin and bake in a 190oC pre-heated oven for 15-20 minutes.
  • When muffins are golden brown remove them from the oven and cool slightly.
  • Keep in a air-tight container for a couple of days.  Or pop them in the freezer to keep them for longer.

15 thoughts on “Banana and Oatmeal Muffins

  1. Do you still have the recipe for the original bran muffins? If so, and if you don’t mind, pls send to tjllewellyn@gmail.com.
    Thanks much!

    BTW, I made the BB/Sweet Potato burritos.. delicious! I am now debating the wisdom of the walnut/chocolate cake;)

  2. What a lovely recipe Wendy – they do look good. I’d bookmarked your original bran muffins ages ago, even tasted some a friend made, but never got round to making for myself. I shall give your new version a try-out. Love the idea of the caramelisation and that you’ve used buttermilk. They look delicious.

  3. these look great – I have just posted a prune cake recipe and was thinking about your bran muffins because I love prunes in anything. I also made savoury muffins recently and forgot the oil but added a bit more milk and they were still moist and yummy (will post soonish) so it was a good mistake!

  4. Oooh – yum. I shouldn’t have come here to look when I was so hungry. I could eat several of those right now. Do they freeze as well as the bran ones? Thanks for the reminder about those – I bookmarked the original post and still haven’t got around to trying them. Must do so soon.

  5. Lucy – Glad you and Oscar enjoyed them!

    Johanna – Prune cake sounds interesting. Off to your blog to find out more.

    Madeline – Far from it! Thank you for the kind words. :)

    Holler – I eat like a horse first thing! Would need four of these, I think. :)

    Emily – They are really moist. Quite a dense fudgy texture rather as opposed to your normal airy muffin but really good nonetheless.

    Starwoodgal – You’re very welcome!

    Annemarie – I imagine so but I haven’t tried freezing them yet. They keep in the fridge really well for four days though. That’s longer than most muffins I’ve made.

  6. Hi Wendy,

    Thank you for the Banana Oatmeal Bran Muffins, which were delicious. However, your Moist Bran Muffin recipe remains the family favorite, including my family back in New Zealand. I also tried a variation and added a 100 grams of adding Glase’ Ginger, which worked well.

    I thought it only fair to return the favor with an old NZ family recipe. I had hoped to email this to you directly but could only find the “reply” option. My apologies if this is not the correct procedure for your blog.

    Recipe for Bumble Bees: – I have no idea why my Grandmother called them this.

    1 Tin of condensed milk
    1 Cup of Raisins or Sultanas
    1 Cup of chopped walnuts, or less depending on preference
    2.5 Cups of Desiccated Coconut, of which 1.5 cups is used for rolling the mixture in

    Instructions:
    – Mix all the ingredients together in a bowl
    – Scoop out small desert spoon sized amounts and roll this in the extra 1.5 cups of coconut, making into firm finger shapes
    – Bake on non stick baking sheet at 180 degrees, for 15-20 minutes until golden brown

    Surprisingly easy to make and great with a cup of tea.

    Dean

  7. Dean – Totally agree: the banana oatmeal muffins are nice but are not a patch on the bran ones. Adore the idea of ginger in the muffins and am looking forward to trying the Bumble Bee recipe with my nieces who are up staying with me at the mo. Hope you’re having a great weekend!

  8. I was searching for a muffin recipe to use up buttermilk, and I’m glad I stumbled across this one. I didn’t have prunes or nuts, but they came out as the most gorgeous sticky banana muffins. I had to resist eating the lot while the were still warm, lol. If these aren’t as good as the bran ones, I know what’s next on my list to make! Thanks for the recipe, I’ve bookmarked your blog! :)

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