Banana Oat Buttermilk Muffins

The other day I was at the grocery store and they had quite a few ripe bananas at a really good price! So thought it would be a good time to make some banana muffins! I had some buttermilk that I needed to be using up soon too, so that’s how I landed on baking up some muffins with both bananas and buttermilk!

The mashed bananas make the muffins moist, with a good banana flavor. Some cinnamon and nutmeg are also mixed into the batter, and the Brown Sugar Oat Topping is a nice finishing touch! There are also some oats mixed into the batter, so you could say they’re a little healthy! 🙂 You could serve these muffins with fruit for a quick, easy breakfast—for a more substantial breakfast or brunch, you could include eggs, too!

Banana Oat Buttermilk Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Makes 12 muffins

1 cup all-purpose unbleached flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup packed light brown sugar
1 cup old-fashioned or quick cooking oats
1 cup mashed, very ripe bananas (about 2 bananas)
1 large egg
1/2 cup buttermilk

1/3 cup plus 1 Tablespoon old-fashioned or quick cooking oats
1 1/2 Tablespoons packed light brown sugar
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 Tablespoons melted butter

Preheat oven to 350˚F. Line muffin tins with paper liners; set aside.

In small bowl, mix the Brown Sugar Oat Topping ingredients together; set aside.

In large bowl, blend together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, brown sugar, and oats; set aside.

In medium-size bowl, mix mashed bananas, egg, and buttermilk, stirring together well. Add this banana mixture to the dry ingredients in the large bowl and stir just until combined.

Divide batter between the 12 muffin cups and top each with about a teaspoon of the Brown Sugar Oat Topping (you’ll have a little crumb topping left over, but it’s better to have too much than not enough, right?). 🙂 Bake muffins at 350˚F for 20 minutes, until toothpick inserted in centers comes out clean. Serve warm or cool completely and serve later.

Recipe from NancyC |

These muffins taste a lot like banana bread, just in muffin form, and I really like the oat topping! Do you have a favorite banana muffin recipe?


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