These muffins are great for a nutritious breakfast. Make a batch ahead of time and you will always have them ready. They keep well.
reduced sugar to 1/3 cup. Also added 1 cup ground nuts (walnut, macadamia, almond), 1/3 cup toasted coconut and 2 tabsp sesame seeds. added second egg and a little milk to achieve proper consistency. - 18 Feb 2016
Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all purpose flour in place of 2 cups of wheat flour. For some who may not know rolled oats are old-fashioned oats, not quick cooking. Finally, I added 1 tablespoon of ground flaxseed. The batter was very thick, filled my paper liners 3/4's of the way full. My muffins cooked in 20 minutes and I got 14 muffins. Next time I will try applesauce in place of the oil and maybe a handful of chopped walnuts. - 28 May 2008 (Review from Allrecipes USA and Canada)
I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back on the flour, as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist, flavorful banana muffin. I think if I were to make these again, some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad. - 05 Jul 2008 (Review from Allrecipes USA and Canada)