Bakery Style Banana Oatmeal Pecan Muffins
Start your day with a comforting classic, straight from the bakery. Our Banana Oatmeal Pecan Muffin is soft, moist, and packed with flavor—ripe bananas bring natural sweetness, hearty oats add a wholesome texture, and toasted pecans offer the perfect nutty crunch. Whether you're grabbing it on the go or savoring it with your morning coffee, this muffin feels like a hug in every bite.
Servings: 12
Ingredients
- 3/4 C All-Purpose Flour
- 3/4 C Quick-Cooking Oats
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Bakign Soda
- 1/4 tsp Ground Nutmeg
- 2 Egg Whites
- 1 C Banana, Mashed, approx 2 bananas
- 1/2 C Brown Sugar, packed
- 1/4 C Milk
- 1/4 C Canola Oil
- 1/2 C Pecans, chopped
Instructions
- Preheat the oven to 400F and move your rack to the middle of the oven. In a bowl, combine the flour, oatmeal, baking powder, cinnamon, baking soda, and nutmeg. Use a whisk and stir it until well combined. In another bowl, combine the egg whites, banana, brown sugar, milk, and oil. Stir until combined. Add the flour mixture to your egg mixture and stir until combined. Be careful to not overmix. Fold in the pecans. Place the muffin liners in your muffin tin. This recipe will make 11-12 muffins, depending on how large your bananas are and how much you fill the muffin liners. Scoop the mixture into the muffin liners until they are about 3/4 full. This is a dense muffin without much rise. Sprinkle the tops with a few pecans.Bake for 15-20 minutes. Use a toothpick to test if the muffin is done. When you can stick the toothpick into the center of the muffin and it comes out clean, then you know your muffins are done. Let the muffins cook for about 5 minutes in the muffin tin then move them to a wire rack to finish cooling. Store in an airtight container for 3-5 days on the counter or 4-7 days in the refrigerator.