I don’t eat bananas often. But every now and then, maybe every other month or so, I’m in the mood to have bananas either for homemade smoothies or just to snack on, and so I grab a bunch on my weekly trip to the market.
Almost every time this happens, though, I end up with at least a few over-ripened bananas sitting on my counter top at the end of the week. With about 5-7 in a bunch you get from the bunch, we just can’t eat them fast enough in our house! But a while back I discovered the wonderful thing about over-ripened bananas, which is that they’re perfect for baking.
Whether it’s bread or muffins, the soft bananas add some density and, of course, sweet banana flavor to your baking recipes. This blueberry banana whole wheat oatmeal muffin is my go-to recipe for when I need to use up bananas that are a little too far past eating on their own or blending up in my smoothie. One of my absolute favorite fruits is blueberries, so I had to add them to this recipe. You could also use chocolate chips instead for a chocolate banana flavor!
3 large ripe bananas, mashed
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnammon
1/2 cup white sugar
1/4 cup brown sugar
1/2 – 1 cup blueberries
1/3 cup butter, melted
- Preheat oven to 350 degrees and prepare your muffin pan with butter or cooking spray.
- Mash bananas in a large mixing bowl. Add sugar, eggs, butter, and blueberries to the banana mixture and set aside.
- In a separate bowl, combine flour, oats, and remaining dry ingredients together until fully mixed. Add this dry mixture to the banana mixture.
- Pour batter into 12 prepared muffin cups.
- Bake at 350 degrees for 25 – 30 mins.
Here’s a large shareable image if you’d like to save or pin it for your reference!