Butterscotch Banana Muffins

I whipped up a new muffin recipe this week, Butterscotch Banana Muffins.

Butterscotch Banana Muffins

I know.  I make a lot of muffins.  Maybe an abnormal amount of muffins.  But they are such a great food.   They are easy to make.  They freeze well.  They transport well.  They are perfect for a quick breakfast or grab and go snack.  And I find them very forgiving and flexible when it comes to recipes, you can really get creative with them.   I absolutely adore the flavor combo in these oatmeal butterscotch banana muffins.

Oatmeal Muffin Recipe

This recipe is made entirely with oats, without any traditional flour.  I have always been a big oats and oatmeal fan.  I love the chewy texture and the slightly sweet nutty taste of oats.   So when I make an oatmeal muffin or cookie, I want a lot of that oatmeal taste.    These muffins totally deliver on that.  Pairing them with butterscotch chips gives them the flavor of my favorite type of oatmeal cookie, the oatmeal scotchie.  So delicious!

Banana Butterscotch Oatmeal Muffins

By replacing traditional flour with oats in these muffins (by using a mix of oats and oat flour made from grinding your oats), you take out the wheat.

Making Oat Flour

Making Oat Flour At Home

Now there is some debate when it comes to the gluten free folks as to if oats are okay or not.  Some say yes, some say no.  The friends and family that I know that eat gluten free, eat gluten free oats (Bob’s Red Mill makes gluten free oats), so these fit the bill for them.  However, if you are baking for someone who eats gluten free, make sure you always check ingredients with them.   When it comes to food allergies or issues, it’s always better to be safe than sorry.

Banana Muffin Recipe

I based this recipe off of my Oatmeal Scotchie Muffin recipe.   I altered it to replace the flour and also added in some bananas.  They are not overwhelmed by the banana flavor though.  If you aren’t a huge banana fan, you can cut back to one banana and add in an extra tablespoon of Greek yogurt, and I don’t think you will taste any banana.  I do puree my bananas in my food processor whenever I make banana muffins or banana bread (or just mix well with my stand mixer) as I don’t love the texture of banana in recipes.

Oatmeal Scotchie Muffin RecipeReady to make some muffins?

Butterscotch Banana Muffins

Butterscotch Banana Muffins

12 Standard Size Muffins

Butterscotch Banana Muffins

This delicious muffin takes it's flavors from oatmeal scotchie cookies! By using gluten free oats, you can make these muffins gluten free.

Ingredients

  • 1 cup plain or vanilla Greek yogurt
  • 1/2 cup softened butter
  • 2 large ripe bananas
  • 1 tbsp vanilla
  • 2 large eggs
  • 2 cups oat flour (you can grind your oats in your food processor to a flour like consistency)
  • 1 cup whole oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1/2-1 cup butterscotch chips
  • Optional - adding in a handful of walnuts or pecans would be delicious

Instructions

Preheat oven to 375 degrees F.

Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.

In a food processor or a bowl with an electric mixer, puree or mix your ripe bananas until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.

Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in butterscotch chips.

Scoop into a greased muffin tin.

Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.

*To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda, corn starch and any and all mix ins.

*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is "safe". Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice. :)

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Gluten Free Banana Muffins

*To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda, corn starch and any mix ins.

*To make nut free: the recipe does not call for any ingredients that contain nuts, but you need to verify that each ingredient you use is actually nut free, and free from possible traces of nuts or cross contamination.  Especially check your chips (chocolate, butterscotch) as brands very greatly.   Vermont Nut Free is an option for nut free chips.

*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements.  Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is “safe”.   Food allergies are not to be messed with, and it is always better to check and double check versus assume.   To state the obvious, I am not a doctor, and this is not medical advice.  :)

If you love oats as much as I do, here are a few other recipes you can try…

 Oatmeal Chocolate Chip Cookies (all oats, no flour, crazy delicious!)

Oatmeal Cookies Made Without FlourChocolate Banana Oatmeal Muffins

Gluten Free Chocolate Muffins-5Chocolate Chip Banana Oatmeal Muffins

Gluten Free Banana Muffin RecipeEnjoy!

Comments

    • says

      Perfect excuse! Mine always seem to go from “fine” to “bake them into something, stat!” overnight. They are such a great additions to quick breads and muffins, and once I started pureeing them (I don’t *love* the texture), there was no turning back!

  1. says

    I love muffins and all your muffin recipes are amazing! They are just always something that are easy to make and aren’t too time consuming… Thanks for another great recipe!

    • says

      Katy – you are so welcome! I am truly all about easy, life is crazy and busy and it really can be a challenge making things from scratch. Sometimes I worry that I don’t create recipes that are fancy enough or unique enough, but if they help one other person out there, than mission accomplished! I’m so glad you enjoy them, and take the time to let me know that, it truly means so much.

  2. says

    mmm butterscotch and banana sound like they’d be a match made in a heaven. Yanno, I’ve got some butterscotch chips and have been itching to make muffins lately. Thanks for the recipe :)

  3. Stacie says

    This looks like a great recipe! Is there an alternative to the yogurt that you would recommend? I will use soy milk to replace the milk. Can’t wait to try it!!

  4. says

    I made these muffins yesterday, and they are so yummy – even though I forgot the eggs! Oops! I love that it’s a bit of a change from the standard banana chocolate chip muffins I always make.

    • says

      CArissa, so glad you liked them, and that they worked without the eggs! It is a fun variation on the standard chocolate chip, and there is something really great about the combo of butterscotch and banana in them. I think I might even like it more than chocolate chip! :)

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