I whipped up a new muffin recipe this week, 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.
BUTTERSCOTCH BANANA MUFFINS
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!
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.
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.
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.
If butterscotch isn’t your favorite, hop on over to my Banana Bread Muffins recipe!
Ready to make some muffins?
MORE DELICIOUS BANANA RECIPES TO TRY:
- Chocolate Banana Muffins
- Banana Chocolate Chip Muffins
- Vanilla Banana Muffins
- Butterscotch Banana Muffins
- Pumpkin Banana Muffins
- Peanut Butter Chocolate Chip Banana Bread
- Banana Bread Muffins
- Simple Banana Bread
Butterscotch Banana Muffins
Butterscotch Banana Muffins
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 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.
Notes
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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!)
Chocolate Banana Oatmeal Muffins
Chocolate Chip Banana Oatmeal Muffins
Blender Banana Oatmeal Muffins
Chocolate Chip Baked Oatmeal Muffins
Originally published January 2014.
Teresa Rogers says
I cooked them for more than 20 minutes but they are still raw in the middle? What am I doing wrong? Help please
Christi Johnstone says
Teresa, do you have an oven thermometer? I keep an inexpensive one in my oven at all times, and it’s very helpful. Many ovens can say they are preheated before they’ve actually reached temperature, run hot, run cold or be variable in both directions.
Curtis Shain says
Nice post thanks for sharing
SA says
Hi, I made these but they felt almost porridge like, they were very soft. I followed the recipe to a T. Any idea what could have wrong ?
Christi says
Hmmm, I’m not sure. Did you grind your oats in a food processor/blender or buy oat flour? I find commercially prepared oat flour to be a bit gummy in texture, which is why I like to grind my own. That’s the first thing that comes to mind.
CArissa 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.
Christi 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! š
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!!
Christi says
Stacie, sorry, I’ve never tried any non-dairy subs aside from Earth Balance sticks in place of butter.
Baking Friends Forever says
Love the combination of butterscotch and banana, very unique, these muffins look delicious!
Rochelle @ Oh So Sweet Baker says
These muffins look divine. Love the addition of butterscotch chips and the use of oat flour. I love processing oats to make oat flour.
Shaina 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 š
Christi says
Thanks Shaina! I love butterscotch, so anytime I can mix it in, I’m all for it! š
Katy 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!
Christi 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.
Emily @ Life on Food says
Yum! I have some banana that are begging to be turned into muffins.
Christi 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!