I love Irish Oatmeal. I love to cook it slowly in my rice cooker until it has a nice, creamy texture. And I frequently end up with overripe bananas in our kitchen — so I decided to combine the two and try making a Banana Pecan Irish Oatmeal Muffin recipe.
This one is timed for using a jumbo muffin pan — as it says in the recipe, you’ll need to make adjustments if you’re using smaller muffin tins. But the fact that BOTH my picky daughter and husband liked this one is reassuring — though they did point out that it has not a “fluffy muffin texture” but is denser, like banana bread. That being the case, I think it would ALSO be great as a banana bread. I’d just set the oven to 350 degrees F and bake it quite a bit longer.
Banana Pecan Oatmeal Muffins
- Mixing Bowl
- Jumbo Muffin Pan
- Mixer (recommended)
- 3 bananas overripe, mashed
- 2 tbsp butter melted
- 2 eggs
- 1 cup oatmeal cooked Irish oatmeal, but regular oatmeal would likely work just as well
- .5 cup pecans chopped
- 1 tsp baking soda
- .75 cup brown sugar packed
- 2 cup all-purpose flour
- 1 tsp salt
How to Make It
- Preheat the oven to 375 degrees F.
- This depends on your muffin pans! Mine can be a bit sticky, and I like to coat them with a bit of cooking spray for easy release.
- Mix together all of your moist ingredients, including the cooked oatmeal and mashed bananas.
- Add the dry ingredients and mix until thoroughy combined.
- Stir in the chopped pecans.
- Fill your muffin pans about 2/3 full.
- Bake the muffins for about 25 minutes — remove when they're a golden brown, and a toothpick you stick in the center comes out clean. I'd start checking your muffins after about 20 minutes as each oven is a bit different. Note that I am using a JUMBO muffin pan here. With a standard muffin pan, you'll need less time — I'd start checking them after 15 minutes.
Banana BreadMy husband and daughter liked these (which says a lot) but pointed out they had a heavier banana-bread texture and weren’t “fluffy like a muffin.” So I think they’d make perfect banana bread. For that, I’d lower the temperature to 350 degrees F, I think and bake them for a bit longer — again when you can stick it in the middle and whatever you stick it with doesn’t come out with batter goo on it.
Mo’ MuffinsI made this recipe with a jumbo muffin pan. If you’re using standard-size muffins, you may need to adjust your timing a bit.
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