Murphy’s Law & Banana Nut Oatmeal Muffins

A story as old as time, when you have over ripened bananas that are starting to draw fruit flies and you are about to show your house to a potential buyer you make banana muffins or in our case banana nut muffins with Greek yogurt that are sinfully moist. I make this muffin recipe with practically any fresh fruit. It is also perfect to make ahead and use the batter as needed (batter will keep for 5 days in the refrigerator) for fresh delicious muffins every morning.

Another story that is as old as time is Murphy’s Law. When you are supposed to be doing something very important it is almost certain that inconceivable things will happen to slow you down. Case in point, the day I made these muffins I woke up to a house full of fruit flies gunning for my bananas. Something that you do not want in your house when you are trying to sell it. As I’m making these banana nut muffins with Mia to get rid of the fruit flies a half an hour before the house is to be shown, the door bell rings. It’s an energy salesman trying to sell me an energy plan while there is an obvious for sale sign in front of my house.

Just as I was about to slam the door in his face after he would not take “no” for an answer, all hell breaks loose and the smoke detector goes off. This scares the cats, sends them 10 feet into the air and causes them to run for their lives. All this commotion gets the attention of Jack the 70 pound lab who I thought was quietly sleeping. He starts to chase the cats around the house and runs past me and Eduardo the electric salesman while wearing a diaper on his face. Why does he have a diaper on his face? Because for some reason unbeknownst to me the dog has decided to empty Mia’s diaper trash in search of poo filled diapers. Yes, I said that right. Now, I still have Eduardo at the door, when Mia comes in from her room with one of the most terrifying thing in her hands… a permanent marker. This is when Eduardo says, “Is this a bad time?” To which I reply, “No, Eduardo, it’s perfect timing please come in for some tea and cookies.”

It’s now ten minutes before the realtor arrives and I’m stuck with a smoke detector that won’t turn off yet there’s no smoke, a chasing scene out of a Tom and Jerry cartoon, poop filled diapers flung about all over the house, and a once pink and cute vintage inspired child’s kitchen set that is now basically street taged with sharpie. Needless to say I did not hear back from the people that viewed the house that day nor did I buy an energy plan. At least the muffins were good.

Banana Nut Oatmeal Muffins makes 12

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large very ripe bananas
  • 1/4 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 teaspoon vanilla paste or extract
  • 1/2 cup Greek yogurt
  • 1/2 cup oatmeal, not instant
  • 1/2 cup chopped pecans or walnuts
  • oatmeal for garnish, optional

Preheat oven to 375°F. Line a muffin tin with paper muffin cups and lightly grease the paper cups with cooking spray. Greasing the paper muffin cups is not necessary but helps. In a medium sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Peel the bananas and place them in a large bowl. With a potato masher or fork, mash the bananas until creamy. This is Mia’s favorite part.

In a large bowl with a hand mixer or stand mixer, beat the butter and sugars together until fluffy. Add eggs one at a time, scraping down the bowl to make sure everything gets blended. Beat on medium speed until butter, sugars, and eggs are combined.

Next, add vanilla and yogurt and blend until combined. With the blender on low, slowly add the flour mixture and blend until just incorperated. Sorry, this photo just escaped me. Must have been a moment when I was trying to keep Mia’s fingers out of the batter.

Next, fold in the mashed bananas, oatmeal and pecans.

Generously scoop the batter into the prepared muffin cups.

Sprinkle the tops of the soon to be muffins with a pinch of oatmeal.

Place in the oven for 18 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean. All ovens are different. I find this recipe is done in 18 minutes but still lacks that golden crisp color. To achieve a golden color and crisp texture on top, place the muffins under the broiler for 1 to 2 minutes until golden.

Immediately remove the muffins from the muffin tin. Be careful not to burn your hands, they will be hot. Allow to cool on a cooling rack.

Serve and enjoy!

 

 

    Comments

  • Julia {The Roasted Root}


    When it rains, it pours, does it not? ;) The muffins look great, and I’d definitely enjoy them with butter (ooh, maybe some raspberry jam too?) smeared all over them. :)

  • Katie G


    Your post made me laugh so hard, I have tears in my eyes! Oh, how do you add other fruits to these muffins? They sound great.

  • Andrea {Martin Lane Designs}


    This recipe couldn’t of come at a better time. I just happened to have 3 ripe bananas and no idea what to do for a mother’s day gift. Problem solved. I saved one for myself too – so delicious. Thanks!

    • In Sock Monkey Slippers


      Thanks! I’m glad you liked it! Wish someone would make me those for mother’s day;)

  • barb


    These muffins sound amazing! Right up my alley… They look fantastic too. I’ll have to bake them soon :)

  • Stephie @ Eat Your Heart Out


    I wish I could say that your story surprised me, especially the part about the dog fishing for diapers, but I grew up with beagles who loved fishing in our cats’ litter boxes…blech. Dogs are gross.

    At least you had some delicious looking muffins to ease away your annoyance!

  • EllenQ


    Thank you! My boyfriend bought a HUGE bunch of bananas and they promptly went completely brown in the San Antonio heat/humidity. These look delicious!

  • Kristyn


    I’ve made these twice this week because they’re awesome! I also loved reading this blog post, so I always read the whole thing when I come back for the recipe. Thanks for sharing all of it!

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