Oatmeal Banana Muffins with Hazelnuts

Looking for an easy sweet breakfast idea? Here’s a great oatmeal banana muffins with crunchy hazelnuts. So delicious, easy to make and perfect as a light breakfast or snack.

Oatmeal Banana Muffins with Hazelnuts

Photo: Natalie Levin

4.67 from 3 votes

Oatmeal Banana Muffins with Hazelnuts

Servings 10 oatmeal banana muffins
Author Natalie



  • 2 large ripe bananas mashed
  • 100 grams (1/3 cup + 2 tbsp.) dark brown sugar
  • 45 ml. (3 tbsp.) vegetable oil
  • 45 ml. (3 tbsp.) milk or water
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 70 grams (1/2 cup) all-purpose flour
  • 50 grams (5 tbsp.) whole wheat flour
  • 80 grams (3/4 cup) whole oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch of salt
  • 50 grams (1/2 cup) coarsely chopped hazelnuts


  1. Preheat oven to 175c degrees.
  2. In large bowl put bananas, sugar, oil, milk, egg and vanilla and beat into a smooth mixture.
  3. Add flour, whole wheat flour, oats, baking powder, baking soda and salt and fold with a spatula just until incorporated.
  4. Add the chopped nuts and fold just until incorporated.
  5. Transfer the mixture into a greased muffin pan and bake for 13-15 minutes, or until golden brown and a toothpick inserted in the center comes out with moist crumbs.
  6. Cool completely and serve.

Recipe Notes

  • Instead of hazelnuts you can use chocolate chips.
  • You can freeze the muffins in a sealed bag for 7-10 days.
  • Keep the muffins in the refrigerator for up to 5 days in a sealed container.
  • Serve at room temperature.
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