Moist banana nut muffins are nutty and delicious, making a quick and easy breakfast or afternoon snack. Add chocolate chips, nuts, or even raisins for an even more delicious bite!
Preheat oven to 425°F. Line 18 standard muffin wells with grease-proof paper liners or spray with nonstick spray. Set aside.
In a large bowl, whisk together sugars and melted butter until well combined. Add eggs; whisk until smooth and well combined. Add the mashed banana, buttermilk, and vanilla and whisk until well combined.
Switch to a spatula. Stir in the flour, baking soda, nutmeg, and salt until just combined. Fold in the oats and any mix-ins, if using.
Use a large (3 tablespoon) cookie scoop to divide the batter between the prepared muffin cups. If desired, sprinkle the tops of the muffins with coarse sugar and/or additional rolled oats.
Bake at 425°F for 10 minutes. Leaving the oven door closed, set the oven to 350°F; continue baking for an additional 5-7 minutes, or until a toothpick inserted into the centers of the muffins comes out clean.
Let cool for about 5 minutes in the muffin tins before moving to a wire rack to cool completely.
Notes
If you don’t have any buttermilk, add a small splash of vinegar to your measuring cup or spoon before adding the milk to total 3 tablespoons. Let sit for at least 5 minutes before adding to the muffin batter.Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.