20-Minute Buttermilk-Oat Muffins

buttermilk-oat muffins

I’m a little embarrassed to actually call this a “recipe”, because I basically just dressed up a box of Kodiak cake mix. But I wanted to share it with y’all because these buttermilk-oat muffins only take 20 minutes to make. Plus, they actually turned out pretty dang good.

I was inspired to make these little muffins after eating a buttermilk-oat muffin at a local coffee shop near me. The muffin wasn’t overly sweet, and it was hearty without being too “healthy” tasting. It was the Goldilocks of muffins—it was juuussst right.

I was craving carbs (and thinking about those muffins) one morning. Since I didn’t feel like driving across town to that coffee shop, I decided to make some pancakes from a box. It was fate. I looked on the back of my Kodiak cake mix and saw there was a muffin recipe. I tinkered with it a bit, and came up with these guys.

If you’re looking for a super-sweet muffin (like chocolate chip or blueberry), these probably won’t be your jam. You could always add more sugar, but I think they’re quite delicious as-is. The bananas and whole grains add fiber (which keeps you full), while light brown sugar rounds out the tangy buttermilk flavor. And the crumbly oat topping adds great texture.

These buttermilk-oat muffins would be delicious with a cup of coffee, served at brunch, or made in advance for your weekday breakfast.

buttermilk-oat muffins

Buttermilk-Oat Muffins

These buttermilk-oat muffins would be delicious with a cup of coffee, served at brunch, or made in advance for your weekday breakfast. 


  • 2 cups Kodiak Cakes Buttermilk Flapjack and Waffle Mix
  • 1 cup low-fat buttermilk
  • 2 eggs
  • 3/4 cup light brown sugar, divided
  • 1/3 cup unsalted butter, softened and divided
  • 2 very ripe bananas, mashed
  • 1/2 cup quick-cooking rolled oats
  • 1 tsp. vanilla extract (or vanilla bean paste)


  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, combine mix, buttermilk, eggs, 1/2 cup lightly packed light brown sugar, 1/4 cup softened butter, and bananas.

  3. Fill greased muffin cups about 3/4 way full.

  4. In a separate bowl, combine oats, remaining 1/4 cup brown sugar, and remaining butter. Mix with clean hands until you form a crumble. 

  5. Crumble mixture on top of muffins (about 1 tbsp. per muffin). Bake for 15-20 minutes, or until muffins are golden brown.

3-Ingredient Bananas Foster Oatmeal

If you’re a fan of bananas, you’ve probably eaten—or at least heard of—bananas foster. It’s a traditional New Orleans dessert that originated at Brennan’s (side note: go there if you’re ever in Nola, we went for brunch during my bachelorette party and it was to die for!) Anyway, bananas foster is traditionally made by sautéing bananas in sugar and brown butter, then dousing it in rum and lighting it on fire until it’s caramelized and ooey-gooey. It’s pretty spectacular to watch—but not as easy to replicate at home without burning off your eyebrows. I wanted to bring the flavors of New Orleans back home, so I developed this recipe for bananas foster oatmeal. It has just three ingredients, and it’ll make your mornings so much better. Best part? No flambéing is required. Worst part? There’s no rum in it (sorry).

I usually don’t like to put up recipes where you have to buy one *specific* ingredient—especially if you can’t find it at every grocery store—but B. Nutty’s salted caramel peanut butter is a requirement for this recipe (here are locations where you can buy it, or you can buy it on Amazon for like $8). I know, it’s pricey and slightly inconvenient to buy PB online, but it really makes a difference in the recipe. Sure, you can use plain PB or almond butter, but you’re not going to get that rich, caramel taste like you will with this brand.

If you’re still with me, here’s how to make this bougie bananas foster oatmeal (I promise it’s worth it):

Bananas Foster Oatmeal

Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 person


  • 1/2 cup quick-cooking oats
  • 1 1/4 cup boiling water, divided
  • 2 tbsp. B. Nutty caramel & pink Himalayan salt peanut butter
  • 1 banana
  • 1/4 cup chopped pecans (optional)


  1. Mix oats and 1 cup of water together in a bowl, and let sit for 3 minutes.

  2. While oatmeal is cooking, slice your banana. In a small bowl, mix together 1/4 cup of hot water and 2 tbsp. peanut butter until it forms a thin sauce.

  3. Place sliced bananas over oatmeal. Drizzle peanut butter sauce on top, and top with chopped pecans for extra crunch (optional). Enjoy immediately.