Banana Oat Muffins

Banana Oat Muffins have that banana bread taste, but with oats and baked in individual muffin cups. They’re wonderfully moist and have a delicious, slightly sweet taste, making them the perfect way to kick off your day!

Banana oatmeal muffin with a bite taken out

Banana Oat Muffins

Have you tried our pumpkin oatmeal muffins? They’re soft, moist, perfectly sweet and full of pumpkin flavor. Pumpkin muffins are one of my-go fall breakfasts.

But when it’s not fall, I’m making these banana oatmeal muffins. I think of them as a cousin to our pumpkin muffins since they have similar ingredients. Both muffin recipes are full of flavor, both are moist, both have rolled oats, and both are lightly sweetened.

These banana muffins are great for a quick handheld breakfast or an easy snack. Grab one on your way out the door with a green smoothie and you’ve got a full meal!



Use ripe bananas for the best flavor and extra sweetness. The more spots and darker the bananas, the better.

Do not overmix the batter once the dry and wet ingredients are combined. Mixing just until incorporated keeps the muffins light and fluffy. The muffins will get hard and dense if the batter is overmixed.

Several banana oatmeal muffins on a cooling rack.

FAQs (Frequently Asked Questions)

No, quick-cooking oats cannot be used in these muffins. It’s best to use rolled oats (old fashioned oats). 

Quick oats are designed to cook fast and absorb a lot of moisture. The rolled oats absorb moisture more slowly allowing the muffins to bake properly and have a softer texture.

Muffins may become tough for a few reasons, but the primary cause is usually overmixing the batter.

Another possible reason could be using too much flour, which also results in a denser muffin. Measuring flour accurately by spooning it into the measuring cup and leveling it off without packing it down can help prevent this.

Finally, baking the muffins for too long can dry them out. Always start checking for doneness at the lower end of the baking time range.

Yes, granulated sugar works in place of brown sugar. The color, texture, and taste of the muffins will change slightly.

Room Temperature: Leftover banana oat muffins can be stored in an airtight container on the counter for up to three days.

Refrigerator: They store well in the refrigerator for 4-5 days.

Freezer: These muffins freeze well, too! Store in a freezer bag for up to 2 months.

Optional Banana Oat Muffin Mix-Ins

There are a few other ingredients that would taste great in these muffins. Here are some options:

  • Peanut Butter.
  • Dried Cranberries.
  • Chopped Pecans or Walnuts.
  • Chocolate Chips.
  • Nutella.
  • Raisins.

Oatmeal Crumble Topping

If you want to give these muffins a bakery-style feel, add our crumble topping for crunchy, sweet, cinnamon filled layer on top of each. Make the crumb topping first, and pop it in the fridge while you prepare the muffin batter and place it in the muffin tins. Just before baking, add the crumble topping. Yum!

Close up of a banana oatmeal muffin.

Banana Oat Muffins Recipe

4.6 from 5 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 18 Servings


  • 2 overripe bananas
  • 1 cup old-fashioned rolled oats
  • ½ cup milk
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 400°F, and line two muffin pans with 18 muffin liners.
  • In a medium bowl, mash the bananas. Then add the oats and milk. Set aside.
    2 overripe bananas
    1 cup old-fashioned rolled oats
    ½ cup milk
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    2 cups all-purpose flour
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
  • In a large bowl, use an electric mixer to beat together the butter and sugar until fluffy, about 3 minutes. Add the eggs and vanilla, and beat until combined.
    ½ cup unsalted butter
    1 cup light brown sugar
    2 large eggs
    1 teaspoon pure vanilla extract
  • Add half the oat mixture and half of the flour mixture, beating between additions. Continue until all the dry ingredients are added.
  • Fill each muffin liner ½ – ⅔ of the way full. Bake for 15 -18 minutes or until a toothpick inserted in the center comes out clean.
  • Serve warm.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
*Ovens and pans cook differently, so begin checking the muffins around 14-15 minutes. Adjust the bake time accordingly.
*Skip to Tips.
*Skip to FAQs (including storage).
*Skip to Mix-Ins and Optional Crumble Topping.


Serving: 1muffinCalories: 183kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 251mgPotassium: 114mgFiber: 1gSugar: 14gVitamin A: 204IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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