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 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!
Tips
Tips
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.
FAQs (Frequently Asked Questions)
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!
More Muffin Recipes to Try
Ingredients
- 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
Instructions
- 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 bananas1 cup old-fashioned rolled oats½ cup milk
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.2 cups all-purpose flour2 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 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 butter1 cup light brown sugar2 large eggs1 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.