Banana Oatmeal Muffins tastes almost like banana bread but with oats and in single servings muffin cups. Perfectly moist, and full of slightly sweet flavor, these muffins will start your day off right! Add in your favorite mix-ins like chocolate chips or walnuts for an extra special treat!
Pair these tender muffins with a rich Mango Banana Smoothie or a Mango Raspberry Smoothie Bowl for breakfast. Or treat yourself to an after dinner Dark Chocolate Coffee alongside fresh Banana Oatmeal Muffins.
Banana Oatmeal Muffins
Bake up a batch of mouth watering Banana Oatmeal Muffins for the perfect breakfast, midday snack time, or dessert!
The ripe bananas are really the key in making these muffins so moist and flavorful.
Cinnamon, brown sugar, and vanilla mix together with the sweetness of the banana and the heartiness of the oatmeal to bring about a muffin that is not only a great out the door breakfast option, but works for dessert too!
Make multiple batches for a potluck, party, or bake sale, and wow the crowds.
Chocolate chips, walnuts, caramel bites, and even a dash of allspice will take these muffins to the next level.
The recipe makes 18 muffins, so try not to eat them all yourself… But we won’t judge if you do.
Can quick oats be used in banana oatmeal muffins?
No, quick-cooking oats cannot be used in these banana oat muffins. It’s best to use rolled oats (old fashioned oats) for these muffins.
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.
Can you use granulated sugar in place of brown sugar?
Yes, granulated sugar works in place of brown sugar. The color, texture, and taste of the muffins will change slightly.
What other ingredients can you add to banana oatmeal muffins?
There are a few other ingredients that would taste great in these banana oat muffins. Here are some good options:
- Peanut Butter.
- Fresh Blueberries.
- Chopped Pecans.
- Chocolate Chips.
- Nutella.
- Chopped Walnuts.
Can you make these muffins dairy-free?
Yes, you can make banana and oatmeal muffins dairy-free.
Swap out the butter for your favorite plant-based option or neutral tasting oil and use a plant-based milk in place of regular milk.
Ingredient List for Banana Oat Muffins:
- Bananas: Overripe bananas work best.
- Oats: Old fashioned rolled oats.
- Milk: Any variety.
- Flour: All-purpose.
- Leavening Agents: Baking powder and baking soda.
- Butter: Unsalted butter.
- Sugar: Light brown sugar.
- Eggs: Large eggs.
- Extras: Salt, ground cinnamon, and vanilla extract.
How to Make Banana Oatmeal Muffins
See the recipe card below for the ingredient amounts and full instructions.
Our banana oat muffin recipe uses simple ingredients and is ready in less than 30 minutes. Perfect for an easy grab-n-go breakfast!
- Preheat your oven to 400°F, and line two muffin pans with 18 paper liners.
- In a medium bowl, mash the bananas. Then add the oats and milk. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a third, large bowl, use an electric mixer to beat together the butter and brown sugar until fluffy, about 3 minutes. Add in the eggs and vanilla and beat until combined.
- Add half the oat mixture and half of the flour mixture to the sugar mixture, beating between additions. Continue until all the dry ingredients and wet ingredients are mixed just until combined.
- Fill each muffin liner ½ – ⅔ of the way full with muffin batter. Bake for 15 -18 minutes or until a toothpick inserted in the center comes out clean.
- Serve fresh from the oven and enjoy.
Tips and Variations
- Top with additional rolled oats before baking for a from-the-bakery looking treat.
- Use extra ripe bananas. This recipe is great for a quick use of bananas that are just about to go bad but you feel bad tossing.
- Don’t overmix the ingredients! Overmixing promotes gluten formation and makes these muffins dense and chewy instead of light and fluffy.
- Use vegetable oil or canola oil in place of butter if that’s prefered.
How long do banana oatmeal muffins last?
Room Temperature: Leftover Banana Oatmeal Muffins can be stored in an airtight container on the counter for up to three days.
Refrigerator: Banana Oatmeal Muffins store well in the refrigerator for 4-5 days.
Freezer: These muffins are also perfect for freezing! Store in a freezer bag for up to 2 months.
Reheating: No need to reheat these muffins, but if you were so inclined, a few seconds in the microwave will do the trick!
To thaw from frozen, place a frozen muffin in the refrigerator overnight then heat for a few seconds in the microwave to warm.
Other Muffin Recipes to Try:
Banana Oatmeal Muffins
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Equipment
Ingredients
- 2 bananas - overripe
- 1 cup old-fashioned rolled oats
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher 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 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 teaspoons baking powder1 teaspoon baking soda1 teaspoon kosher 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. Scroll up and see the post for tips, storage options, and FAQs.
Notes
Nutrition
