Banana Oatmeal Muffins

I bake wholesome muffins packed with bananas and oats for a comforting breakfast or snack that’s both easy and satisfying. These muffins are moist, slightly sweet, and ideal for mornings or lunchboxes.

Why You’ll Love This Recipe

I love this recipe because it blends hearty oats with ripe bananas to create a filling treat that doesn’t need complicated steps. With familiar flavors and simple ingredients, these muffins are a crowd-pleaser and perfect for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rolled oats

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Cinnamon (optional)

• Milk

• Vegetable oil

• Eggs

• Vanilla extract

• Mashed ripe bananas

directions

1. I preheat the oven to around 375°F and line a 12-cup muffin tin with liners.

2. In a large bowl, I whisk together oats, flour, sugar, baking powder, baking soda, salt, and cinnamon if I’m using it.

3. In a medium bowl, I beat milk, oil, eggs, and vanilla. Then I stir in mashed bananas.

4. I pour the wet ingredients into the dry mixture and stir until just combined; overmixing can make the muffins dense .

5. I optionally fold in chocolate chips for extra flavor .

6. I divide the batter evenly into the muffin cups and bake for 18–22 minutes, until golden and the centers feel firm.

7. After baking, I let them cool in the pan briefly before transferring to a rack to cool completely.

Servings and timing

• Servings: 12 muffins

• Prep time: ~10 minutes

• Cook time: 18–22 minutes

• Total time: ~28–32 minutes

Variations

• I sometimes swap half the flour with whole wheat pastry flour or reduce the sugar for a slightly healthier twist.

• I love adding ½ cup of dark chocolate chips or chopped walnuts for texture and flavor.

• For a more banana-forward, minimalist version, I blend oats into oat flour, mash bananas, add baking powder, and bake—no flour, sugar, or oil needed .

• I also swap milk for yogurt or non-dairy milk and include spices like nutmeg or pumpkin pie spice to mix up the flavor.

storage/reheating

I store cooled muffins in an airtight container at room temperature for up to 5 days . They freeze beautifully for up to 3 months—just thaw at room temperature or microwave briefly. To reheat, I warm them in the oven at 350°F for 5 minutes or give them a quick zap in the microwave to restore softness.

FAQs

What kind of oats work best?

I use rolled oats because they give a nice texture and absorb moisture well. Quick oats also work; I don’t use steel‑cut oats—they stay too chewy.

Can I make them gluten-free?

Yes—I substitute certified gluten-free oats and use gluten-free flour or oat flour for a tasty gluten-free version.

How ripe should the bananas be?

I pick bananas with lots of brown spots. The ripe ones mash easily and give natural sweetness for moist muffins.

Can I reduce the sugar?

Yes—I often use half the sugar or swap in maple syrup or honey for a more natural sweetness.

My muffins browned too fast—what can I do?

If the tops brown before the centers bake, I tent them with foil and finish baking until the middle is done.

Conclusion

I adore these Banana Oatmeal Muffins because they’re easy, adaptable, and packed with wholesome ingredients. Whether I’m prepping breakfast for the week or just craving a nostalgic sweet treat, these muffins never disappoint—and everyone asks for more!

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