Banana Oatmeal Muffins are a perfect blend of soft, moist bananas and hearty oats, coming together in a sweet, comforting bite. These muffins are naturally sweetened by ripe bananas and have a lovely texture thanks to the oats, making them feel wholesome yet still satisfy your sweet cravings. They’re a great choice for breakfast or a snack when you want something both filling and tasty.
I love making these muffins when my bananas start to get too spotted to enjoy on their own. It feels like a little bonus that I’m using up fruit that might otherwise go to waste! Plus, the oats add a nice chewiness and boost the fiber, which keeps me feeling full longer. Sometimes, I throw in a handful of chocolate chips or chopped nuts to mix things up and surprise my taste buds.
These muffins are great on their own or sliced with a bit of butter or nut butter spread on top. I often pack them for work or school lunches because they travel well and don’t require any fuss. They’re one of those recipes I keep coming back to when I want something simple, delicious, and a little bit heartwarming.
Key Ingredients & Substitutions
Bananas: Ripe bananas bring natural sweetness and moisture. The riper, the better—they mash easily and give great flavor. If you’re in a pinch, you can puree canned pumpkin, but the taste will change.
Rolled Oats: These add chewiness and fiber. Quick oats can work too but may change texture slightly. For gluten-free needs, pick certified gluten-free oats.
Flour: All-purpose flour keeps the muffins light. Whole wheat flour is a good swap for a nuttier, heartier muffin but may make them denser.
Sweetener: Brown sugar adds subtle molasses flavor and moisture. Honey or maple syrup can replace it but reduce the liquid a bit to keep the texture right.
Oil or Butter: Both work for fat and moisture. Oil keeps muffins moist longer, while butter adds rich flavor. Choose based on preference or what you have.
Add-ins: Raisins and chocolate chips offer extra bursts of sweetness. Nuts like walnuts or pecans are also great for crunch if you want more texture.
How Do You Mix the Batter Without Overworking It?
Overmixing the batter can make muffins tough because it develops gluten. To keep muffins soft and tender, mix until you barely see dry flour.
- Combine dry ingredients and wet ingredients separately first.
- Pour wet into dry and fold gently using a spatula.
- Stop mixing as soon as everything is combined, even if there are small lumps.
- Add any extras like raisins or nuts last with a quick fold.
This helps keep the crumb light and gives a nice rise without being chewy or dense.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for combining ingredients; it’s sturdy and easy to stir in.
- Whisk – helps blend wet ingredients smoothly and quickly.
- Measuring cups and spoons – for accurate measurement of dry and wet ingredients.
- Muffin tin – a standard 12-cup pan makes baking easy and ensures even muffins.
- Paper liners or non-stick spray – to prevent the muffins from sticking and make cleanup easier.
- Cooling rack – I like to let the muffins cool here to keep the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Use blueberries or chopped apples instead of raisins for a fruit twist that pairs well with bananas.
- Add chopped nuts such as walnuts or pecans for crunch and extra flavor.
- Mix in a teaspoon of vanilla or a dash of nutmeg to deepen the flavor profile.
- Swap chocolate chips for a sweeter, indulgent treat—perfect for dessert or kids’ snacks!
Banana Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat flour)
- ½ cup brown sugar (light or dark)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2 large ripe bananas, mashed
- ⅓ cup vegetable oil or melted butter
- ¼ cup milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins (Optional):
- ½ cup raisins or chocolate chips
- Extra rolled oats for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, plus a few minutes to cool. In under 40 minutes, you’ll have warm, delicious muffins ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well to keep the muffins from sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon if using. Stir everything together so it’s evenly mixed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the mashed bananas, vegetable oil (or melted butter), milk, egg, and vanilla extract until the mixture is smooth.
4. Mix Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently fold them together with a spatula until just combined. If you’re adding raisins or chocolate chips, fold them in now. Be careful not to overmix—some lumps are perfectly fine!
5. Fill the Muffin Cups:
Spoon the batter evenly into your muffin tin cups, filling each about ¾ full. For a nice touch, sprinkle a few oats on top of each muffin.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
7. Cool and Enjoy:
Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack so they don’t get soggy on the bottom. Serve warm or at room temperature.
8. Storage Tips:
Store muffins in an airtight container at room temperature for up to 3 days. You can also freeze them individually wrapped for longer storage—just thaw before enjoying.
Can I Use Frozen Bananas for These Muffins?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid extra moisture in the batter.
Can I Substitute the Milk?
Absolutely! You can use any dairy or plant-based milk like almond, soy, or oat milk. Just use the same amount called for in the recipe.
How Can I Make These Muffins Gluten-Free?
Use certified gluten-free oats and substitute the all-purpose flour with a gluten-free flour blend. This will keep the muffins tasty and safe for gluten sensitivities.
What’s the Best Way to Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually in plastic wrap or freezer bags and thaw them when ready to eat.
