Name: Banana Oatmeal Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 large eggs; 1/3 cup honey or maple syrup; 1/3 cup melted coconut oil or vegetable oil; 1/4 cup milk (dairy or non-dairy); 1 teaspoon vanilla extract; 1 1/2 cups old-fashioned oats; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup chopped walnuts or chocolate chips (optional)

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There’s something truly magical about warm Banana Oatmeal Muffins pulled fresh from the oven—the comforting aroma of bananas mingling with cinnamon and oats will have everyone in your home gathering in the kitchen, eager for a taste. These muffins are endlessly moist, naturally sweetened, and wonderfully hearty—making them perfect for breakfast, a wholesome snack, or even a healthy dessert. If you adore big banana flavor and bakery-style coziness without a lot of fuss, you’re about to meet a new favorite recipe that’s as nourishing as it is delicious.

Banana Oatmeal Muffins Recipe - Recipe Image

Ingredients You’ll Need

Whipping up a batch of Banana Oatmeal Muffins is delightfully simple, but each ingredient serves an essential purpose. From ripe bananas that provide natural sweetness and moisture, to the oats that create a satisfying chew, every component works together for that perfect bakery-quality muffin.

Ripe Bananas: The riper the better—brown spots mean ultra-sweet and flavorful muffins.
Large Eggs: Help bind everything together and give the muffins structure.
Honey or Maple Syrup: Offers natural sweetness while keeping things refined sugar-free and adding depth of flavor.
Melted Coconut Oil or Vegetable Oil: For a tender, moist crumb that stays fresh for days.
Milk (Dairy or Non-Dairy): Adds moisture and lightness; any kind you like will work.
Vanilla Extract: Enhances the banana’s natural sweetness with a delicious aroma.
Old-Fashioned Oats: Give the muffins their signature hearty texture and provide extra nutrition.
Whole Wheat Flour: Offers earthy flavor and extra fiber without sacrificing tenderness.
Baking Powder: Adds lift for delightfully domed muffins.
Baking Soda: Reacts with the bananas for a light, fluffy crumb.
Cinnamon: Brings warmth and pairs beautifully with banana.
Salt: Balances sweetness and deepens flavor.
Chopped Walnuts or Chocolate Chips (Optional): Choose your favorite for crunch or extra decadence—either way, they take your banana oatmeal muffins to the next level.

How to Make Banana Oatmeal Muffins

Step 1: Prep the Oven and Muffin Tin

Before you do anything else, preheat your oven to 350°F and get your muffin tin ready by lining it with paper liners or lightly greasing each cup. This way, your Banana Oatmeal Muffins pop out effortlessly once they’re baked, and the even, gentle heat ensures they rise just right.

Step 2: Mash the Bananas

Grab your largest mixing bowl and mash the ripe bananas until they’re smooth and mostly lump-free. Don’t rush this step—the creamier the bananas, the more evenly sweet and moist your muffins will be. This also helps distribute that amazing banana flavor into every bite.

Step 3: Combine Wet Ingredients

To your mashed bananas, whisk in the eggs, honey (or maple syrup), melted coconut oil, milk, and vanilla extract. Whisk well until everything’s completely blended. This liquid base will keep your Banana Oatmeal Muffins tender and flavorful, with just the right touch of natural sweetness.

Step 4: Mix Dry Ingredients

In a separate bowl, stir together the oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Mixing these dry ingredients separately helps prevent lumps and ensures even distribution—no one wants bites of baking soda or a pocket of salt!

Step 5: Combine Wet and Dry Mixtures

Pour the dry mixture over the wet ingredients and gently stir until just combined. Resist the urge to overmix—stop as soon as there are no visible streaks of flour. Overmixing is the enemy of tender muffins, so go easy!

Step 6: Add Extras and Portion

Fold in the chopped walnuts or chocolate chips, if using. Scoop the batter evenly among your muffin cups, filling each about 3/4 full. For a bakery touch, feel free to sprinkle a few extra oats or chocolate chips right on top.

Step 7: Bake to Perfection

Slide your filled muffin tin into the preheated oven and bake for 18 to 22 minutes. The Banana Oatmeal Muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them rest for 5 minutes before transferring to a wire rack to cool—if you can wait that long!

How to Serve Banana Oatmeal Muffins

Garnishes

A little bit of garnish goes a long way with Banana Oatmeal Muffins. Try a light dusting of cinnamon, a drizzle of honey, or even a swirl of creamy nut butter. For a hint of crunch, a sprinkle of extra oats or chopped nuts on top just before baking is always a crowd-pleaser.

Side Dishes

These muffins truly shine alongside simple accompaniments. Pair one with a bowl of Greek yogurt and fresh berries for breakfast, or enjoy with a hot cup of coffee or chai in the afternoon. If you’re feeling extra fancy, serve with a smoothie or fruit salad for a nourishing brunch spread.

Creative Ways to Present

For a fun twist, slice your Banana Oatmeal Muffins in half and toast gently, then spread with a bit of cream cheese or almond butter. Turn them into a mini breakfast sandwich with nut butter and sliced strawberries, or simply arrange on a pretty platter with fresh banana slices and a few cinnamon sticks for a brunch that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Banana Oatmeal Muffins stay incredibly fresh for several days. Keep leftovers in an airtight container at room temperature for up to 3 days. To maintain their moistness, you can layer a paper towel in the container to absorb any excess moisture. If your kitchen is particularly warm, storing them in the fridge is a good idea for up to 5 days.

Freezing

These muffins are one of those rare recipes that freeze beautifully. Once completely cooled, arrange them in a single layer in a freezer bag or container—adding parchment between layers helps prevent sticking. They’ll stay delicious in the freezer for up to 3 months, ready to grab anytime a muffin craving hits.

Reheating

When you’re ready to enjoy a frozen muffin, just pop it in the microwave for about 20-30 seconds or warm it gently in a 300°F oven until heated through. For a just-baked taste, wrap your muffin in foil before reheating in the oven—you’ll never guess it was frozen.

FAQs

Can I make Banana Oatmeal Muffins gluten-free?

Absolutely! Use certified gluten-free oats and your favorite 1:1 gluten-free flour blend in place of the whole wheat flour. The end result is every bit as moist and flavorful as the classic recipe, with all of the wholesome texture you love.

Should the bananas be overripe?

Overripe bananas with lots of brown spots are key—they provide deep banana flavor and extra sweetness, which means you can use less added sweetener. If your bananas aren’t quite there yet, simply pop them in a low oven (300°F) for about 15 minutes to speed up the ripening.

Can I swap out the nuts or chocolate chips?

Definitely! Feel free to use pecans, dried fruit, sunflower seeds, or just leave them out entirely if you want plain Banana Oatmeal Muffins. The base recipe is super flexible, so make it your own with your favorite add-ins.

Is it okay to use quick oats instead of old-fashioned oats?

While old-fashioned oats give the best chew and heartiness, quick oats will work in a pinch. The muffins might be a little less textured, but they’ll still taste fantastic. Avoid instant oats, as they can make the muffins a bit soggy.

How do I keep Banana Oatmeal Muffins extra moist?

The secret is in not overbaking them, and mashing your bananas until smooth. Using honey or maple syrup instead of refined sugar also helps maintain that irresistible, tender crumb. If you want them even softer, consider adding a spoonful of applesauce to your batter.

Final Thoughts

If you’re looking for a foolproof recipe that’s nourishing, full of feel-good ingredients, and utterly scrumptious, these Banana Oatmeal Muffins should be at the very top of your must-bake list. They’re truly a joy to share and even better to snack on straight from the oven. Gather your ingredients and treat yourself and your loved ones to a fresh batch—you’ll be baking them again and again!

Banana Oatmeal Muffins Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delicious and wholesome Banana Oatmeal Muffins that are perfect for breakfast or as a snack. These moist and flavorful muffins are easy to make and can be customized with your favorite mix-ins like walnuts or chocolate chips.

Ingredients

Scale

Wet Ingredients:

3 ripe bananas, mashed
2 large eggs
1/3 cup honey or maple syrup
1/3 cup melted coconut oil or vegetable oil
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups old-fashioned oats
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a 12-cup muffin tin with liners or grease.
Mix wet ingredients: In a large bowl, mash bananas and mix in eggs, honey, oil, milk, and vanilla.
Combine dry ingredients: In another bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt.
Combine wet and dry ingredients: Add dry ingredients to the wet mixture and stir until just combined. Fold in walnuts or chocolate chips.
Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
Cool and serve: Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.