Banana Oatmeal Muffins

Banana Oatmeal Muffins are a cozy, wholesome way to start your day!

With a combination of naturally sweet bananas and nourishing oats,
hese muffins are both comforting and delicious.

Your family will love how simple and tasty these muffins are, and you’ll appreciate how easy it is to prepare a batch for a quick, make-ahead breakfast.

For Banana Oatmeal Muffins

All-Purpose Flour – helps give the muffins structure and softness.
Old Fashioned Rolled Oats – for a hearty texture and extra fiber. Add more on top for a nice finish.
Granulated Sugar – sweetens the muffins just enough without overpowering the banana flavor.
Baking Powder and Baking Soda – these help the muffins rise and stay light and fluffy.
Ground Cinnamon – adds cozy warmth and depth. Sprinkle extra on top if you love cinnamon!
Salt – enhances all the other flavors — don’t skip it.
Milk – keeps the muffins moist and tender.
Vegetable Oil – makes the muffins soft and adds richness without overpowering the banana taste.
Eggs – bind everything together and add structure.
Vanilla Extract – for a hint of sweet aroma and flavor.
Mashed Ripe Bananas – the star of the show, adding natural sweetness and moisture.
Chocolate Chips (Optional) – if you want a little indulgence in every bite.

Banana Oatmeal Muffins Recipe

Start your day with a boost of energy and flavor! Our Banana Oatmeal Muffins combine the heartiness of oats with the natural sweetness of ripe bananas, offering a nutritious and delicious way to satisfy your morning hunger.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Banana Oatmeal Muffins Recipe

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: muffins

Notes

Ingredients

1½ cups all-purpose flour (180g)
1½ cups old fashioned rolled oats, extra for topping (150g)
⅔ cup granulated sugar (133g)
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon, extra for topping
½ teaspoon salt
⅔ cup milk (120ml)
⅓ cup vegetable oil (60ml)
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 bananas/250g)
½ cup chocolate chips, optional (90g)

Instructions:

1. Prepare:

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners.

2. Mix Dry Ingredients:

In a large bowl, combine the following:
- Flour
- Oats
- Sugar
- Baking powder
- Baking soda
- Cinnamon
- Salt

3. Mix Wet Ingredients:

In a separate medium bowl, whisk together:
- Milk
- Oil
- Eggs
- Vanilla
Add mashed bananas and mix until well incorporated.

4. Combine Mixtures:

Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in chocolate chips, if using.

5. Fill and Bake:

Distribute the batter evenly among the prepared muffin cups.
Sprinkle with extra oats and cinnamon on top, if desired.
Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

6. Cool:

Allow the muffins to cool in the pan for a few minutes.
Transfer to a wire rack to cool completely.

Tips

Avoid overmixing the batter to prevent the muffins from becoming dense or having large holes.
For accurate measurement of ingredients, especially flour and oats, using a kitchen scale is recommended.
Use an ice cream scoop to ensure muffins are evenly sized.
If not using paper liners, grease the muffin tin well with butter and flour or non-stick spray. Allow muffins to cool for at least 10 minutes before removing from the tin.

Nutrition

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Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins will be denser. For lighter muffins, you can try using half whole wheat and half all-purpose flour.

How can I make these muffins dairy-free?

To make the muffins dairy-free, substitute the milk with a plant-based alternative like almond, soy, or oat milk. Also, ensure that any added ingredients like chocolate chips are dairy-free.

Can I add other mix-ins like nuts or dried fruits?

Yes, feel free to add nuts or dried fruits! You can stir in up to 1 cup of your favorite add-ins (like walnuts, raisins, or cranberries) after mixing the wet and dry ingredients.

What’s the best way to store the muffins?

Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To enjoy, simply thaw at room temperature or microwave for a few seconds.

Why are my muffins dense?

Dense muffins are often a result of overmixing the batter or using too much flour. Make sure to measure the flour accurately and mix the batter gently until just combined.