Name: Banana Oatmeal Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup mashed bananas (about 2 large ripe bananas); 2 large eggs; 1/2 cup plain Greek yogurt; 1/4 cup maple syrup or honey; 1 tsp vanilla extract; 1 1/2 cups old-fashioned rolled oats; 1/2 cup oat flour (or additional rolled oats blended); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp cinnamon; Optional: 1/4 cup mini chocolate chips or chopped nuts

Why You’ll Love Banana Oatmeal Muffins Recipe

The combination of banana, oats, and cinnamon gives a warm, comforting flavor that’s both familiar and slightly elevated with texture.
The use of rolled oats (or oat flour) adds a bit of whole‑grain goodness and a satisfying bite or soft crumb depending on how you process the oats.
They’re versatile: suitable for breakfast, snack time, or even dessert, and you can dress them up or down with toppings like cinnamon sugar.
Relatively quick to pull together and makes a dozen muffins, so you’ll have enough for sharing or for multiple servings over a few days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour (240 g)
1 cup old‑fashioned rolled oats (100 g)
1 cup packed light brown sugar (100 g)
1½ tsp baking powder
½ tsp baking soda
1–1½ tsp ground cinnamon
½ tsp sea salt
½ cup milk (whole or 2%)
½ cup avocado oil (or vegetable / canola oil)
2 large eggs
1 cup mashed ripe banana (≈2 medium bananas)
1½ tsp pure vanilla extract

(Optional topping)
1 Tbsp granulated sugar
1 tsp ground cinnamon

Directions

Preheat the oven to 375 °F and line a 12‑cup muffin pan with parchment or tulip‑style liners. Bring eggs and milk to room temperature.
If you prefer a very soft texture, process the rolled oats in a food processor or blender to make oat flour. For a more rustic texture, leave them whole. Soak the oats in milk in a medium bowl and set aside.
In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, whisk together the oil, eggs, vanilla extract, and mashed banana. Stir in the oat/milk mixture.
Add the dry ingredients to the wet and stir until just combined. Avoid over‑mixing. For extra rise and fluff, let the batter rest for 10–15 minutes, covered.
Divide the batter evenly among the liners, filling each about ¾ full. If using the cinnamon-sugar topping, mix the granulated sugar and cinnamon, then sprinkle on top before baking.
Bake for 18–20 minutes, or until a toothpick comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yields: 12 muffins
Prep time: 15 minutes
Bake time: 18–20 minutes
Total time: 33–35 minutes

Variations

Whole oats texture: Skip blending the oats and use them whole for a more rustic, chewy bite.
Gluten‑free option: Use a 1:1 gluten‑free baking flour and certified gluten‑free oats.
Dairy‑free: Substitute dairy milk with almond, oat, or soy milk.
Add‑ins: Mix in chocolate chips, chopped walnuts, pecans, or dried cranberries.
Spice it up: Add nutmeg or cardamom for deeper flavor.
Top it: Try streusel, banana slices, or a maple drizzle instead of cinnamon sugar.

Storage/Reheating

Storage: Let muffins cool completely. Store at room temperature in an airtight container for up to 2 days, refrigerate for 4–5 days, or freeze for up to 3 months.
Reheating: Microwave chilled muffins for 20–30 seconds or warm in a 325 °F oven for 5–7 minutes. Thaw frozen muffins overnight in the fridge or at room temperature before reheating.

FAQs

What kind of bananas should I use?

Use very ripe bananas with brown spots or mostly brown skins for the best flavor and texture.

Can I use quick oats instead of rolled oats?

Yes. Quick oats work fine. If you want a smoother texture, pulse them first. Whole rolled oats give more chew.

Can I make these muffins ahead of time or freeze them?

Yes. After cooling, freeze in a freezer-safe bag or container for up to 3 months.

Can I reduce the sugar or use a different sweetener?

You can reduce the sugar slightly. Using alternative sweeteners may require adjusting liquid ratios.

Can I substitute yogurt or applesauce for oil?

Yes. Swap part of the oil with applesauce or Greek yogurt for a lighter option. Expect slightly denser muffins.

Why does the batter need to rest before baking?

Resting allows the oats to absorb moisture and improves the rise and texture of the muffins.

How can I tell when the muffins are done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re done.

Can I make mini muffins with this recipe?

Yes. Use a mini muffin pan and start checking for doneness around 10–12 minutes.

What’s the best way to line the muffin pan?

Use parchment or tulip-style liners for taller muffins. Standard liners work well too—fill them to the top for height.

Are these muffins good for breakfast?

Yes. They make a great grab-and-go breakfast. Pair with yogurt, fruit, or a glass of milk for a full meal.

Conclusion

These banana oatmeal muffins are a delicious way to use up ripe bananas and bring a touch of comfort to your kitchen. They’re quick to make, easy to customize, and perfect for breakfast, snacks, or a sweet treat. Keep a batch on hand—you’ll be glad you did.

Banana Oatmeal Muffins