Banana Oatmeal Muffins

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These delicious banana oatmeal muffins are filled with hearty old-fashioned rolled oats and sweetened with honey and ripe bananas. It’s the perfect grab-and-go breakfast, they’re delicious with no fuss.

Muffins are a convenient breakfast or snack. For some variety try my blueberry muffins, popular applesauce oatmeal muffins, or 6 baked oatmeal cup flavors!

Banana Oatmeal Muffins

These muffins use old-fashioned rolled oats as the main ingredient. If you have ripe bananas with a lot of brown spots, these will add the perfect moisture and sweetness.

This is an easy-to-follow recipe, once the wet and dry ingredients are mixed, they’re combined, left to rest so the oats soak up moisture, then added to a muffin tin and baked!

Recipe Ingredients

• 1 ½ cups old-fashioned rolled oats
• 1 ½ cups oat flour – you can easily make your own using a blender. See instructions below for details.
• 2 tsp cinnamon
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 ripe bananas – mashed
• 2 eggs – beaten
• ½ cup honey – or maple syrup
• ¾ cup milk
• 3 tsp vanilla extract

How To Make Banana Oatmeal Muffins

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat your oven to 350°F degrees. Line a muffin tin with cupcake liners and set aside.

STEP 2: In a food processor or blender, add 1½ cups rolled oats and blend until it turns into fine oat flour.

STEP 3: Add the oat flour to a medium bowl, along with another 1½ cups of whole rolled oats (you’ll have half oat flour, half whole oats). Add ½ tsp baking soda, 2 tsp baking powder, ½ tsp salt, and 2 tsp cinnamon. Mix everything.

STEP 4: Mix the 2 eggs, ¾ cup milk, ½ cup honey, and 3 tsp vanilla extract in a separate large bowl.

STEP 5: Add the 2 ripe bananas to a plate and mash them thoroughly with a fork. Add the mashed banana to the liquid ingredients and mix.

STEP 6: Add the dry oat mixture to the wet ingredients. Stir everything together until just combined, but don’t overmix. Let this sit for 20 minutes to let oats soak up the wet ingredients. This will let the oats absorb some of the moisture to create moist and fluffy muffins.

STEP 7: Give the batter a quick stir, then spoon roughly ¼ cup of batter into each muffin cup. Sprinkle a small amount of rolled oats on top of each muffin (optional).

STEP 8: Place in oven for 25-30 minutes, or until a toothpick comes out clean from the muffin. Let cool for 10 minutes, then remove muffins and place on a cooling rack.

Variations

It’s easy to add a few extra ingredients to create new flavors! Here are some options to try:

• CHOCOLATE CHIPS – Add 1 cup of chocolate chips.
• CHOPPED WALNUTS – Try 1 cup of chopped nuts.
• RAISINS – 1 cup of any dried fruit can be added like raisins or cranberries
• FRESH BERRIES – Add 1 cup of fresh blueberries, raspberries or chopped strawberries.

How To Store Muffins

• Refrigerate – These oat banana muffins store best when in the fridge. I find that they can get a bit mushy when stored on the counter because of the added moisture from mashed banana. Store them in an airtight container in the fridge for up to 4-5 days.
• To Freeze –  These muffins also store great in the freezer. After you bake, let them cool completely on the counter. Then wrap each one in parchment paper or plastic wrap and store them all in a large freezer bag.
• To Reheat – When you’re ready to eat, grab one from the freezer and discard the outer wrapping. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost then serve warm.

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