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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!

Stack of banana oatmeal muffins on top of eachother

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!

Overhead view of muffin ingredients in white bowls: Rolled oats, bananas, eggs, honey, vanilla extract, milk, cinnamon, baking soda, salt, baking powder and oat flour.

Recipe Ingredients

Four images in one. 1. Rolled oats in a blender. 2. Blended oats. 3. Cinnamon, baking soda, baking powder, salt and blended oats are added to a bowl  of rolled oats. 4. All of these ingredients are mixed.

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.

Four images in one. 1. Wet ingredients in a bowl. 2. Wet ingredients mixed with a whisk. 3. Mashed bananas on a plate. 4. Mashed bananas added to the bowl of mixed wet ingredients

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.

Four images in one. 1. All wet ingredients are combined in a bowl. 2. dry ingredients are added to the wet. 3. Wet and dry ingredients are mixed. 4. Mixed ingredients are added to a muffin baking tray of 12.

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.

banana oatmeal muffins in a muffin pan, on a cooling rack and one ripped apart to see inside

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.

Recipe Tips

  • Use fresh baking powder. If it’s been in your cupboard too long and is too old, it can lose the ability to help your muffins rise.
  • Use an ice cream scoop to divide the batter evenly into your muffin pan. There’s less mess and the muffins will look equal in size.
  • I used paper liners to keep things simple. If you prefer to bake without them, be sure to grease the muffin cups very well so that they do not stick.
Overhead view of 12 baked muffins

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.
Banana oatmeal muffins on a cooling rack

Tools For This Recipe

(Amazon affiliate links) – Check out all of my kitchen essentials here.

  • Muffin Pan A set of 2 muffin pans with 12 cups each, ideal for muffins, cupcakes, and more. These are made from heavyweight, non-stick steel for even browning and effortless food release.
  • Measuring Spoons Quality measuring spoons are an underrated kitchen tool. These spoons are magnetic, stainless steel, and very strong, they sit flat on the table without spilling and are labeled in metric and imperial.
  • Mixing Bowls Each of these three stackable bowls are used often in our kitchen. They’re easy to grip and pour, the silicone ring on the bottom keeps them from slipping, and they’re quite durable.

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Stack of banana oatmeal muffins on top of eachother

Banana Oatmeal Muffins

Filled with hearty old-fashioned rolled oats and sweetened with honey and ripe bananas. It's the perfect grab-and-go breakfast!
4.10 from 164 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 muffins

Ingredients

Instructions

  • Preheat the oven to 350°F degrees. Line a muffin tin with cupcake liners and set aside.
  • To Make Oat Flour: In a food processor or blender, add 1 ½ cups of rolled oats and blend until it turns into a fine oat flour.
  • Add the 1 ½ cups oat flour to a medium bowl, along with 1 ½ cups of whole rolled oats (you’ll have half oats flour, half whole oats). Add the 2 tsp cinnamon, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Mix everything together.
  • Add the two ripe bananas to a plate and mash them thoroughly with a fork.
  • In a separate large bowl, mix together the mashed bananas with 2 eggs, ½ cup honey, ¾ cup milk, and 3 tsp vanilla extract.
  • Add the dry oat flour 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. Then give another quick stir.
  • Spoon about ¼ cup of batter into each muffin cup. Sprinkle a small amount of rolled oats on top of each muffin (optional).
  • Bake 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.

Video

Recipe Notes:

  • Use fresh baking powder. If it’s been in your cupboard too long and is too old, it can lose the ability to help your muffins rise.
  • Let the batter sit for 20 minutes. This will help the rolled oats soak up the liquid and make the texture of the muffins so much better.
Storing In The Fridge: 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. Store them in an airtight container in the fridge for up to one week.
Freezing Instructions: 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 up to 3-4 months.

Nutrition

Calories: 183kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 206mg | Fiber: 3g | Sugar: 15g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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