Banana Oatmeal Muffins are soft, moist, and packed with the natural sweetness of ripe bananas and hearty oats. These muffins offer a delightful texture with just the right amount of chew from the oats and a gentle banana flavor that feels comforting with every bite.
I love making these muffins when I have a few bananas that are a bit too ripe to eat on their own. It’s a simple way to bring them back to life! Plus, they’re easy to whip up and don’t require any fancy ingredients, so they’re perfect for a quick breakfast or an afternoon snack. I usually stir in a handful of walnuts or a sprinkle of cinnamon to make them extra tasty.
These muffins are great warm, especially right out of the oven when they’re still soft and fragrant. I also enjoy them with a little bit of butter or peanut butter spread on top. They’re portable too, which makes them a great option to grab on the go or pack in lunches. Honestly, they’ve become a go-to recipe in my kitchen whenever I need something simple and satisfying.
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! They add natural sweetness and moisture. If you don’t have bananas, you could try applesauce, but the flavor will change.
Rolled Oats: These give the muffins a nice chewy texture. If you want a finer texture, grind them lightly, or use quick oats as a substitute.
Flour: All-purpose flour works best, but whole wheat flour is a healthy swap. Just expect a denser muffin.
Brown Sugar: Adds moisture and a hint of caramel flavor. You can use coconut sugar or maple syrup, but reduce other liquids if so.
Milk: Use any milk you like—dairy or plant-based—depending on your preference or dietary needs.
Optional Nuts: I often add chopped walnuts for crunch, but feel free to skip or swap with raisins or chocolate chips.
How Do I Make Sure My Banana Oatmeal Muffins Stay Moist and Fluffy?
Keeping muffins soft means not overmixing and balancing wet and dry ingredients well.
- Soak oats in milk first—this softens them and helps the texture.
- Mix wet ingredients separately, then combine with dry only until just blended.
- Overmixing makes muffins tough—stop once flour is mostly mixed in.
- Don’t forget ripe bananas—they provide moisture naturally.
- Bake right away; letting batter sit can affect rise.
Equipment You’ll Need
- Mixing bowls – I like having a couple on hand to keep wet and dry ingredients separate.
- Whisk or spoon – easy for mixing and combining everything smoothly.
- Measuring cups and spoons – helps get the ingredients just right.
- Muffin tin or cupcake pan – shapes your muffins for even cooking and easy eating.
- Paper liners or non-stick spray – keeps muffins from sticking and simplifies cleanup.
- Cooling rack – lets your muffins cool evenly to stay moist inside.
Flavor Variations & Add-Ins
- Chocolate chips – add a handful for extra sweetness and gooey bites.
- Blueberries or raspberries – fold in fresh or frozen berries for a fruity twist.
- Spices like nutmeg or ginger – boost warmth and depth of flavor.
- Shredded coconut or chopped dates – for texture and natural sweetness.
Banana Oatmeal Muffins
Ingredients You’ll Need:
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to bake. So, in roughly 30 minutes, you’ll have fresh, warm muffins ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it so your muffins won’t stick.
2. Soak the Oats:
In a medium bowl, mix the rolled oats with the milk. Let this sit for about 10 minutes so the oats soften and blend nicely into the batter.
3. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. This sets the base of your muffins.
4. Combine Wet Ingredients:
In a separate bowl, beat the eggs well. Then add the mashed bananas, vegetable oil or melted butter, and vanilla extract. Mix everything together until smooth.
5. Combine Mixtures:
Stir your wet ingredients into the soaked oats. Then gently fold the dry ingredient mix into this wet mixture. Stop mixing as soon as everything is combined to keep your muffins tender.
6. Add Nuts (Optional) and Portion Batter:
If you like, fold in the chopped walnuts or pecans. Spoon the batter into your muffin tin, filling each cup about 3/4 full. For a little extra texture, sprinkle some oats on top.
7. Bake and Cool:
Bake your muffins for 18 to 22 minutes. To check if they’re done, stick a toothpick into the center; if it comes out clean, they’re ready! Remove the muffins from the oven, let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Can I Use Frozen Bananas for These Muffins?
Yes, frozen bananas work great! Just thaw them completely and mash well before using. This actually makes the muffins extra moist.
Can I Make These Muffins Gluten-Free?
Absolutely! Use certified gluten-free oats and substitute all-purpose flour with a gluten-free blend. The texture may be slightly different but still delicious.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Just thaw or warm before eating.
Can I Add Other Mix-Ins?
Yes! Feel free to stir in chocolate chips, dried fruit, or spices like nutmeg to customize your muffins. Just fold them in gently to avoid overmixing the batter.