Fluffy Banana Oatmeal Muffins
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You’ll love these Oatmeal Banana Muffins for a quick breakfast or a healthy after school snack! They’re soft, flavorful, and made with wholesome ingredients—plus, it’s an easy way to use up overripe bananas!
Between my kid’s banana phases and my occasional protein smoothie streaks, I always end up with a pile of overripe bananas.
These Banana and Oatmeal Muffins are my favorite way to put them to good use—soft, fluffy, and packed with sweet banana flavor and cozy cinnamon oat goodness. Plus, they make the whole kitchen smell amazing.
It’s a simple, quick recipe you can put together with mere minutes of prep time before popping them in the oven. Perfect for a quick and healthy breakfast or afternoon snack for the kids. And the kids love them!
Why You’ll Love This Banana Muffin Recipe
- Simple – These easy banana oatmeal muffins are a fast recipe that is ready to bake in minutes.
- Healthy – Made with nutritious ingredients, they’re perfect as a quick, nutritious breakfast or a healthy after-school snack for the kids.
- Delicious – With sweet banana and cinnamon oats, these muffins are simply amazing
Banana and Oatmeal Muffin Ingredients
The ingredients are so simple, you probably have all of them in your pantry right now! I’ve included a few swaps and variations in case you need them.
- Quick cooking oats – This isn’t the same as rolled oats/old-fashioned oats or instant oats. They’re kind of in between. You can definitely use rolled oats if that’s what you have on hand, the texture will just change slightly.
- All purpose flour – Use a gluten-free baking flour alternative if needed
- Ground Cinnamon
- Baking Powder – not the same as baking soda, baking powder gives the muffins a nice lift.
- Coarse Kosher Salt
- Unsalted Butter – melted. This is why I love this recipe- no planning or softening butter ahead of time!
- Granulated Sugar
- Large Eggs – For best results, room temperature eggs are recommended, but honestly, I use eggs straight from the fridge most of the time. This recipe is very forgiving.
- Vanilla Extract
- Mashed Bananas – You’ll need 3 medium-large, overly ripe bananas. Mash before adding to ingredients mixture. You can use frozen bananas too! Just thaw before mashing.
Step by Step Instructions
This is just a quick overview—be sure to check the recipe card below for exact times and temperatures. Follow those steps along with my Tips & Tricks for the best results!
Step 1
Preheat the oven and line a muffin tin with paper liners or grease with nonstick spray.
Step 2
Combine all the dry ingredients (but not the sugar) in a large bowl. Set aside
Step 3
Whisk together the sugar, melted butter, eggs, and vanilla until smooth.
Stir in the mashed bananas.
Step 4
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Step 5
Divide the muffin batter between 12 muffin cups. The cups will be super full- that’s what gives you the big muffin tops!
Bake about 15-20 minutes until the muffins have risen and a toothpick comes out clean.
Substitutions & Variations
- Add blueberries, raspberries, or sliced strawberries, walnuts or pecans, or peanut butter chips or chocolate chips (or both) to the batter. You may need two muffin pans if you’re adding in extra ingredients.
- Melted coconut oil can be used in place of melted butter (use refined coconut oil so it doesn’t have the coconut taste).
- Use a dairy-free butter if you avoid dairy
- ¼ cup of mashed banana or applesauce can replace one egg in this recipe.
- Add a brown sugar oat topping like the one on my Blueberry Banana Oatmeal Muffins .
Tips & Tricks
- The bananas should be very ripe, spotty, and brown for the best natural sweetness and banana flavor! If they are “leaking” or fuzzy, they are too far gone, and you should get rid of them.
- If you only have rolled oats, run them through the food processor or blender to make the texture finer.
- If you aren’t using paper liners, make sure to grease or spray your muffin tin with nonstick spray for easy removal.
- Scoop the batter evenly so the muffins bake evenly and are uniform in size. I suggest using a cookie scoop or ice cream scoop.
How to Serve Banana Oat Muffins
These muffins make a great grab and go breakfast on their own or with a simple fruit salad.
They also make a fantastic addition along with:
- Blueberry Sour Cream Coffee Cake
- Baked Apple Cider Donuts
- Easy Puff Pastry Cinnamon Rolls
- Apple Carrot Muffins (also with oats)
You can also serve these oatmeal banana muffins as part of a family brunch with Blueberry Lemon Chia Pudding or Vanilla Chia Pudding and some Maple Bacon.
How to Store Leftover Muffins
Allow the muffins to cool completely before covering to avoid any condensation forming, which can make stored muffins sticky. Store banana muffins at room temperature in an airtight container for up to 4 days.
Freezing Muffins: Banana oat muffins can be frozen for up to two months in a freezer safe airtight container. You can also store them in a large freezer safe bag.
Thaw the muffins at room temperature or warm in the microwave before serving.
More Banana Recipes
The Best Muffin Recipes
If you love these Banana Oatmeal Muffins, you’ve got to try a few of my other favorite muffin recipes too!
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Oatmeal Banana Muffins
Ingredients
- 1 cup of quick cooking oats
- 1 1/2 cups of all purpose flour
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1 stick of unsalted butter melted
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup mashed bananas 3 large bananas
Instructions
- Preheat your oven to 400ºF and line a muffin pan with paper liners.
- In a large bowl, mix the oats, flour, cinnamon, baking powder, and salt. Set aside.
- In another bowl, whisk the melted butter, sugar, eggs, and vanilla until smooth. Stir in the mashed bananas.
- Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix.
- Divide the batter evenly into the muffin cups—they’ll be pretty full, and that’s perfect for big, bakery-style muffin tops. (A cookie scoop works great for this!)
- Bake for 15–20 minutes, or until the muffins have risen and a toothpick in the center comes out clean.
Notes
- Store banana muffins at room temperature in an airtight container for up to 4 days.
- Freezing Muffins: Muffins can be frozen for up to two months in a freezer safe airtight container or freezer bag. Thaw the muffins at room temperature or warm in the microwave before serving.
