Filled with banana and oat flavors, this banana oatmeal muffins recipe is a tasty way to start off your day. You don’t need anything fancy to make these scrumptious muffins. All you need are a few bowls and some simple ingredients, and you’ll have these banana and oatmeal muffins ready in no time.
I love how these muffins are light and fluffy but are still filling at the same time. Muffins are one of my go-to breakfast recipes as they make for a great grab-and-go breakfast or snack. If you want to make another muffin recipe for the week, try my morning glory muffins recipe, cranberry orange muffins recipe, and blueberry muffins recipe.
What You Need to Make This Recipe
Leavening agents — to help lift your banana oat muffins, you’ll need baking powder and baking soda. Make sure the two are fresh and haven’t expired, as it’ll affect the rise of the muffins.
Milk — I recommend using milk instead of water for more flavorful muffins. Milk also adds sweetness and a creamy texture to the muffins.
Vegetable oil — using vegetable oil is the secret to achieving a soft and moist muffin. You can use canola oil as well.
Bananas — you want ripe bananas. Overripe bananas are also great as they are super easy to mash. Ripe bananas add more banana flavor and moisture to the muffins.
Rolled oats — I like using rolled oats for these muffins as they can better absorb the liquid ingredients. They’re also great for topping off the muffins before baking for that classic banana oatmeal muffin look.
How to Make Banana Oatmeal Muffins
1. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a medium bowl, whisk the milk, oil, eggs, and vanilla until well combined. Using a fork, mash the bananas and then add them to the bowl.
3. Stir in the chocolate chips.
4. Pour the milk mixture into the oat mixture.
5. Stir the muffin batter together until well combined.
6. Divide the batter among the paper liners and then bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.
Pro Tips for Making This Recipe
- Careful not to overmix the batter as it’ll lead to dense muffins or large holes in the crumb.
- Measure your flour and oats correctly by using a scale! Adding too much flour or rolled oats to the recipe is the most common reason the muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour.
- Use an ice cream scoop for even-sized muffins.
- If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly or spray with non-stick spray. Let the banana and oatmeal muffins cool for at least 10 minutes before removing them from the tin.
Frequently Asked Questions
How do I store muffins?
Store leftover oatmeal banana muffins at room temperature, in an airtight container, for up to 5 days. You can enjoy these muffins at room temperature or warmed in the microwave.
Can I freeze muffins?
You can freeze these muffins for later! To freeze muffins, place the cooled muffins in a freezer-safe bag and store them in the freezer for up to 3 months. When ready to eat, allow them to come to room temperature or quickly microwave the frozen muffin for about 20 seconds.
What are some variations?
- Add a cup of blueberries to make banana blueberry oatmeal muffins. Dried fruit such as raisins, cranberry, and apricot are great additions as well for these oatmeal banana muffins.
- Top the batter with some chopped or crushed nuts.
- Sprinkle some cinnamon sugar on top of the muffins while they’re still warm for more cinnamon flavor.
If you love this recipe try these out!
If you’ve tried this Banana Oatmeal Muffins recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Banana Oatmeal Muffins
Video
Equipment
- Muffin pan
- Paper liners
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ cups old fashioned rolled oats plus more for topping (150g)
- ⅔ cup granulated sugar (133g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon plus more for topping
- ½ teaspoon salt
- ⅔ cup milk (120ml)
- ⅓ cup vegetable oil (60ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 bananas/250g)
- ½ cup chocolate chips optional (90g)
Instructions
- Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.
- Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.
Notes
- Careful not to overmix the batter as it’ll lead to dense muffins or large holes in the crumb.
- Measure your flour and oats correctly by using a scale! Adding too much flour or rolled oats to the recipe is the most common reason the muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour.
- Use an ice cream scoop for even-sized muffins.
- If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly or spray with non-stick spray. Let the muffins cool for at least 10 minutes before removing them from the tin.
