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    Home » Recipes » Breakfast » Muffins » Banana Oatmeal Muffins

    Banana Oatmeal Muffins

    Published: April 10, 2022 · Modified: Apr 10, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Flavorful, moist, and full of healthy goodness, these Banana Oatmeal Muffins come together effortlessly in a few simple steps. You will love these muffins as they are so fluffy and tender. You can enjoy them whenever you want, but they make for a comforting breakfast or quick afternoon snack.

    A plate with a banana oatmeal muffin with more muffins in the background.
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    Pinterest graphic of a platter of banana oatmeal muffins.
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    Pinterest graphic of a banana oatmeal muffin on a plate in front of a platter of muffins.

    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

    Ingredients needed to go make banana oatmeal muffins.

    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

    Set of two photos showing dry ingredients whisked together and bananas mashed.

    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.

    Set of two photos showing chocolate chips added to the wet ingredients then poured into oats.

    3. Stir in the chocolate chips.

    4. Pour the milk mixture into the oat mixture.

    Set of two photos showing batter mixed and scooped into a muffin tin.

    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.

    A plate with a pile of banana oatmeal muffins.

    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.

    A plate with a banana oatmeal muffins, split in half.

    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!

    • A close up of banana chocolate chip muffins

      Banana Chocolate Chip Muffins

    • Chocolate Chip Muffins on a wooden board next to a glass of milk.

      Chocolate Chip Muffins

    • A close up of a chocolate muffin on a blue plate

      Chocolate Muffins

    • A plate with an oatmeal muffin with a platter in the back.

      Oatmeal Muffins

    • An English muffin cut in half and spread with butter on a plate

      English Muffins

    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!

    A banana oatmeal muffin in focus with oats scattered around and more muffins in the background.
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    5 from 50 votes

    Banana Oatmeal Muffins

    Made with simple ingredients, these Banana Oatmeal Muffins are the perfect breakfast or snack! These muffins are filling, tasty, and so easy to make.
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Servings 12 servings
    Calories 268kcal
    Author John Kanell

    Equipment

    • Muffin pan
    • Paper liners
    • Mixing Bowls

    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.

    Video

    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.

    Nutrition

    Calories: 268kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 154mg | Fiber: 2g | Sugar: 19g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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