Banana Oatmeal Muffins

Banana Oatmeal Muffins

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Banana oatmeal muffins are a wholesome, flavorful treat perfect for breakfast, snacks, or even dessert. Combining ripe bananas, hearty oats, and a touch of natural sweetness, these muffins are moist, tender, and packed with nutrients. They’re a simple way to enjoy a healthy, homemade baked good without compromising on taste.

Whether you’re feeding picky kids, looking for a convenient grab-and-go breakfast, or craving a guilt-free snack, these banana oatmeal muffins fit the bill. With minimal ingredients and straightforward steps, even beginner bakers can master this recipe.

Why Banana Oatmeal Muffins Are a Must-Try

  • Nutritious: Oats provide fiber and slow-release energy, while bananas add potassium and natural sweetness.

  • Versatile: Add nuts, chocolate chips, or dried fruits for variety.

  • Kid-Friendly: Naturally sweet and soft, perfect for little hands.

  • Quick & Easy: Minimal prep and no complicated baking techniques.

  • Make-Ahead Friendly: Freezes well for convenient snacks or breakfast.

Equipment You’ll Need

  • Muffin tin (12 cups)

  • Mixing bowls (large and medium)

  • Whisk and spatula

  • Measuring cups and spoons

  • Fork or potato masher (for mashing bananas)

  • Cooling rack

Ingredients for Banana Oatmeal Muffins

Dry Ingredients:

  • 1 1/2 cups rolled oats

  • 1 cup whole wheat flour (or all-purpose flour)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • 3 ripe bananas, mashed

  • 1/3 cup honey or maple syrup

  • 1/4 cup vegetable oil or melted coconut oil

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1/2 cup milk (dairy or plant-based)

Optional Add-Ins:

  • 1/2 cup chopped walnuts or pecans

  • 1/3 cup chocolate chips or dried fruit

  • 2 tablespoons chia seeds or flaxseed meal

Timing & Yield

  • Prep Time: 10–15 minutes

  • Bake Time: 20–25 minutes

  • Total Time: 35–40 minutes

  • Yield: 12 muffins

Step-by-Step Instructions for Banana Oatmeal Muffins

Step 1. Preheat and Prepare

  • Preheat oven to 350°F (175°C).

  • Line a 12-cup muffin tin with paper liners or lightly grease with oil.

Preheat and Prepare

Step 2. Mix Dry Ingredients

  • In a large bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.

  • Stir to evenly distribute.

Pro Tip: Toast oats lightly in a dry skillet for 3–4 minutes for a nuttier flavor.

Mix Dry Ingredients

Step 3. Combine Wet Ingredients

  • In a separate medium bowl, mash bananas until smooth.

  • Add honey (or maple syrup), oil, vanilla extract, eggs, and milk. Whisk until combined.

Combine Wet Ingredients

Step 4. Fold Wet and Dry Ingredients

  • Pour wet mixture into dry ingredients.

  • Gently fold with a spatula until just combined—do not overmix.

  • Fold in optional add-ins if desired.

Pro Tip: Overmixing can make muffins dense and tough.

Fold Wet and Dry Ingredients

Step 5. Fill Muffin Tin

  • Divide batter evenly among 12 muffin cups, filling each about 3/4 full.

  • Sprinkle a few oats or chocolate chips on top for presentation.

Fill Muffin Tin

Step 6. Bake

  • Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

  • Remove from oven and let cool in the pan for 5 minutes.

  • Transfer to a cooling rack to cool completely.

Bake

Tips for Perfect Banana Oatmeal Muffins

  • Use Ripe Bananas: The riper, the better for sweetness and moisture.

  • Moisture Control: If bananas are very soft, reduce milk slightly.

  • Storage: Store in an airtight container for up to 3 days at room temperature. Freeze for up to 3 months.

  • Make It Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Variations to Try

  • Chocolate Banana Oatmeal Muffins: Add 1/2 cup cocoa powder and chocolate chips.

  • Tropical Twist: Add shredded coconut and chopped pineapple.

  • Peanut Butter Banana Muffins: Swirl in 1/4 cup peanut butter into batter before baking.

  • Spiced Up: Add 1/4 teaspoon nutmeg or ginger for a warm spice flavor.

Nutritional Facts (Approximate per muffin)

  • Calories: 180

  • Protein: 5g

  • Carbohydrates: 28g

  • Sugar: 10g

  • Fat: 7g

  • Fiber: 3g

  • Sodium: 150mg

Values may vary depending on specific ingredients used.

If your mornings call for something quick and satisfying, you’ll also enjoy Frittata Cups, High Protein Greek Yogurt Bagels, or Cranberry Orange Scones.

Banana Oatmeal Muffins

Banana Oatmeal Muffins

These banana oatmeal muffins are wholesome, moist, and naturally sweet. Packed with oats and ripe bananas, they make a nutritious breakfast, snack, or on-the-go treat for the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American, healthy, vegetarian
Calories: 180
Ingredients Equipment Method

Ingredients
  

Dry Ingredients:
  • 1 1/2 cups rolled oats
  • 1 cup whole wheat flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients:
  • 3 ripe bananas mashed
  • 1/3 cup honey or maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup milk dairy or plant-based
Optional Add-Ins:
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup chocolate chips or dried fruit
  • 2 tablespoons chia seeds or flaxseed meal

Equipment

  • Muffin tin (12 cups)
  • Mixing bowls (large and medium)
  • Whisk and spatula
  • Measuring cups and spoons
  • Fork or potato masher (for mashing bananas)
  • Cooling rack

Method
 

Preheat and Prepare
  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
Mix Dry Ingredients
  1. In a large bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
  2. Stir to evenly distribute.
  3. Pro Tip: Toast oats lightly in a dry skillet for 3–4 minutes for a nuttier flavor.
Combine Wet Ingredients
  1. In a separate medium bowl, mash bananas until smooth.
  2. Add honey (or maple syrup), oil, vanilla extract, eggs, and milk. Whisk until combined.
Fold Wet and Dry Ingredients
  1. Pour wet mixture into dry ingredients.
  2. Gently fold with a spatula until just combined—do not overmix.
  3. Fold in optional add-ins if desired.
  4. Pro Tip: Overmixing can make muffins dense and tough.
Fill Muffin Tin
  1. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  2. Sprinkle a few oats or chocolate chips on top for presentation.
Bake
  1. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove from oven and let cool in the pan for 5 minutes.
  3. Transfer to a cooling rack to cool completely.

Conclusion

Banana oatmeal muffins are a healthy, versatile, and delicious baked treat suitable for any time of day. The natural sweetness of bananas pairs beautifully with the hearty texture of oats, making these muffins a satisfying and nutritious option. Whether you’re preparing breakfast for the week, a wholesome snack for kids, or a quick on-the-go option, this recipe is simple, flavorful, and foolproof.

Enjoy them warm, fresh from the oven, or store them for convenient, grab-and-go energy anytime.

Recipe FAQs

1- Can I make these muffins gluten-free?

Yes, use gluten-free oats and a gluten-free flour blend.

2- Can I use brown sugar instead of honey?

Yes, substitute with 1/3 cup brown sugar. Reduce milk slightly if batter is too thick.

3- Can I double the recipe?

Absolutely! Just use two muffin tins and slightly increase baking time.

4- How do I prevent muffins from sticking?

Use paper liners or lightly grease the muffin cups with oil or non-stick spray.

5- Can I add protein powder?

Yes, replace 1/4 cup flour with protein powder for a protein boost.

6- How do I store these muffins?

Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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