Banana Oatmeal Muffins are a perfect little treat that combines the sweetness of ripe bananas with the hearty texture of oats. These muffins are soft and moist with a slightly chewy bite from the oatmeal, making them a great snack or breakfast on the go. They have a simple, homey flavor that’s loved by both kids and adults.
I love making these muffins when I have some bananas that are getting too ripe—they’re a great way to use them up without a lot of fuss. I usually mash the bananas well so the muffins come out super tender and naturally sweet, which means I can keep the sugar low or even skip it if I want. Plus, the oats add a nice boost of fiber that helps keep you full longer.
My favorite way to enjoy these muffins is fresh and warm from the oven, maybe spread with a little butter or a drizzle of honey. They also freeze really well, so I like to make a big batch and pop some in the freezer for busy mornings. Whether it’s as a quick breakfast or a snack with a cup of tea, these Banana Oatmeal Muffins always make the day feel a little cozier.
Key Ingredients & Substitutions
Rolled Oats: Using old-fashioned oats gives the muffins a nice chewy texture. If you want a softer feel, you can grind them a bit or use quick oats, but the texture will change.
Whole Wheat Flour: This adds nuttiness and fiber. You can swap this for all-purpose flour for a lighter muffin, or gluten-free flour if needed.
Ripe Bananas: The riper, the better! They bring natural sweetness and moisture. If you don’t have bananas, unsweetened applesauce is a good partial substitute but won’t give the same flavor.
Honey or Maple Syrup: These natural sweeteners add warmth and flavor. Feel free to use brown sugar or coconut sugar instead, adjusting sweetness to your taste.
Applesauce or Melted Butter: Applesauce keeps them moist and adds slight sweetness while cutting fat. Melted butter gives a richer taste. Use oil like coconut or vegetable if preferred.
Milk: You can use any milk—dairy or plant-based (almond, oat, soy)—to suit your diet.
Optional Add-ins: Raisins add chew and sweetness, chocolate chips bring a treat-like touch. Nuts or seeds work too for crunch.
How Can I Make These Muffins Moist and Not Dense?
Getting the right texture is key for these muffins. Here’s how:
- Mash the bananas well: This helps spread moisture evenly in the batter.
- Don’t overmix: Stir the wet and dry ingredients until just combined. Overmixing can make muffins tough and dense.
- Use ripe bananas and a mix of wet ingredients: Applesauce or butter plus milk adds moisture and tenderness.
- Bake at the right temperature: 350°F (175°C) is ideal; too hot can dry them out, too low may make them heavy.
Following these tips will give you muffins that are soft, moist, and have a light crumb with a yummy oat texture on top.
Equipment You’ll Need
- Mixing bowls – I like using large bowls so I have plenty of room to combine everything smoothly.
- Measuring cups and spoons – accurate measuring makes sure your muffins turn out just right.
- Muffin tin – essential for shaping the muffins; a standard 12-cup tin works best.
- Paper liners or non-stick spray – helps remove the muffins easily and keeps them from sticking.
- Whisk or spoon – easy to mix the wet ingredients thoroughly.
- Oven – standard home oven to bake the muffins evenly.
- Cooling rack – lets the muffins cool properly without getting soggy.
Flavor Variations & Add-Ins
- Chocolate Chips: Stir in a handful for a chocolaty twist that kids love.
- Blueberries or Cranberries: Add fresh or frozen berries for a fruity burst in every bite.
- Nuts or Seeds: Walnut, pecans, or chia seeds add crunch and extra nutrients.
- Spices: Try nutmeg or ginger for a warming flavor variation to cinnamon.
How to Make Banana Oatmeal Muffins?
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup unsweetened applesauce or melted butter
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
Optional Add-ins & Topping:
- ½ cup raisins or chocolate chips
- Additional oats for sprinkling on top
Time Needed
This recipe takes about 10 minutes to prepare the batter and 18 to 22 minutes to bake. Add a few more minutes for cooling after baking. So, plan for around 35 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, stir together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is well combined.
3. Blend Wet Ingredients:
In a separate bowl, whisk the mashed bananas, eggs, honey (or maple syrup), applesauce (or melted butter), vanilla extract, and milk until smooth and combined.
4. Combine The Batter:
Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined—don’t overmix, or the muffins might turn out dense. If you want, fold in raisins or chocolate chips now.
5. Fill Muffin Tin:
Spoon the batter evenly into each muffin cup, filling about three-quarters full. Sprinkle a few oats on top of each muffin for a nice rustic look and a bit of crunch.
6. Bake to Perfection:
Bake in the oven for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve:
Let the muffins cool in the tin for 5 minutes before moving them to a wire rack to cool completely. Enjoy warm or at room temperature with a spread of your choice.
Can I Use Frozen Bananas for These Muffins?
Yes! Just make sure to thaw the bananas completely and drain any extra liquid before mashing. This will help keep the batter from becoming too wet.
Can I Make These Muffins Gluten-Free?
Absolutely! Use certified gluten-free oats and swap the whole wheat flour for a gluten-free flour blend. The texture might be slightly different but still delicious.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 3 months. Thaw at room temperature or warm gently before eating.
Can I Add Other Mix-ins to the Muffins?
Yes, feel free to add nuts, seeds, fresh or dried fruit, or even chocolate chips. Just fold them in at the same step you add raisins or chocolate chips to keep the batter balanced.