If you’re looking for a muffin that’s equal parts wholesome, satisfying, and packed with nostalgic flavors, these Banana Oatmeal Muffins will quickly become your new standby recipe. The ripe bananas lend natural sweetness and moisture while the hearty oats add wonderful texture you’ll love in every bite. Whether you’re reaching for an easy breakfast, a lunchbox treat, or a cozy afternoon snack, these muffins are incredibly versatile and come together with a handful of pantry staples. Once you try them, you’ll see why this recipe is a personal favorite that always disappears fast!
Ingredients You’ll Need
Banana Oatmeal Muffins keep it simple, letting each ingredient shine for maximum flavor and just the right texture. Here’s why every item on the list matters and how it contributes to these irresistible muffins.
- Rolled oats: They create that nutty, hearty base and give the muffins their signature chew.
- All-purpose flour: Brings tenderness to the crumb and ensures the muffins hold together beautifully.
- Brown sugar (packed): Adds deep caramel notes and helps the muffins stay soft and moist.
- Baking powder: Gives the muffins a lovely lift for a light, fluffy texture.
- Baking soda: Works with the acidity in yogurt and bananas for extra rise.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground cinnamon: Brings a cozy warmth that pairs perfectly with banana.
- Ripe bananas (mashed): The key to moisture and natural sweetness—make sure they’re spotty!
- Plain Greek yogurt: Adds richness and a subtle tang while keeping the crumb extra tender.
- Vegetable oil: Ensures muffins stay moist for days (you can swap for applesauce for a lighter option).
- Eggs: Bind everything together and add fluffy structure.
- Vanilla extract: Blends with the bananas and oats for classic banana bread aroma.
- Milk: Loosens up the batter just enough for perfect mixing; any milk works!
- Chopped walnuts (optional): Lend crunch and a hint of bitterness that’s lovely with sweet banana.
How to Make Banana Oatmeal Muffins
Step 1: Prep the Oven and Muffin Tin
To kick things off, preheat your oven to 350°F so it’s nice and hot when your muffins are ready to bake. Grab a 12-cup muffin tin and line it with paper liners, or grease well with cooking spray if you prefer that golden edge. You’re setting yourself up for easy removal and less mess later!
Step 2: Mix Dry Ingredients
In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until everything is evenly mixed and those little pockets of flavor are distributed throughout. This step is where the flavor and texture foundations of your Banana Oatmeal Muffins are built.
Step 3: Whisk Wet Ingredients
Grab another bowl and whisk together the mashed ripe bananas, Greek yogurt, vegetable oil, eggs, vanilla extract, and milk. Mix until the combination turns smooth and luxurious—no streaks of egg or lumps of banana. This luscious wet mixture is what creates the dreamy moistness in every bite.
Step 4: Combine Wet and Dry Ingredients
Now comes the magic: pour the wet ingredients into the bowl of dry ingredients. Stir gently and patiently until just combined. Don’t overmix; a few streaks of flour are totally fine and ensure your Banana Oatmeal Muffins stay tender. If you’re adding walnuts, fold them in now with a gentle touch.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups. Filling them about three-quarters full gives you the prettiest dome tops once baked. If you want that classic bakery look, sprinkle a few oats or nuts over each muffin before baking.
Step 6: Bake and Cool
Slide the tray onto the center rack and bake for 18 to 22 minutes. You’ll know your muffins are ready when a toothpick poked into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for five minutes, then transfer them to a wire rack so they set up perfectly and don’t get soggy bottoms.
How to Serve Banana Oatmeal Muffins
Garnishes
For that extra wow factor, try topping your Banana Oatmeal Muffins with a drizzle of honey, a dollop of Greek yogurt, or a dusting of cinnamon right before serving. A sprinkle of extra chopped walnuts or even mini chocolate chips gives every muffin a little glow-up—perfect for impressing guests or just treating yourself.
Side Dishes
Pair your Banana Oatmeal Muffins with a bright fruit salad, yogurt parfait, or a steaming mug of coffee or tea for a breakfast spread that feels both special and grounding. They’re also fantastic alongside scrambled eggs or a veggie omelet for something heartier.
Creative Ways to Present
Think outside the wrapper! Try slicing your muffins in half and spreading with almond butter or cream cheese for a snack that’s filling and protein-packed. You can also cube the muffins and layer them with whipped cream and berries for a playful trifle that’s easy and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, Banana Oatmeal Muffins keep beautifully at room temperature in an airtight container for up to three days. If your kitchen is warm or humid, keep them in the fridge to maintain freshness. The flavors meld and get even better overnight!
Freezing
These muffins freeze like a dream. Wrap each one individually or store in a zip-top bag, then tuck them into the freezer for up to three months. To prevent freezer burn, squeeze out extra air and label with the date—future you will be grateful for the snack stash!
Reheating
To revive that fresh-baked magic, unwrap your Banana Oatmeal Muffins and microwave for 20-30 seconds or pop them in a 300°F oven for about 5 minutes. The warmth brings out the banana flavor and makes them taste like they just came out of the oven.
FAQs
Can I make Banana Oatmeal Muffins gluten-free?
Absolutely! Simply use certified gluten-free oats and swap the all-purpose flour for your favorite gluten-free blend. The muffins come out soft and delicious, with all the same oat-banana goodness.
Can I use quick oats instead of rolled oats?
You can use quick oats in a pinch, but rolled oats give your muffins more texture and chew. If you like a lighter, less hearty muffin, go ahead and use quick oats—they’ll still taste great.
What’s the best way to ripen bananas quickly?
If your bananas aren’t ripe yet, place them in a paper bag with an apple or set them in a warm spot for a day or two. For an even quicker fix, bake them in the oven at 300°F for about 15 minutes until the skins are blackened and the flesh is soft.
Can I substitute the oil with applesauce?
Yes! Applesauce works as a wonderful swap for oil if you want to cut down on fat. Just use an equal amount—it’ll keep the Banana Oatmeal Muffins just as moist and tender.
Can I add extras like chocolate chips or berries?
Definitely. Chocolate chips, blueberries, or even shredded coconut make fantastic mix-ins. Stir about half a cup of your favorite addition into the batter along with (or instead of) the walnuts for a fun twist.
Final Thoughts
Whether you’re baking for your family, meal prepping for the week, or just indulging a craving for something cozy, Banana Oatmeal Muffins always fit the bill. I hope you give this recipe a spin and watch as they disappear faster than you can say “just one more!” Enjoy every tender, banana-filled bite!
Print
Banana Oatmeal Muffins Recipe
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Banana Oatmeal Muffins are a delicious and wholesome treat that is perfect for breakfast or as a snack. Made with ripe bananas, oats, and Greek yogurt, these muffins are moist, flavorful, and easy to make.
Ingredients
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Optional:
- 1/2 cup chopped walnuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a large bowl, mix rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together mashed bananas, Greek yogurt, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Mix Batter: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped walnuts if using.
- Bake: Divide the batter evenly among muffin cups. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, use certified gluten-free oats and flour.
- You can substitute applesauce for oil to reduce fat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
