Banana oatmeal muffins are soft, cozy and hearty, bakery style muffins made with healthy ingredients like bananas and rolled oats. These flavorful banana oat muffins are topped with a sweet cinnamon oat topping. Make these oaty banana muffins in a few simple steps for a delicious and easy to make breakfast.
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Why Should You Make This Recipe
I absolutely adore making muffins. My Double Chocolate Chip Muffins, Peanut Butter Muffins, Vanilla Muffins, Buttermilk Blueberry Muffins, Lemon Muffins and Cinnamon Muffins are a few I love muffin recipes I always reach for when I want beautiful bakery style muffins. I know you’ll love these cozy, hearty and flavorful muffins with oats and bananas just as much as my other muffin recipes.
- Easy to make, bake and eat. All you need to make these easy and cozy oatmeal and banana muffins are a few mixing bowls, a whisk and a muffin pan (or two).
- Perfect for breakfast and snacking. These hearty and healthier oatmeal muffins are perfect for busy school mornings or as a quick, but filling snack.
Ingredients
These oatmeal and banana muffins require only a handful of simple ingredients to make. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, old fashioned or rolled oats, baking powder, baking soda, cinnamon and salt.
- Wet Ingredients: Gather bananas, eggs, sugar, oil, maple syrup, vanilla extract and chocolate chips.
Substitutions
These hearty banana oat muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these homemade oatmeal and banana muffins if you need them.
- All purpose flour: Make these gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (240 g) rather than cup for cup.
- Baking Powder and Baking Soda: Make sure both are fresh and in date.
- Mashed Banana: Make sure the bananas are fully ripened with some brown spots.
- Oil: Any neutral tasting oil will work well. You can also use ½ cup (113 g) melted and slightly cooled butter if you like. Keep in mind that the muffins may not stay as moist after a day or two if butter is used in place of oil.
- Light Brown and Granulated Sugar: These cozy and hearty muffins with bananas and oats call for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Maple Syrup: Use an equal amount of honey or replace the maple syrup with ¼ cup (50 g) light brown or maple sugar.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with banana, sugar and maple syrup.
- Chocolate Chips: Feel free to add 1 cup of any of your favorite chocolate chips. I prefer mini chocolate chips for these oatmeal banana muffins.
Variation
Mini Banana Oatmeal Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
How To Make
Learn how to make the banana oatmeal muffins in a few easy steps.
- Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners. If you would like to top the banana oat muffins with a cinnamon oat topping, mix the oats, brown sugar and cinnamon together until well combined. Pour the melted butter into the cinnamon oat mixture, mixing together with a fork until the butter is thoroughly mixed through.
- In another mixing bowl, whisk the flour, oats, baking powder, baking soda, cinnamon and salt together until well combined. Set aside for now.
- In another bowl whisk the bananas until thoroughly mashed. Then whisk in the eggs and sugar until smooth and well combined. Once smooth and well combined, whisk in the oil, maple syrup and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet ⅓ at a time. Before mixing in the last ⅓ of the dry ingredients, toss the mini chocolate chips (if using) into the dry ingredients. Then mix the remaining dry ingredients, along with the chocolate chips into the wet ingredients. Do not overmix. A few flour streaks is fine.
4. For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the sticky banana and oatmeal muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with the cinnamon oat topping or more chocolate chips. Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the sugar topping will be very hot. Cool the oat banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Make Ahead: Prepare the muffin batter through to the resting stage. Cover the muffin batter with plastic wrap and chill in the fridge up to overnight.
- Store: Place the oatmeal banana muffins in an airtight container at room temperature for up to 5 days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap, in parchment paper or wax paper . Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the banana oat muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist oat banana muffins.
- Use ripe bananas. Bananas with lots of brown spots are perfect for making these oat banana muffins. Basically, if the bananas are perfect for banana bread, they are perfect for these oaty banana muffins.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
- Use mini chocolate chips. Using mini chocolate chips versus regular chocolate chips in these oat and banana muffins guarantees chocolate chips in every bite.
FAQs
Oatmeal banana muffins contain healthy ingredients like banana and rolled oats. Bananas and oatmeal both contain minerals and vitamins. Oatmeal can help regulate blood sugar levels and contains fiber which can aid in digestion.
A few things go into creating moist muffins. Make sure to use full fat, room temperature ingredients, mixing the dry and wet ingredients until just combined and not over baking the muffins.
There are a few things that can help create domed, bakery style tops on muffins. Make sure to let the batter rest for at least 30 minutes, use a higher oven temperature and alternate filled and unfilled muffin wells.
Other Oatmeal Recipes To Try
- No Bake Chocolate Oat Bars
- Cranberry Oatmeal Cookies
- Peanut Butter Oatmeal Bars
- Iced Oatmeal Cookies
If you try this Banana Oatmeal Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Banana Oatmeal Muffins Recipe
Equipment
- 1 - 2 12 ct. non stick muffin pans
- 12 cupcake liners
- 2 - 3 mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Cinnamon Oat Topping
- ½ cup (40 g) rolled oats
- 2 tablespoons (25 g) light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
Banana Oatmeal Muffins
- 1½ cups (180 g) all purpose flour
- 1 cup (80 g) rolled oats
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1¼ cup mashed bananas about 3 medium-large bananas
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) oil
- ¼ cup (60 ml) maple syrup
- 1 teapsoon vanilla extract
- 1 cup (170 g) chocolate chips, optional
Instructions
- Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners.
- If you would like to top the banana oat muffins with a cinnamon oat topping, mix the oats, brown sugar and cinnamon togetheruntil well combined. Pour the melted butter into the cinnamon oat mixture, mixing with a fork until the butter is thoroughly mixed through.½ cup (40 g) rolled oats, 2 tablespoons (25 g) light brown sugar, ¼ teaspoon cinnamon , 2 tablespoons (28 g) unsalted butter, melted
- In another mixing bowl, whisk the flour, oats, baking powder, baking soda, cinnamon and salt together until well combined. Set aside for now.1½ cups (180 g) all purpose flour, 1 cup (80 g) rolled oats, 1½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon , ½ teaspoon salt
- In another bowl whisk the bananas until thoroughly mashed. Then whisk in the eggs and sugar until smooth and well combined. Once smooth and well combined, whisk in the oil, maple syrup and vanilla extract until smooth and well combined.1¼ cup mashed bananas , ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, ½ cup (120 ml) oil , ¼ cup (60 ml) maple syrup, 1 teapsoon vanilla extract
- Stir the dry ingredients into the wet ⅓ at a time. Before mixing in the last ⅓ of the dry ingredients, toss the mini chocolate chips (if using) into the dry ingredients. Then mix the remaining dry ingredients, along with the chocolate chips into the wet ingredients. Do not overmix. A few flour streaks is fine.1 cup (170 g) chocolate chips, optional
- For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the sticky banana and oatmeal muffin batterinto each of the muffin liners, alternating every other cup. Top the muffins with the cinnamon oat topping or more chocolate chips.
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the sugar topping will be very hot. Cool the oat banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
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