oatmeal banana muffins recipe

Written ByJenny Smyth Posted on
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The Best oatmeal banana muffins recipe

I’m so excited to share this oatmeal banana muffins recipe with you all. I’ve been making these for my family for years, and they’re always a hit.

The combination of rolled oats, mashed bananas, and sweet spices is a perfect blend of flavors and textures that everyone loves. My kids can’t get enough of these muffins, and they’re a staple in our household for breakfast or as a snack.

I love that this recipe is not only delicious but also packed with nutrients from the oats and bananas. It’s a great way to start the day or refuel after a workout.

The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic mixing skills. I’ve tweaked this recipe over the years to get it just right, and now I’m happy to share it with you.

Whether you’re looking for a quick breakfast or a tasty treat for your family, these oatmeal banana muffins are sure to please. They’re also an excellent choice for potlucks or brunch gatherings, as they’re easy to grab and go.

Plus, they freeze beautifully, so you can make a batch and store them for later use.

Oatmeal Banana Muffins

Oatmeal Banana Muffins

4.8 from 1526 votes

These oatmeal banana muffins are moist, naturally sweetened with ripe bananas, and packed with hearty oats. They make a perfect breakfast or snack, offering a wholesome and satisfying treat.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/4 cup milk
1 large egg
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners or lightly grease the cups.
3In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
4In a separate bowl, mash the ripe bananas with a fork until smooth.
5Stir in the melted butter, milk, egg, and vanilla extract until well blended.
6Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain.
7Do not overmix, as the batter should be slightly lumpy.
8Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
9Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
10Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
11Serve warm or at room temperature.

🔧Equipment

Muffin tin
Muffin liners
Mixing bowls
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 200mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 3g

📝Notes

For extra texture, fold in 1/2 cup of chopped walnuts or chocolate chips before baking. Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Watch Video Of How Oatmeal Banana Muffins Works

These oatmeal banana muffins are truly a game-changer in our household. They’re so easy to make and are packed with nutritious ingredients like oats and bananas.

Whether you’re looking for a quick breakfast or a tasty treat for your family, these muffins are sure to please. They’re also an excellent choice for potlucks or brunch gatherings because they’re easy to grab and go.

❓ Frequently Asked Questions About Oatmeal Banana Muffins

Q: What type of oats should I use in this recipe?

The best type of oats to use in this recipe is rolled oats. You can also use old-fashioned oats or even instant oats if that’s what you have on hand.

Q: Can I substitute other types of sweetener for the sugar?

Yes, you can definitely substitute other types of sweetener for the sugar in this recipe. You can try using honey, maple syrup, or even coconut sugar if you prefer.

Q: How do I store these muffins once they’re baked?

You can store these muffins at room temperature in an airtight container for up to 3 days or freeze them for up to 2 months.

Q: Can I make these muffins gluten-free?

Yes, you can easily make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: How do I reheat these muffins?

You can reheat these muffins by wrapping them in foil and baking them in the oven at 350°F (175°C) for about 10-15 minutes or microwaving them on high for 20-30 seconds.

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