These Banana Oatmeal Muffins are simple to make and full of flavor and texture—ideal for breakfast or a snack.
With millions of page views, hundreds of five-star reviews, and countless shares, this is a favorite muffin recipe readers return to time and again.
Excellent muffin recipe! I made them a few weeks ago and I’m making them again right now. My three and a half year old granddaughter loves them! This recipe is a keeper for sure! Thank you!
Oatmeal banana muffins
These muffins showcase banana flavor and a pleasant chew from old-fashioned oats. A crunchy oat crumb topping elevates them further.
No special tools are required—just a bowl, a sturdy spoon, and a muffin tin. Whether you’re a beginner or an experienced baker, these banana oat muffins are reliable and crowd-pleasing.
Top tips for best results:
- Use very ripe bananas: Bananas with brown spots or fully brown skins give the best natural sweetness and moisture.
- Choose old-fashioned oats: Rolled oats provide the chewy texture that complements the banana. Quick oats change the texture and may not absorb liquid the same way.
- Make a proper crumb topping: Mix the topping until it forms coarse crumbs for a sweet, crunchy finish.
- Portion evenly: Use an ice cream scoop to fill muffin cups for consistent results.
Banana Oat Muffin Ingredients
- Oats – Old-fashioned or rolled oats for texture.
- Flour – All-purpose flour measured properly for consistent results.
- Bananas – Very ripe bananas; you’ll need about 1½ cups mashed (roughly 3 bananas).
- Sugar – Granulated sugar in the batter and brown sugar for the topping.
- Oil – A light-flavored oil (canola or vegetable) keeps the muffins moist.
- Spices – Ground cinnamon and a pinch of nutmeg add warmth.
- Vanilla – Use pure vanilla for the best flavor.
- Leavening – One egg plus baking powder and baking soda help the muffins rise.
How to make Banana Oatmeal Muffins
- Combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar in a large bowl.
- Whisk the egg, oil, and vanilla in a smaller bowl, then add to the dry ingredients and stir. The mixture will be dry at this point.
- Fold in the mashed bananas, mixing until just combined.
- Gently fold until the batter is evenly combined—avoid overmixing to keep the muffins tender.
- Divide the batter evenly among 12 lightly sprayed or lined muffin cups.
- Combine the topping ingredients—oats, melted butter, brown sugar, and cinnamon—until coarse crumbs form.
- Sprinkle the oat topping over the unbaked muffins.
- Bake in a preheated 375°F (190°C) oven for about 18–20 minutes, until a toothpick inserted in the center comes out clean.
How to store Banana Oat Muffins
When cool, store muffins in a single layer in an airtight container at room temperature for 3–4 days.
To freeze, cool completely and place in a freezer-safe bag or container in a single layer. Freeze up to 1–2 months for best quality.
Tips for making Banana Oatmeal Muffins
- Use fresh baking powder so your muffins rise properly.
- Fully preheat your oven; an oven thermometer helps ensure correct temperature.
- Do not overmix the batter—stir only until ingredients are combined to avoid tough muffins.
- An ice cream scoop yields even muffin sizes and makes filling the cups easier.
If you make this recipe, I’d love to hear about it! Leave a comment and snap a picture—tag @beyondthechickencoop on Instagram.
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Oatmeal Banana Muffins Recipe
Kathy Berget
Pin Recipe
Equipment
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Muffin Tin
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Cooling Rack
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Measuring Cups
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Measuring Spoons
Ingredients
- 1 ½ cups oats (old fashioned or rolled oats)
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Pinch ground nutmeg
- 1 whole egg
- ¼ cup oil
- 1 teaspoon vanilla
- 1 ½ cups ripe bananas, mashed (about 3–4 bananas)
Topping
- ½ cup oats (old fashioned)
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix the oats, flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
- In a smaller bowl, whisk the egg, oil, and vanilla. Add to dry ingredients and stir.
- Fold in the mashed bananas until the batter is just combined.
- Portion the batter into 12 prepared muffin cups. In another bowl, combine the topping ingredients and sprinkle over each muffin.
- Bake at 375°F for 18–20 minutes or until a toothpick comes out clean. Cool on a rack before serving.
Notes
- Use very ripe bananas for best sweetness and moisture.
- When measuring flour, fluff and spoon it into the cup, then level to avoid packing too much flour.
- If the batter seems dry because bananas aren’t quite ripe, add 1–2 tablespoons milk.
- Old-fashioned or rolled oats work best; steel-cut oats are not suitable.
- Oats add pleasing texture to the muffins.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guide. For precise nutrition facts, calculate using the exact ingredients and amounts you use.
Nutrition
Recipe adapted from Mad about Muffins