Morning routines just got better with these Oatmeal Banana Muffins. Packed with ripe bananas and oats, they’re moist, flavorful, and everyone will love them!
These Oatmeal Banana Muffins are a wholesome, naturally sweet treat that’s perfect for breakfast or a grab-and-go snack. Made with ripe bananas and hearty oats, they have a soft, moist texture with a subtle chew that makes each bite mouth watering.
Bananas are a staple in my family—we go through bunches! For more of our favorite banana recipes, you have to check out my whole wheat banana pancakes, soft banana cookies, or my mom’s banana bread.
Table of Contents
Why We Love Banana Muffins
- They’re easy to make and only take 30 minutes start to finish!
- It’s a great way to use up those overly ripe bananas instead of throwing them away.
- Perfectly sized for a breakfast or snack on the go.
Recipe Ingredients
Bananas – Use overly ripe bananas for natural sweetness and moisture. Overripe bananas are easier to mash and intensify the banana flavor.
Buttermilk or Greek Yogurt – Provides tanginess and moisture, resulting in a tender texture. Use whichever you prefer or have on hand.
Rolled Oats – Choose old-fashioned oats for better liquid absorption and a satisfying texture in the muffins. Avoid using quick-cooking oats, as they won’t provide the same hearty texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Choose from chopped nuts like walnuts or pecans, dried fruits like raisins or cranberries, or dark chocolate chips to add richness and balance the banana mixture.
Flour Alternative – Substitute all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
How to Make Oatmeal Banana Muffins
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size muffin pan with paper liners or lightly spray with non-stick spray, then set aside.
Step 2: In the bowl of a stand mixer, beat together melted butter and sugar. Add the buttermilk (or Greek yogurt) and mashed bananas, and mix on low for 30 seconds. Add the eggs and vanilla, and mix until combined.
Step 3: In a small mixing bowl, combine flour, oats, baking soda, salt, and cinnamon. Whisk together, then with mixing speed on low, gradually add dry ingredients into the wet ingredients. Mix until batter has combined.
Step 4: Using a large scoop, fill each well ¾ of the way full (or slightly more if you have extra). If using Nutella, place about 1 tsp of Nutella on top of each muffin and swirl with a knife. Place in the oven and bake for 18-22 minutes. The tops should be lightly golden brown and firm. Remove from oven and allow to cool in pans for 2-3 minutes before transferring to a wire rack to cool completely.
FAQs
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done.
Yes, you can make a mini version using a mini muffin tin. Adjust the baking time to 12-15 minutes, as mini muffins bake faster than regular-sized ones.
Storage Information
STORE these Banana Oatmeal Muffins in an airtight container or a slightly open Ziploc bag at room temperature to prevent excess condensation. Muffins should stay fresh for up to a week. Leaving them uncovered can dry them out. FREEZE in an airtight container or freezer-safe bag for up to 2-3 months. Defrost in the fridge overnight before reheating.
REHEAT by microwaving for 20-30 seconds in the microwave or warming in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5-7 minutes.
Oatmeal Banana Muffins Recipe
Ingredients
- 10 tbsp butter - melted
- 2/3 cup brown sugar
- 1 1/4 cup overly ripe bananas - mashed (about 4 medium bananas)
- 1/2 cup buttermilk - or plain Greek yogurt
- 2 cup all-purpose flour
- 2/3 cup old-fashioned rolled oats - not quick cooking
- 2 eggs
- 2 teaspoons vanilla
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1/4 tsp cinnamon - optional
- Nutella - optional
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size muffin pan with paper liners or lightly spray with non-stick spray, then set aside.
- In the bowl of a stand mixer, beat together melted butter and sugar. Add the buttermilk (or Greek yogurt) and mashed bananas, and mix on low for 30 seconds. Add the eggs and vanilla, and mix until combined.
- In a small mixing bowl, combine flour, oats, baking soda, salt, and cinnamon. Whisk together, then with mixing speed on low, gradually add dry ingredients. Mix until combined.
- Using a large scoop, fill each well ¾ of the way full (or slightly more if you have extra). If using Nutella, place about 1 tsp of Nutella on top of each muffin and swirl with a knife. Place in the oven and bake for 18-22 minutes. The tops should be lightly golden brown and firm. Remove from oven and allow to cool in pans for 2-3 minutes before transferring to a wire rack to cool completely.
Made a double batch. Enjoyed them for 3 days.
Hi! These turned out absolutely delicious! The only problem is that somehow I followed your recipe carefully and ended up with about 3 dozen muffins instead of 1. Would you reccomend freezing these? Thanks!
You should be able to, though I personally have not, only because I never have any left!
these were delicious this morning! ( l will be making a batch to take to work)
Very good muffins. Thank you
Oh yummy!! These look so good!