These banana oatmeal muffins are moist, delicious and easy to make! They are the perfect snack or a grab and go breakfast.
We eat a LOT of bananas in my family. We buy them by the bunches, but every once in a while I’ll snag a few extra to make our favorite whole wheat banana pancakes, a batch of soft banana cookies or a loaf of my mom’s banana bread. This time I wanted to do something a little different and make oatmeal banana muffins. They’re crazy moist, tender and full of rolled oats and bits of ripe banana.
A Family Favorite
I love making muffins in the morning, especially now that life is a bit busier. A delicious, hearty meal all in one cute wrapper. They’re easy to whip up and last for days. Our toddler loves them, and my husband can grab a few on his way out the door to work.
Did I mention that you can toss in just about anything to the batter? Yay for endless mix-ins! Fruit, nuts, coconut, chocolate or spreads are all great additions to these muffins. Oh the possibilities!
But before you go wild, take a moment to savor a plain one…you won’t regret it. The brown sugar along with the buttermilk (or Greek yogurt) & ripe banana make these muffins incredibly moist, tender, and flavorful. You’ll want one after another. Of course the Nutella lover in me had to add a dollop to the top of a few. Just look at that swirl, how could I resist?!
How to Make Banana Oatmeal Muffins
Beat melted butter and sugar stand mixer bowl. Add in buttermilk (or Greek yogurt) and mashed bananas. Mix on low for 30 seconds. Mix in eggs and vanilla until just combined.
Whisk dry ingredients in small bowl: flour, oats, baking soda, salt, cinnamon.
With mixing speed on low gradually add dry ingredients to wet. Mix just until combined.
Fill each well ¾ of the way full using a large scoop. If using Nutella, place 1 tsp on top of each muffin and swirl with a knife.
Bake 18-22 minutes at 350 degrees.
- Tops should be lightly golden brown and muffins firm.
Remove and cool in pan 2-3 minutes before transferring to a wire rack to cool completely.
Add Ins + Variations
So many options, but here are a few ideas:
- Chopped nuts
- Fresh or dried fruit (blueberries are perfect)
- Coconut
- Chopped chocolate or chocolate chips
- Nut butter spreads
- Crumb topping (oatmeal, brown sugar, and butter)
Storing Tips
Can you freeze muffins? Yes you can freeze muffins for up to 2-3 months. Then when you are ready to eat them you can let them defrost in the fridge overnight and warm in the oven or microwave
How to store? Store muffins at room temperature in a Ziploc bag that’s slightly open. You don’t want it in a completely airtight container or else you will get too much condensation and if its left on the counter uncovered it will dry them out. Muffins should last for about a week.
Grab a tall glass of milk because as soon as these golden beauties come out of the oven you’re gonna need it! I hope your family enjoys these oatmeal banana muffins as much as ours has. Happy baking 🙂
For more muffins, check out:
- Oatmeal Chocolate Chip Banana Muffins
- Apple Harvest Muffins
- Chocolate Chip Muffins
- Blueberry Muffins
Print (email required)Oatmeal Banana Muffins Recipe
Morning routines just got better with these Oatmeal Banana Muffins. Packed with ripe bananas and oats, they’re moist and flavorful. Add Nutella on top for a deliciously sweet twist.Pin RateServings: 12 muffinsCalories: 263kcalIngredients
- 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.
NOTES
-The recipe will yield a few more muffins if you choose to use Nutella. -Add-ins such as chopped nuts, fresh fruit, dried fruit, coconut, chopped chocolate, and nut butter spreads are all great additions! You may want to omit the cinnamon depending on what you use. 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.Nutrition
Serving: 12serving | Calories: 263kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 166mg | Fiber: 2g | Sugar: 15g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
Light, moist, and really flavorful, I loved them. ❤️