Oatmeal Banana Muffins Recipe

A plate stacked with freshly baked oatmeal banana muffins.

4.88 from 16 votes

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.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 263kcal

Author: Andrea

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.

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