If you have a soft spot for warm, wholesome baked goods that feel like a comforting hug in every bite, then this Banana Oatmeal Muffins Recipe is about to become your new best friend. These muffins blend the natural sweetness of ripe bananas with hearty oats and a touch of cinnamon, creating a deliciously moist texture that’s as nourishing as it is scrumptious. Perfect for breakfast on-the-go or a mid-afternoon snack, these muffins are simple to make yet packed with flavor and nutrition, making them a must-try for anyone craving a healthy treat that feels indulgent.
Ingredients You’ll Need
Every ingredient in this Banana Oatmeal Muffins Recipe plays a crucial role, contributing to the perfect balance of taste, texture, and color. These simple pantry staples come together to make a naturally sweet, moist, and fluffy muffin that’s brimming with wholesome goodness.
- 2 ripe bananas (mashed): Add natural sweetness and moisture, making the muffins wonderfully tender and flavorful.
- 1 cup rolled oats: Provide a hearty texture and a subtle nutty flavor that’s essential to oatmeal muffins.
- ¾ cup milk (dairy or non-dairy): Softens the oats and helps create a tender crumb throughout the muffins.
- 1 large egg: Binds all the ingredients together and adds richness.
- ¼ cup honey or maple syrup: Enhances natural sweetness with a hint of floral or caramel notes.
- 2 tablespoons melted coconut oil or butter: Offers moisture and a lovely richness for a melt-in-your-mouth texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor profile.
- 1 teaspoon baking powder: Helps the muffins rise and stay fluffy.
- ½ teaspoon baking soda: Works with the baking powder to give an airy, light texture.
- ½ teaspoon ground cinnamon: Gives a cozy spice that complements the bananas perfectly.
- ¼ teaspoon salt: Balances the sweetness and enhances the flavors.
- ¾ cup whole wheat flour or all-purpose flour: Forms the structure of the muffins while keeping them soft.
How to Make Banana Oatmeal Muffins Recipe
Step 1: Prepare and Soften Oats
Start by preheating your oven to 350°F and either line a muffin tin with paper liners or lightly grease it. In a mixing bowl, combine the rolled oats with your choice of milk. Let this sit for about 10 minutes; this soaking softens the oats so your muffins have a tender texture rather than being too chewy.
Step 2: Mix Wet Ingredients
While the oats are softening, mash up your ripe bananas until smooth. In a large bowl, whisk together the mashed bananas, egg, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. This mixture forms the sweet and moist base for your batter.
Step 3: Combine Oats and Dry Ingredients
Pour the soaked oats and milk into your banana mixture and stir to combine. Then, add the baking powder, baking soda, cinnamon, and salt. Finally, gently fold in the flour, being careful not to overmix—just combine until the batter is uniform and smooth. Overmixing can make muffins dense, and you want these to be light and fluffy.
Step 4: Bake to Perfection
Evenly divide the batter among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once out of the oven, let your banana oatmeal muffins cool in the pan for five minutes before transferring to a wire rack to cool completely or to enjoy warm.
How to Serve Banana Oatmeal Muffins Recipe
Garnishes
Simple toppings like a light spread of nut butter or a drizzle of honey elevate these muffins without overpowering their natural flavors. If you want a bit of crunch, sprinkle some chopped nuts or seeds on top just before baking to add a delightful texture contrast.
Side Dishes
These muffins pair beautifully with a cup of hot coffee, tea, or even a chilled glass of milk. For a more substantial breakfast, enjoy them alongside a fresh fruit salad or a smoothie packed with greens and berries to balance sweetness with vibrant freshness.
Creative Ways to Present
Looking to impress guests or just switch things up? Serve the Banana Oatmeal Muffins Recipe split in half and layered with Greek yogurt and fresh berries for a parfait-style treat. You can also toast them lightly and top with cream cheese and sliced bananas for an irresistible snack that feels a little decadent.
Make Ahead and Storage
Storing Leftovers
If you have any leftover muffins, store them in an airtight container at room temperature for up to three days. Make sure they’re completely cooled before sealing to keep them from becoming soggy. This way, your muffins stay fresh and moist, ready whenever you need a quick pick-me-up.
Freezing
Banana oatmeal muffins freeze wonderfully. Wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep fresh for up to three months and make an easy grab-and-go option for busy mornings or unexpected guests.
Reheating
To enjoy frozen or refrigerated muffins, simply thaw them overnight in the fridge or at room temperature for a couple of hours. For a warm treat, microwave each muffin for about 20 seconds or toast them lightly—this revives their soft texture and enhances the comforting banana aroma.
FAQs
Can I use gluten-free flour in this Banana Oatmeal Muffins Recipe?
Absolutely! You can substitute the wheat flour with a gluten-free all-purpose blend to make these muffins suitable for gluten-sensitive diets. Just make sure the blend contains xanthan gum or a similar binder for the best texture.
Is it possible to make these muffins vegan?
Yes, swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, letting it gel for 5 minutes) and use a plant-based milk and vegan butter or coconut oil. These swaps keep the batter moist and ensure a delicious vegan muffin.
How ripe should the bananas be?
The riper, the better! Bananas with plenty of brown spots or those that are almost completely brown are perfect because they’re extra sweet and soft, which adds moisture and depth of flavor to your muffins.
Can I add mix-ins to the Banana Oatmeal Muffins Recipe?
Definitely! Feel free to toss in chocolate chips, blueberries, or chopped nuts into the batter before baking. These additions add bursts of flavor and texture, making every bite exciting.
What is the best way to prevent muffins from drying out?
Don’t overbake your muffins and avoid overmixing the batter, as both can lead to dryness. Also, storing them properly in an airtight container will help keep them moist for longer.
Final Thoughts
There’s something truly special about a warm, homemade muffin that feels both comforting and nourishing, and this Banana Oatmeal Muffins Recipe delivers exactly that. Whether you’re feeding a busy family, packing snacks for the week, or simply treating yourself to a wholesome bite, these muffins are a delightful way to bring a little joy and wholesome goodness into your kitchen. Give them a try, and I promise they’ll quickly become a beloved staple in your baking rotation!
Print
Banana Oatmeal Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Oatmeal Muffins are a wholesome and delicious treat perfect for breakfast or a healthy snack. Made with ripe bananas, rolled oats, and whole wheat flour, they’re naturally sweetened with honey or maple syrup and flavored with warm cinnamon. Soft, moist, and easy to make, these muffins are packed with fiber and nutrients, making them a great choice for any time of day.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ¾ cup milk (dairy or non-dairy)
- 1 large egg
- ¼ cup honey or maple syrup
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup whole wheat flour or all-purpose flour
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Soak Oats: In a small bowl, combine the rolled oats and milk. Allow them to soak for about 10 minutes until the oats soften and absorb the milk.
- Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas well. Add the egg, honey or maple syrup, melted coconut oil or butter, and vanilla extract. Stir together until fully combined.
- Combine Oats Mixture: Stir the soaked oats and milk into the banana mixture, ensuring an even blend of wet ingredients.
- Add Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, ground cinnamon, salt, and flour. Gently fold these dry ingredients into the wet mixture. Mix just until combined to avoid overmixing, which can make muffins tough.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Notes
- Add chocolate chips, chopped nuts, or blueberries to the batter for extra flavor and texture.
- These muffins freeze well; individually wrap them and thaw overnight or microwave for 20 seconds to enjoy.
