Banana Oat Muffins
These banana oat muffins are what I make when I’ve got a couple of overripe bananas on the counter and don’t want to fuss with a loaf of banana bread. They’re soft, a little sweet, and full of banana flavor with just enough oats to give them some texture.
This is another one of those easy recipes that I came across in one of my Granny’s old cookbooks. I’ve always loved it because the recipe makes plenty of muffins in one batch meaning you can have leftovers for days.
They’re easy to grab on the way out the door, which makes them perfect for back-to-school mornings, quick breakfasts, or an afternoon snack. They’re not fancy, just a good homemade muffin that’s super easy to make.
My favorite way to have them is warm from the oven with a little butter, but they’re just as good packed into a lunchbox or saved for the next morning.
Kim’s Tips for the Best Banana Oat Muffins
Use the ripest bananas you’ve got. The darker and spottier, the better. They mash easily and give the muffins that sweet banana flavor without needing a lot of extra sugar.
Old-fashioned rolled oats are the way to go for this recipe. Quick oats soak up moisture faster and can change the texture, so I’d save those for a different recipe.
Once the batter comes together, stop mixing. Muffin batter doesn’t need to be perfectly smooth, and a few small lumps are fine. Overmixing is usually what makes muffins turn out tough instead of tender.
Don’t miss our other easy breakfast recipes like banana bread, pumpkin spice muffins, banana oat pancakes, and this strawberry banana smoothie.
How to Make Banana Oat Muffins
Start with the bananas and oats: Mash the bananas in a bowl, then stir in the oats and milk. Let that sit while you mix the other ingredients. It gives the oats a few minutes to soften before they go into the batter.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This keeps the cinnamon from clumping and helps everything bake evenly.
Cream the butter and sugar: Beat the softened butter and brown sugar until the mixture looks light and fluffy. Add the eggs and vanilla, and mix just until everything is combined.
Finish the batter: Add the banana oat mixture and the flour mixture in batches. Mix gently and stop once the batter comes together. It should look thick and a little textured from the oats.
Bake the muffins: Fill each muffin liner about ½ to ⅔ full, then bake until the tops are set and a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes in the pan before moving them to a cooling rack.
Ingredients
- 2 overripe bananas
- 1 cup old-fashioned rolled oats
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
💌 Don't forget to save this recipe!
Instructions
- Preheat the oven to 400°F, and line two muffin pans with 18 muffin liners or spray with non-stick spray.
- In a medium bowl, mash the bananas. Add the oats and milk, and stir to combine. Set aside.2 overripe bananas1 cup old-fashioned rolled oats½ cup milk
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon
- In a large bowl, use an electric mixer to beat the butter and brown sugar until fluffy, about 2 to 3 minutes.½ cup unsalted butter1 cup light brown sugar
- Add the eggs and vanilla, and beat until combined.2 large eggs1 teaspoon vanilla extract
- Add half of the oat mixture and half of the flour mixture, mixing between additions. Continue until all of the oat mixture and dry ingredients are added. Do not overmix.
- Fill each muffin liner ½ to ⅔ full. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes in the pan, then transfer them to a cooling rack. Serve warm or at room temperature.
Notes
- Use old-fashioned rolled oats for the best texture. Quick oats are not recommended for this recipe.
- Optional mix-ins include chocolate chips, raisins, dried cranberries, chopped pecans, or chopped walnuts. You can also add a small spoonful of peanut butter or Nutella, but keep it light so the muffins bake evenly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for 4 to 5 days, or in a freezer bag for up to 2 months.