Banana Oatmeal Breakfast Muffins

Name: Banana Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 ripe bananas, mashed; 1 cup rolled oats; 1 cup milk (or almond milk); 1/2 cup flour (whole wheat or all-purpose); 1/4 cup honey or maple syrup; 1/4 cup vegetable oil or melted coconut oil; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp vanilla extract; 1/4 tsp salt; Optional: 1/2 cup chopped nuts or chocolate chips

Highlighted under: Fast Easy Meals Ideas

I’ve always loved starting my day with a warm, hearty muffin, and these Banana Oatmeal Breakfast Muffins have become my go-to morning treat. They’re easy to make and packed with wholesome ingredients that keep me energized throughout the morning. The best part is that they’re naturally sweetened with ripe bananas, making them healthier than your average muffin. I enjoy experimenting with different mix-ins, like nuts or berries, to add variety, but they’re perfect just as they are too!

Created by

Maribel Sutton

Last updated on 2026-02-10T20:09:36.986Z

When I first tried making these muffins, I was amazed at how a few simple ingredients could create such a delightful breakfast treat. The combination of oatmeal and mashed bananas gives them a moist texture that I can’t resist. I also learned that letting the batter sit for a few minutes before baking allows the oats to absorb some moisture, resulting in a better texture.

Since then, I’ve made these muffins countless times, tweaking the recipe along the way. For instance, adding a pinch of cinnamon or a handful of walnuts can elevate the flavor. They freeze wonderfully too, so I always make a double batch to enjoy throughout the week!

Why You Will Love These Muffins
Natural sweetness from ripe bananas without added sugars
Nutritious oats provide lasting energy and fiber
Versatile recipe that allows for various mix-ins

Ingredient Insights

Using ripe bananas is crucial for these muffins as they provide natural sweetness and moisture. The more brown spots a banana has, the sweeter it will be, which enhances the overall flavor of the muffins. If you don’t have ripe bananas on hand, you can place them in a brown paper bag for a day or two to speed up the ripening process.

Oats are the backbone of this recipe, offering not just fiber but also a chewy texture. Rolled oats are preferable as they absorb moisture effectively while retaining their structure, ensuring your muffins don't turn out too dense. If you’d like to make these gluten-free, simply substitute the flour and oats with certified gluten-free alternatives.

Baking Tips for Success

When combining the wet and dry ingredients, be careful not to overmix the batter. This will keep your muffins light and fluffy. Stir just until you no longer see dry flour – a few lumps are perfectly fine! If you find that the batter is too thick, adding a splash more milk can help achieve the right consistency.

The baking time can vary based on your oven and the size of your muffin tin. For traditional-sized muffins, 18-20 minutes is ideal. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached, but not wet batter.

Storage and Variations

These muffins store well at room temperature in an airtight container for up to three days. For longer storage, consider freezing them. Place the cooled muffins in a resealable plastic bag, and they can last for up to three months. To enjoy, simply thaw at room temperature or heat in the microwave for about 15-20 seconds.

Feel free to customize your muffins with mix-ins like berries, nuts, or even a sprinkle of cinnamon for a warming spice kick. Blueberries or chopped apples can add moisture and extra flavor, while walnuts or pecans provide a satisfying crunch. Adjust the amount of honey or syrup depending on your mix-ins, to maintain a balance of sweetness.

Ingredients

For the Muffins

2 ripe bananas, mashed
1 cup rolled oats
1 cup milk (or almond milk)
1/2 cup flour (whole wheat or all-purpose)
1/4 cup honey or maple syrup
1/4 cup vegetable oil or melted coconut oil
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp salt
Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Combine Wet Ingredients

In a mixing bowl, combine the mashed bananas, milk, honey (or maple syrup), oil, and vanilla extract. Mix until well combined.

Mix Dry Ingredients

In another bowl, mix the rolled oats, flour, baking powder, baking soda, and salt.

Combine the Mixtures

Pour the dry ingredients into the wet mixture and stir gently until just combined. If desired, fold in nuts or chocolate chips.

Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Pro Tips

For a healthier twist, you can substitute half of the flour with ground flaxseed or add some chia seeds for extra nutrition.

Common Troubleshooting

If your muffins are coming out dense, this may be due to overmixing the batter. Remember, the key to a tender muffin is to mix just until the dry ingredients are incorporated. Another reason could be the freshness of your baking powder and baking soda; check expiration dates to ensure they are still active.

Inversely, if the muffins have risen beautifully but are raw in the middle, it may suggest your oven temperature is too high. Consider using an oven thermometer to verify accuracy, as many home ovens can be off by 10-20 degrees.

Serving Suggestions

These Banana Oatmeal Muffins are fantastic on their own, but they can be elevated with a spread. A dab of almond butter or cream cheese complements the flavor perfectly and adds an extra layer of creamy texture. Fresh fruit served alongside can round out your breakfast nicely.

For a special treat, try drizzling a light glaze made from powdered sugar and a splash of milk over the top of each muffin after they have cooled. This adds a sweet finish that contrasts with the hearty oats and bananas, making them feel even more indulgent!

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute the all-purpose flour with a gluten-free blend.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

→ Can I use other fruits instead of bananas?

Absolutely! You can try applesauce, mashed avocado, or other pureed fruits for different flavors.

→ Is it possible to make these muffins vegan?

Yes, use flax eggs instead of regular eggs and choose non-dairy milk and sweeteners.