Banana Oatmeal Muffins are a morning favorite that combine the natural sweetness of ripe bananas with the hearty texture of oats. These muffins are soft, moist, and filled with little bits of oats that add a nice chewiness in every bite. They’re an easy, comforting treat that feels a bit like having a healthy dessert for breakfast.
I love making these muffins when I have some bananas starting to get too ripe – it’s a perfect way to use them up without any waste. The smell of bananas and cinnamon warming in the oven always makes the whole kitchen feel cozy and inviting. I often add a handful of nuts or a sprinkle of chocolate chips on top to make them a little special, but they’re just as good plain.
These muffins are great to grab on busy mornings or pack into lunchboxes. I find them filling enough to keep me going but light enough that I don’t feel weighed down. Plus, they freeze well, so I usually make a big batch and keep extras in the freezer for those days when I need a quick snack or breakfast on the run.
Key Ingredients & Substitutions
Rolled oats: These add a lovely texture and heartiness. If you don’t have rolled oats, quick oats work too, but avoid instant oats as they can make muffins too soft.
Flour: Whole wheat flour gives a nutty flavor and more fiber. All-purpose flour is a great swap if you want a lighter texture.
Bananas: Use ripe or very ripe bananas—they are sweeter and mash easily, which helps sweeten the muffins naturally.
Yogurt or sour cream: This ingredient keeps the muffins moist. Dairy-free yogurt or applesauce can be used if you want a dairy-free version.
Oil: Vegetable or melted coconut oil adds moisture. You can substitute with melted butter or applesauce for a lighter option.
Add-ins: Raisins and nuts add extra flavor and texture but can be left out or swapped for chocolate chips or dried cranberries to suit your taste.
How Can You Make Moist, Tender Banana Oatmeal Muffins?
Moist muffins come from balancing wet and dry ingredients and mixing carefully.
- Don’t overmix the batter—combine just until you don’t see dry flour. Overmixing makes muffins tough.
- Use ripe bananas and yogurt or sour cream for natural moisture.
- Filling muffin cups about 3/4 full lets them rise without spilling over.
- Let muffins cool in the pan for a few minutes before transferring to a rack to avoid soggy bottoms.
Equipment You’ll Need
- 12-cup muffin tin – I recommend this for evenly baked, professional-looking muffins.
- Mixing bowls – Two large bowls make it easy to combine wet and dry ingredients separately.
- Whisk or spoon – I find a whisk helps mix the wet ingredients smoothly without lumps.
- Measuring cups and spoons – For precise measurement of ingredients like sugar, oil, and liquids.
- Ice cream scoop or large spoon – To evenly distribute batter into muffin cups, making all muffins uniform.
- Baking sheet or cooling rack – For cooling the muffins after baking, helping them stay crisp on top.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – Stir in for a sweet surprise, especially loved by kids or chocolate lovers.
- Blueberries or chopped strawberries – Add fresh or frozen berries for a fruity burst.
- Nut butters or chopped nuts – Swirl in peanut butter or hazelnuts for extra richness and crunch.
- Spices like nutmeg or allspice – Use in place of or addition to cinnamon for a cozy, warming flavor.
Banana Oatmeal Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 ripe bananas, mashed
- 2 large eggs
- ½ cup brown sugar or coconut sugar
- ½ cup plain yogurt or sour cream
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ½ cup raisins or chopped nuts (optional)
- Rolled oats and shredded coconut, for topping
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 18-22 minutes for baking. Allow an extra 5 minutes for cooling before enjoying your muffins. So, total time is roughly 35 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, combine rolled oats, flour, baking powder, baking soda, salt, and cinnamon. Stir them together well so they’re evenly mixed.
3. Combine Wet Ingredients:
In another bowl, whisk together the mashed bananas, eggs, sugar, yogurt, oil, and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients bowl. Gently fold them together just until combined. Be careful not to overmix — you want tender muffins!
5. Add Optional Mix-Ins:
If you like, fold in raisins or chopped nuts for extra texture and flavor.
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Add Toppings:
Sprinkle the tops with extra rolled oats and shredded coconut to give your muffins a nice crunchy topping.
8. Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes. Then move them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 3 days.
10. Bonus Tip:
You can freeze these muffins in a zip-lock bag for quick breakfasts or snacks later. Just thaw at room temperature or warm in the microwave before enjoying.
Can I Use Frozen Bananas for These Muffins?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery.
Can I Substitute the Yogurt or Sour Cream?
Absolutely! You can swap in dairy-free yogurt or even applesauce for a dairy-free or lower-fat option. Just keep it to the same amount to maintain moisture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
Can I Add Different Mix-Ins to the Batter?
Definitely! Feel free to experiment with chocolate chips, nuts, or dried fruits. Just fold them gently into the batter before baking to keep the muffins tender.