Whether you are looking for a grab and go breakfast or something for a leisurely weekend brunch, these banana oat muffins are perfect!
Tender muffins loaded with banana and oatmeal are a snap to make. This easy recipe comes together in no time. They are a great way to incorporate some fruit and oatmeal into your breakfast or snack repertoire.
Muffins are such a versatile food. They can be a great make ahead grab and go breakfast for busy mornings.
They can also be a great sweet addition to a nice brunch. Plus muffins travel super well so they are a great make and take for a hostess gift or as an easy munchy for new parents.
Not only do they whip up quickly, but they freeze well too. So you can make a big batch now and pull them out as you need them.
15 or 20 seconds in the microwave is all that will stand between you and a nice warm muffin any time you want! Trust me, you’ll want to always have muffins in the freezer once you get started!
I originally shared this recipe back in 2015. My mother-in-law was getting married so there was lots of extra family in town.
These fabulous muffins were a great way to have something quick to give them no matter what schedule we were trying to keep. I have whipped them up several times since, but finally decided to snap some new pictures.
Here is the original post from 2015:
With Nana’s wedding last weekend, we had some extra bodies in and out of the house. I wanted to have a quick grab and go breakfast available to anyone who was hungry, but I didn’t have a ton of time to put things together.
So as I was getting ready for the luncheon, I threw a batch of these in the oven. They are healthy enough you don’t have to feel bad about eating one, but still taste really good!
You might think the whole wheat flour and oatmeal would make for a denser muffin, but you would be wrong. These came out light, moist and delicious!
The ingredient list looks a little long, but I had them in the oven in less than ten minutes. Breakfast was ready by the time everyone else woke up!
So now I think we should all bake a few batches of muffins to get our freezer stash going. Then we can have a variety to choose from each morning.
Oooh, or maybe the oatmeal raisin sourdough muffins would be a good choice as well. What are your favorite kinds of muffins?
- 3 ripe bananas
- 1 egg
- 3/4 cup milk
- 1/3 cup cooking oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 cup rolled oats
- 1/2 cup whole wheat flour (you can use all purpose if you prefer)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 400°F.
- In a large bowl, mash the bananas. Then stir in the eggs, milk, oil, sugar and vanilla.
- Mix in the oatmeal and cinnamon next.
- You can mix the rest of the dry ingredients in a separate bowl if you like, but I didn't want the dirty dishes. So, I just put the flour on top of the wet ingredients, put the baking soda, powder on salt on top of that and kind of stirred it together. Then I mixed in in with the wet ingredients underneath.
- Spoon into a greased muffin pan, or one lined with papers, and bake for 18-20 minutes.
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Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 291mgCarbohydrates: 31gFiber: 2gSugar: 11gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.