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Banana Oat Muffins

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Whether you are looking for a grab and go breakfast or something for a leisurely weekend brunch, these banana oat muffins are perfect. They are quick to make, portable and oh so tasty.

Batch of soft banana oatmeal muffins on wire cooling rack.

These tender muffins are loaded with banana flavor with the goodness of whole grains. This easy banana oatmeal muffin recipe comes together in no time and they are perfect for a quick grab and go breakfast.

These muffins are a great way to incorporate some fruit and oatmeal into your breakfast or snack repertoire.

Ingredients including ripe bananas, oatmeal, flour, brown sugar, milk, oil, flour, cinnamon, vanilla, egg, baking soda, and baking powder ready to be made into muffins.

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 put them in a freezer bag to freeze for later. Just 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!

These fabulous muffins are a great way to have something quick to give family or guests no matter how busy the morning is.  I have made them several times over the years and they are always a hit.

Looking down at a bunch of banana oatmeal muffins on a cooling rack

Tips For Making This Banana Oat Muffins Recipe

Just like when you are making banana bread, you want to start with overripe bananas if you can. They add natural sweetness and make better mashed banana.

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!

Hand holding half of a banana oat muffin showing soft interior.

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!

Using a large cookie scoop or ice cream scoop is a great way to portion the muffin batter and get it into the pan.

While we are tips for making great muffins, make sure that your baking powder is good and fresh. Old baking powder will cause the muffins to not rise properly and you don’t want dense muffins.

Don’t overmix your batter either. You want to stir until everything is just combined.

What kind of oats should I use in these banana oat muffins?

The recipe was tested with old-fashioned oats, but quick oats would work in a pinch. Feel free to stir in some dark chocolate chips if you want an extra special treat.

inside of a banana oat muffin that was split in half.

More Delicious Muffins and Quick Breads

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.

If you like banana muffins, maybe you want some pumpkin muffin recipes as well. Try pumpkin streusel muffins or apple pumpkin muffins to see which you like best.

Or try making applesauce oatmeal quick bread for another great breakfast option. It is moist and tasty as well.

banana oatmeal muffins on cooling rack

I would suggest trying some sourdough chocolate chip oatmeal muffins as well. They have lots of great reviews on Pinterest and they are another healthier option that taste like a treat.

Oooh, or maybe the oatmeal raisin sourdough muffins would be a good choice as well.  What are your favorite kinds of muffins?

Batch of soft banana oatmeal muffins on wire cooling rack.

Banana Oat Muffins

Servings: 12 Muffins
Author: Carlee
Turn extra ripe bananas into easy banana oatmeal muffins with this great recipe. They are tender and delicious. They make a great breakfast or fun snack. Plus they freeze beautifully!
4.81 from 67 ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 ripe bananas
  • 1 large egg
  • ¾ cup milk
  • cup cooking oil
  • ½ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup rolled oats
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt


  • Preheat oven to 400°F. Grease 12 muffin cups or fill with paper cupcake liners.
  • In a large mixing bowl, mash the bananas.
    3 ripe bananas
  • Stir in the egg, milk, oil, brown sugar, and vanilla.
    1 large egg, ¾ cup milk, ⅓ cup cooking oil, ½ cup brown sugar, 1 teaspoon vanilla extract
  • Mix in the oatmeal and cinnamon.
    ½ teaspoon cinnamon, 1 cup rolled oats
  • In a separate bowl, stir together the flour, baking soda, baking powder and salt.
    1½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt
  • Stir the dry ingredients into the oat mixture until just combined.
  • Spoon into a greased muffin pan, or one lined with papers, and bake for 18 to 20 minutes.
  • Cool in the pan for about 5 minutes and then remove the muffins to cool completely on a wire rack.


Feel free to substitute up to 1/2 cup of whole wheat flour for some of the all purpose flour if desired.
Use a neutral flavored oil like vegetable oil, canola oil or avocado oil.



Serving: 1muffinCalories: 206kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 17mgSodium: 291mgFiber: 2gSugar: 11g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Saturday 24th of February 2024

Mmmmm the muffins smell delicious added raisins


Sunday 25th of February 2024

Raisins are going to be great in them!

Judy M

Wednesday 22nd of November 2023

I make muffins at least once a week and this recipe will definitively be added to my muffin file. They turned out light, airy and moist but crispy on the lovely dome top. I omitted the cinnamon cause I’m not a fan but added chopped pecans and cranberries. Found this mix at a Sams Club on a recent visit to the USA.


Wednesday 22nd of November 2023

That sounds like a delicious combination of mix-ins. I am so glad you like them!


Tuesday 21st of November 2023

I found this recipe while browsing around, trying to figure out what to do with 3 ripe bananas and the ingredients I had on hand. So good! I might add some pecans next time around. Thank you!


Wednesday 22nd of November 2023

I am so glad you liked them and pecans sounds like a wonderful addition!


Thursday 14th of September 2023

I made a double batch of your muffins and they're so good. I substituted a half cup of yogurt for most of the oil and used Avacado oil to make up the rest of the oil The muffins rose nicely and were nicely brown on top. Definitely a keeper!


Thursday 14th of September 2023

I am so glad you liked them! I am going to have to try the yogurt substitution next time.

Deb T

Saturday 9th of September 2023

I'm making these for a brunch tomorrow. Can I use oat bran in place of oatmeal? If so, should I add a little extra milk? Thx! :)


Sunday 10th of September 2023

I don't have a lot of experience baking with oat bran, so it's hard for me to say for sure. But muffins are generally pretty forgiving, so I think you should probably be okay. The texture may be a little bit different, but I would think they will still be delicious. Please let me know how it goes if you try it.