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.
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.
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.
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!
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.
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.
Or try making applesauce oatmeal quick bread for another great breakfast option. It is moist and tasty as well.
Oooh, or maybe the oatmeal raisin sourdough muffins would be a good choice as well. What are your favorite kinds of muffins?
Banana Oat Muffins
- 3 ripe bananas
- 1 large egg
- ¾ cup milk
- ⅓ cup cooking oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup rolled oats
- 1½ 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. Stir in the eggs, milk, oil, brown sugar and vanilla.
- Mix in the oatmeal and cinnamon.
- In a separate bowl, stir together the flour, baking soda, baking powder and 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.