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 and easy way to turn ripe bananas into a wonderful treat.
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.
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Carlee’s Tips and Tricks
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 you 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.
Banana Oat Muffins
Equipment
Ingredients
- 3 ripe bananas
- 1 large egg
- ¾ cup milk
- ⅓ cup cooking oil
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F. Grease 12 muffin cups or fill with paper cupcake liners.
- In a large mixing bowl, mash the 3 ripe bananas.
- Stir in the 1 large egg, ¾ cup milk, ⅓ cup cooking oil, ½ cup light brown sugar, and 1 teaspoon vanilla extract.
- Mix in the 1 cup rolled oats and ½ teaspoon ground cinnamon.
- In a separate bowl, stir together the 1½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder and 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.
Notes
Video
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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.
That sounds like a delicious combination of mix-ins. I am so glad you like them!
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!
I am so glad you liked them and pecans sounds like a wonderful addition!
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!
I am so glad you liked them! I am going to have to try the yogurt substitution next time.
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! 🙂
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.
How about using some oat flour in place of some of the regular flour? Also with the oatmeal.
That should work really well.
Will they turn our good with whole wheat flour instead of all purpose flour?
I would imagine they will, they are pretty moist. It will make them a little more dense though. Maybe try half all purpose and half whole wheat?
These muffins are so, so good. I followed your exact instructions and they came to perfection. Just tried one and they are scrumptious.
Definitely terrific.
I am so glad you like them!
Can I put raisins and walnuts in them
Yes! You can add some, that would be delicious.
Delish! I made these with coconut milk because that’s all I had on hand. I added pecans on top of four and chocolate chips on top of four. The last four I left plain. They are all delicious!
Ooooh, yum! I am so glad you enjoyed them!
I love banana muffins and bread. These muffins sounds so good Carlee and thanks for the recipe!
These are a yummy grab and go option. Thanks, Julie!