Banana Oatmeal Muffins are the kind of recipe that feels like home. These muffins combine the natural sweetness of ripe bananas with the hearty texture of oats, resulting in a warm, comforting bite that works well for breakfast, snacks, or something in between. The buttery oat topping adds just the right crunch, making each muffin a little more special.
You don’t need to be a seasoned baker to enjoy this recipe. With a short list of common ingredients and simple instructions, these muffins come together easily. Whether you’re baking for your family, preparing a grab-and-go option for busy mornings, or just looking to use up overripe bananas, this recipe checks every box.
Table of Contents
Why You’ll Love This Recipe
These muffins offer the perfect balance of flavor and texture. The banana makes them soft and naturally sweet, while the oats provide heartiness and structure. The topping creates a golden, slightly crisp finish that contrasts beautifully with the moist center.
They’re quick to make and easy to store, so you can prepare a batch ahead of time and enjoy them throughout the week. Plus, the recipe is very flexible—you can customize it with your favorite add-ins like nuts, seeds, or chocolate chips for extra variety.
Ingredients You’ll Need
Old-fashioned oats: Used in both the batter and the topping, oats give these muffins a chewy texture and make them more filling.
All-purpose flour: Helps the muffins hold their shape while still keeping them soft.
Granulated sugar: Just enough to bring out the sweetness of the bananas without making the muffins overly sugary.
Baking powder and baking soda: These leavening agents create the rise needed to keep the muffins light and fluffy.
Salt: Enhances all the flavors and balances the sweetness.
Ground cinnamon: Adds warmth and complements the flavor of the bananas.
Nutmeg: A small pinch adds depth and enhances the spice profile.
Egg: Binds the ingredients together and provides structure.
Neutral oil: Keeps the muffins moist and tender. Vegetable oil or melted coconut oil both work well.
Vanilla extract: Rounds out the flavor with a sweet, aromatic touch.
Ripe bananas: Provide natural sweetness and moisture. The riper, the better.
Crumb topping: A mix of oats, brown sugar, cinnamon, and melted butter that adds crunch and a hint of caramelized flavor.
These ingredients come together to create a satisfying muffin that feels nourishing and indulgent at the same time.
How to Make Banana Oatmeal Muffins
The preparation process is fast and fuss-free. You’ll mix the dry ingredients in one bowl and the wet in another. The bananas are folded in last, creating a thick batter that’s packed with flavor. The topping is added just before baking, giving the muffins a golden, bakery-style finish.
The muffins bake quickly and are ready to enjoy within 40 minutes from start to finish. They’re wonderful warm, but also hold up well when stored or frozen.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 375°F. Prepare a 12-cup muffin tin by lightly greasing it or using paper liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, stir together 1½ cups oats, 1¼ cups flour, ½ cup sugar, 1½ teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, and a pinch of nutmeg.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk 1 egg with ¼ cup oil and 1 teaspoon vanilla extract until smooth.
Step 4: Combine Wet and Dry
Add the wet ingredients to the dry mixture. Stir gently until partially combined. The batter will seem thick and a little dry.
Step 5: Add the Bananas
Fold in 1½ cups mashed ripe bananas. Keep folding until the batter is smooth and there are no dry pockets.
Step 6: Fill the Muffin Cups
Evenly divide the batter among the muffin cups, filling each about ¾ full.
Step 7: Make the Topping
In a small bowl, combine ½ cup oats, 2 tablespoons brown sugar, ¼ teaspoon cinnamon, and 2 tablespoons melted butter. Stir until crumbly.
Step 8: Add Topping
Sprinkle the topping mixture over the muffin batter.
Step 9: Bake
Place the tin in the oven and bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean when they’re done.
Step 10: Cool and Serve
Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to finish cooling.
Helpful Tips
Use overripe bananas with plenty of brown spots for the best flavor and moisture.
Don’t overmix the batter once the bananas are added to avoid dense muffins.
A cookie scoop works well for evenly portioning the batter.
Let muffins cool fully before storing to prevent moisture buildup.
For extra crunch, sprinkle chopped nuts on top along with the oat topping.
Details
Flavor: Naturally sweet banana with a warm spice blend
Texture: Moist interior with a lightly crunchy topping
Occasion: Ideal for breakfast, snack time, or meal prepping
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins
Notes
Feel free to customize this recipe with mix-ins like chopped walnuts, mini chocolate chips, or dried fruit. You can also substitute whole wheat flour for part of the all-purpose flour for a heartier option. If you prefer a dairy-free version, use plant-based butter in the topping.
Nutritional Information (Per Serving)
Serving Size: 1 muffin
Yield: 12 muffins
| Nutrient | Amount |
|---|---|
| Calories | 206 kcal |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Protein | 3 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugars | 12 g |
| Cholesterol | 12 mg |
| Sodium | 160 mg |
Nutritional values are approximate and based on typical ingredients.
Frequently Asked Questions (FAQ)
Can I freeze banana oatmeal muffins?
Yes, they freeze well. Once cooled, wrap individually and store in a freezer-safe container for up to 2 months.
Can I make this gluten-free?
Yes, by using gluten-free oats and a gluten-free flour blend, you can adapt this recipe easily.
What’s the best type of banana for baking?
Very ripe bananas with lots of brown spots are ideal. They’re sweeter and mash easily.
Can I skip the topping?
You can leave it off, but the oat crumble adds a nice touch of texture and flavor.
Do these muffins store well?
They can be stored in an airtight container at room temperature for 2 days, in the fridge for 5 days, or in the freezer for longer storage.
Storage Instructions
Let muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. To extend their shelf life, refrigerate them for up to 5 days. For freezing, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Reheat in the microwave for 20 to 30 seconds or warm in a low oven.
Print
Banana Oatmeal Muffins | Cozy and Wholesome Breakfast Delight
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Banana Oatmeal Muffins are soft, moist, and full of natural sweetness from ripe bananas. Topped with a buttery oat crumble, they’re perfect for breakfast or snacking.
Ingredients
1½ cups old-fashioned oats
1¼ cups all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 egg
¼ cup oil
1 teaspoon vanilla extract
1½ cups mashed ripe bananas (about 3 to 4 bananas)
Topping:
½ cup old-fashioned oats
2 tablespoons brown sugar
¼ teaspoon cinnamon
2 tablespoons melted butter
Instructions
1. Preheat oven to 375°F and prepare a muffin tin.
2. In a large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk egg, oil, and vanilla extract.
4. Add wet ingredients to the dry mixture and stir.
5. Fold in mashed bananas until fully combined.
6. Divide batter evenly among muffin cups.
7. Mix topping ingredients in a small bowl.
8. Sprinkle topping over each muffin.
9. Bake for 18 to 20 minutes until a toothpick comes out clean.
10. Cool muffins in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
Customize with nuts, chocolate chips, or dried fruit.
Use whole wheat flour for added fiber.
Freeze for up to 2 months for future meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 206
- Sugar: 12g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 12mg
Conclusion
Banana Oatmeal Muffins are a wholesome and reliable bake that never disappoints. Their soft interior, golden oat topping, and naturally sweet flavor make them a favorite for both quick breakfasts and slow weekend mornings. The recipe is approachable, flexible, and rewarding. Whether you’re making them for yourself or to share, you’ll always be glad you did.