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Single banana oatmeal muffin with a golden oat-textured top on a ceramic plate

Banana Oatmeal Muffins

Banana oatmeal muffins are soft, naturally sweet muffins with a tender oat texture and comforting banana flavor. They are an easy option for a quick breakfast or snack when you want a wholesome homemade treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Batter
  • 2 medium overripe bananas, mashed
  • 1 cup old fashioned oats (or 3/4 cup oat flour)
  • 1/2 teaspoon baking powder
  • 1 tablespoon water (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)
  • 1/4 teaspoon salt
Optional Mix-Ins
  • 1/3 to 1/2 cup dark chocolate chips (optional)
  • 1/2 cup blueberries (optional)
  • 1/3 to 1/2 cup chopped walnuts (optional)
  • Cinnamon or nutmeg (optional)
  • Chia seeds or flaxseeds (optional)

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Grease a muffin tin or prepare it with silicone liners.
  2. If using whole old fashioned oats, blend them into oat flour before preparing the batter.
  3. Mash the overripe bananas in a mixing bowl until mostly smooth.
  4. Mix the oat flour, baking powder, salt, vanilla extract, optional maple syrup, and optional water into the mashed bananas until evenly combined.
  5. Allow the batter to sit for 5 minutes so the oats can absorb the moisture.
  6. Gently mix in any optional additions, including blueberries, dark chocolate chips, chopped walnuts, cinnamon, nutmeg, chia seeds, or flaxseeds.
Baking
  1. Spoon the banana oatmeal batter evenly into the muffin cups.
  2. Bake for 16 to 22 minutes, until the tops are lightly golden and a toothpick inserted into the muffins comes out mostly clean with a few moist crumbs.
  3. Let the muffins cool for several minutes before taking them out of the muffin tin and serving.

Notes

Keep cooled muffins in an airtight container for up to 3 days at room temperature, up to 1 week in the refrigerator, or up to 3 months in the freezer.