by 
These Banana Oatmeal Muffins are easy to make and full of flavor and texture. They are perfect for breakfast or snacking.
With over 2 million page views, hundreds of five-star reviews, and almost 100,000 social shares, this is my most popular muffin recipe that readers keep coming back to make again and again.
Excellent muffin recipe! I made them a few weeks ago and I'm making them again right now. My three and a half year old granddaughter loves them! This recipe is a keeper for sure! Thank you!
Oatmeal banana muffins
These tasty banana muffins have plenty of banana flavor and get a chewy texture from the old-fashioned oats. And to take these muffins a step further, I’ve added a delicious oat topping.
No special equipment needed when making these muffins. You need a bowl, a heavy-duty spoon for mixing, and a muffin tin for baking. Whether you’re a novice in the kitchen or an experienced baker, these banana oatmeal muffins will get you rave reviews in your kitchen!
My top tips for making these muffins include
- Use Very Ripe Bananas: Overripe bananas with dark spots or fully brown skins work best, as they provide natural sweetness and a moist texture.
- Don’t Skip the Oats: Use old-fashioned oats for a chewy texture that complements the banana flavor. Quick oats can alter the texture and may not absorb liquid as well.
- Perfect Crumb Topping: Ensure the crumb topping is mixed until it resembles coarse crumbs. This adds a sweet, crunchy layer to the muffins.
- Even Muffin Sizes: Fill the muffin cups evenly using an ice cream scoop.
If you are looking for a little variety, here is another tasty banana muffin recipe to try!
Banana Oat Muffin Ingredients
- Oats - Use old-fashioned oats or rolled oats. They have a thicker texture than quick oats and are perfect in this recipe.
- Flour - Regular all-purpose flour is used. Be certain to measure your flour using the fluff and scoop method.
- Bananas - The riper the bananas, the better. Choose very brown bananas. You’ll need 1½ cups of mashed bananas which is about 3 bananas.
- Sugar - Two types of sugar are used in this recipe. Granulated sugar is used in the muffin batter and brown sugar is used for the topping.
- Oil - The oil adds moisture and helps create a perfect crumb. Use a light-flavored oil like canola or vegetable oil.
- Spices - Ground cinnamon and nutmeg add the perfect amount of spice.
- Vanilla - Use pure vanilla for the best flavor.
- Leavening - One egg, baking powder, and baking soda are all used in this recipe.
How to make Banana Oatmeal Muffins
- Mix the oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and sugar in a large bowl.
- In a smaller bowl mix egg, oil, and vanilla. Add to dry ingredients and stir.
- Stir in mashed bananas.
- Fold together until well combined.
- Divide into 12 sprayed or lined muffin tins.
- Mix the remaining oats, melted butter, brown sugar, and cinnamon.
- Sprinkle topping over unbaked muffins.
- Bake in a preheated 375°F oven for 15-20 minutes.
You might also enjoy these muffins baked into a loaf of oatmeal banana bread.
How to store Banana Oat Muffins
Once the muffins are fully cool, store them in a single layer in an airtight container. Store at room temperature for 3-4 days.
To freeze the muffins, place fully cool muffins in a freezer-safe container or bag in a single layer. Muffins are best used within 1-2 months.
Tips for making Banana Oatmeal Muffins
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for even-sized muffins. Plus it makes putting the batter in the tins easy peasy!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my muffin recipes!
Oatmeal Banana Muffins Recipe
Video
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 ½ Cups oats (old fashioned oats or rolled oats)
- 1 ¼ Cups flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- pinch ground nutmeg
- 1 whole egg
- ¼ cup oil
- 1 teaspoon vanilla
- 1 ½ cups ripe bananas, mashed (about 3-4 bananas)
Topping
- ½ cup oats (old fashioned oats)
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons melted butter
Instructions
- Preheat oven to 375°F.
- In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar together.1 ½ Cups oats, 1 ¼ Cups flour, ½ cup sugar, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, pinch ground nutmeg, ¼ teaspoon salt
- In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir. The mixture will be very dry at this time.1 whole egg, ¼ cup oil, 1 teaspoon vanilla
- Fold in bananas. Keep folding until all the dry ingredients are mixed in.1 ½ cups ripe bananas, mashed
- Divide into muffin tin that has been either lightly sprayed with a nonstick spray or lined with paper liners.
- In another bowl combine topping ingredients. Sprinkle over muffin batter.½ cup oats, ¼ teaspoon cinnamon, 2 Tablespoons brown sugar, 2 Tablespoons melted butter
- Bake at 375°F for 18-20 minutes.
Notes
- Use very ripe bananas. The peel should have lots of brown spots and the bananas should mash easily.
- When measuring flour, don't overpack the measuring cup. Fluff up flour with a spoon or scoop, and then gently scoop it into the measuring cup and then level the cup.
- The batter may be a bit dry if bananas are not fully ripe.
- If batter is too dry add 1-2 tablespoons of milk.
- Use old fashioned oats or quick oatmeal. Steel cut oats do not work for this recipe.
- The old fashioned oats will add texture to the muffins.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Mad about Muffins
Lori says
Delicious! The batter was dry, I added 1/4 cup milk. I also added 3/4 cup raisins. Baked for 18 minutes, yummy!
Kathy says
Adding raisins is a great idea! 🙂
Tammy says
Thanks so much for including amounts of ingredients in directions. I hate always having to scroll back!
Kathy says
You bet! Thanks!!! 🙂
Elaina says
making these a second time around! they were so so good the first time AND I subbed GF flour and kept everything the same. most banana recipes seem to work with GF flour I've found. I also added chocolate chips the first time, now I'm doing half blueberry, half chocolate chips (separated the batter). The 1st batch, I added walnuts to the topping (had to up the sugar/butter combo a bit) and it was FANTASTIC!! this time around I skipped the topping (felt a little lazy...) and just did Turbinado sugar to make it simple. fingers crossed they'll be amazing again!
Kathy says
Thanks so much for sharing all your tips and variations! 🙂
Cindy says
They came really good. My bananas were very very ripe (oozing). The topping is my favorite. For some reason I had extra batter left so just made more!
Kathy says
Glad you enjoyed them!
Anna says
I added 1/4 cup of Greek yogurt and blueberries and they turned out amazing! Whats the best way to freeze and heat up?
Kathy says
Hi Anna,
To freeze, allow muffins to fully cool and then place in a freezer safe container. I usually use a zip top bag and place muffins in a single layer and freeze on flat. To thaw, just remove from freezer and thaw at room temperature. If you wanted to warm the muffins place on a baking sheet and cover loosely with foil, put in a 325°F oven for 7-10 minutes until heated through.
Enjoy,
Kathy 🙂
Megan says
The crumble topping is tasty, but the muffin itself came out really dry and bland. I was disappointed, but may try again and tweak the moisture in the batter or something.
Kathy says
Hi Megan,
I'm sorry these didn't work for you. Make certain your bananas are really ripe and when measuring your flour, make certain you don't allow the flour to become compacted. Try scooping the flour lightly into your measuring cup with a spoon.
Kathy
Marcie says
They came out dry. Maybe I’ll add another banana next time.
Kathy says
Another banana may help. Also make certain your bananas are really ripe and keep an eye on your baking time. If your oven runs a bit hot, you'll want to cook for a few minutes less.
Kathy 🙂
Dani says
These came out great! I didn't have nutmeg, but they were still delicious. My 3 year old was a fan also, which makes me very happy. Thank you!!
Kathy says
That's wonderful! No worries without the nutmeg. It just adds a touch of extra spice.
Glad you enjoyed! 🙂
Nikki says
Can you use a mini muffin tins? If so, would I need to change the temperature or cooking time?
Kathy says
Yes, mini muffin tins can be used. Keep the oven temperature the same, but reduce the baking time and bake 8-12 minutes.
Enjoy! 🙂
Melinda says
I love that in the directions you restate the ingredients and amounts I need instead of making me refer to the top of the recipe. It makes it so much easier to not have to scroll back and forth on my phone. Thank you so much for making it easier. I really appreciate your thoughtfulness.
Kathy says
Thank you so much! 🙂
Lori says
I agree!! I wish every recipe did this! Pure genius. 😍
Kathy says
Thanks so much!!!
Pat says
Just made these tonight and they turned out perfectly moist and delicious at 15 minutes.
I will make again sometime!!
We are taking them on our camping trip!
Kathy says
Wonderful! Perfect to take camping! Have fun and enjoy! 🙂
Jade says
I made them just as directed and they were just what I wanted to make for my 20 month old, she enjoyed them so much and I did too. I can freeze and use for multiple morning breakfasts. Thank you for sharing, glad I found your recipe! The oatmeal crumb topping is a great addition!
Kathy says
Thank you!!! I agree - the crumb topping is really yummy! :).
Dianne says
This is an excellent recipe. Really liked to fact it is low in added sugar. I used but instead of oil, I used butter. Sorry, I'm really old and believe butter is better!thank you for sharing this.
Kathy says
Thank you! No problem using butter! 🙂
Liz says
What type of oil?
Kathy says
Hi Liz,
Use any type of light oil - canola or vegetable oil works well.
Enjoy!
Deanna says
I made these muffins today, this is a keeper!!! I soaked the oatmeal in milk and maple syrup for 20 mins prior to mixing all ingredients. My muffins are very moist and SO delicious.
Thank you for sharing your talents.
Kathy says
Thank you!!! Thanks for also including your tips. Sounds like a great idea using maple syrup! 🙂
Karine Fortin says
Deanna, I like your idea. In how much milk and maple syrup for soaking the oatmeal ? Thank you, Karine
Deanna says
Hi Karine, I use just enough milk to saturate the oatmeal and enough syrup for my sweetness. Given the other added sugars in the ingredients.
Muriel says
Can I replace the sugar by coconut sugar and use almond flour instead?
Kathy says
Hi Muriel,
I'm afraid I have not baked with coconut sugar or almond flour before so I don't know how they would be in these muffins.
Kathy
Ginelle says
Best banana muffin recipe out there! I’m curious, do you think I could also use it as a banana bread recipe as well?
Kathy says
Hi Ginelle,
Thank you! Yes, you can use it for banana bread, but I did actually rework the recipe with a few tweaks. I found using the muffin recipe was just a bit too dense when turned into bread. You can find that recipe here - Oatmeal Banana Bread.
Kathy 🙂
Richard C. says
Great Great muffins recipe.Itweeked a bit but using 1/4 cup organic sugar and adding 1/3 cup whole grain organic pancake .mix adding crushed walnuts, ddried cranberries and raisins.into the batter. Baking temperature set at 350 degrees for 18 minutes.
Kathy says
Hi Richard,
Glad you enjoyed the muffins! Thanks for including your additions 🙂
Kathy
Anabel says
These are pretty perfect! A family favorite. We use einkorn all purpose flour. I bake them once a week. Thank you so much.
Kathy says
Thanks so much! 🙂
Shayna says
These muffins turned out great, but I also LOVE the way this recipe is written with the ingredients amounts listed like a regualr recipe but also within each step of the instructions! I'm not one who premeasures and places my ingredients into separate bowls( that I have to wash later) so I am constantly scrolling up to see how much of an ingredient I need. This is brilliant and I wish all recipes were written in this format. It might be redundant but it is so helpful.
Kathy says
Thanks so much! I'm so glad you find the recipe format helpful. Since we are usually using our phones, I find it easier for the ingredients listed with each step too!
Glad you enjoyed the muffins! 🙂
Rebecca says
I completely agree with the comment about listing the ingredients with each step! Brilliant. One of those things that when you see it you wonder why it hasn’t always been done that way 😄
Excellent recipe!! Thank you for sharing it with us!
Kathy says
Thank you! I appreciate your comment and am glad you enjoyed the recipe! 🙂
Marubi says
Fantastic muffins! Moist inside, crispy top, peeled beautifully off the paper. Nice level of sweetness with the sugar and banana and I love the oat texture. I completely forgot to add the topping, after the step "divide into muffin tins" I popped them straight into the oven haha. But luckily that didn't matter, they still came out amazing! 🙂 Thanks for the recipe, am saving it!
Kathy says
Thank you! I'm so glad you love them. 🙂
kristin lawliss says
I forgot that step aswell oops 😬 they are fantastic
Kathy says
Lol!!! They are delicious without the topping too! 🙂