With 2 million page views, over 700 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. These hearty muffins are perfect for a tasty breakfast or midday snack.
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!
Oatmeal banana muffins
These oatmeal banana muffins are topped with an oatmeal crumble. It has just a touch of cinnamon and brown sugar! Nothing like a little extra sweetness to start the day off right!
And if you are looking for a little variety, here's another banana muffin recipe to try! Some of our favorites include blueberry muffins, raspberry lemon muffins, and cranberry orange muffins.
Banana Oat Muffin Recipe 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
- In a large bowl, mix together the oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and sugar.
- 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 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!
More from Beyond The Chicken Coop
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
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.
Video
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
Mary Herron says
I made these muffins for breakfast at my B&B in UK
I accidentally put a cup of oil ☹️ but they turned out brilliantly.
I will make them again but will use 1/2 cup of oil and wait for the result. Thank you, agree with previous comment that you could adapt ie adding blueberries, nuts etc. Mary Lou
Kathy says
Thank you! And I agree, totally delicious with blueberries!
Mila says
Thank you for the great recipe!
Great way to get some oats and bananas into a picky 5 year old eaters.
I followed the recipe exactly. However, the batter turned out a bit thick and dry. I added 2 tbsp of applesauce. And backed for only 18 mins. Muffins turned out great!
Thank you again!
Kathy says
Yay!!! So glad that your picky eater loved them! Thanks so much!!! 🙂
Virgil says
Why would ypu write the story of your life before posting the recipe? Waste of time!
Kathy says
And you don't have to read the story. There's this button at the top of the post that says "Jump to Recipe" and it will take you straight to the recipe right past the story of my life. Why would you feel like you need to leave a comment....that would be a waste of time.
Bill B says
Perfect retort!
Kathy says
🙂
Holly says
I added about 2 TBSP (was out of milk) and used steel cut old fashioned oats. Also made 1.5x the topping recipe because I wanted plenty on each muffin. Also ended up making 10 muffins with the batter so that they were a good size! Texture wasn’t too dry for me with these modifications, but could’ve been more moist - next time would add more banana or milk maybe. And I wanted them to be sweeter, next time might use brown sugar instead. A solid, easy base recipe that you can easily modify to your likings!
Kathy says
Thank you
Diana says
I followed the recipe to the exact measurements and they came out a little heavey and dry. Perhaps it needed another egg. Maybe it is because I used coconut oil but I've never had this issue when using this oil with other recipes. I'm a bit disappointed.
Kathy says
Hi Diana
These muffins are on the denser side than most muffins, but they shouldn't be dry. I'm sorry these didn't work for you. Using coconut oil shouldn't be a problem.
Kathy
Reva Deutsch says
I followed the recipe exactly and they came out perfect!
Kathy says
Thank you so much! 🙂
Kathy says
Muffins were heavy and dry.
Kathy says
I'm sorry these didn't work for you. I wish I knew what went wrong for you in this recipe. The muffins are on the heavier side, but shouldn't be dry.
Tina b says
The best muffins I ever made I even omitted the sugar completely! Thank you!!!!!!
Kathy says
Thank you so much!
Ana says
I appreciate this amazing recipe you have shared. I had been searching for a recipe that incorporated overripe bananas and old-fashioned oatmeal, and I stumbled upon your website. I am impressed with the recipe's precision, as my 3-year-old son and I made it yesterday and found it incredibly easy to follow. We thoroughly enjoyed the end result.
Kathy says
Thank you! And I love that you're 3-year-old gets to help with the baking! Nothing better and I'm so glad you enjoyed making them together and eating them! 🙂
Christine Gaudette says
Thznks for the great recipe!
I used half brown sugar and half granulated sugar. I like the extra flavor from the brown sugar. I also substituted half the oil for applesauce. The muffins were delicious and so moist.
Most of the topping fell off after baking so will leave the topping off next time and just sprinkle tops with cinnamon sugar.
Kathy says
Thank you! 🙂
Carole says
I'm going to make these today, they look so good! But I'm confused about one ingredient. Oats are dry, oatmeal is cooked oats. The photos look like you have dry oats on top, so I'm guessing you mean oats for the recipe and not oatmeal. Looking forward to trying this. 🙂
Kathy says
You use dry oats in this recipe, both for the batter and the topping.
Enjoy! 🙂
Mir Delisle-Oldham says
They turned out only OK for me. not sure why. A bit on the dry side - eventhough my bananas were very very ripe. Perhaps a weird variety of them? Also if I made them again I would use maple syrup instead of white sugar?
Christy says
Loved this recipe so much. First time I made it I doubled the batch in hopefulness and I was not disappointed. Feel like you can’t go wrong and can adjusted it to your preferences. I added chocolate chips, walnuts and a little applesauce to aid with moisture. Glad to have found this one!
Kathy says
Thank you! And you are so right...so many variations you can add to make these your own! 🙂
Kari says
These are fabulous! I was looking for a new recipe to use up over-ripe bananas. I had so many bananas that I tried out two separate recipes and these were the hands-down winners! Thanks for a great alternative to our tried and true banana bread recipe! Can't wait to make them again with some of the tasty additions mentioned in the comments.
Kathy says
Thank you so much! I'm so glad you loved them!!! 🙂
Jodi says
I have made this recipe a couple of times and really has become my favorite banana muffin recipe. Thank you for sharing ♡
Kathy says
Thank you!!! I appreciate you taking the time to leave a comment! 🙂 It really means a lot!
Crys says
The flavor was there, but these are really dry 🙁
Kathy says
Make certain your bananas are really ripe and be careful when measuring your flour. This will help avoid dry muffins.
Gloria says
I added some applesauce and a few spoons of plain Greek yogurt and they delicious. The apple sauce and yogurt added some extra moisture.My family loved them.
Kathy says
Great idea!!! 🙂 Thanks so much!
Molly says
I made these gluten free in three varieties- original, blueberry and walnut chocolate chip. They were all very delicious! Thanks for the recipe!
Kathy says
Thank you! 🙂
Amy says
These are the best banana muffins I’ve ever made! I added some flax seed and a few chocolate chips to entice the kids. I’ll definitely make these again!
Kathy says
Thank you! And you really can't go wrong when adding a little chocolate! 🙂
Cindy says
YUM! I made these today Ann’s added 1 cup of fresh blueberries. They came out delicious and picture worthy!
Kathy says
Awesome!!! So glad you enjoyed them!!! Great idea to add blueberries! 🙂
Tina says
Can I use oat flour or whole wheat flour?
Kathy says
Hi Tina,
I have not made these with oat flour. You can use whole wheat flour, although the muffins may be a bit dense. Another option is a white whole wheat flour which is milled from white spring wheat instead of the more traditional red wheat. It's lighter in flavor, texture and color but is 100% whole wheat.
Kathy 🙂