Banana Oatmeal Muffins

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.

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

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! 

Recipe adapted from Mad about Muffins