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!
⭐ Reader Review
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!
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
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
Jennifer says
Yum! I added 1/2 cup applesauce instead of milk when my batter was dry. Worked great. Also used GF all purpose flour and coconut oil.
Kathy says
Hi Jennifer,
Thank you for your comment. I'm glad the gluten free flour worked and the coconut oil too! I like how you made this recipe work for you!
Kathy 🙂
Tracey L Hill says
These are fabulous! My boyfriend doesn't usually eat stuff like this, I am trying to get him to try healthier stuff and he loved these! I am on an 1200 calorie diet and one muffin is perfect for breakfast, it's filling and healthy! Thanks!
Tracey says
Forgot to mention, I made on Sunday and froze. When ready to eat, I either just let it thaw at room temp or popped it in the microwave for about 30 seconds. Works beautifully!
Kathy says
Great tip! Thanks so much!!! 🙂
Kathy says
Good job on getting your boyfriend to eat healthier! These muffins are good way to do it, because they are so tasty. Thanks so much for your comment! 🙂
Kaitie says
Made these for what feels like the 50th time today. Always so reliably delicious! My whole family loves them and they make for such a wonderful, easy breakfast to have on hand.
Kathy says
Ahhh...Thanks, Kaitie! I love hearing that your family loves these as much as my family does! Thanks so much for leaving a comment. I truly appreciate it!
Kathy 🙂
Freja says
These were WONDERFUL, thank you so much! My boyfriend and I loved them and so did dad and granddad. Will give this recipe to anyone who mentions overly ripe bananas in the future! I substituted burnt butter for the oil - very tasty.
Kathy says
Thank you so much! They are a great way to use up those bananas! Thanks for sharing - I appreciate it! 🙂
Christina says
We make these a couple of times a week! They satisfy our sweet tooth and they're so healthy! I can't have gluten, so we make it with gluten free flour. Thanks for a great recipe!
Kathy says
Thank you, Christina! I love hearing from readers who have made my recipes! 🙂 I really appreciate your comment.
Kathy
Melissa N says
I substituted Almond Flour for reg, and I used 4 ripe bananas puréed in a food processor. I made 12 mini muffins (cooked 10 min), and 6 big ones (cooked 20 min). These are delicious!!
Kathy says
Sounds great! Thank you!!!
Catherine says
These are delicious! I love the texture that the oats add! I'm definitely making this again (and again, and again...)
Kathy says
Thank you! So glad you loved them!!! 🙂
Phyl says
Delicious muffins! I added a half cup of raisins and walnuts. Also added some applesauce for additional moisture. Baked for 18 minutes. Yummy!
Kathy says
Raisins and walnuts are a great addition! Thank you! 🙂
Grace says
Really like these! I added a 1/4 cup of peanut butter to mine and decreased the time to 17 minutes and they were perfect!
Kathy says
Thanks for the suggestion! Glad you enjoyed the muffins 🙂
Colleen says
This recipe is definitely a keeper👍added raisins cause why not...yummy🙂
Kathy says
Thanks, Colleen! I haven't tried raisins in these muffins, but it sounds good to me! 🙂
Agnes Elly Blijer says
Agnes Blijer
Greetings from Suriname, South-America.
My son of 14 yrs tried your recipe out yesterday. Although the bananas were not enough, because he doubled the recipe, the muffins are delicious. Next time we will use the right amount of bananas.
Thank you.
Kathy says
What a great skill your son is developing! You just can't go wrong with great cooking/baking skills.
Thank you,
Kathy 🙂
Brittany says
They’re in the oven now! I guessed for now, but what type of oats? Old fashion, steel cut, quick oats, etc.?
Kathy says
Hi Brittany,
I use old fashioned oats, but quick oats will work too. Steel cut oats are not suitable for these muffins. I hope you enjoyed them!
Kathy
NancyB says
Just finished ur easy recipe fir banana iatmeal muffins! They look like a professional baked em!! I know they will b tastey!
Kathy says
Enjoy!
Gail Kratt says
Just took them out of the oven and they look fantastic. Do they freeze well?
Kathy says
Hi Gail,
We usually don't have any leftover muffins in my house to freeze! But when we do, I often pop them into the freezer. Just allow the muffins to fully cool and then place in a freezer bag in a single layer. I'd try to use them up within a month so they don't dry out.
Enjoy!
Kathy
Erika Margarita Terzin says
I just made It, they are so good! Thanks for sharing 😃 Im from Paraguay
Kathy says
Thank you!
Sarah says
I’ve made these 4 times now and they are my kids favourite muffins! My preferred way to use up our ripe bananas. Thank you!
Kathy says
Wonderful! Thanks so much and I'm so glad you enjoy them!
Beth says
FANTASTIC!!!! Best banana flavored muffins we've ever tried. I substituted whole wheat flour and used applesauce instead of oil - delicious! Thank you for sharing this recipe
Kathy says
Hi Beth,
Thanks so much! I love how you made these a bit healthier with the whole wheat flour and applesauce! Well done.
Kathy 🙂
Vicki says
Thank you for sharing your recipe!! They’re delicious. 😍
Kathy says
Thank you! 🙂
Angela says
The topping is yummy but the muffins are very dense and they stuck to the muffin papers. There are much better recipes online.
Kathy says
Hi Angela,
I'm sorry these didn't meet your needs. Were the muffins completely cooled when you tried to remove the paper liners? Sometimes they will stick while still warm.
Kathy
Ljilja Klobucar says
Love it they turned out great!
Kathy says
Thank you!
Mary says
Tried this recipe and it is delicious. Even used Splenda brown sugar and Splenda sugar substitute to serve my diabetic husband who gave it a thumbs up!
Kathy says
Thanks, Mary! 🙂