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
Elizabeth says
I’ve made this recipe now 5 times. It’s my favorite banana oatmeal muffin recipe. It’s super easy to make dairy free by just using a butter substitute for the crumble. Also I’ve found if I have 4 bananas instead of three it’s prefect and I don’t feel bad about my bananas becoming old. I love this. Thank you!!
Kathy says
Hi Elizabeth,
Thanks so much! I appreciate your tips and am so glad this is a regular muffin that you make! Thank you for your comment.
Kathy 🙂
Veronica M says
Followed the recipe and the muffins came out moist and delicious. I had very over ripe bananas. I’m not a crumble person but gave it a try because it was oatmeal and I could have eaten bowls full of just the crumble. It made 14 regular-size muffins with some over filled.
Kathy says
Hi Veronica,
Thanks so much for your comment! That crumble is irresistible! Glad you gave it a try!
Kathy 🙂
Tessa says
These are amazing! I added 2 servings of muscle milk vanilla protein powder (100 cals/serving) and an extra banana to make up for the extra dry. 250 calories and ~8 g of protein per muffin. So good!
Kathy says
Thank you! 🙂
Kat says
These muffins are good but very dense. The batter seemed a bit thick and dry; next time I may add an extra egg or banana. (:
Kathy says
Thank you!
Glenn says
Came out fantastic. Used Gluten Free 1to1 flour for my wife and daughter. Thanks
Kathy says
Thank you! I've only used gluten free 1:1 flour a few times in baking. It's a great option for making baked goods gluten free. Glad these worked for you and thank you for your comment! 🙂
Heather says
Delicious! Followed instructions exactly. Thank you!
Kathy says
Thank you, Heather!!! I appreciate you letting me know and am glad you enjoyed!
Kathy 🙂
Kate says
I have literally NEVER left a comment on a recipe blog before, I haven’t even made the muffins yet (I’m sure they’ll be delightful and will update with my results!)
But I just wanted to say THANK YOU for being the only recipe blogger I’ve ever seen repeat the ingredient measurements after each step!
I’m usually on my phone and either have to scroll back up or take screenshots and swipe between the two (or do a full mise en place, but let’s be realistic here) lol
Kathy says
Thanks, Kate! I appreciate you taking the time to leave a comment! 🙂 I'm glad to hear that those ingredients listed are so helpful!
Enjoy the muffins,
Kathy 🙂
Isa says
This is gooood!
I substituted the wheat flour for a 1/3 cup of coconut flour+2 tablespoon milk, to make it gluten-free, and reduced the sugar to 1/3 cup instead of 1/2 cup. (This gave 9 muffins)
Isa says
oops, I forgot the rating. 5 stars!
Kathy says
Thanks!!! 🙂
Kathy says
Hi Isa,
Thanks for all your tips!
Kathy 🙂
SR says
Amazingly good. I added an extra egg and did not make the topping. Still great!
Kathy says
Thanks!!! I appreciate you letting me know and I'm so glad you enjoyed! 🙂
Shannon says
Sledding in the New Year sounds incredibly fun, definitely a great way to start the year. As are these gorgeous Oatmeal Banana Muffins! These look absolutely delicious, and I love the addition of the oatmeal crumble. Can't wait to try your recipe Kathy, yum! 😋
Kathy says
It was a great way to celebrate the new year! Enjoy the muffins! 🙂
Maya says
I loved these!!
However, is there anyway to make them healthier?
I tried to substitute sugar for Splenda and they just didn’t take the same!
But so far my favorite Muffin Recipe!
Kathy says
Hi Maya,
Baking with Splenda won't give the same results. Your best bet is to omit the topping and reduce the amount of sugar in the batter to 1/3 cup instead of 1/2.
Enjoy 🙂
Claire says
Does this recipe call for oats or prepared oatmeal?
Kathy says
Hi Claire,
You use dried oats.
Kathy
Ortleynana says
Hi, didn’t have oil so I melted a 1/4 cup of solid coconut oil & added 2 tbs. of avocado oil (🤷♀️) and love the taste & texture.
Kathy says
Great tip! Thanks for sharing - Kathy 🙂
Ali says
Hi! Made these today and really enjoyed them fresh out of the oven with my toddler 🙂 Do you store them in the counter or in the fridge? Thanks!
Kathy says
Thanks so much! I store these in an airtight container or bag at room temperature!
Kathy 🙂
Trudie says
Made these last night for the first time, following the suggestion to add milk if needed. I also added some semi sweet chocolate chips, and I have to say it won’t be my last time making them. They are so good!
Kathy says
Thank you!!! I love adding chocolate chips from time to time! A little extra chocolate is always a good thing. 🙂
Tyson says
Made these today and the family n I absolutely love them, I made 12 with out the topping and 12 with, I personally love it with the topping on.
I added chocolate chips - kids request 😉
Happy baking 🙂
Kathy says
You just can't go wrong with a little chocolate! Thanks for your comment and letting me know how much everyone loved them!
Kathy 🙂
Dave says
Loved these! My wife and son didn’t like that they were crumbly, but my daughter and I felt the opposite, so very much a personal preference.
I especially liked that the oat flavor comes through, because the sugar is a relatively small amount, compared to similar recipes. The topping gave it just the right amount of added sweetness for us - all of us!
Kathy says
Thanks, Dave!!! You're right - everyone has a personal preference as to what they enjoy. Thanks for your comment!
Kathy 🙂
Shireen Eckelmann says
Made these this morning and what a wonderful taste.
I think I will use a different topping next time so not so
Messy but a great taste. Thank you.
Kathy says
Hi Shireen,
You can definitely make without the topping! 🙂
Kathy
Karen says
Made these yesterday. Really enjoyed them! Love having a healthier muffin.
Kathy says
Thanks, Karen!!! Glad you enjoyed them 🙂
Lorrie Atkinson says
I used quick oats, added pecans, and did not make the topping. Quick oats make the recipe less dry.
Kathy says
Hi Lorrie,
Thanks for your tips!
Kathy 🙂
Ranne says
Very healthy but way too dry.
Too much old fashioned oats make it course on top, thus dry to swallow.
Tastes good but disappointed us.
Kathy says
Hi Ranne,
I'm sorry these didn't meet your expectations. If you don't care for the topping, it can always be left off.
Kathy 🙂