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Banana Oatmeal Muffins

Chewy thanks to the oatmeal and sweetly flavored thanks to the mashed bananas these banana oatmeal muffins are a delicious change of pace from regular muffins!

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Why not try these filling banana oatmeal muffins when you have a craving for banana muffins and have a bunch of overripe bananas to use up! Because of the high fiber from the oatmeal, just one of these muffins for breakfast will keep you fuller for longer. The oatmeal in these really gives them a great light texture.

a basket full of banana oatmeal muffins

Banana Oatmeal Muffins

The addition of oatmeal to moist banana muffins makes them even more delicious. Adding texture and fiber to sweet bananas makes this more of a filling grab-and-go type breakfast for those busy mornings.

Oatmeal Tips

If you like chunky oatmeal pieces in your muffins, use the large flake or rolled oats. If not, you can also use quick oats for a smoother texture in the muffins. Do NOT use instant oatmeal however, the oatmeal will dissolve too much. I prefer using larger flake oats in these muffins personally.

ingredients for banana oatmeal muffins

What Kind of Bananas Should I Use?

This is the easy part! Most people end up having leftover bananas sitting on their counter that are starting to have dark brown streaks, which means they are perfect for banana bread! The most flavorful and sweet bananas will be brown or well-spotted with brown.

a ripe banana and banana oatmeal muffins

How to Make Banana Oatmeal Muffins

These are so easy to make in a few basic steps, for detailed instructions see the recipe card below.

  • Combine the flour, oats, sugar, baking powder, soda, salt, and nutmeg in a medium bowl and set aside.
  • Beat the egg until light yellow in a separate bowl. Whisk in the milk, oil, and the vanilla. Stir in mashed bananas until mixed in completely.
  • Add the flour mixture to the wet mixture and stir until just combined, do not overmix. Divide the batter between the 12 muffin tins evenly.
  • Bake in the preheated oven until a cake tester inserted comes out clean, around 18 to 20 minutes.
  • Remove and let sit in the pan for 5 minutes then remove and cool completely on a wire baking rack.
a stack of banana oatmeal muffins

How to Store Banana Oatmeal Muffins

You can keep these muffins on the counter in an airtight container for up to 4 days. You can store them in the freezer for up to 3 months, thawing at room temperature for several hours before serving. Enjoy!

Happy baking,

Love,

Karlynn

More Great Muffins

Banana Oatmeal Muffins

Chewy thanks to the oatmeal and sweetly flavored thanks to the mashed bananas these banana oatmeal muffins are a delicious change of pace from regular muffins!
5 from 1 votes
Prep Time
10 minutes
Cook Time
15 minutes
Courses
Baked Goods, Breakfast
Cuisine
American
Servings
12
Calories
195
Author
Karlynn Johnston

Ingredients
 

  • 1 ½ cups all-purpose flour
  • 1 cup large flake oats
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 large egg
  • ¾ cup milk
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas

Instructions
 

  • Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray and set aside.
  • Combine the flour, oats, sugar, baking powder, soda, salt, and nutmeg in a medium bowl and set aside.
  • In a large bowl beat the egg until light yellow. Whisk in the milk, oil, and the vanilla. Stir in mashed bananas until mixed in completely.
  • Add the flour mixture into the wet mixture and stir until just combined, do not overmix. Divide the batter between the 12 muffin tins evenly.
  • Bake in the preheated oven until a cake tester inserted comes out clean, around 18 to 20 minutes.
  • Remove and let sit in the pan for 5 minutes then remove and cool completely on a wire baking rack.
  • Store in a closed container at room temperature for up to 5 days.

Recipe Notes

The secret to how chewy these are is the large flake oatmeal, do not use instant oatmeal it will dissolve right into the muffins.

Nutrition Information

Calories: 195kcal, Carbohydrates: 29g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 15mg, Sodium: 201mg, Potassium: 182mg, Fiber: 1g, Sugar: 11g, Vitamin A: 53IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Chewy thanks to the oatmeal and sweetly flavored thanks to the mashed bananas these banana oatmeal muffins are a delicious change of pace from regular muffins!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. Wilma Jones says

    They are beautiful, light and so tasty. Thanks for another winner to add to my recipe collection.

5 from 1 vote (1 rating without comment)

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