We all have them sitting on the counter right now: those sad, brown, spotty bananas that everyone in the house is ignoring. Don't throw them away! My grandma Viola taught me that the uglier the banana, the sweeter the bake. These Banana Oatmeal Muffins are the absolute best way to rescue that fruit. They transform those "countertop eyesores" into a golden, moist, healthy breakfast treat that is naturally sweet and incredibly satisfying. It's waste-free cooking at its finest.
These Easy Banana Oatmeal Muffins are flavorful, moist, and full of healthy goodness. They come together effortlessly in a few simple steps using whole grain oats, ripe mashed bananas, and a handful of pantry staples. This small batch recipe makes 6 muffins with one banana, oats, and basic ingredients. You can bake them at 375°F for 15 to 20 minutes, and they're ready to grab and go all week long.
Jump to:
- Why You'll Love This Banana Oatmeal Muffins Recipe
- Ingredients for Banana Oatmeal Muffins
- How to Make Banana Oatmeal Muffins
- My Top Tips For Banana Oatmeal Muffins
- Little Moments in the Kitchen
- Substitutions for Banana Oatmeal Muffins
- Variations on Banana Oatmeal Muffins
- Equipment for Banana Oatmeal Muffins
- Storage Tips for Banana Oatmeal Muffins
- Grandma's Secret
- Adam's Tip For Banana Oatmeal Muffins
- FAQ About Banana Oatmeal Muffins
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Banana Oatmeal Muffins Recipe
- Simple and quick. These easy banana oatmeal muffins take about 30 minutes from start to finish. No mixer required, just a bowl, a fork, and a muffin tin.
- Naturally sweetened and healthy. The bananas do all the sweetening, so you don't need a cup of sugar. These banana oatmeal muffins have no added sugar and are packed with fiber, potassium, and whole-grain oats for balanced nutrition.
- Freezer-friendly and perfect for meal prep. Make a batch on the weekend, freeze them, and reheat one whenever you need a breakfast-ready, grab-and-go muffin. They're also great for banana oatmeal muffins for baby as a healthy first finger food.
Ingredients for Banana Oatmeal Muffins
This recipe is proof that you don't need a long ingredient list to make something delicious. These banana oat muffins are soft, tender, and naturally sweet with just a few wholesome ingredients. You can even make 3 ingredient banana oatmeal muffins by keeping it super simple with just bananas, oats, and baking powder.
What You'll Need
For the Muffins:
- 2 large ripe bananas (the riper, the better for natural sweetness)
- 1 and ½ cups rolled oats (old-fashioned oats work best)
- 2 large eggs
- ¼ cup Greek yogurt or milk (whole, almond, or oat milk all work)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of salt
- Nonstick cooking spray (for greasing the muffin tin)
Optional Mix-Ins and Toppings:
- ¼ cup chocolate chips (for banana oatmeal chocolate chip muffins)
- ¼ cup blueberries (for banana blueberry oatmeal muffins)
- 2 tablespoons chopped walnuts or pecans
- 1 tablespoon peanut butter swirled on top (for peanut butter banana oatmeal muffins)
Why These Ingredients Matter
Ripe mashed bananas create natural sweetness. The riper the bananas, the sweeter and more flavorful your muffins will be. Plus, they add moisture and help bind everything together without needing extra oil or butter.
Rolled oats give you whole-grain fiber. Oats are the base of these muffins. They create a soft, tender crumb texture and pack in fiber to keep you full longer. Soaking oats is key if you want an even smoother texture.
Greek yogurt or milk adds moisture and protein. A little yogurt makes the muffins extra moist and adds a boost of protein. If you want banana oatmeal muffins with even more protein, add a scoop of protein powder to the batter.
How to Make Banana Oatmeal Muffins
Step-by-Step Directions
- Preheat your oven to 375°F. Grease a 6-cup muffin tin with nonstick cooking spray or line it with paper liners.
- Mash the bananas in a large bowl. Use a fork to mash them until they're smooth with just a few small lumps. The riper the bananas, the easier they'll mash.
- Add the eggs, Greek yogurt, and vanilla. Whisk everything together until the batter is smooth and well combined.
- Stir in the oats. Add the rolled oats to the banana mixture and stir until they're fully coated. Let the batter sit for about 5 minutes so the oats can soften. This step is key for a tender, moist muffin.
- Add the baking powder, baking soda, cinnamon, and salt. Stir until everything is evenly mixed. If you're adding chocolate chips, blueberries, or nuts, fold them in now.
- Divide the batter into the muffin cups. Fill each cup about three-quarters full. The batter will be thick, and that's normal.
- Bake for 15 to 20 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool slightly before removing. Let the muffins sit in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Quick Tip: For extra soft muffins, don't overbake them. Pull them out as soon as the tops turn golden and the centers are just set.
My Top Tips For Banana Oatmeal Muffins
If your bananas aren't quite ripe enough, you can speed up the process by baking them in their peels at 300°F for about 15 minutes. The skins will turn black, but the insides will be perfectly soft and sweet. Also, if you want your muffins to have a smoother texture, blend the oats in a food processor for a few seconds before adding them to the batter. This creates a baked oat-banana muffin that's almost like a traditional flour-based muffin but with all the fiber and nutrition of whole grains.
Another trick? Let the batter sit for 5 to 10 minutes before baking. This gives the oats time to absorb the liquid and creates a softer, more tender crumb. Trust me, it's worth the wait.
Little Moments in the Kitchen
Last Saturday, Adam came into the kitchen while I was mashing bananas. He looked at the bowl and wrinkled his nose. "Those bananas are gross, Mom. They have brown spots all over them." I laughed and explained that the brown spots are what make them perfect for baking. He didn't look convinced, but he stuck around to help anyway.
When I let him pour the chocolate chips into the batter, he got a little too excited and dumped in way more than the recipe called for. I started to say something, but then I thought, why not? They're his muffins too. When the timer went off and we pulled them out of the oven, he took one bite and said, "See? The brown bananas were magic." He ate two warm muffins standing at the counter, and I didn't even care that he skipped his eggs that morning.
If you love easy breakfast ideas like this, you'll also want to try our Baked German Pancake. It's another family favorite that's perfect for lazy weekend mornings.
Substitutions for Banana Oatmeal Muffins
- Bananas: If you don't have bananas, substitute with ½ cup unsweetened applesauce or mashed sweet potato. The flavor will be slightly different, but the muffins will still be moist and delicious.
- Oats: Use quick oats if that's what you have, but the texture will be slightly softer. Avoid steel-cut oats as they won't soften enough during baking.
- Greek yogurt: Swap with regular milk, almond milk, oat milk, or even mashed avocado for a creamy texture. You can also use sour cream or cottage cheese blended smooth.
- Eggs: For an egg-free version, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Let the mixture sit for 5 minutes before adding it to the batter.
Variations on Banana Oatmeal Muffins
- Chocolate Chip Banana Oatmeal Muffins: Fold in ¼ cup chocolate chips for a sweet treat. You can also add a handful of mini chocolate chips on top before baking for extra indulgence.
- Blueberry Banana Oatmeal Muffins: Gently fold in ½ cup fresh or frozen blueberries for a fruity twist. If using frozen, don't thaw them first or they'll bleed into the batter.
- Peanut Butter Banana Oatmeal Muffins: Swirl a spoonful of peanut butter into each muffin cup before baking. You can also add a tablespoon of peanut butter to the batter for extra protein.
- Vegan Banana Oatmeal Muffins: Use flax eggs instead of regular eggs and swap Greek yogurt for almond milk or oat milk. These vegan banana oatmeal muffins are just as moist and delicious.
If you love customizable breakfast ideas, you'll also enjoy our Air Fryer Egg and Cheese Toast. It's just as quick and just as satisfying.
Equipment for Banana Oatmeal Muffins
- 6-cup muffin tin: A standard muffin tin works perfectly for this small batch recipe. If you want to make 12 muffins, just double the recipe.
- Mixing bowl and fork: You don't need a mixer for this recipe. A bowl and a fork are all you need to mash the bananas and mix the batter.
- Measuring cups and spoons: Accurate measurements help ensure the muffins turn out perfectly every time.
- Nonstick cooking spray or muffin liners: Either one works, but I prefer liners for easy cleanup and portability.
Storage Tips for Banana Oatmeal Muffins
- Refrigerator: Store cooled muffins in an airtight container for up to 5 days. Reheat in the microwave for 15 to 20 seconds for a warm, fresh-baked taste.
- Freezer: Let the muffins cool completely, then wrap each one individually in plastic wrap or parchment paper. Store in a freezer-safe zip-top bag for up to 3 months. Reheat straight from frozen in the microwave for 30 to 45 seconds. These make-ahead, freezer-friendly muffins are perfect for busy mornings.
- Pro Tip: If you're meal prepping for the week, make a double batch and freeze half. You'll have a stash of healthy muffins ready whenever you need a quick breakfast or snack.
For more make-ahead breakfast ideas, try our Savory Cheddar and Bacon Dutch Baby. It's another crowd-pleaser that reheats beautifully.
Grandma's Secret
Grandma Viola's golden, tender banana oatmeal muffins, baked to perfection and ready to fuel your morning.
Adam's Tip For Banana Oatmeal Muffins
"Mom says you have to let the batter sit for 5 minutes before baking so the oats get soft. I tried to skip it once and the muffins were kind of crunchy. Just wait, it's worth it!"
FAQ About Banana Oatmeal Muffins
Are banana oatmeal muffins actually healthy?
Yes! These banana oatmeal muffins are made with whole grain oats, ripe bananas, and no added sugar. They're packed with fiber, potassium, and natural sweetness from the bananas. They're a great option for a balanced breakfast or snack, especially if you're looking for Easy Banana Oatmeal Muffins for kids or adults.
What are the three ingredients in banana and oat muffins healthy?
The simplest version of these muffins uses just three ingredients: ripe bananas, rolled oats, and baking powder. This makes them a quick, wholesome option for busy mornings. You can also make 4 ingredient banana oatmeal muffins by adding an egg for extra protein and structure.
What's the best flour for banana muffins?
You don't need flour for this recipe! The oats act as the base and provide all the structure you need. If you prefer a more traditional muffin texture, you can blend the oats into oat flour before mixing. This creates banana oatmeal muffins with no flour that are still soft, moist, and delicious.
What does oatmeal and banana do for the body?
Oatmeal provides fiber and helps regulate blood sugar, while bananas offer potassium and natural energy. Together, they create a balanced, nutritious snack that keeps you full and satisfied. These baked oat-banana muffins with natural sweetness and fiber are a great way to start your day.
For another protein-packed breakfast idea, check out our Ham and Cheese Egg Cups. They're just as easy and just as filling.
Conclusion
It feels pretty good to turn "trash" into treasure, doesn't it? I hope this recipe saves your bananas from the bin and gives you a delicious, guilt-free treat to enjoy with your morning coffee. These Banana Oatmeal Muffins are proof that the best recipes often come from using what you already have. They're naturally sweet, packed with whole grains, and so simple to throw together that you'll wonder why you ever bought store-bought muffins in the first place.
If you try these, let me know how they turn out! And if you add any fun mix-ins like peanut butter or nuts, I want to hear about it. For more banana oat inspiration, check out this Banana Oat Muffins recipe from Allrecipes. Tag me on social media or leave a comment below. Happy baking, and enjoy every wholesome, delicious bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Banana Oatmeal Muffins:
recipe
Easy Banana Oatmeal Muffins (No Added Sugar)
Equipment
- 1 6-cup muffin tin Line with paper liners or spray with nonstick spray
- 1 Large mixing bowl For all batter mixing
- 1 Fork For mashing bananas
- 1 Measuring cups & spoons For accuracy
Ingredients
- 2 large Bananas Very ripe, mashed
- 1.5 cups Rolled oats Old-fashioned
- 2 large Eggs Room temperature
- 0.25 cup Greek yogurt or milk Any milk works
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Cinnamon Optional
- 1 pinch Salt
- 1 Nonstick spray For tin
Optional Mix-Ins:
- 0.25 cup Chocolate chips Kid favorite
- 0.25 cup Blueberries Fresh or frozen
- 2 tablespoons Chopped walnuts Optional crunch
- 1 tablespoon Peanut butter v
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray your muffin tin with [nonstick spray]. This is the part where my daughter Olivia always announces, “It’s baking day!” and runs to grab the liners.
- In a large bowl, mash the [bananas] with a fork until smooth with a few soft lumps. My little helper loves this step, it’s messy in the best way.
- Add the [eggs], [Greek yogurt], and [vanilla extract] to the bananas and whisk well. I always remind Olivia this is where the muffins get their softness.
- Stir in the [rolled oats] until fully coated. Let the batter rest for 5 minutes so the oats soften, this makes the muffins tender instead of chewy.
- Sprinkle in [baking powder], [baking soda], [cinnamon], and [salt]. Stir gently until combined. Olivia calls this the “magic powder step.”
- Gently fold in [chocolate chips], [blueberries], or [nuts] if using. This is always where negotiations happen in our kitchen.
- Divide batter evenly into the muffin tin, filling each about ¾ full. Olivia insists every muffin gets “equal love.”
- Bake for 15–20 minutes, until golden and a toothpick comes out clean. The smell always pulls everyone into the kitchen.
- Let muffins cool for 5 minutes before transferring to a rack. These are best warm with tiny hands reaching in for “just one more.”
Notes
- For vegan muffins, use flax eggs and plant-based milk.
- For extra protein, add 1 scoop vanilla protein powder.
- These muffins freeze beautifully for up to 3 months.
- Pair with scrambled eggs or yogurt for a balanced breakfast.
- Perfect as first finger food for toddlers (no sugar added).
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