Banana oatmeal muffins are soft treats made with ripe bananas and hearty oats. They are great for breakfast or a snack, full of natural sweetness and easy to make.
I like to sneak in a few chocolate chips sometimes, just for fun. My kids never notice until they’re already eating them!
For a quick healthy boost, I freeze extras and pop them in the toaster later. They taste just as good warm or cold!
Ingredients & Substitutions
Bananas: Ripe bananas give these muffins natural sweetness and moisture. Use very soft bananas for easy mashing. If you don’t have ripe bananas, a quick ripening in the oven (at 350°F for 10 min) helps. You can also mash cooked sweet potato as a substitute.
Oats: Rolled oats add texture and a hearty feel. I like using quick oats for a softer muffin, but old-fashioned oats work just fine. For a gluten-free option, try certified gluten-free oats or oat flour for a smoother texture.
Honey or Maple Syrup: These sweeteners enhance the banana flavor and keep muffins moist. I prefer honey, but maple syrup gives a subtle flavor twist. If needed, substitute with brown sugar or agave nectar for sweetness.
Greek Yogurt: Yogurt adds moisture and a tender crumb. Use plain, full-fat Greek yogurt for richness. As a substitute, sour cream or buttermilk can work, but reduce liquid elsewhere to keep batter consistency correct.
Oats or Whole Wheat Flour: These provide the muffin’s structure and a hearty bite. Whole wheat adds fiber and a deeper flavor—substitute with all-purpose flour for a lighter end result. Always measure accurately for best texture.
How do I ensure my muffins don’t turn out dense or gummy?
Overmixing batter causes dense muffins. Mix just until ingredients are combined. Overworking creates gluten, making muffins tough. Use a gentle hand and stop mixing as soon as you see no dry flour—your muffins will be lighter and fluffier.
- Stir the wet ingredients separately until smooth.
- Add dry ingredients gradually, folding gently.
- Mix just until combined; lumps are okay.
How to Make Banana Oatmeal Muffins?
Ingredients You’ll Need:
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Preparation: 10 minutes, Baking: 20 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Preheat Oven
Set your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. Mix Dry Ingredients
In a large bowl, combine oats, flour, sugar, baking powder, baking soda, and salt.
3. Whisk Wet Ingredients
In another bowl, mash bananas. Add oil, eggs, and vanilla. Mix until smooth.
4. Combine Wet and Dry
Pour wet ingredients into dry ingredients. Stir gently until just combined.
5. Fill Muffin Tin
Spoon batter into muffin cups, filling each about 3/4 full.
6. Bake
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let muffins cool for a few minutes. Enjoy warm or at room temperature.
