Banana Oatmeal Breakfast Muffins

Name: Banana Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3 ripe bananas, mashed; 1/4 cup honey or maple syrup; 1/2 cup milk (or dairy-free alternative); 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 2 large eggs

Highlighted under: Classic Sweet Baking

I love starting my day with these delicious Banana Oatmeal Breakfast Muffins! They are not only healthy but also packed with flavor, thanks to the ripe bananas and warm spices. Each muffin is perfectly moist and has a delightful texture, making them an excellent grab-and-go option for busy mornings. These muffins are a great way to use up overripe bananas while infusing a nutritious twist into my breakfast routine. I can’t wait for you to try them!

Created by

Summer Blake

Last updated on 2026-02-10T21:01:36.874Z

When I first experimented with Banana Oatmeal Breakfast Muffins, I was unsure if I could achieve the right balance of flavor and healthiness. I decided to skip refined sugars and use honey as a natural sweetener instead. The result was a beautifully balanced muffin that not only satisfied my sweet tooth but also kept me full for hours.

What surprised me the most was how versatile the recipe turned out to be! I've added various mix-ins, like walnuts or dark chocolate chips, and each time, they were a hit. These muffins are perfect for breakfast or even a snack, and trust me, they disappear quickly!

Why You'll Love These Muffins
Nutritious ingredients to kickstart your morning
Moist texture with flavorful banana goodness
Perfectly portable for on-the-go breakfasts

Understanding the Role of Ingredients

Each ingredient in these Banana Oatmeal Breakfast Muffins plays a significant role in achieving the desired flavor and texture. The rolled oats not only provide a hearty base but also contribute to the muffins’ chewy texture. The oats also help absorb moisture, ensuring that the muffins remain moist even after baking. If you're looking for a gluten-free option, consider using certified gluten-free oats to keep the muffins safe for those with gluten sensitivities.

The ripe bananas are crucial for both sweetness and moisture. As they’re mashed into the batter, they blend seamlessly, lending a natural sweetness that reduces the need for added sugars. For an extra banana flavor, you could add a few chopped banana pieces to the batter. If you find yourself short on ripe bananas, you can substitute with unsweetened applesauce at a 1:1 ratio, though it will slightly alter the flavor profile.

Perfecting Texture and Flavor

To ensure your muffins have a tender crumb, be cautious not to overmix when combining the wet and dry ingredients. Overmixing can lead to tough muffins, as it develops the gluten in the oats. Stir gently until the ingredients are just combined; a few lumps are perfectly fine. You can also fold in extras such as nuts, chocolate chips, or dried fruits for added texture and flavor variations—just be sure not to add more than a cup of extras to maintain the right batter consistency.

Baking time can vary slightly depending on your oven and the size of the muffins, so start checking them at 18 minutes. Look for a golden top and a toothpick inserted into the center coming out clean. If your oven tends to run hot, consider lowering the temperature to 325°F (160°C) to avoid over-browning. If you notice the tops browning too quickly, you can lightly cover them with aluminum foil for the remainder of the baking time.

Ingredients

Dry Ingredients

2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Wet Ingredients

3 ripe bananas, mashed
1/4 cup honey or maple syrup
1/2 cup milk (or dairy-free alternative)
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine the rolled oats, baking powder, baking soda, salt, and cinnamon. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the mashed bananas, honey, milk, vegetable oil, vanilla extract, and eggs until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix.

Fill Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips

These muffins freeze well, so feel free to make a double batch and store extras in an airtight container. To reheat, simply pop them in the microwave for about 20-30 seconds.

Make-Ahead and Storage Tips

These muffins are ideal for meal prep! You can prepare the batter the night before and store it in the fridge, allowing the oats to soak overnight. In the morning, simply scoop the batter into the muffin tins and bake as directed. For longer storage, baked muffins can be kept in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. For extended freshness, consider freezing them; just ensure they cool completely before wrapping tightly in plastic wrap and aluminum foil.

When storing frozen muffins, they can last for up to 3 months in the freezer. To reheat, simply thaw them in the refrigerator overnight or pop them into a microwave for 30 seconds for a quick warm-up. You can also reheat them in the oven at 350°F (175°C) for 10-15 minutes to restore their original texture.

Variations and Flavor Enhancements

Feel free to customize these muffins with different spices and flavorings. In addition to cinnamon, nutmeg or ginger would add a warm, spicy kick. For a tropical twist, you could mix in a third cup of shredded coconut or fold in chopped walnuts for added crunch and nutrition. If you prefer a less sweet muffin, reduce the honey or maple syrup to 2 tablespoons and balance with a little extra mashed banana.

For a chocolate lover’s delight, consider adding mini chocolate chips or cacao nibs to the batter. You can even create a double-layer muffin by adding a layer of chocolate at the bottom of each muffin cup before filling with the batter, providing a delightful surprise with each bite.

Questions About Recipes

→ Can I make these muffins vegan?

Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based milk alternative.

→ How ripe should the bananas be?

The riper the bananas, the sweeter and more flavorful your muffins will be! Look for bananas that are mostly brown with a few spots.

→ Can I add other mix-ins?

Absolutely! Chocolate chips, nuts, or even dried fruits work great in this recipe. Adjust the amount based on your preference.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.