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Soft and tender Banana Oatmeal Muffins make a wonderful (and portable) breakfast or snack. Made with rolled oats and whole grain, these warmly spiced muffins are sweetened with ripe bananas and honey. They’re delicious, nutritious, and deeply satisfying.

Banana Oatmeal Muffins on a white marble board with overripe bananas in the background

Who doesn’t love banana bread? It’s one of those quick breads that sets the bar high for the vast baking repertoire. Thank you to the person who discovered that throwing overripe bananas away is a terrible mistake.

Ingredients You Need to Make Banana Oatmeal Muffins

Banana Oatmeal Muffins Ingredients on a white marble board
  • Flour: Ideally white whole wheat flour, but regular whole wheat flour will also work.
  • Baking Powder
  • Baking Soda
  • Ground Cinnamon
  • Salt: kosher salt or half the amount of fine sea salt
  • Rolled Oats: old-fashioned oats or regular oats
  • Honey: or maple syrup
  • Butter: If using unsalted butter, add 1/4 teaspoon more kosher salt to recipe.
  • Eggs: large or extra-large
  • Vanilla: pure vanilla extract
  • Ripe Banana: very ripe bananas
  • Milk: ideally whole milk (dairy free milk such as almond milk is also an option)

My Oatmeal Banana Bread is a staple in our house (as are Banana Oatmeal Pancakes with an easy blender batter). It’s delicious as is, but, like most other baking treats, it’s also a building block for other baking projects.

That’s how these Banana Oatmeal Muffins came to be. Why? Because muffins are fun, portable, and lovely to have around for a quick breakfast or afternoon snack. They freeze beautifully too. Just toss in a freezer-safe bag or container.

Banana Oatmeal Muffins in a cloth basket

White whole wheat flour, rolled oats, honey, butter and, of course, ripe bananas come together for a thick, moist dough that rises beautifully in the oven. If you’ve got the bananas, I bet you have everything else to make these right there in your kitchen.

Recipe Secrets

My secret for the perfect banana oat muffins? First of all butter, because it makes…well, you know. They’re also honey sweetened and have just a kiss of ground cinnamon that adds a lovely warm aroma to these tender muffins. Your kitchen will smell amazing too!

I love making these comforting muffins when the weather is cold, they make terrific holiday breakfasts. But they’re really welcome all year long and an easy and great way to put your overripe bananas to good use.

How to Store

Store these muffins in an airtight container in your refrigerator for up to 5 days or freeze in a freezer bag or freezer safe container for up to 2 months.

More Must-Try Quick Bread Recipes

How to Make Banana Oatmeal Muffins

Step 1: Whisk flour, baking powder, baking soda and salt in a medium bowl. Stir in oats.

Step 2: Cream beat honey and butter on medium-high speed until fluffy in the bowl of a stand mixer. Add eggs and vanilla and mix until combined. Add mashed bananas and milk and mix until combined.

Step 3: Add dry ingredients in two additions, mixing on low speed.

Step 4: Fill lined muffin tin cups 3/4 full and bake in a preheated 350˚F oven 30 minutes, or until a knife inserted in the center comes out clean.

Step 5: Cool muffins in tin on cooling rack for 15 minutes before transferring to rack to cool completely. Serve.

Banana Oatmeal Muffins served in a cloth basket

Recipe Video

Banana Oatmeal Muffins

5 from 5 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 40 minutes
Course: Breads and Quick Breads, Breakfast
Cuisine: American
Calories: 192
Servings: 12 muffins
Tender and lightly sweet muffins that are a great snack or portable breakfast.


  • 1 1/2 cups white whole wheat flour 180 grams
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup old-fashioned rolled oats 48 grams
  • 1/2 cup honey 170 grams
  • 1/3 cup butter softened
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 3 very ripe bananas mashed
  • 1/4 cup whole milk


  • Preheat the oven to 350°F.
  • Line a standard 12-cup muffin tin with muffin liners or generously grease.
  • In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Stir in oats.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas and milk; mix just until combined.
  • Mixing on low speed, add oat mixture to wet ingredients, scraping down sides with a spatula as needed.
  • Spoon batter into prepared muffin tins, filling muffin cups about 3/4 full. Bake 30 minutes, or until a knife inserted in the center comes out clean.
  • Cool muffins in tin on wire rack for 15 minutes. Remove individual muffins from pan and place back on rack to cool completely.


  1. You’ll need a standard 12 muffin tin for this recipe. 


Calories: 192kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 211mg | Fiber: 3g | Sugar: 16g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Cheyanne @ No Spoon Necessary says:

    5 stars
    Banana muffins are one of my all-time favorites (right next to blueberry muffins)! Yours look SUPER delicious!! I love that you added oats to these for a little more healthy sustenance! Your video is BEAUTIFUL and has me drooling! Wish I had a few of these warm, fresh from the oven muffins in front of me! YUUUUUUMMMY!!

    1. Marissa Stevens says:

      Thanks so much, Cheyanne!

  2. Karen (Back Road Journal) says:

    Eating one of these warm from the oven would be a nice way to start the day.

    1. Marissa Stevens says:

      It sure it, Karen. Though the smell of them baking first thing in the morning can be torture. 😉

  3. Valentina says:

    Love that you use butter in these yummy muffins. This is my idea of a delicious breakfast. (With coffee, of course!) 🙂 ~Valentina

    1. Marissa Stevens says:

      Love how you think, Valentina!

  4. Dawn - Girl Heart Food says:

    5 stars
    There’s nothing quite like homemade muffins and these look delicious! And, I agree, butter is definitely a key ingredient! 😉 Can’t wait to try these and have with my morning coffee!

    1. Marissa Stevens says:

      I love to hear that, Dawn! I hope they’re a hit.