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Banana Oatmeal Muffins combine everything I love about banana bread with the hearty goodness of rolled oats. These tender muffins are naturally sweetened with ripe bananas and honey, with just enough warm cinnamon to make them cozy and satisfying.
I love having a batch of these ready for busy mornings – they’re perfect for grabbing on your way out the door or enjoying with your morning coffee. And like all good banana baked goods, they’re a delicious way to use up those overripe bananas on your counter.
Table of Contents
Ingredients for Banana Oatmeal Muffins
- Whole Wheat Flour: I like the mild flavor of white whole wheat, but regular whole wheat works too.
- Baking Powder and Baking Soda: The combination gives these muffins the perfect rise.
- Cinnamon: Just enough to add warmth without overpowering the banana.
- Kosher Salt: If you’re using fine sea salt, use half the amount.
- Rolled Oats: Old-fashioned oats give the best texture – quick oats can get mushy.
- Honey: Adds moisture along with sweetness. Maple syrup works beautifully too.
- Butter: I use salted butter. If using unsalted, add an extra 1/4 teaspoon of salt.
- Eggs: Large eggs are perfect here.
- Vanilla: Pure vanilla extract enhances all the flavors.
- Bananas: The riper the better – look for lots of brown spots.
- Whole Milk: Makes the muffins tender. Almond milk works too if you need dairy-free.
Why Banana Oatmeal Muffins?
After making Oatmeal Banana Bread and Banana Oatmeal Pancakes so often, banana muffins felt like a natural next step. They’re just as delicious but more portable – perfect for quick breakfasts and afternoon snacks.
4 Recipe Tips
- Butter Matters: Use room temperature butter for the fluffiest texture.
- Banana Ripeness: The spottier your bananas, the sweeter and more flavorful your muffins.
- Mix It Up: For added flavor and crunch, fold in chocolate chips or chopped walnuts after combining wet and dry ingredients.
- Perfect Rise: Fill muffin cups 3/4 full for the best dome shape.
- Check Early: Start checking at 25 minutes – they’re done when a knife comes out clean.
Storage and Freezing
Keep muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, pop them in a freezer bag for up to 2 months.
The combination of white whole wheat flour, rolled oats, honey, and the natural sweetness of plenty of ripe bananas creates a thick, moist batter that bakes up beautifully. And if you’ve got brown bananas on your counter, you probably have everything else you need in your pantry.
More Must-Try Quick Bread Recipes
- Banana Blueberry Oatmeal Muffins
- Almond Flour Muffins
- Almond Flour Blueberry Muffins
- Sweet Potato Bread
- Almond Flour Pumpkin Bread
How to Make Banana Oatmeal Muffins
Heat your oven to 350°F and prepare your muffin tin with paper liners or grease well. Whisk together the dry ingredients – flour, baking powder, baking soda, cinnamon and salt – then stir in the oats.
In a stand mixer with the paddle attachment, beat honey and softened butter until fluffy. Mix in the eggs and vanilla, followed by mashed bananas and milk..
Add the dry ingredients to the wet ingredients, mixing on low just until combined.
Spoon batter into your prepared muffin pan, filling each cup about 3/4 full. Bake until a knife inserted in the center comes out clean.
Let the muffins cool in the tin for 15 minutes before moving them to a cooling rack. Watch the video in the recipe card to see each step in action.
Banana Oatmeal Muffins
Video
Ingredients
- 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
Instructions
- 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.
Notes
- You’ll need a standard 12 muffin tin for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
Thanks so much, Cheyanne!
Eating one of these warm from the oven would be a nice way to start the day.
It sure it, Karen. Though the smell of them baking first thing in the morning can be torture. 😉
Love that you use butter in these yummy muffins. This is my idea of a delicious breakfast. (With coffee, of course!) 🙂 ~Valentina
Love how you think, Valentina!
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!
I love to hear that, Dawn! I hope they’re a hit.
Need to give this recipe a try Marissa! Perfect for weekend brunch here at the beach! I can never pass up a banana muffin.
Yes, perfect brunch fare! Thanks, Mary Ann.
I absolutely love banana muffins! My mother always had a batch of banana muffins on the counter when we were young, and they bring back such good memories. I also enjoy adding oats to muffins, so I know this recipe would be a tasty one. Putting it on the list for when I have leftover bananas! 🙂
Foods with good memories attached are the best. Sounds like your mom is pretty great, David!
These are some great muffins worth to wake up to and I love that they are sweetened with honey and ripe bananas. No extra sugar added is always a bonus.
Thanks so much, Angie!
These look like perfect hearty muffins to have on hand for a breakfast or snack, or to take along on a road trip! My kids love banana muffins of all kinds!
Thanks, Katherine!
Bananas, oats, honey, and cinnamon make such a beautiful, hearty, and earthy flavour combination – one of my favourite. I bet these muffins had a wonderful, almost intoxicating aroma! They look super inviting, too.
Thank you. They really do smell amazing, Ben!