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.
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
- 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 ¼ 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.
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.
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
- Banana Blueberry Oatmeal Muffins
- Almond Flour Muffins
- Almond Flour Blueberry Muffins
- Sweet Potato Bread
- Almond Flour Pumpkin Bread
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 ¾ 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
- 1 ½ cups white whole wheat flour 180 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup old-fashioned rolled oats 48 grams
- ½ cup honey 170 grams
- ⅓ cup butter softened
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- 3 very ripe bananas mashed
- ¼ 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 ¾ 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.
- You'll need a standard 12 muffin tin for this recipe.