These Banana Oat Muffins are a wholesome, soft, and lightly sweetened treat that’s perfect for breakfast or a snack. Made with ripe bananas and hearty oats, they’re naturally moist and satisfying without being overly heavy.
Why You’ll Love This Recipe
You’ll love these muffins because they’re quick to make, freezer-friendly, and use simple pantry staples. The oats add texture and fiber, while bananas provide natural sweetness and moisture. Perfect for busy mornings or an afternoon pick-me-up.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
1 cup quick-cooking oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg, lightly beaten
¾ cup milk
⅓ cup vegetable oil
1 cup mashed ripe bananas (about 2 to 3 bananas)
Directions
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, mix flour, oats, sugar, baking powder, baking soda, and salt.
In another bowl, combine egg, milk, oil, and mashed bananas.
Add the wet ingredients to the dry ingredients and stir just until moistened. Do not overmix.
Fill each muffin cup about two-thirds full with batter.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes
Variations
Add ½ cup chopped walnuts or pecans for crunch.
Sprinkle the tops with oats or cinnamon sugar before baking.
Substitute part of the flour with whole wheat flour for a heartier texture.
Stir in ½ cup chocolate chips for a sweeter twist.
Use honey instead of sugar for a natural sweetener alternative.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
To reheat, microwave a muffin for 10–15 seconds or warm in a 300°F oven for 5–7 minutes.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier. You can pulse old-fashioned oats briefly in a food processor to mimic quick oats.
How ripe should the bananas be?
Use very ripe bananas with brown spots for the best flavor and sweetness.
Can I make these muffins gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free oats.
Can I replace the oil with butter?
Yes, use melted butter in equal amounts for a richer taste.
Can I use whole wheat flour?
Yes, but the muffins will be denser. Try half all-purpose and half whole wheat flour.
Are these muffins dairy-free?
Yes, as long as you use a plant-based milk instead of regular milk.
Can I add blueberries?
Absolutely! Add ½ to 1 cup of fresh or frozen blueberries to the batter.
How do I make them less sweet?
Reduce the sugar to ⅓ cup or use unsweetened applesauce instead of part of the sugar.
Can I make mini muffins?
Yes, bake in a mini muffin pan for 10–12 minutes.
Can I freeze the batter instead of baking immediately?
It’s best to bake first and then freeze the muffins; the batter doesn’t freeze well.
Conclusion
These Banana Oat Muffins are a perfect balance of comfort and nutrition, making them an ideal breakfast or snack option. They’re easy to whip up, adaptable to your taste, and sure to become a family favorite.
Wholesome and soft Banana Oat Muffins made with ripe bananas and hearty oats. These muffins are naturally moist, lightly sweetened, and perfect for breakfast or snacking.
Ingredients
1½ cups all-purpose flour
1 cup quick-cooking oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg, lightly beaten
¾ cup milk
⅓ cup vegetable oil
1 cup mashed ripe bananas (about 2 to 3 bananas)
Instructions
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, mix together flour, oats, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together egg, milk, oil, and mashed bananas until well combined.
Add the wet ingredients to the dry ingredients and stir just until moistened. Do not overmix.
Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add ½ cup chopped walnuts or pecans for crunch.
Top with oats or cinnamon sugar before baking for extra texture and flavor.
Swap part of the flour with whole wheat for a heartier texture.
Use honey or applesauce as a sugar alternative.
Add chocolate chips or blueberries for a sweeter or fruitier twist.
