A great use for those brown, spotty bananas, and full of good for you oatmeal, these banana oatmeal muffins are a great make ahead breakfast! Make a big batch of muffins on the weekends and enjoy them throughout the week!
If you are like me, you always buy bananas at the grocery store, but they end up going brown and spotty and then no one wants to eat them. Use those overripe bananas for these delicious banana muffins!
They are loaded with healthy oatmeal and full of banana flavor! A make ahead breakfast is the perfect breakfast, so make a big batch of these muffins and enjoy a quick, healthy breakfast every morning!
Serve these muffins with your favorite muffin recipes, like these 2 ingredient banana muffins, banana blueberry muffins, carrot cake muffins, 2 ingredient pumpkin muffins, sourdough pumpkin muffins, or pumpkin oatmeal muffins!
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Ingredients For Banana Oatmeal Muffins
You only need a few basic ingredients that you can easily find at your local grocery store!
- Oatmeal. Old fashioned rolled oats is best for this recipe. Like these 3 Ingredient Banana Oatmeal Bars, baking with oatmeal adds a lot of fiber and texture to your recipe!
- Flour. All purpose flour or a combination of whole wheat flour and white flour can be used.
- Leavening agents. You will need both baking soda and baking powder.
- Cinnamon and salt. For a little extra flavor.
- Milk. Whole milk, 2% milk, almond milk, or your favorite non dairy milk all would work.
- Melted butter. I think butter adds the most best flavor to these muffins, but you can use coconut oil, vegetable oil, avocado oil, or canola oil instead.
- Sugar. White sugar, brown sugar, or even maple syrup can be used.
How To Make Banana Oatmeal Muffins
Preheat the oven to 375 degrees. Line a muffin pan with paper liners. Set that aside.
In a small bowl or medium bowl, mix together the oatmeal, flour, baking powder, baking soda, cinnamon, and salt. Mix the oat mixture together and set it aside.
In a large bowl, add the ripe bananas. Mash them until they are pureed. Add the milk, melted butter, sugar, and eggs to the mashed bananas.
Add the dry ingredients to the wet ingredients. Mix the muffin batter until the ingredients are just combined. Do not overmix.
Scoop the muffin batter into each muffin cup. Bake the muffins for 20-25 minutes or until a toothpick is inserted into the center and comes out clean. The tops of the muffins will be golden brown when done.
Let the muffins cool on a wire rack and serve.
The Best Bananas to Use
We all buy that bunch of bananas, and there are inevitably two or three left over that get too soft and brown to eat. I know my kids refuse to eat them unless they are perfectly yellow. A little brown and forget it!
To make banana muffins though, those extra ripe bananas are perfect! Brown, spotty, and a little mushy have the perfect amount of natural sweetness and are easily mashed, to make the most delicious banana muffins.
Can I use Quick Oats for Banana Oatmeal Muffins?
You need to use old fashioned rolled oats for these muffins. Quick-cooking oats will cook too quickly in the muffins and won't get you that chewy texture that the rolled oats give you.
Steel cut oats won't cook in the muffins. Steel cut oats take a really long time to cook and would be far too chewy in these muffins.
Variations
- Make healthy banana oatmeal muffins! Add Greek yogurt to the batter for more protein, and add a combination of flours. Whole wheat flour and oat flour can be mixed with all purpose flour to add more fiber to the muffins.
- Add peanut butter! Swirl in your favorite peanut butter or add peanut butter chips!
- Add Nutella! Just like peanut butter, Nutella and bananas is a classic combination!
- Add chocolate chips! Dark chocolate chips or semi sweet chocolate chips will add so much flavor to these muffins!
- Make mini muffins! Pour the batter into a mini muffin tin for smaller version of these easy banana muffins!
Storage Tips
Once the muffins have cooled to room temperature, place them in an airtight container or a Ziploc bag. Keep them on the counter for 4-5 days. Do not place these muffins in the refrigerator. They will go stale quickly in the refrigerator.
You can also freeze these delicious banana muffins! Once they are at room temperature, place them in a freezer friendly container or a gallon freezer bag. Freeze them for up to 3 months. You can take them out of the freezer and place the frozen muffin on the counter when you are ready to defrost them.
Frequently Asked Questions
Sure! You would need to use 2 flax eggs instead of regular eggs, coconut oil instead of butter, and your favorite dairy-free milk.
Yes! Grease two loaf pans with cooking spray or melted butter and pour the batter into the loaf pans. Cook for 30-40 minutes or until a toothpick is inserted into the banana oatmeal bread and comes out clean.
To ripen bananas faster than they normally would, place the bananas in a brown bag with an apple. The gases from the skin of the apple speeds up the ripening process. This way will take about a day to ripen.
If you are in a pinch and want to ripen bananas quickly, preheat the oven to 300 degrees. Place the whole banana on a baking sheet and place them in the oven for 15 minutes. When the skins turn completely black they are ready! Carefully peel the banana and let it cool, then proceed with the recipe.
More Banana Recipes
- One Bowl Banana Bread
- Banana Nut Bread Without Baking Soda
- Banana Muffins with Self Rising Flour
- Double Chocolate Banana Bread
- Strawberry Banana Pancakes
- 4 Ingredient Banana Bread
- Banana Pancakes
Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!
📖 Recipe
Easy Banana Oatmeal Muffins
Ingredients
- 1 ½ cups All Purpose Flour
- 1 cup Old Fashioned Oatmeal
- 1 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 3 Bananas Brown and Spotty
- ½ cup Milk Whole Milk
- ½ cup Butter Melted
- 1 cup Sugar
- 2 Eggs
Instructions
- Preheat the oven to 375 degrees. Line a muffin pan with paper liners. Set that aside.
- In a medium bowl, mix together the oatmeal, flour, baking powder, baking soda, cinnamon, and salt. Mix the oat mixture together and set it aside.
- In a large bowl, add the peeled, ripe bananas. Mash them until they are pureed. Add the milk, melted butter, sugar, and eggs to the mashed bananas.
- Add the dry ingredients to the wet ingredients. Mix the muffin batter until the ingredients are just combined. Do not overmix.
- Scoop the muffin batter into each muffin cup. Bake the muffins for 20-25 minutes or until a toothpick is inserted into the center and comes out clean. The tops of the muffins will be golden brown when done.
- Let the muffins cool on a wire rack and serve.
Video
Notes
- An ice cream scoop ensures that the muffins are all the same size.
- Steel cut oats or quick cooking oats cannot be used. Rolled oats are best in this recipe.
- Bananas that are brown and spotty are the best for this recipe.
Martha
Most delicious, moist, and easy to make muffin! Added a cup of chocolate chips! Also, used less sugar and they were still sweet enough! A keeper!
Lynn Polito
I am so happy to hear you enjoyed them! Thanks for making my recipe!
Kris
These were perfectly tender and moist with just the right amount of banana flavor. The whole family loved them! Will make again. 🙂
Lisa Douglas
My kids love you, just sayin'! LOL These made our weekday breakfasts SUPER easy and tasty, thank you SO much!
Lara
I made these for meal prep in the morning and that were delicious. Super moist! Will definitely be a keeper in our meal pre rotation.
Karen Kelly
The family loved these. I made them last weekend and they stayed fresh for us to eat during the week. The oats really make them filling and satisfying!
Bella B
Loved this recipe and it was the perfect way to use the over ripe bananas I had. I froze them and taking one out a day for a mid morning snack. 🙂