Easy Banana Oatmeal Muffins Recipe

An overhead shot of the muffins in a muffin tin.

5 from 6 votes

Easy Banana Oatmeal Muffins Recipe

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!

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 258kcal

Author: Lynn Polito

Equipment

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.

Nutrition