Banana Oatmeal Muffins Recipe

There’s something so comforting about the smell of fresh muffins baking in the morning — especially when they’re packed with real ingredients like bananas, oats, and a touch of cinnamon.

These banana oatmeal muffins are soft, slightly chewy, and naturally sweet. They taste like a mini version of banana bread but with the added heartiness of oats — perfect for breakfast, snacks, or even dessert.

They’re easy to make, freezer-friendly, and come together in one bowl. Whether you’re meal-prepping for the week or just looking for a wholesome baked treat, these muffins always hit the spot.

How This Recipe Came to Be

This recipe started as a way to use up overripe bananas sitting on my counter. I wanted something lighter than banana bread but still comforting and satisfying. After a few experiments — less sugar here, more oats there — I ended up with the perfect balance of moist, tender texture and subtle sweetness.

Now, I bake these almost every weekend. They’ve become my go-to for busy mornings or long afternoons when I want something filling but healthy. The oats make them hearty, the bananas keep them moist, and that little bit of cinnamon ties everything together beautifully.

Ingredients (Makes 12 Muffins)

• 2 medium ripe bananas, mashed (about 1 cup)
• 2 cups old-fashioned rolled oats
• 1 cup flour (optional for the bakery style muffins)
• 1 cup milk (any kind works)
• 1 large egg
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup chocolate chips or chopped nuts (optional)

Mash the Bananas

Start by mashing the ripe bananas in a large mixing bowl until mostly smooth. A few small lumps are fine — they add texture and a little pop of banana flavor in every bite.

Bananas that are spotty or dark are best — they’re sweeter and mash easily.

Add the Wet Ingredients

To the mashed bananas, whisk in the egg, milk, honey, melted coconut oil, and vanilla extract. Stir until everything is well combined and slightly frothy.

The banana, honey, and vanilla create that naturally sweet aroma that fills the kitchen as the muffins bake — it’s pure comfort.

Mix in the Dry Ingredients

Add the oats, baking powder, baking soda, cinnamon, and salt. Gently mix until everything is evenly incorporated.

At this point, the batter will look loose, but don’t worry — the oats will absorb the liquid as it rests, giving the muffins their perfect soft and chewy texture.

If you’d like, fold in chocolate chips, chopped walnuts, or even a handful of blueberries for a little extra flavor.

Let the Batter Rest

Let the batter sit for 10–15 minutes before baking. This step helps the oats soak up some of the moisture, making the muffins more tender and less crumbly.

It’s worth the wait — you’ll notice the batter thickens slightly, which means the oats are doing their job.

Fill and Bake

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

Divide the batter evenly among 12 muffin cups, filling each about ¾ full.

Bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

The smell of banana and cinnamon will fill your kitchen — it’s impossible not to smile while they bake.

Cool and Serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These are delicious warm — the edges slightly crisp, the center moist and soft. I like to spread a bit of peanut butter or almond butter on top while they’re still warm.

They’re also great at room temperature and make the perfect grab-and-go snack.

My Tips for Perfect Muffins

1. Use overripe bananas. The darker the peel, the sweeter and softer your muffins will be.
2. Don’t skip resting the batter. It gives the oats time to hydrate for the right texture.
3. Avoid overmixing. Stir just until the ingredients come together — too much mixing can make them dense.
4. Add-ins matter. Chocolate chips for sweetness, walnuts for crunch, or berries for brightness — choose your favorite combo.
5. Cool completely before storing. It keeps the tops from getting sticky.

Storage and Reheating

These muffins store beautifully, which makes them great for meal prep.

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: Lasts up to 5 days — just warm slightly before eating.
• Freezer: Freeze in a single layer, then transfer to a bag. They keep for 2 months. To reheat, microwave for 20 seconds or bake at 350°F (175°C) for 5 minutes.

They’re just as good reheated — soft, moist, and full of flavor.

Make It Your Own

Once you master this base recipe, you can create endless variations. Here are a few of my favorites:

• Chocolate Banana Muffins: Add 2 tablespoons of cocoa powder to the batter.
• Blueberry Banana Oat Muffins: Fold in ½ cup of fresh or frozen blueberries.
• Nutty Banana Muffins: Add chopped pecans, almonds, or walnuts.
• Protein Boost: Mix in a scoop of vanilla protein powder and an extra splash of milk.

Each variation keeps that cozy banana-oat flavor but adds its own personality.

Why These Muffins Always Work

These banana oatmeal muffins work because they’re balanced — naturally sweet from bananas, hearty from oats, and lightly spiced with cinnamon. The combination of honey, vanilla, and a hint of salt enhances everything.

Unlike typical muffins, they’re not heavy or overly sweet. They’re wholesome but feel indulgent, with just the right mix of chewiness and fluff.

And since they’re made with simple, real ingredients, you can enjoy them anytime — breakfast, snack, or dessert — without feeling guilty.

Related Questions

1. Can I Make These Muffins Gluten-Free?

Yes! Just use certified gluten-free oats, and you’re all set. There’s no flour in this recipe, so it’s naturally gluten-friendly if your oats are safe.

2. Can I Make Them Without Eggs?

You can replace the egg with a flax egg — 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for 5 minutes before adding to the batter. It works beautifully and keeps the muffins moist.

Muffins That Feel Like a Morning Hug

These banana oatmeal muffins are more than just breakfast — they’re a warm, cozy reminder that good food doesn’t need to be complicated. A few ripe bananas, a scoop of oats, and a little love in the mixing bowl can turn into something wonderful.

They’re the kind of muffins you make on Sunday and enjoy all week, the kind that fill your kitchen with comfort and your mornings with something to look forward to.

So next time you see those ripe bananas on your counter, don’t toss them — turn them into something that makes every bite feel like home.