Banana Oatmeal Breakfast Muffins

Name: Banana Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 ripe bananas; 1 cup rolled oats; 1/2 cup milk (or non-dairy alternative); 1/4 cup honey or maple syrup; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup chocolate chips or walnuts (optional)

Highlighted under: Nutritious Favorites

I love starting my day with these Banana Oatmeal Breakfast Muffins. They are not only delicious, but they also provide a great boost of energy thanks to the wholesome oats and ripe bananas. Each bite is filled with natural sweetness and the comforting flavor of cinnamon. Perfect for busy mornings, I often bake a batch at the start of the week to enjoy throughout. They're great on their own or paired with a bit of nut butter for extra protein. Trust me, you’ll want these in your morning routine!

Created by

Margaret Hill

Last updated on 2026-02-15T04:05:36.149Z

When I first tried making Banana Oatmeal Breakfast Muffins, I was amazed at how simple and rewarding the process was. By using ripe bananas and rolled oats, I created a moist and hearty treat that satisfies morning cravings without excess sugar. I also like to throw in some chocolate chips or walnuts for a delightful twist!

What makes these muffins special is the balance of flavors and textures. The gooey sweetness of the bananas perfectly complements the chewy oats, making each muffin a delightful experience. Plus, they freeze well, so I always have some on hand for those days when I need a quick breakfast!

Why You'll Love These Muffins
Moist and fluffy texture that melts in your mouth
Packed with nutritious ingredients to fuel your day
Perfect for meal prep and on-the-go breakfasts

Ingredient Insights

The hero ingredients in these muffins are the ripe bananas and rolled oats. The bananas not only provide natural sweetness but also add moisture, making the muffins incredibly tender. When selecting your bananas, look for ones that are very ripe, with brown spots; they’ll be sweeter and easier to mash, contributing to the overall flavor of the muffins.

Rolled oats are another key player. They act as a base for the muffins and provide a hearty texture that complements the soft bananas. It’s best to use old-fashioned rolled oats in this recipe, as quick oats won’t yield the same texture. If you're looking for a gluten-free option, certified gluten-free oats can also be used without sacrificing flavor.

Baking Tips for Success

When baking these muffins, dialing in on the baking time is crucial. Start checking for doneness around the 18-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter. If you notice they are browning too quickly, you can tent them lightly with aluminum foil to avoid burning while they finish baking.

If you prefer bananas with a slightly less pronounced flavor, you can reduce the number to just one banana and replace it with a quarter cup of unsweetened applesauce. This will maintain moisture and sweetness, allowing you to experiment with different fruit flavors without altering the texture significantly.

Ingredients

For the Muffins

2 ripe bananas
1 cup rolled oats
1/2 cup milk (or non-dairy alternative)
1/4 cup honey or maple syrup
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips or walnuts (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

Mash the Bananas

In a mixing bowl, mash the ripe bananas until smooth. Make sure to leave no lumps for an even texture.

Combine Ingredients

Add the rolled oats, milk, honey (or maple syrup), baking powder, baking soda, cinnamon, vanilla extract, and salt to the mashed bananas. Stir well until all ingredients are combined.

Add Extras

If you’re using chocolate chips or walnuts, fold them into the mixture at this point.

Fill the Muffin Tin

Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Pro Tips

To make these muffins even healthier, consider substituting half of the flour with whole wheat flour or adding in some ground flaxseeds for extra fiber.

Storage and Freezing

These Banana Oatmeal Breakfast Muffins are perfect for meal prep! Once cooled, store them in an airtight container at room temperature for up to three days. For longer storage, place them in the freezer. Wrap each muffin individually in plastic wrap or foil and place them in a freezer bag. They can comfortably last up to three months in the freezer without losing moisture or flavor.

When you're ready to enjoy a muffin, simply peek into the freezer and grab one or two to thaw. You can speed up the process by microwaving them for about 20-30 seconds on high, or let them sit out at room temperature for 1-2 hours. They’ll be just as soft and tasty as the day you baked them.

Serving Suggestions

While these muffins are delightful on their own, serving them warm with a smear of almond or peanut butter takes them to the next level of satisfaction. The nut butter adds a rich creaminess along with additional protein, making your breakfast even more balanced and filling.

You can also elevate your muffins by adding fresh fruit on top post-baking. Slices of strawberries or a sprinkle of blueberries can create a visually appealing and tasty breakfast spread. Another variation is to enjoy the muffins with a drizzle of yogurt and a sprinkle of nuts, which complements the underlying flavors beautifully.

Questions About Recipes

→ Can I use frozen bananas?

Yes, just thaw them and drain any excess liquid before mashing.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or in the freezer for longer.

→ Can I use other fruits?

Absolutely! Feel free to mix in berries or chopped apples for a different flavor.

→ Are these muffins gluten-free?

To make them gluten-free, use certified gluten-free oats and a gluten-free flour blend.