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, mashed; 1 cup rolled oats; 1/2 cup milk (dairy or non-dairy); 1/4 cup honey or maple syrup; 1/2 cup whole wheat flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 cup chopped walnuts or chocolate chips (optional)

Highlighted under: Easy Baking Recipes

I absolutely love starting my day with these Banana Oatmeal Breakfast Muffins. They’re not just delicious; they’re also a healthy way to fuel my morning. With ripe bananas folded into a moist oatmeal batter, these muffins are packed with flavor and nutrients. I appreciate how easy they are to whip up, making breakfast a breeze during busy mornings. Plus, they’re perfect for meal prep, so I can grab one on my way out the door or enjoy them leisurely at home.

Created by

Amelia Roberts

Last updated on 2026-02-10T22:01:36.060Z

When I first experimented with these muffins, I wasn't sure how the banana and oatmeal would work together. It turned out to be a delightful combination! The natural sweetness of ripe bananas helps to reduce added sugars, making these muffins a nutritious option. I've found that using old-fashioned oats gives them the perfect texture.

One of my favorite tips is to add a sprinkle of cinnamon to enhance the flavors. It's amazing how a simple spice can elevate the taste, and I love the warm aroma that fills my kitchen while they bake. Trust me, your mornings will thank you!

Why You'll Love This Recipe
Moist and tender texture thanks to ripe bananas
Healthy and hearty with whole grain oats
Quick and easy to prepare for busy mornings

The Role of Bananas

Ripe bananas are not only a key ingredient in these muffins but also provide natural sweetness and moisture. When you mash the bananas, you're releasing their sugars, which helps to reduce the amount of added sweetener needed. Additionally, their texture contributes to the overall tenderness of the muffins, making them more enjoyable to eat. It's best to use bananas that are heavily speckled or even slightly overripe, as these will yield the best flavor and consistency.

If you’re concerned about sugar content, remember that the bananas do a significant job of sweetening the muffins. However, you can adjust the recipe by reducing the honey or maple syrup if you prefer a less sweet muffin. I often substitute half of the sweetener with unsweetened applesauce for an extra boost of fruity flavor without added sugars.

Perfecting Your Batter

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to denser muffins instead of the light, fluffy texture we’re aiming for. Stir the mixture gently until just combined; a few lumps are perfectly acceptable. If you see dry bits of flour still visible, this is a sign to stop stirring. Additionally, keeping ingredients at room temperature, especially the milk, can help create a smoother batter and promote even baking.

The optional add-ins, such as walnuts or chocolate chips, can elevate your muffins. However, make sure to fold them in gently with a spatula so they are evenly distributed without deflating the batter. Be mindful to choose quality chocolate chips that will melt nicely for a delightful texture.

Storage and Meal Prep

These Banana Oatmeal Breakfast Muffins are perfect for meal prep! Once cooled, you can store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Place the muffins in a freezer-safe bag or container with parchment paper in between layers to prevent sticking. They can be kept in the freezer for up to three months. When you’re ready to enjoy one, simply thaw it at room temperature or reheat in the microwave for about 20-30 seconds.

I love making a double batch on the weekends so I have a head start on busy mornings. Simply grab a muffin or two as I head out the door, ensuring I have a nutritious breakfast ready to go. These muffins also make a great addition to lunchboxes for kids or adults, offering a wholesome treat that satisfies sweet cravings.

Ingredients

Gather the following ingredients:

Ingredients

2 ripe bananas, mashed
1 cup rolled oats
1/2 cup milk (dairy or non-dairy)
1/4 cup honey or maple syrup
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts or chocolate chips (optional)

Mix the ingredients well before proceeding to the next step.

Instructions

Here's how to make the muffins:

Preheat the oven

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

Mix the wet ingredients

In a large bowl, mix the mashed bananas, milk, and honey or maple syrup until combined.

Combine dry ingredients

In a separate bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Combine wet and dry ingredients

Add the dry mixture to the wet ingredients and stir until just combined. If desired, fold in walnuts or chocolate chips.

Fill the muffin tin

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake

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

Cool and enjoy

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

Enjoy your homemade muffins warm or store them in an airtight container for later!

Pro Tips

For a little extra flavor, feel free to add a teaspoon of vanilla extract to the wet ingredients. You can also substitute the whole wheat flour with almond flour for a gluten-free version.

Tips for Scaling Recipes

To scale this recipe up or down, the proportions are straightforward. If you want to double the batch for a larger gathering, simply double all the ingredients. However, take care when using multiple muffin tins; you may need to bake in batches to ensure even cooking throughout. Just remember that baking times may vary slightly when altering batch sizes, so start checking for doneness a couple of minutes earlier than the original recipe dictates.

For smaller portions, you can easily halve the recipe. When reducing the quantities, I find that keeping the ratio of wet to dry ingredients consistent is essential to maintain the muffins' texture. If you’re using a different size muffin tin, adjust the baking time accordingly—mini muffins will likely bake in about 12-15 minutes.

Flavor Variations

These muffins serve as a fantastic base for flavor experimentation. You can incorporate different spices such as nutmeg or ginger for a warming note. Adding vanilla extract enriches the flavor without altering the texture. You might also consider folding in shredded coconut or dried fruits like cranberries or raisins for an extra hit of flavor and texture, making the recipe even more exciting.

If you prefer a chocolatey twist, swap out half of the flour for cocoa powder and add chocolate chips. This will result in fudgy Banana Oatmeal Breakfast Muffins that still maintain their healthy vibe. You can also adjust the sweetness by reducing the syrup if incorporating sweeter add-ins like chocolate or candied fruit.

Questions About Recipes

→ Can I freeze these muffins?

Yes, these muffins freeze very well! Just let them cool completely and store them in a zip-top bag in the freezer.

→ How long do they last in the fridge?

You can store them in an airtight container in the fridge for up to one week.

→ Can I use instant oats instead of rolled oats?

I recommend using rolled oats for better texture, but you can use instant oats if that’s what you have on hand.

→ What can I substitute for honey?

You can substitute honey with maple syrup or agave nectar if you prefer a vegan option.