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Oatmeal Banana Muffins

These moist and hearty oatmeal muffins are made by combining rolled oats, ripe bananas, and simple pantry ingredients, then baking until golden and slightly cracked on top. Their chewy texture and natural sweetness make them a comforting, grab-and-go breakfast option that can be customized with add-ins like berries or nuts. Perfect for busy mornings, they reheat easily from the fridge or freezer, offering a cozy start to the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats old-fashioned for chewy texture
  • 2 pieces ripe bananas speckled for sweetness
  • 1/4 cup melted butter or coconut oil
  • 1/2 cup brown sugar for caramel depth
  • 1 teaspoon baking powder
  • 1/2 cup milk whole, almond, or oat
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Spatula or spoon
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it.
  2. In a large bowl, combine the rolled oats, baking powder, and a pinch of salt. Stir together to evenly distribute.
  3. In a separate bowl, mash the ripe bananas until smooth and slightly chunky, then add the melted butter, brown sugar, and vanilla. Mix until the mixture is well combined and fragrant.
  4. Pour the wet banana mixture into the dry oats mixture, then add the milk. Stir gently with a spatula until just combined—don’t overmix, the batter should be slightly lumpy.
  5. If desired, fold in extras like blueberries or chopped nuts for added flavor and texture.
  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full and smoothing the tops for an even look.
  7. Bake in the oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for about five minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

For extra moisture, soak the oats in milk for 10 minutes before mixing. You can store these muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in the microwave for about 30 seconds for a cozy breakfast on the go.