There’s something magical about bananas and oatmeal together. It’s comforting and satisfying. These Banana Oatmeal Muffins are perfect for a quick, nutritious breakfast or brunch.
They’re soft, sweet, and full of fiber to keep you going all day.
Table of Contents
Benefits
Baking these muffins makes me feel good. They’re tasty and nutritious. The bananas add sweetness and potassium, while oats provide fiber. Using applesauce instead of butter makes them lower in fat.
Extra Information
- Nutritional Value (per muffin): Calories: ~150 | Total Fat: 3g | Carbohydrates: 28g | Fiber: 2g | Protein: 3g
- Occasion: These muffins are great for breakfast, snacks, or dessert. They’re also perfect for meal prep and school lunches.
- Cost: They’re affordable. You probably have most of the ingredients at home.
Enjoy these moist, tasty Banana Oatmeal Muffins for breakfast or snacks. They’re full of good stuff and super easy to make.
Ingredients
Here’s what you need for 12 delicious muffins:
- Dry Ingredients:
- 1 cup rolled oats (gluten-free if needed)
- 1 cup all-purpose flour (or whole wheat for extra nutrition)
- ½ cup brown sugar (coconut sugar works too!)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- Wet Ingredients:
- 2 large ripe bananas, mashed (about 1 cup)
- ⅓ cup unsweetened applesauce (or melted butter for richness)
- ¼ cup milk (dairy or plant-based)
- 1 large egg
- 1 tsp pure vanilla extract
- Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ¼ cup mini chocolate chips
- 1 tbsp chia seeds or flaxseeds
Preparation Method
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk everything together until evenly distributed.
Step 3: Prepare the Wet Ingredients
In another bowl, mash the bananas using a fork until smooth. Add the applesauce (or melted butter), milk, egg, and vanilla extract. Stir well to combine.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can make the muffins dense instead of light and fluffy.
Step 5: Fold in Optional Add-ins
If you’re adding nuts, chocolate chips, or seeds, now is the time to fold them into the batter.
Step 6: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each one about ¾ full. For an attractive finish, sprinkle a pinch of rolled oats or a few chocolate chips on top of each muffin.
Step 7: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly springy to the touch.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Useful Tips
- Use very ripe bananas for maximum sweetness and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze individual muffins wrapped in plastic wrap for longer storage—they thaw beautifully overnight in the fridge.
Check out this recipe: Delicious Chicken Kebabs with Zucchini and Mushrooms Recipe
Additional Information
- Level of Difficulty: Beginner-friendly
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Portion: 12 muffins
Equipment Needed
I always have my mixing bowls ready when baking. For these muffins, I use a whisk for dry ingredients and a spatula for gentle folding. A standard 12-cup muffin tin is key, and paper liners make cleanup easy.
Special Care
I pay close attention to details when baking for others. I check if the oats and flour are gluten-free for those with celiac disease. I also skip nuts if there’s a chance of a nut allergy. It’s all about making sure everyone can enjoy these muffins safely.
Recipe Variations
I love trying new things in the kitchen. Here are some tasty variations of the Banana Oatmeal Muffin recipe:
- Chocolate Lover’s Version: For a treat, I add ½ cup of dark chocolate chunks or mini chocolate chips. Banana and chocolate together is amazing.
- Tropical Twist: I add ¼ cup of shredded coconut and use macadamias instead of nuts for a tropical flavor.
- Protein-Packed Option: I stir in 2 tablespoons of chia seeds or flaxseeds to make these muffins more filling. They add nutrition without changing the taste.
- Vegan Adaptation: For vegan friends, I use a flax “egg” and plant-based milk. The muffins are just as moist and tasty.
Side Dishes
I like to pair these muffins with something special. Here are my favorite combinations:
- For Breakfast: I enjoy them with a Greek yogurt parfait, fresh berries, and granola. It’s a balanced start to the day.
- With Coffee or Tea: A warm mug of coffee or herbal tea is perfect with these muffins. The sweetness of the muffin balances the coffee’s bitterness.
- For Kids’ Lunchboxes: I pack them with hummus and carrot sticks or apple slices. It’s a healthy combo they love.
Presentation Tips
Presentation is important to me. It makes the experience more enjoyable. Here’s how I make these muffins look great:
- Garnish Before Baking: Right before baking, I sprinkle oats or chocolate chips on top of each muffin. This boosts the flavor and looks great.
- Layered Serving Style: I serve these muffins on a wooden board or cake stand with fresh fruit, honey, or whipped cream. It makes the presentation cozy and inviting.
- Dust with Powdered Sugar: After cooling, I dust the muffins with powdered sugar. It adds a touch of elegance.
- Wrap Them Up: For gifts or picnics, I wrap muffins in parchment paper with twine. It’s a thoughtful gesture that people love.
Closing Sentence
When you first bite into these Banana Oatmeal Muffins, their warmth will remind you of the joy in simple recipes.
