Quick & Easy Banana Oatmeal Muffins Recipe for Busy Mornings: Banana oatmeal muffins are soft, cozy, and hearty treats, perfect for breakfast or a quick snack. Made with ripe bananas, rolled oats, and simple ingredients, these muffins are wholesome yet bakery-style in their appearance and taste.
Quick & Easy Banana Oatmeal Muffins Recipe for Busy Mornings
To make them extra special, they’re topped with a cinnamon oat crumble that adds just the right amount of sweetness. Follow this easy recipe to bake delicious banana oatmeal muffins in no time!
Why You’ll Love These Muffins
1. Simple to Make
These muffins come together easily with just a few mixing bowls, a whisk, and a muffin pan.
2. Perfect for Breakfast or Snacks
Whether it’s a busy morning or a midday craving, these hearty oatmeal banana muffins are filling and satisfying.
3. Healthy and Customizable
Packed with bananas and oats, these muffins are a great option if you’re looking for a slightly healthier baked good. You can also customize them with chocolate chips or nuts.
Ingredients for the Muffins
For the Cinnamon Oat Topping:
- ½ cup (40 g) rolled oats
- 2 tbsp (25 g) light brown sugar
- ¼ tsp cinnamon
- 2 tbsp (28 g) unsalted butter, melted
For the Muffin Batter:
- 1½ cups (180 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1¼ cup mashed bananas (about 2–3 ripe bananas)
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) oil (vegetable or coconut oil works well)
- ¼ cup (60 ml) maple syrup
- 1 tsp vanilla extract
- 1 cup (170 g) mini chocolate chips (optional)
Step-by-Step Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C) for at least 30 minutes. Line two 12-cup muffin pans with cupcake liners.
Prepare the Cinnamon Oat Topping: In a small bowl, mix the oats, brown sugar, and cinnamon. Add melted butter and stir until the mixture is well combined. Set aside.
Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
Prepare the Wet Ingredients: In another bowl, mash the bananas thoroughly. Add the sugar and eggs, whisking until smooth. Stir in the oil, maple syrup, and vanilla extract until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts. Mix gently, and before adding the last portion, toss the mini chocolate chips into the dry mix. Avoid overmixing; a few streaks of flour are okay.
Scoop the Batter: Using a cookie scoop, fill the muffin liners, alternating between filled and unfilled cups in the pan for even baking. Top with the cinnamon oat topping or additional chocolate chips.
Bake the Muffins: Bake at 375°F (190°C) for 18–22 minutes. The muffins are ready when a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Enjoy: Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for the Best Muffins
- Use ripe bananas: Bananas with brown spots are ideal as they provide natural sweetness and flavor.
- Don’t overmix: Overmixing can make the muffins dense. Mix until just combined for soft, fluffy results.
- Room temperature ingredients: Using eggs and bananas at room temperature helps create a smooth batter.
- Alternate muffin wells: This ensures better heat circulation and bakery-style muffins.
- Mini chocolate chips: For a burst of chocolate in every bite, mini chips work best.
Storage and Make-Ahead Tips
- Make Ahead: You can prepare the batter, cover it with plastic wrap, and refrigerate overnight.
- Store: Keep the muffins in an airtight container at room temperature for up to 5 days.
- Freeze: Wrap each muffin individually and store them in a ziplock bag for up to 2 months.
- Thaw: Let the muffins thaw at room temperature for 2 hours, or microwave for 20–30 seconds.
Banana oatmeal muffins are a delightful combination of flavor, texture, and healthfulness. With the sweetness of bananas, the heartiness of oats, and the richness of a cinnamon oat topping, these muffins are sure to become a family favorite. Perfect for breakfast, snacks, or even dessert, they’re an easy and satisfying recipe to add to your baking repertoire.
FAQ’s
Q1: Can I use instant oats instead of rolled oats?
A1: Yes, but the texture may differ slightly. Rolled oats give the muffins a heartier texture.
Q2: Can I replace the sugar with honey or maple syrup?
A2: Yes, but the muffins may turn out slightly denser with honey. Adjust the liquid content as needed.
Q3: What’s the best way to mash bananas?
A3: Use a fork or potato masher to thoroughly mash ripe bananas until smooth.
Q4: How can I make these muffins gluten-free?
A4: Substitute the all-purpose flour with a gluten-free flour blend, and ensure the oats are certified gluten-free.
Q5: How long do these muffins stay fresh?
A5: They stay fresh for up to 5 days at room temperature in an airtight container or up to 2 months in the freezer.