Banana oatmeal muffins are a delightful breakfast treat, combining the natural sweetness of bananas with the wholesome goodness of rolled oats. They have a soft, cozy texture and a bakery-style charm, topped with a sweet cinnamon oat mixture. This simple yet delicious recipe is ideal for busy mornings or a quick snack. Let’s get started with the details on how to make them!
Why You’ll Love These Banana Oatmeal Muffins
1. Simple and Quick to Make
These muffins are easy to whip up using just a few mixing bowls, a whisk, and a muffin pan. Perfect even if you’re new to baking!
2. Healthy Ingredients
Bananas, rolled oats, and a hint of cinnamon make these muffins hearty and nourishing while still tasting like a treat.
3. Great for Breakfast or Snack
They’re filling and flavorful, making them ideal for breakfast on the go or an energy-boosting midday snack.
Ingredients You’ll Need
Cinnamon Oat Topping
- ½ cup (40 g) rolled oats
- 2 tablespoons (25 g) light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
Dry Ingredients
- 1½ cups (180 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1¼ cup mashed bananas (about 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 teaspoon vanilla extract
Optional Ingredient
- 1 cup (170 g) mini chocolate chips (for added sweetness)
Step-by-Step Instructions
Step 1: 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.
Step 2: Make the Cinnamon Oat Topping
In a small bowl, mix the oats, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until fully combined. Set aside.
Step 3: Prepare the Dry Ingredients
In a large bowl, whisk the flour, oats, baking powder, baking soda, cinnamon, and salt together. Set this mixture aside.
Step 4: Mix the Wet Ingredients
In another bowl, whisk the mashed bananas until smooth. Add the eggs and sugar, mixing until well combined. Then whisk in the oil, maple syrup, and vanilla extract.
Step 5: Combine the Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet mixture, adding it in three parts. Before adding the final portion, toss the chocolate chips (if using) in the dry mixture and stir them in. Be careful not to overmix—just combine until a few flour streaks remain.
Step 6: Fill the Muffin Liners
Use a 3-tablespoon cookie scoop or a spoon to divide the batter evenly into the muffin cups, leaving every other cup empty if you want bakery-style muffins. Top each muffin with the cinnamon oat topping or extra chocolate chips.
Step 7: Bake
Bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The tops should spring back when gently pressed.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Storage Tips
Store these banana oatmeal muffins in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months—just thaw before eating!
Tips & Variations
- Mini Muffins: Use a mini muffin pan and reduce the baking time to about 10–12 minutes.
- Nutty Twist: Add chopped walnuts or pecans for extra crunch.
- Dairy-Free: Use a plant-based butter for the cinnamon oat topping.
These banana oatmeal muffins are perfect for anyone who enjoys soft, moist, and flavorful baked goods. The combination of bananas, oats, and cinnamon offers comfort in every bite.
Whether you’re preparing them for breakfast or a quick snack, they’re sure to be a family favorite. Plus, with the optional chocolate chips or nuts, you can customize them to your liking. Give them a try and enjoy the cozy warmth of these homemade delights!
FAQ – Banana Oatmeal Muffins
1. Can I make banana oatmeal muffins without eggs?
Yes! You can replace eggs with mashed bananas, yogurt, or flaxseed meal. For each egg, mix 1 tablespoon of flaxseed powder with 3 tablespoons of water and let it sit for 5 minutes before adding it to the batter.
2. Can I use instant oats instead of rolled oats?
Yes, but the texture will be slightly different. Rolled oats provide a heartier texture, while instant oats make the muffins softer and denser.
3. How do I store banana oatmeal muffins?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months.
4. How can I make these muffins healthier?
You can make the muffins healthier by:
- Replacing all-purpose flour with whole wheat flour
- Reducing the sugar and increasing the bananas for sweetness
- Using coconut oil or applesauce instead of vegetable oil
5. What toppings can I add besides the cinnamon oat topping?
You can top the muffins with chocolate chips, chopped nuts (like walnuts or pecans), dried fruits (like raisins or cranberries), or even shredded coconut for extra flavor.