Banana Oatmeal Muffins
Banana Oatmeal Muffins are soft, naturally sweet, and packed with wholesome ingredients that make them perfect for breakfast or snacking. They’re easy to make, freeze beautifully, and taste even better than anything you’d buy at a bakery. Make a double batch, because these’ll disappear quickly!
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These Banana Oatmeal Muffins have become my go-to recipe whenever I have overripe bananas sitting on the counter. They’re perfectly moist without being heavy, and the oats give them a satisfying heartiness that keeps me full all morning. The cinnamon oat crumble on top bakes into a slightly crunchy, sweet topping that makes each muffin feel extra special. Whether I’m meal prepping for the week or need something quick for breakfast on the go, these muffins never disappoint.
Ingredients
For the Muffins
- All-purpose flour – Use regular all-purpose flour for tender, fluffy muffins that hold their shape without turning dense.
- Rolled oats – Old-fashioned rolled oats give the muffins texture and a bit of chew. Quick oats work too if you want a softer crumb.
- Baking powder – Always check the expiration date before using. Expired baking powder won’t help your muffins rise properly.
- Baking soda
- Cinnamon – Use a good-quality ground cinnamon for the best flavor. Fresh spices make a noticeable difference in baked goods.
- Salt
- Bananas (about 2 large bananas) – Choose ripe bananas with plenty of brown spots. They’re naturally sweet and mash easily for a smoother batter.
- Granulated sugar – Adds sweetness while letting the banana flavor shine through.
- Eggs, room temperature – Letting the eggs come to room temperature helps them mix more evenly into the batter.
- Oil – I like vegetable or canola oil for light, moist muffins. Melted butter adds richness but makes them slightly denser.
- Maple syrup – Use pure maple syrup for deeper flavor—it’s worth it.
- Vanilla extract – Real vanilla enhances the banana flavor and adds a bakery-style aroma.
For the Cinnamon Oat Topping
- Rolled oats – Use old fashioned rolled oats here, too.
- Light brown sugar
- Cinnamon – A fresh jar of cinnamon will make the topping extra fragrant and flavorful.
- Unsalted butter
How to Make Banana Oatmeal Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 375°F (190°C) and prepare two 12-cup muffin pans by lining them with paper liners.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Use a whisk to blend everything until evenly distributed. Set this bowl aside.
Peel your very ripe bananas and place them in a separate medium bowl. Use a fork or potato masher to mash them until completely smooth with no large lumps remaining. Add the eggs and granulated sugar to the mashed bananas, then whisk vigorously until the mixture becomes light, smooth, and well combined. Pour in the oil, maple syrup, and vanilla extract, continuing to whisk until everything is fully incorporated.
Add the dry ingredients to the banana mixture in three separate additions, using a rubber spatula or wooden spoon to fold after each addition gently. Mix just until you see no dry flour streaks—overmixing can make the muffins tough.
Using a 3-tablespoon cookie scoop or ¼ cup measuring cup, portion the batter evenly into the prepared muffin liners, filling each about ⅔ to ¾ full.
Make the cinnamon oat topping by combining the oats, brown sugar, and cinnamon in a small bowl. Drizzle the melted butter over the mixture and use a fork to stir and toss until the oats are crumbly and fully coated with butter. Using a spoon, sprinkle the cinnamon oat crumble generously over the top of each muffin.
Place the muffin pans in your preheated oven and bake for 18 to 22 minutes. The muffins are done when a toothpick or cake tester inserted into the center comes out with just a few moist crumbs, or when the tops bounce back lightly when pressed with your finger. An oven thermometer helps ensure accurate baking temperature.
Remove the pans from the oven and set them on a cooling rack. Let the muffins rest in the pans for 5 to 10 minutes to set, then carefully transfer them directly to the wire cooling rack to finish cooling completely.
Serving Suggestions
These Banana Oatmeal Muffins are delicious warm or at room temperature. Serve them plain, or add a smear of butter, cream cheese, or nut butter for extra richness. They’re perfect for breakfast on busy mornings, afternoon snacks with coffee or tea, or packed in lunchboxes. I love them for brunch along with a baked Western omelet or simple scrambled eggs. You can also warm them slightly in the microwave for 10-15 seconds to bring back that fresh-from-the-oven taste.
Storage Tips
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, place muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or warm them in the microwave for 20-30 seconds. The topping stays wonderfully crunchy even after freezing.
Banana Oatmeal Muffins
Equipment
Ingredients
For the Muffins
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1¼ cups mashed bananas about 2 large bananas
- ½ cup granulated sugar
- 2 large eggs room temperature
- ½ cup oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
For the Cinnamon Oat Topping
- ½ cup rolled oats
- 2 tablespoons light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 375°F. Line two 12-cup muffin pans with paper liners and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until well blended. Set aside.
- In a separate medium bowl, mash the bananas with a fork or potato masher until completely smooth. Whisk in the eggs and sugar vigorously until light and smooth. Add the oil, maple syrup, and vanilla, whisking until fully combined.
- Add the dry ingredients to the banana mixture in three separate additions, using a rubber spatula or wooden spoon to fold after each addition gently. Mix just until no dry flour streaks remain.
- Using a 3-tablespoon cookie scoop or ¼ cup measuring cup, portion the batter into the prepared muffin liners, filling each about ⅔ to ¾ full.
- In a small bowl, combine the oats, brown sugar, and cinnamon for the topping. Drizzle in the melted butter and use a fork to mix until crumbly and fully coated. Sprinkle the topping over each muffin with a spoon.
- Bake for 18 to 22 minutes. Muffins are done when a toothpick or cake tester inserted in the center comes out with moist crumbs, or when the tops spring back when gently pressed. An oven thermometer helps ensure accurate temperature.
- Set the pans on a wire cooling rack and let muffins rest for 5 to 10 minutes, then transfer them directly to the rack to cool completely.
