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Banana Oatmeal Muffins

These Banana Oatmeal Muffins are easy to prepare and filled with warm banana aroma, chewy oats, and a hint of cinnamon, making them perfect for breakfast or a treat anytime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups rolled oats Quick oats work in a pinch; for a chewier texture keep them untouched.
  • 1 cup whole wheat flour or all-purpose flour Swap for gluten-free flour blend for a gluten-free version.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon Toast whole cinnamon sticks briefly for a deeper note.
Wet Ingredients
  • 2 large ripe bananas, mashed Very brown-skinned bananas give the best flavor.
  • 2 large eggs, beaten For a vegan option, use flax eggs: 2 tbsp ground flaxseed + 6 tbsp water, set 5 minutes.
  • 1/3 cup honey or maple syrup Maple is lovely for a richer, deeper sweetness.
  • 1/3 cup plain Greek yogurt or dairy-free yogurt Keeps muffins tender and moist.
  • 1/4 cup melted butter or coconut oil, cooled Use neutral oil for a lighter flavor.
  • 1 tsp vanilla extract
Optional Ingredients
  • 1/2 cup chopped walnuts or chocolate chips Optional — walnuts add warmth, chocolate is an indulgent touch.
  • 1 tbsp zest of orange Optional, for a bright, festive twist.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
  2. In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, mash the bananas until mostly smooth. Add the beaten eggs, honey or maple syrup, yogurt, melted butter, and vanilla. Whisk until glossy and well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; fold in walnuts or chocolate chips if using.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  2. Bake for 18–22 minutes, rotating the pan halfway through. Muffins are done when golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Stir in a handful of shredded carrot or apple for a veggie boost, or sprinkle oats and cinnamon sugar on top before baking for a bakery-style look. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.