Banana Oatmeal Breakfast Muffins

Name: Banana Oatmeal Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 ripe bananas, mashed; 1 cup rolled oats; 1/3 cup honey or maple syrup; 1/4 cup milk (dairy or non-dairy); 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon (optional)

Highlighted under: Clean Healthy Food Favorites

I absolutely love starting my day with these Banana Oatmeal Breakfast Muffins. They’re incredibly satisfying and make the perfect grab-and-go option for busy mornings. The combination of ripe bananas and wholesome oats creates a hearty muffin that keeps me full and energized until lunchtime. I also appreciate how easy they are to make, requiring just a few simple ingredients that I usually have on hand. Whether I’m heading to work or staying home, these muffins always hit the spot!

Created by

Ottoline Reeves

Last updated on 2026-02-10T18:57:36.398Z

When I first baked these Banana Oatmeal Breakfast Muffins, I was searching for a healthy option that didn’t compromise on flavor. To my delight, the bananas provide natural sweetness while the oats add a wonderful texture. I sometimes add a pinch of cinnamon for an extra layer of warmth that’s especially comforting in the morning. This balance of ingredients not only makes for a delicious muffin but also keeps the nutritional profile on point.

One of my favorite aspects of this recipe is its versatility. I can easily toss in some nuts or chocolate chips if I'm craving something a little indulgent. Each time I make them, I’m always surprised at how quickly they disappear! Trust me, these muffins are a game-changer for breakfast, snack time, or even a sweet treat!

Why You'll Love These Muffins
Rich banana flavor that shines through every bite
Hearty oats provide exceptional texture and nutrition
Quick and easy to prepare, perfect for busy mornings

Texture and Flavor Profile

These Banana Oatmeal Breakfast Muffins boast an impressive texture that perfectly balances moistness and heartiness. The rolled oats give the muffins a chewiness that holds up beautifully, while the mashed bananas infuse natural sweetness and moisture. You'll notice that they develop a golden brown hue on the edges, which indicates a lovely caramelization occurring, enhancing the overall flavor. Make sure to use very ripe bananas, as those with lots of brown spots provide the best flavor and sweetness.

In terms of flavor, the cinnamon is optional, but I highly recommend it for an added warmth that complements the bananas perfectly. If you prefer a spicier muffin, feel free to increase the cinnamon or even add a pinch of nutmeg. The combination creates a comforting aroma while baking, transforming your kitchen into a bakery. This fragrant pairing makes these muffins not only delicious but also a joy to prepare.

Ingredient Insights

The choice between honey and maple syrup typically comes down to personal taste, but both serve an important role in binding the ingredients together while adding moisture. If you're looking for a vegan option, maple syrup is the way to go. Additionally, consider using almond milk or oat milk as a great dairy-free alternative for the liquid in these muffins. Each variation brings its unique touch while maintaining the integrity of the recipe.

Don’t forget that the oil is crucial for moisture; substituting it with applesauce can reduce fat but might make the muffins less tender. If you're looking for a gluten-free option, ensure you choose certified gluten-free oats. This specificity can help accommodate those with gluten sensitivities while allowing everyone to enjoy these hearty muffins.

Storage and Serving Suggestions

These muffins are perfect for meal prep! Once cooled, store them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, consider freezing them. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer—just be sure to label the bag with the date to keep track of freshness.

To enjoy your muffins warm, reheat them in the microwave for about 15-20 seconds. If you’re feeling indulgent, spread a little almond butter or peanut butter on top for breakfast, or even serve them with yogurt and fresh fruit for a wholesome snack. The versatility of these muffins makes them a delightful option not just for breakfast but for any time of the day!

Ingredients

For the Muffins

2 ripe bananas, mashed
1 cup rolled oats
1/3 cup honey or maple syrup
1/4 cup milk (dairy or non-dairy)
1/4 cup vegetable oil
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, honey (or maple syrup), milk, vegetable oil, and vanilla extract. Stir until smooth.

Combine Dry Ingredients

In another bowl, whisk together the rolled oats, baking powder, baking soda, salt, and cinnamon.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pour into Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Pro Tips

For an extra boost of nutrition, consider adding a handful of nuts or dried fruit to the batter. These muffins can also be frozen for later
just reheat them in the microwave for a quick breakfast on the go.

Customization Ideas

Feel free to experiment with add-ins to suit your taste. Chopped nuts, such as walnuts or pecans, can add a delightful crunch and increase the protein content. Dark chocolate chips are another fantastic option; they meld beautifully with the sweet banana flavor, creating a treat that feels indulgent yet still nutritious. Just be cautious not to overfill your muffin cups, as adding too many mix-ins can lead to muffins that overflow during baking.

You can also consider making mini muffins instead of standard-sized ones! Adjust the baking time to around 12-15 minutes for mini muffins, watching for golden edges. This version not only makes for perfect portion control but is great for kids who prefer smaller bites.

Troubleshooting Tips

If your muffins turn out too dense, it’s possible the batter was overmixed. To achieve the perfect texture, mix until just combined—some lumps are okay. Additionally, ensure your baking powder and baking soda are fresh; expired leavening agents can prevent your muffins from rising properly, resulting in a heavy texture.

Another consideration is your oven's temperature. If you find that your muffins are browning too quickly on the outside while remaining raw in the center, try reducing the temperature to 325°F (160°C) and bake for a couple of extra minutes to allow them to cook evenly.

Scaling the Recipe

This recipe is easily scalable. If you're feeding a larger crowd or simply want to stock up your freezer for the weeks ahead, double the recipe without any adjustments needed for the baking time. Just be sure to use two muffin tins if you're doubling—this helps ensure even baking.

For smaller portions, you can halve the recipe effectively. The ingredient proportions remain the same, so no need to worry about calculations—just bake fewer muffins using the same method and enjoy a perfect batch that suits your needs!

Questions About Recipes

→ Can I use gluten-free oats in this recipe?

Yes, you can replace the rolled oats with gluten-free oats to make this recipe gluten-free.

→ How long do these muffins last?

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I substitute bananas for another fruit?

Yes, you can substitute applesauce for bananas, but the flavor profile will change slightly.

→ Is it possible to make these muffins vegan?

Absolutely! You can use flax eggs instead of regular eggs, and plant-based milk and sweeteners to keep it vegan-friendly.