Banana Oatmeal Muffins

If you’re looking for a quick, wholesome snack that’s both filling and delicious, these Banana Oatmeal Muffins are exactly what you need.

With just a handful of simple ingredients like ripe bananas and rolled oats, they come together in under 30 minutes and make the perfect start to your day or a satisfying midday bite.

They’re soft, hearty, and just sweet enough—plus, you can even toss in some chocolate chips if you’re feeling extra indulgent!

For Banana Oatmeal Muffins

All-Purpose Flour – Provides structure to the muffins, keeping them light and fluffy.
Old-Fashioned Rolled Oats – Adds texture and heartiness, making these muffins more filling.
Granulated Sugar – Sweetens the muffins just the right amount.
Baking Powder & Baking Soda – Helps the muffins rise, creating a soft and airy texture.
Ground Cinnamon – Adds warmth and a cozy flavor.
Salt – Enhances the flavors and balances the sweetness.
Milk – Keeps the muffins moist and tender.
Vegetable Oil – Adds moisture and a soft crumb.
Eggs – Binds the ingredients together and gives structure.
Vanilla Extract – Boosts the flavor with a hint of sweetness.
Mashed Ripe Bananas – The star ingredient! Adds natural sweetness and keeps the muffins soft.
Chocolate Chips (Optional) – For a touch of indulgence, if you want a little extra sweetness.

Banana Oatmeal Muffins

Looking for a quick, healthy, and tasty breakfast or snack? These Banana Oatmeal Muffins are packed with flavor, fiber, and the natural sweetness of ripe bananas.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Banana Oatmeal Muffins

Prep Time: 10

Cook Time: 22

Total Time: 31

Servings: muffins

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Ingredients

1½ cups (180g) all-purpose flour
1½ cups (150g) old-fashioned rolled oats (+ extra for topping)
⅔ cup (133g) granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon (+ extra for topping)
½ teaspoon salt
⅔ cup (120ml) milk
⅓ cup (60ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup (250g) mashed ripe banana (about 2 bananas)
½ cup (90g) chocolate chips (optional)

Instructions

1. Preheat & Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

3. Mix Wet Ingredients

In a separate bowl, whisk the milk, oil, eggs, and vanilla until smooth. Stir in the mashed banana.

4. Combine & Fill Muffin Cups

Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in the chocolate chips. Divide the batter evenly between the muffin cups—each should be almost full. Sprinkle extra oats and cinnamon on top if desired.

5. Bake

Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

6. Cool & Serve

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips for the Best Muffins

Don’t overmix the batter—it can make the muffins dense.
Use a kitchen scale for precise measurements, especially for flour and oats.
For even muffins, use an ice cream scoop to portion the batter.
Skipping paper liners? Grease and flour the muffin tin or use non-stick spray. Let the muffins cool for at least 10 minutes before removing them.

Nutrition

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Can I use quick oats instead of rolled oats?
Yep! Quick oats work just fine, but the texture will be a little softer since they absorb liquid faster. If you like a heartier muffin with a bit more chew, stick with old-fashioned rolled oats!
How do I make these muffins gluten-free?
Super easy—just swap the all-purpose flour with a gluten-free flour blend (one that includes xanthan gum is best), and make sure you’re using certified gluten-free oats. That’s it!
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Toss in walnuts, pecans, dried fruit, or chocolate chips for extra flavor and crunch. Just stir them in at the end before scooping the batter into the muffin tin.
How should I store these muffins? Can I freeze them?
Store them in an airtight container at room temp for up to 3 days—or in the fridge for a week. Want to freeze? Just pop them in a freezer bag and they’ll keep for 3 months. Warm them up in the microwave and they’re good as new!
What can I use instead of vegetable oil?
No problem! Swap it with melted coconut oil, canola oil, or even applesauce (for a lighter option). Applesauce will make them a little denser, but they’ll still be delicious!