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Easy Banana Oatmeal Muffins Recipe for a Cozy Breakfast

Easy Banana Oatmeal Muffins

These tender banana oatmeal muffins combine very ripe bananas, rolled oats, warm cinnamon, and everyday baking ingredients for an easy breakfast. Add walnuts, raisins, pecans, or mini chocolate chips for extra texture and flavor.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups Old-fashioned rolled oats
  • 1 cup All-purpose or whole-wheat flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
Wet Ingredients
  • 3 medium bananas (about 1 1/4 cups) Very ripe medium bananas, mashed
  • 2 eggs Large eggs
  • 1/3 cup Packed light brown sugar or pure maple syrup
  • 1/3 cup Milk
  • 1/4 cup Neutral-flavored oil, such as canola or vegetable oil
  • 1 teaspoon Vanilla extract
Optional Add-Ins
  • 1/2 cup Chopped walnuts, pecans, raisins, or mini chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
  2. In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate large bowl, whisk the mashed bananas, eggs, brown sugar or maple syrup, milk, oil, and vanilla extract until blended.
  4. Add the dry ingredients to the banana mixture and stir just until combined. Fold in the optional nuts, raisins, or mini chocolate chips, taking care not to overmix.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. Bake for 20–24 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Use bananas with plenty of brown spots for the best sweetness, moisture, and banana flavor. If your bananas are less sweet, add 1–2 tablespoons more brown sugar or maple syrup. Start checking the muffins at 20 minutes because overbaking can make banana-oat muffins dry.