Banana oatmeal muffins are the ultimate feel-good treat — warm, fluffy, and naturally sweetened with ripe bananas.
These muffins are soft, moist, and just sweet enough. Plus, they come together in one bowl for easy cleanup.
Whether you’re meal prepping for busy mornings or looking for a kid-friendly snack that satisfies, these muffins check all the boxes.
Let’s get baking.
Why You’ll Love These Banana Oatmeal Muffins
- Wholesome ingredients: No refined flour, just oats and naturally sweet bananas.
- One-bowl recipe: Easy cleanup with minimal mess.
- Quick and simple: Ready in about 30 minutes from start to finish.
- Freezer-friendly: Perfect for meal prep or storing leftovers.
- Family-friendly: Loved by kids and adults alike.
Tips for Perfect Muffins Every Time
- Use overripe bananas with plenty of brown spots for the best flavor and texture.
- Don’t overmix the batter; mix just until combined to avoid dense muffins.
- Let the batter rest for 5–10 minutes before baking if using whole oats to help soften them.
- Use paper liners or nonstick spray to prevent sticking.
- Cool completely before storing to prevent moisture buildup.
Variations and Add-Ins to Try
Customize your muffins based on what you have on hand or what your family loves:
- Chocolate chip banana oatmeal muffins – Add ½ cup of mini or dark chocolate chips.
- Blueberry banana muffins – Fold in fresh or frozen blueberries for a fruity twist.
- Vegan version – Use flax eggs and plant-based yogurt or milk.
- Peanut butter swirl – Swirl 1–2 tablespoons of peanut butter into each muffin before baking.
- Nutty crunch – Add chopped walnuts, pecans, or almonds for texture.
- Tropical twist – Mix in shredded coconut and pineapple bits.
Storage, Freezing & Meal Prep Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 5 days in a sealed container.
- Freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 3 months. Reheat in the microwave for 30 seconds or warm in the oven at 300°F.
- Meal prep: Double the recipe and freeze half for easy grab-and-go breakfasts or snacks.
Banana Oatmeal Muffins FAQs
Can I use instant oats instead of rolled oats?
Yes, instant oats will work but create a softer texture. Rolled oats provide a heartier bite.
What’s the best egg substitute?
Flax eggs or chia eggs work well. Combine 1 tablespoon ground flaxseed with 3 tablespoons water for each egg.
Why are my muffins dry or dense?
Overmixing or not using enough banana can cause dryness. Measure ingredients carefully and avoid overbaking.
Healthy Banana Oatmeal Muffins
These banana oatmeal muffins are quick, healthy, and packed with natural sweetness from ripe bananas. With whole grain oats, optional sweeteners like maple syrup, and a one-bowl prep method, they’re the perfect grab-and-go breakfast or snack.
Easy to customize with add-ins like chocolate chips or blueberries, these muffins are family-friendly, freezer-friendly, and ideal for meal prep.
Ingredients
Topping:
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together the oats, flour, sugar, baking powder, baking soda, cinnamon, ground nutmeg, and salt.
- In a separate smaller bowl, whisk the egg, oil, and vanilla until well combined.
- Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. The mixture will be quite dry at this point.
- Add the mashed bananas and fold them into the batter. Continue folding until all the dry ingredients are fully incorporated.
- Divide the batter evenly into a muffin tin that has been lightly sprayed with nonstick spray or lined with paper liners.
- In another bowl, mix the oats, cinnamon, brown sugar, and melted butter to make the topping. Sprinkle this mixture evenly over the muffin batter.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.