These banana oatmeal muffins are the kind of thing I bake when I’ve got one too-ripe banana sitting on the counter, a half cup of oats left in the bag, and a craving for something warm and homemade without turning my kitchen into a disaster zone. They’re soft, slightly sweet, and smell like your kitchen just got a hug from a bakery. No complicated steps, no fancy ingredients—just pantry staples doing what they do best. What I love most? They’re flexible. Want them sweeter? Toss in some chocolate chips. Trying to use up flaxseed or Greek yogurt? This is the place. If you can stir and scoop, you’ve basically already mastered them.

1) Key Takeaways
2) Easy Banana Oatmeal Muffins Recipe
3) Ingredients for Banana Oatmeal Muffins
4) How to Make Banana Oatmeal Muffins
5) Tips for Making Banana Oatmeal Muffins
6) Making Banana Oatmeal Muffins Ahead of Time
7) Storing Leftover Banana Oatmeal Muffins
8) Try these Breakfast Recipes next!
9) Banana Oatmeal Muffins
10) Nutrition

1) Key Takeaways

This easy muffin recipe is packed with banana flavor and heart-healthy oats.
The muffins are soft, not too sweet, and great for breakfast or snacks.
You can add your favorite mix-ins like chocolate chips, nuts, or dried fruit.
They’re freezer-friendly and can be made ahead for busy mornings.

2) Easy Banana Oatmeal Muffins Recipe

These banana oatmeal muffins are my answer to that last banana sitting too long on the counter. You know the one — spotted, soft, maybe a little too fragrant for its own good. Instead of tossing it, I mash it up and make these hearty, gently sweet muffins that honestly taste like comfort in a paper liner.

We’re talking simple ingredients, minimal fuss, and results that smell so good, my dog sits by the oven like something magical might pop out. This is what easy muffin recipes should look like: no complicated steps, just good, honest baking.

I like how flexible they are, too. Want to toss in walnuts? Go for it. Chocolate chips? Absolutely. You can even swap the yogurt for applesauce if you’re fresh out. That’s what makes these the kind of muffins I return to again and again.

3) Ingredients for Banana Oatmeal Muffins

Mashed Bananas: These bring the natural sweetness, moisture, and that unmistakable banana flavor. Go for the brown-speckled ones — they’re the sweet spot of ripeness, literally.

Large Eggs: Eggs hold it all together. I always crack mine into a small bowl first to avoid surprises. We’ve all met the occasional weird egg.

Unsalted Butter: Melted butter gives richness and a tender texture. I’ve tried coconut oil too — it works, but butter wins on flavor for me.

Greek Yogurt: It makes the muffins soft and adds a nice little tang. If you’re out, sour cream or mashed avocado can pinch-hit.

Brown Sugar: Packed brown sugar keeps things just sweet enough without being cloying. It also adds that cozy depth of flavor.

Vanilla Extract: Just a splash pulls all the flavors together. Use real vanilla if you can — it’s worth it.

Rolled Oats: These give texture and body to the muffins. Quick oats work too, but I prefer the chew of old-fashioned ones.

All-Purpose Flour: The backbone of the batter. You can swap half with whole wheat if you’re feeling wholesome.

Ground Cinnamon: It’s subtle here but adds warmth. Think of it like a gentle nudge instead of a slap of spice.

Baking Soda: Our leavener. It reacts with the yogurt and banana to give the muffins that nice lift.

Salt: Just a little, to keep things from tasting flat. Never skip it — even sweet recipes need balance.

4) How to Make Banana Oatmeal Muffins

Step 1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease them if you’re going old-school.

Step 2. In a big bowl, whisk the mashed bananas, eggs, melted butter, Greek yogurt, brown sugar, and vanilla. This mix should look smooth and glossy — a banana-scented mud pie for grown-ups.

Step 3. Stir in the oats and let them sit for 5 minutes. This softens them a bit so your muffins don’t have chewy surprises later.

Step 4. Add the flour, cinnamon, baking soda, and salt. Gently fold everything together. Don’t overmix or you’ll get dense muffins, and nobody wants that.

Step 5. Scoop the batter into your muffin tin. I fill them about ¾ full. Use an ice cream scoop if you want even muffins that look professional.

Step 6. Bake for 20 to 25 minutes. Mine are usually perfect at 22. They should spring back when touched and pass the trusty toothpick test.

Step 7. Let them cool in the tin for 5 minutes before transferring to a rack. Or just eat one warm with a dab of butter — I won’t tell.

5) Tips for Making Banana Oatmeal Muffins

Use ripe bananas. Really ripe. The blacker the peel, the sweeter the muffin. Don’t be afraid of a few soft spots — they mash better that way.

Rest the batter after adding oats. That short soak makes a world of difference. The oats soften, the batter thickens, and your muffins bake up beautifully textured.

Use a light touch. Once you add the flour, treat the batter like it’s delicate. Stir gently, just until you stop seeing dry streaks.

Want to freeze them? Let them cool completely, then wrap each muffin in plastic wrap and toss them in a freezer bag. Reheat in the microwave or toaster oven. I do it all the time and it works like a charm.

Don’t forget to taste test. A warm muffin with melty butter might just be the best quality control method out there. Trust me.

6) Making Banana Oatmeal Muffins Ahead of Time

Here’s a little secret: these muffins actually taste even better the next day. The banana and oat flavors deepen and the texture settles into that perfect muffin-softness.

If you’re baking them for brunch or meal prep, feel free to make them a day or two early. I just store them in an airtight container on the counter. If it’s hot or humid out, I keep them in the fridge.

You can also prep the dry and wet ingredients separately the night before, then just mix and bake in the morning. Great if you’re trying to impress houseguests or just want to wake up to the smell of muffins without measuring anything at 7am.

7) Storing Leftover Banana Oatmeal Muffins

Got leftovers? You’re in luck. These muffins keep well and reheat beautifully. Let them cool completely, then store in a lidded container at room temp for up to 3 days.

For longer storage, stash them in the fridge. They’ll last up to a week that way. Just reheat one for 10 to 15 seconds in the microwave and you’re good to go.

Freezing is easy too. Wrap them individually in foil or plastic, toss in a freezer bag, and they’ll hold for 2 to 3 months. Perfect for future-you who wants a quick snack with their coffee.

8) Try these Breakfast Recipes next!

9) Banana Oatmeal Muffins