Banana Oatmeal Muffins – Easy Muffin Recipes You’ll Make Again and Again
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.
Servings: 12 muffins
Ingredients
- 1 1/2 cups mashed bananas (about 3 medium)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup plain Greek yogurt
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the mashed bananas, eggs, melted butter, yogurt, brown sugar, and vanilla until well combined.
- Sprinkle in the oats and let the mixture sit for 5 minutes. This softens the oats a bit and gives the muffins a better texture.
- Add flour, cinnamon, baking soda, and salt. Stir until just combined—don’t overmix.
- Scoop the batter evenly into the prepared muffin tin. Fill each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a rack.