Banana Oatmeal Muffins

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Start your day with a burst of flavor and nutrition by indulging in our Banana Oatmeal Muffins. These delightful treats combine the goodness of ripe bananas, hearty oats, and warm cinnamon into a moist and satisfying muffin. With simple and wholesome ingredients, these muffins make a perfect on-the-go breakfast or a delightful snack.

Banana Oatmeal Muffins Ingredients:

1. Old-Fashioned Oats: These provide a hearty and chewy texture to the muffins. They are also a good source of fiber, helping to keep you feeling satisfied.
2. All-Purpose Flour: This is the base ingredient for the muffins, providing structure and contributing to their light and fluffy texture.
3. Brown Sugar or Coconut Sugar: These sweeteners add a natural sweetness to the muffins. Brown sugar lends a caramel-like flavor, while coconut sugar offers a slightly nutty taste.
4. Baking Powder: It helps the muffins rise and creates a light and airy texture.
5. Baking Soda: This ingredient works in conjunction with the baking powder to ensure that the muffins rise properly and achieve a tender crumb.
6. Salt: A pinch of salt enhances the flavors and balances the sweetness in the muffins.
7. Cinnamon: This warm and aromatic spice adds a delightful depth of flavor and pairs perfectly with the bananas.
8. Egg: The egg acts as a binding agent, contributing to the structure and moisture of the muffins.
9. Coconut Oil: It provides moisture and richness to the muffins. You can use melted coconut oil for a subtle coconut flavor, or substitute it with another type of vegetable oil.
10. Vanilla Extract: This adds a touch of aromatic sweetness and enhances the overall flavor of the muffins.
11. Ripe Bananas: Mashed ripe bananas serve as the star ingredient, adding natural sweetness, moisture, and a distinct banana flavor. Make sure the bananas are fully ripe for optimal taste and texture.

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick cooking spray.
2. In a mixing bowl, combine the old-fashioned oats, all-purpose flour, brown sugar or coconut sugar, baking powder, baking soda, salt, and cinnamon. Stir until the dry ingredients are well combined.
3. In a separate bowl, whisk the egg. Add the melted coconut oil and vanilla extract to the bowl, and whisk again until the wet ingredients are well combined.
4. Mash the ripe bananas with a fork until smooth and add them to the bowl with the wet ingredients. Stir until everything is thoroughly mixed.
5. Gradually add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix, as it can result in denser muffins.
6. Using a spoon or scoop, fill each muffin cup about three-fourths full with the batter.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.

Optional: For an extra touch of sweetness and texture, sprinkle a few extra oats or a light dusting of cinnamon on top of each muffin before baking.

Tips and Variations:

• To add some crunch and flavor, you can mix in chopped nuts, such as walnuts or pecans, or dried fruits like raisins or cranberries.
• For a burst of chocolate goodness, mix in a handful of chocolate chips into the batter.
• Make sure to use ripe bananas as they provide natural sweetness and enhance the overall flavor of the muffins.
• Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them individually in freezer-safe bags for longer storage.

Banana Oatmeal Muffins FAQs:

Can I use quick oats instead of old-fashioned oats?
While old-fashioned oats are recommended for their chewier texture, you can use quick oats as a substitute. Keep in mind that the muffins may have a slightly softer texture.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour to add a nuttier flavor and boost the fiber content of the muffins. However, the texture may be denser compared to using all-purpose flour alone.

Can I reduce the amount of sugar in the recipe?
Yes, you can adjust the amount of sugar to your preference. Keep in mind that reducing the sugar may impact the sweetness and texture of the muffins. Alternatively, you can experiment with natural sweeteners like mashed ripe bananas or additional dried fruits to add sweetness.

Can I make the muffins vegan?
Yes, you can make these muffins vegan by replacing the egg with a flaxseed or chia seed egg substitute. Use 1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg. Substitute coconut oil with a plant-based oil or melted vegan butter.

How should I store the muffins?
Allow the muffins to cool completely before storing them in an airtight container at room temperature for up to 3 days. If you need to store them for a longer period, you can freeze them individually in freezer-safe bags for up to 3 months. Thaw them at room temperature when ready to enjoy.

Can I add other mix-ins to the muffins?
Absolutely! Feel free to get creative and add chopped nuts, such as walnuts or pecans, or dried fruits like raisins or cranberries to enhance the flavor and texture of the muffins.

Other Muffins You Will Love:

• Vegan Banana Bread Muffins
• Dairy-Free Banana Chocolate Chip Muffins
• Gluten-Free Banana Muffins
• Apple Crumb Muffins
• Cinnamon Breakfast Muffins

If you make these Banana Oatmeal Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.

Print Recipe

5 from 1 vote

Banana Oatmeal Muffins

Servings: 12 muffins

Ingredients

• 1 1/4 cup old fashioned oats
• 1 1/4 cup all purpose flour
• 1/2 cup coconut sugar can use brown sugar
• 1 1/2 tsp baking soda
• pinch of salt
• 2 tsp cinnamon
• 1 large egg
• 1/4 cup coconut oil
• 1 tbsp vanilla extract
• 3-4 medium ripe bananas

Instructions

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick cooking spray.
• In a mixing bowl, combine the old-fashioned oats, all-purpose flour, brown sugar or coconut sugar, baking powder, baking soda, salt, and cinnamon. Stir until the dry ingredients are well combined.
• In a separate bowl, whisk the egg. Add the melted coconut oil and vanilla extract to the bowl, and whisk again until the wet ingredients are well combined.
• Mash the ripe bananas with a fork until smooth and add them to the bowl with the wet ingredients. Stir until everything is thoroughly mixed.
• Gradually add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix, as it can result in denser muffins.
• Using a spoon or scoop, fill each muffin cup about three-fourths full with the batter.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.