Time to stop eating the bananas — you’re going to need them for baking. As tough as it may be for you banana lovers to resist a pull from the hanging bunch, rest assured knowing your willpower will pay off in the end. Because as soon as they begin to speckle, its time to make Banana Oatmeal Muffins.
With a fluffy interior, a tender crumb, banana-forward flavor, and just the right amount of sweet, these muffins are worth the wait. They’re chockfull of wholesome ingredients like bananas, old-fashioned oats, and walnuts. Throw in some chocolate chips and these quick and easy muffins are sure to be the family’s new favorite breakfast treat!
BANANA OATMEAL MUFFINS INGREDIENTS
These Banana Oatmeal Muffins are soft, tender, and bake up with a fluffy interior of carby goodness. They begin with a mix of dry ingredients: All-purpose flour, baking soda (not to be confused with baking powder), and fine sea salt.
Mashed bananas fall under the category of wet ingredients here, and in addition to this, you’ll also need unsalted butter, a combination of both granulated sugar and brown sugar, an egg, and pure vanilla extract.
Of course, you can’t have Banana Oatmeal Muffins without the oats. Old-fashioned oats are suspended throughout the muffin and on top of the muffin for a bakery-style treat. If you’d like, you can also add semi-sweet chocolate chips and/or chopped walnuts to mix.
HOW TO MAKE BANANA OATMEAL MUFFINS
- Add muffin liners to a standard-sized muffin pan and spray the pan and the liners with nonstick cooking spray.
- Mix the dry ingredients in a medium-sized bowl.
- Mix the wet ingredients in a large bowl.
- In three additions, alternate adding the dry ingredients with the buttermilk to the wet ingredients.
- Fill the muffin tin 2/3’s of the way full with the Banana Oatmeal Muffin Batter and bake.
HOW TO STORE MUFFINS
Store Banana Oatmeal Muffins in an airtight container at room temperature, and use within 3-4 days for best quality. It’s best if there is not a ton of room for air to circulate around the muffins; a “snugger” container size is best. You can also refrigerate them if preferred.
CAN YOU FREEZE BANANA OAT MUFFINS?
To freeze Banana Oatmeal Muffins, allow them to cool to room temperature, then place them in a freezer-safe gallon-sized ziplock bag. Remove as much air as possible, seal, and freeze for up to 3 months for best quality.
If you’re looking for a flour-free, butter-free Banana Oat Muffin, you won’t find them on this site. You can, however, find them here.
4 MORE MUFFIN RECIPES YOU’LL LOVE
Quick and easy Banana Oatmeal Muffins made with wholesome ingredients like bananas, oats, and walnuts.
- Non-stick cooking spray
- 1/2 cup melted unsalted butter, slightly cooled
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon fine sea salt
- 3 ripe bananas mashed
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg room temperature
- 1 1/2 teaspoon pure vanilla extract
- 1 1/3 cup buttermilk
- 1 1/3 cup old-fashioned oats, separated (not to be confused with quick-cooking oats)
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Preheat the oven to 375°. Add muffins liners to a standard-sized muffin pan and spray the pan and the liners with nonstick cooking spray.
In a medium-sized mixing bowl, combine flour, baking soda, and salt. Whisk to combine. Set aside until ready to use.
In a large mixing bowl, whisk together butter, bananas, sugar, brown sugar, egg, and vanilla until well blended.
Stir in the dry ingredients to the wet in three additions, alternating with the buttermilk, until all of the ingredients have been combined. Add the 1 cup of oats and the chocolate chips and/or walnuts, if using. Stir until evenly dispersed.
Fill the muffin tins 2/3's of the way full and sprinkle the top of the muffins with the remaining oats. Bake for 20-23 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out moist, but not wet with batter. Allow to cool slightly, serve, and enjoy.
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes 18 muffins.