Banana Oatmeal Muffins (Printable)

Moist, wholesome muffins with ripe bananas and hearty oats. Perfect for breakfast or healthy snacking.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Optional Add-ins

12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners or grease lightly.
02 - In a large bowl, whisk mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth and well combined.
03 - In a separate bowl, mix rolled oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Add dry ingredients to wet ingredients. Stir gently until just combined, being careful not to overmix.
05 - Fold in chopped nuts or chocolate chips if desired.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay incredibly moist for days thanks to those overripe bananas doing all the heavy lifting
  • The oats give them this satisfying hearty texture that makes them feel like real food, not just empty calories
02 -
  • Overmixing makes muffins tough and dense, so stop folding the moment the flour disappears into the batter
  • The muffin cups should not be filled to the top or they will overflow and lose their pretty shape
03 -
  • Use the fluffiest bananas you can find, they literally cannot be too ripe for this recipe
  • Let the batter rest for 10 minutes before baking for even more tender muffins

Go back