Healthy Banana Oatmeal Muffins: Moist & Naturally Sweet
I’ve always loved having something homemade ready for busy mornings, and these Banana Oatmeal Muffins are one of my favorite go-to recipes. Whenever I have a few ripe bananas sitting on the counter, this is the first thing I think to bake.
They’re soft, lightly sweet, and hearty enough to keep me full without feeling heavy. I especially love that they’re made with simple pantry ingredients and come together in one bowl, which means less cleanup.
Whether I’m making a batch for weekday breakfasts or packing them into lunchboxes, they never last long in my kitchen. They feel wholesome but still taste like a treat, which is exactly what I want in a muffin.
Why You’ll Love This Recipe
- Simple to Make: Everything comes together in one bowl with basic ingredients you probably already have.
- Naturally Sweet Flavor: Ripe bananas add natural sweetness and moisture, so you don’t need much added sugar.
- Wholesome Ingredients: Oats add texture and heartiness, making these muffins more satisfying than regular ones.
- Easy to Customize: You can mix in chocolate chips, nuts, or berries depending on your mood.
- Perfect for Any Occasion: Great for breakfast, snacks, lunchboxes, or even a light dessert.
Banana Oatmeal Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, mash the bananas until smooth.
- Add melted butter, sugar, egg, milk, and vanilla. Mix until combined.
- Stir in oats and let sit for 5 minutes.
- Add flour, baking powder, baking soda, cinnamon, and salt. Stir gently until just combined.
- Divide the batter evenly into the prepared muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Store at room temperature in an airtight container for up to 3 days.
- Freeze for longer storage; thaw at room temperature or warm briefly in the microwave.
- Add chocolate chips, chopped walnuts, or blueberries for variation.
- For a healthier twist, substitute half the flour with whole wheat flour.
Pro Tips
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- Do not overmix the batter; stir just until combined to keep muffins tender.
- Let the oats soak in the batter for 5 minutes before baking for a softer texture.
- Use paper liners or grease the tin well to prevent sticking.
- Fill muffin cups about ¾ full for nicely domed tops.
- Test with a toothpick in the center; it should come out clean or with a few crumbs.
- Let muffins cool in the pan for 5 minutes before transferring to a rack.
- For extra moisture, add a spoonful of Greek yogurt or applesauce.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats work well and create a slightly softer texture.
Can I make these muffins gluten-free?
Yes, just use certified gluten-free oats and a gluten-free flour blend if using flour.
How do I store Banana Oatmeal Muffins?
Store them in an airtight container at room temperature for up to 3 days.
Can I freeze them?
Absolutely. Let them cool completely, then freeze in a sealed bag for up to 3 months.
Why are my muffins dense?
Overmixing the batter or using underripe bananas can make them dense.
