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Mornings are hectic in my kitchen, so I lean on bakes that are quick to mix, hearty, and travel well. These banana oatmeal muffins are all of that—soft, toasty, and just sweet enough. Stir, scoop, bake, and you’ve got a week of breakfasts ready. I reach for them the same way I do Caramel Banana Muffins, Cranberry Orange Muffins, or a batch of Coconut Banana Pancakes when I need something that feels cozy but efficient.
Why You’ll Love This Recipe
- 30-minute start-to-finish: One bowl for wet, one for dry, no fussy steps.
- Better-for-you texture: Rolled oats add fiber and that rustic crumb I love.
- Perfectly portable: Packable for school drop-offs, commutes, or studio days.
- Freezer-friendly: Double the batch and stash half for later.
Tools That Make It Easier
- Measuring cups & spoons: Accuracy = consistent muffins.
- Mixing bowls (1 large, 1 medium): Keep wet and dry separate until the end.
- Whisk + spatula: Whisk for aerating dries; spatula to gently fold oats.
- Hand mixer: Quick, even blending of the wet ingredients (optional but nice).
- (3 Tbsp) scoop: Even portions = even baking and round muffin tops.
- 12-cup muffin pan + tulip liners: Tall liners hold the oat crumble in pla
What You’ll Need From Your Pantry
Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 overripe bananas, well mashed (about 1 cup)
- ⅓ cup unsalted butter, melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 cup old-fashioned rolled oats
- Cooking spray (for the pan, if not using liners)
Oat Crumble Topping
- ½ cup old-fashioned rolled oats
- 2 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoon unsalted butter, cold and cubed
How to Mash Bananas with Potato Masher
Check out this recipe
How to Mash Bananas with Hand Mixer
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How to Mash Bananas with Fork
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Before You Start: My Quick Tip
- Banana ripeness: The more freckles, the better. If yours are pale, microwave unpeeled bananas for 30–40 seconds to soften and sweeten slightly.
- Butter temp: If butter is too hot, it can scramble the egg. I melt it first, then mash bananas so the butter cools while I work.
- No dense muffins: Stop mixing as soon as the flour disappears. Overmixing = tunnels and toughness.
- High domes: Start baking at 350°F but preheat fully; hot air helps lift. A tall scoop also builds those bakery caps.
- Make-ahead batter: Mix wet and dry separately the night before; combine in the morning, fold in oats, then bake.
- Food safety tip: For more general guidance on safe handling of ingredients, I recommend checking resources like the USDA’s food safety guidelines.
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Let’s Make It Together
- Prep: Heat oven to 350°F. Line a 12-cup muffin pan with tulip liners (or grease cups). Mash bananas until mostly smooth.
- Dry bowl: Whisk flour, baking powder, baking soda, and salt.
- Wet bowl: In a large bowl, mix mashed bananas, melted butter, egg, vanilla, and brown sugar. Use a hand mixer for 15–20 seconds until combined (don’t overbeat).
- Combine: Add dry ingredients to wet in 3 additions, mixing just until no dry streaks remain.
- Fold: Gently fold in the oats with a spatula.
- Crumble: In a medium bowl, rub oats, brown sugar, cinnamon, and cold butter with fingers or a dough blender until sandy with pea-sized bits.
- Scoop: Portion 3 Tbsp batter per liner. Top each mound with 1–2 tablespoon crumble.
- Bake: 18–20 minutes, or until a toothpick comes out clean and tops spring back.
- Cool: Rest 5 minutes in pan, then move to a rack to finish cooling.
Recipe variations
- Nutty crunch: Fold in ½ cup chopped walnuts or pecans.
- Chocolate banana: Add ½ cup mini chocolate chips.
- Blueberry boost: Gently fold in ¾ cup fresh blueberries (toss in a teaspoon of flour first).
- Maple-coconut: Swap brown sugar for maple syrup (½ cup) and add ⅓ cup shredded coconut; bake 1–2 minutes longer.
- Whole-wheat twist: Use ¾ cup AP flour + ¾ cup whole wheat pastry flour for a heartier crumb.
Storage
- Rewarm: Split and toast for crisp edges; lovely with a swipe of butter or yogurt.
- Room temp: Line an airtight container with paper towels, add muffins, top with another paper towel, and seal. Keep 2–3 days at room temp.
- Freeze: Wrap individually and freeze up to 3 months. Thaw overnight, or microwave 20–30 seconds.
Serve With (and more breakfast inspo)
Here’s how I like to enjoy them:
- Or try them with Coconut Banana Pancakes or Cranberry Orange Muffins if you’re craving more fruity options.
- With a warm latte or quick fruit salad for balance.
- Alongside Apple Sharlotka Muffins when I want variety.
- With a fun bowl of Mini Pancake Cereal for weekend mornings.
- Pair them with Pumpkin Pancakes in fall for cozy flavors.
- Add protein by serving next to a Spinach Frittata.
- For classic comfort, serve with French Toast.
- Round out a brunch spread with a tray of Oven Baked Bacon.
How to Reheat Frozen Muffins
The Ultimate Muffin Survival Guide: Freezing, Thawing, and Reheating Hacks. Hello, muffin lovers! 🌟 Arina here, your fellow muffin enthusiast and busy mom. In my bustling household, where I balance the exciting world of a young figure skater and the daily adventures of family life, finding quick and delightful recipes is my superpower. Muffins have become my go-to, and I'm here to share the magic of these little wonders with you. Have you ever been tantalized by the sweet scent of muffins baking in the oven? I sure have, and it's a sensation I can't resist. Diving into the world […]
Banana Oatmeal Muffins
These soft and wholesome banana oatmeal muffins are perfect for breakfast or snacking. Made with ripe bananas, rolled oats, and simple pantry staples, they come together quickly and freeze beautifully. Naturally sweetened and kid-friendly, these muffins are a healthy grab-and-go option for busy mornings or meal prep days.
Equipment
- Dough scoop 3 Tbsp
- Cupcake pan 12 cups
Ingredients
Muffin
- 1 ½ cup all-purpose flour
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 overripe bananas
- ⅓ cup unsalted butter melted
- 1 Egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 cup Old-Fashioned Rolled Oats
- Cooking spray oil
Toppings
- ½ cup Old-Fashioned Rolled Oats
- 2 tablespoon brown sugar
- ½ teaspoon Ground Cinnamon
- 2 tablespoon unsalted butter cold, cubed
Instructions
Mixing the Muffin Dough
- Preheat your oven to 350°F and get all your banana muffin ingredients ready. Mash the bananas and set them aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Give the dry ingredients a good mix with a whisk.
- In a large bowl, add the mashed bananas, melted butter, egg, sugar, and vanilla.
- Beat the wet mixture with a hand mixer until combined.
- Gradually add the dry ingredients into the wet mixture, about ⅓ at a time.
- Keep mixing until the batter is smooth and fully combined.
- Add the rolled oats into the batter.
- Gently fold the oats in with a spatula.
Topping and Baking the Muffins
- Measure out all the topping ingredients.
- In a medium bowl, combine oats, brown sugar, cinnamon, and butter.
- Blend everything together with a dough blender or fork.
- Mix until crumbly and well combined.
- Gather your muffin pan, liners, batter, and topping.
- Line a 12-cup muffin pan with tulip liners.
- Scoop about 3 tablespoons of batter into each liner.
- Sprinkle the topping mixture over each muffin.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then move them to a rack to finish cooling.
Nutrition
Calories: 224kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 161mgPotassium: 147mgFiber: 2gSugar: 13gVitamin A: 249IUVitamin C: 2mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
More Muffin Recipes
I’ve Got Answers
Can I use quick oats?
Yes, but the texture is softer. I prefer old-fashioned oats for chew.
No hand mixer?
Whisk by hand—just mix until combined.
Gluten-free?
Use a 1:1 gluten-free flour blend and certified GF oats.
Less sugar?
Reduce brown sugar to ⅓ cup; bananas still keep it moist.
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