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Why not try these filling banana oatmeal muffins when you have a craving for banana muffins and have a bunch of overripe bananas to use up! Because of the high fiber from the oatmeal, just one of these muffins for breakfast will keep you fuller for longer. The oatmeal in these really gives them a great light texture.
Banana Oatmeal Muffins
The addition of oatmeal to moist banana muffins makes them even more delicious. Adding texture and fiber to sweet bananas makes this more of a filling grab-and-go type breakfast for those busy mornings.
Oatmeal Tips
If you like chunky oatmeal pieces in your muffins, use the large flake or rolled oats. If not, you can also use quick oats for a smoother texture in the muffins. Do NOT use instant oatmeal however, the oatmeal will dissolve too much. I prefer using larger flake oats in these muffins personally.
What Kind of Bananas Should I Use?
This is the easy part! Most people end up having leftover bananas sitting on their counter that are starting to have dark brown streaks, which means they are perfect for banana bread! The most flavorful and sweet bananas will be brown or well-spotted with brown.
How to Make Banana Oatmeal Muffins
These are so easy to make in a few basic steps, for detailed instructions see the recipe card below.
- Combine the flour, oats, sugar, baking powder, soda, salt, and nutmeg in a medium bowl and set aside.
- Beat the egg until light yellow in a separate bowl. Whisk in the milk, oil, and the vanilla. Stir in mashed bananas until mixed in completely.
- Add the flour mixture to the wet mixture and stir until just combined, do not overmix. Divide the batter between the 12 muffin tins evenly.
- Bake in the preheated oven until a cake tester inserted comes out clean, around 18 to 20 minutes.
- Remove and let sit in the pan for 5 minutes then remove and cool completely on a wire baking rack.
How to Store Banana Oatmeal Muffins
You can keep these muffins on the counter in an airtight container for up to 4 days. You can store them in the freezer for up to 3 months, thawing at room temperature for several hours before serving. Enjoy!
Happy baking,
Love,
Karlynn
More Great Muffins
Banana Oatmeal Muffins
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Courses
- Baked Goods, Breakfast
- Cuisine
- American
- Servings
- 12
- Calories
- 195
- Author
- Karlynn Johnston
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup large flake oats
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
Instructions
- Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray and set aside.
- Combine the flour, oats, sugar, baking powder, soda, salt, and nutmeg in a medium bowl and set aside.
- In a large bowl beat the egg until light yellow. Whisk in the milk, oil, and the vanilla. Stir in mashed bananas until mixed in completely.
- Add the flour mixture into the wet mixture and stir until just combined, do not overmix. Divide the batter between the 12 muffin tins evenly.
- Bake in the preheated oven until a cake tester inserted comes out clean, around 18 to 20 minutes.
- Remove and let sit in the pan for 5 minutes then remove and cool completely on a wire baking rack.
- Store in a closed container at room temperature for up to 5 days.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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