Ever found yourself with three spotty bananas and no clue what to do? Same here. These Banana Oatmeal Muffins were my answer one lazy Sunday morning, and let me tell you—they’ve been on repeat ever since. The kitchen smelled like a cozy bakery, and suddenly, life just felt a little more sorted. What I love most? They’re not fussy. You mix everything in one bowl, toss it in the oven, and thirty minutes later, you’re pulling out golden, tender muffins with a warm banana hug and a hearty oatmeal texture. They’re the sweet easy recipe you didn’t know your mornings were missing. Great for meal prep, a quick breakfast, or a mid-day snack. Plus, if you’re like me and always looking for quick and easy recipes, these muffins are gold. They even work great in the air fryer if you’re that kind of genius. No guilt, no stress—just a muffin and you, living your best life.

1) Key Takeaways
2) Easy Banana Oatmeal Muffins Recipe
3) Ingredients for Banana Oatmeal Muffins
4) How to Make Banana Oatmeal Muffins
5) Tips for Making Banana Oatmeal Muffins
6) Making Banana Oatmeal Muffins Ahead of Time
7) Storing Leftover Banana Oatmeal Muffins
8) Try these Breakfast Recipes next!
9) Banana Oatmeal Muffins Recipe
10) Nutrition

1) Key Takeaways

Banana Oatmeal Muffins are a quick and delicious way to use overripe bananas and feed a hungry household. They’re packed with whole grain oats, gently sweetened with maple syrup or honey, and carry the natural flavor of ripe bananas without feeling sugary or artificial.

This sweet easy recipe works well for meal prep, freezes beautifully, and gives you that home-baked satisfaction with minimal fuss. They’re moist, tender, and surprisingly filling thanks to the oats and eggs.

Whether you’re trying to switch up breakfast or add a go-to healthy-ish snack to your baking lineup, these muffins check all the boxes. They’re also great for adding chocolate chips, walnuts, or even a swipe of peanut butter on top once they cool. Oh, and kids love them. That’s a win right there.

2) Easy Banana Oatmeal Muffins Recipe

I used to think muffin baking meant pulling out three bowls and doing dishes for an hour. Then I made these. They’re a one-bowl miracle. Just grab a fork, mash your bananas, stir in the rest, and you’re halfway done. The sweet easy recipe part? That’s not just clickbait. These really are that simple.

They come out soft and golden with a faint cinnamon scent that kind of smells like you’ve got your life together. I say “kind of” because if your toddler smeared peanut butter on your dog while you were baking them, we’re probably living the same life.

Best part? You can make these muffins using basic pantry staples. No exotic flours or fussy ingredients. Just your kitchen, your bananas, and maybe your favorite playlist humming in the background. It’s comfort food that doesn’t ask too much from you.

3) Ingredients for Banana Oatmeal Muffins

Old fashioned oats: They give the muffins a hearty bite without being heavy. I don’t recommend quick oats here. The texture just won’t be the same.

Ripe bananas: You want them speckled and soft. The spottier, the sweeter. This is a great way to give those “I’ll eat it tomorrow” bananas a second chance.

Eggs: Two large eggs help bind the mixture and add a little richness. I’ve tried this with flax eggs for a vegan option—it holds up pretty well.

Maple syrup or honey: Either one adds just enough sweetness without tipping into dessert territory. Use what you have, no need to overthink it.

Plain Greek yogurt: Adds moisture, a little tang, and some bonus protein. You can sub in sour cream if you’re out.

Vanilla extract: It rounds everything out with a soft, sweet finish. I always use a little splash more than called for. Feels right.

Baking powder + baking soda: These two make sure your muffins rise and stay light. Don’t skip them unless you’re cool with pancake-shaped muffins.

Ground cinnamon: Adds warmth and depth. It makes the kitchen smell amazing too, which might be the real reason I add it.

Salt: Just a pinch. It balances the sweetness and makes the other flavors pop.

Mini chocolate chips or chopped walnuts (optional): Totally your call. I like mine with a little crunch, but I’ve also tossed in blueberries. It’s a forgiving batter.

4) How to Make Banana Oatmeal Muffins

Step 1: Preheat your oven to 350°F. Line a muffin tin with paper liners or give it a quick spray with nonstick spray. Don’t skip this or your muffins will never leave the pan in one piece.

Step 2: In a large bowl, mash the bananas. I use a fork and pretend I’m doing arm day at the gym. Add in the eggs, maple syrup, Greek yogurt, and vanilla. Stir until it’s all smooth-ish.

Step 3: Add the oats, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will look a bit loose, but that’s normal. If you’re using chocolate chips or nuts, fold them in now.

Step 4: Divide the batter evenly into the muffin cups. Fill each about three-quarters full. Don’t overfill unless you want a muffin top… the baking kind.

Step 5: Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick comes out clean. Try not to open the oven every five minutes, though. Patience, baker.

Step 6: Let the muffins cool in the tin for 5 minutes. Then move them to a wire rack and let them cool completely (or just eat one warm—no judgment).

5) Tips for Making Banana Oatmeal Muffins

If your bananas aren’t quite ripe, pop them in the oven (skins on) at 300°F for about 15 minutes. They’ll soften and sweeten up nicely.

Don’t overmix the batter. A few lumps are okay. Overmixing can make your muffins dense, and no one’s aiming for banana bricks.

You can turn these into mini muffins. Just reduce the bake time to 10-12 minutes. Great for little hands or portion control if you’re pretending to be an adult about it.

6) Making Banana Oatmeal Muffins Ahead of Time

These muffins are the kind of recipe that fits right into a busy week. Bake a batch on Sunday and you’ve got breakfast or snacks for days. They keep well, travel well, and reheat like a dream.

If you’re freezing them, let them cool completely first. Wrap each in plastic wrap and stash in a freezer bag. They’ll keep for up to two months. When you’re ready, just microwave one for 30 seconds and it’s basically fresh-baked all over again.

I like to keep a stash in the freezer just for that midweek slump where you want something warm and sweet but don’t want to actually bake. These help with that. Trust me.

7) Storing Leftover Banana Oatmeal Muffins

Room temp? Fine for 2 days. Fridge? You’ve got 5 days easy. Just keep them in an airtight container. They stay soft and tasty.

If they dry out a bit, pop them in the microwave with a damp paper towel for 10 to 15 seconds. Like magic. Muffin magic.

I’ve been known to sneak one cold straight from the fridge too. Not even sorry.

8) Try these Breakfast Recipes next!

9) Banana Oatmeal Muffins Recipe