Whenever I have brown bananas sitting on the counter I usually think banana bread or chocolate banana bread. But I also like making banana muffins. I love my classic banana muffin recipe, but I also love these Banana Oatmeal Muffins. The addition of oats makes them wholesome and extra tasty!

I love this muffin recipe because it super simple and made with basic ingredients that I always have in my kitchen. The muffins are perfectly sweet, loaded with banana flavor, and have a hearty texture thanks to the addition of oats.

I top the muffins with turbinado sugar for a sweet, sugary crunch that is SO good! Don't skip this step!

These delicious muffins are a great grab-and-go breakfast that you can make in advance because they are freezer friendly! They also make a great snack! Serve with a glass of cold milk or a cup of hot coffee. I also like to pack them in my kid's lunch boxes for a sweet surprise.

The next time you have brown bananas, you have to make these muffins! They are spectacular!

Ingredients

• All-purpose flour– spoon and level when measuring.
• Oats– I prefer old fashioned oats instead of quick oats.
• Baking powder & Baking soda– you need both!
• Cinnamon– cinnamon pairs so nicely with banana and oats!
• Salt– use kosher salt.
• Bananas– use ripe bananas (dark brown/black) for the best flavor. You will need 3 medium bananas. Mash with a fork!
• Buttermilk– at room temperature.
• Sugar– granulated sugar and brown sugar.
• Oil– you can use avocado, vegetable, canola, or melted and slightly cooled coconut oil. The oil makes the muffins super moist.
• Eggs– use large eggs that are at room temperature.
• Vanilla extract– always use pure vanilla extract.
• Chocolate chips– the muffins are good plain, but if you want to stir in a handful of chocolate chips, go for it!
• Turbinado sugar– sprinkle on top of the muffins for a sugary crunch!

How to Make Banana Oatmeal Muffins

• In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, and salt. Set aside.

• In a large bowl, combine the mashed bananas, buttermilk, granulated sugar, brown sugar, oil, eggs, and vanilla extract.
• Add the dry ingredients.

• Stir with a spatula until just combined. Do not over mix. You want there to be a few flour streaks left. The batter will be thick.
• If you want to stir in chocolate chips, add them now!
• Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes. Letting the batter rest will make the muffins more moist, tender, and taller when they bake.

• While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray to guarantee there is no sticking!
• Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large scoop. Sprinkle the tops with oats and turbinado sugar.

• Bake the muffins on the center rack for 5 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don't over bake.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Variations

• I mentioned you can add chocolate chips. Use your favorite; semisweet, dark, or milk chocolate chips.
• Add raisins or dried cranberries.
• Stir in fresh or frozen blueberries.
• Add a pinch of nutmeg or a little cardamom.
• If you need the muffins to be gluten-free, you can use all-purpose gluten-free flour. Make sure the oats are gluten-free too!

How to Store & Freeze

• Storing on the Counter– Let the muffins cool completely. Place a paper towel in the bottom of an airtight container. Arrange the muffins in a single layer in the container. Close the lid and store on the counter for up to 4 days. You can reheat the muffins in the microwave for 10-15 seconds, if desired.
• How to Freeze the Muffins: Let the muffins cool completely. Place the muffins in a freezer container or freezer bag, in a single layer. Freeze for up to 2 months. Thaw at room temperature.

More Muffin Recipes

• Banana Muffins
• Chocolate Chip Muffins
• Healthy Banana Muffins
• Best Blueberry Muffins
• Zucchini Muffins
• Apple Cinnamon Muffins
• Strawberry Muffins

Find more MUFFIN RECIPES HERE!

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Muffins

Banana Oatmeal Muffins

These bakery-style Banana Oatmeal Muffins are moist, tender, hearty, and bursting with sweet banana flavor. They are great for breakfast or a satisfying snack!

4.72 from 7 votes

PrintSave RecipeReview

Prep Time 40 minutes mins

Cook Time 13 minutes mins

Total Time 53 minutes mins

Cuisine American

Servings 12 muffins

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup old fashioned oats, plus more for sprinkling on top
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup mashed ripe bananas, 3 medium bananas
• 3/4 cup buttermilk, at room temperature
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/3 cup avocado oil, or vegetable, canola, or melted and slightly cooled coconut oil
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2/3 cup chocolate chips, optional
• 2 to 3 tablespoons turbinado sugar, for sprinkling on top

Instructions

 

• In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, and salt. Set aside.
• In a large bowl, combine the mashed bananas, buttermilk, granulated sugar, brown sugar, oil, eggs, and vanilla extract.
• Add the dry ingredients and stir with a spatula until just combined. Do not over mix. You want there to be a few flour streaks left. The batter will be thick. If you want to stir in chocolate chips, do it now. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
• While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
• Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with oats and turbinado sugar.
• Bake the muffins on the center rack for 5 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don't over bake.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Nutrition

Calories: 289kcal, Carbohydrates: 45g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 30mg, Sodium: 179mg, Potassium: 200mg, Fiber: 2g, Sugar: 21g, Vitamin A: 99IU, Vitamin C: 2mg, Calcium: 69mg, Iron: 1mg

Keywords banana, muffins, oats

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