Banana Oatmeal Muffins

Banana Oatmeal Muffins

The Spruce / Kristina Vanni

  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 1 dozen
Nutritional Guidelines (per serving)
2754 Calories
114g Fat
391g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 dozen
Amount per serving
Calories 2754
% Daily Value*
Total Fat 114g 146%
Saturated Fat 26g 128%
Cholesterol 262mg 87%
Sodium 3655mg 159%
Total Carbohydrate 391g 142%
Dietary Fiber 25g 88%
Total Sugars 130g
Protein 51g
Vitamin C 22mg 108%
Calcium 941mg 72%
Iron 17mg 93%
Potassium 1839mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whip up a batch of these banana oatmeal muffins over the weekend and you will have a hearty grab-and-go breakfast for the whole week.

These banana oat muffins are moist and delicious because of the ripe mashed banana in the batter. The more ripe the bananas, the better they are for baking. Next time you go on vacation and forget about the bananas out on the countertop, don't worry—they were just waiting for you to make banana oatmeal muffins. They also have a crisp oat and cinnamon crumble topping to give the muffins added texture and visual appeal.


For the Muffins:

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas

For the Crumble Topping:

  • 1/2 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter

Steps to Make It

Note: while there are multiple steps to this recipe, these muffins are broken down into workable categories to help you better plan for preparation and cooking.

Make the Muffins

  1. Gather the ingredients. Line a 12-cup muffin tin with paper baking cups. Preheat oven to 350 F.

    Banana Oatmeal Muffins ingredients
    The Spruce / Kristina Vanni
  2. In a large bowl, combine the flour, rolled oats, sugar, baking powder, soda, and salt. Set aside.

    combine dry ingredients
    The Spruce / Kristina Vanni
  3. In another large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. 

    beat eggs
    The Spruce / Kristina Vanni
  4. Add the mashed banana, and combine thoroughly. 

    mix wet ingredients
    The Spruce / Kristina Vanni
  5. Stir the flour mixture into the banana mixture until just combined.

    Stir wet and dry ingredients
    The Spruce / Kristina Vanni
  6. Spoon the batter into the prepared muffin tin. 

    pour batter into muffin pan
    The Spruce / Kristina Vanni

Make the Crumble Topping

  1. For the topping, in a small bowl stir together the oats and cinnamon. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 

    make the topping
    The Spruce / Kristina Vanni
  2. Sprinkle the oat mixture on top of the muffin batter. Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. 

    sprinkle oat mixture on top
    The Spruce / Kristina Vanni
  3. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin tin and serve warm.

    Banana Oatmeal Muffins
     The Spruce / Kristina Vanni


  • When selecting rolled oats for baking there are two options: Old-fashioned rolled oats and quick cooking rolled oats. In most recipes, quick-cooking oats and old-fashioned oats are interchangeable. Both have been flattened with large rollers, but quick-cooking oats have been cut into smaller pieces. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. For a heartier texture, use old-fashioned oats.
  • Anytime you are baking with bananas, it is important to wait until they have reached the optimal level of ripeness. Look for bananas that are fully yellow and from there begin to form brown spots on the skin. This is an indication the fruit has become very ripe, sweet, and tender. They might have become too soft to peel and eat, but it is the perfect time to incorporate them into recipes. The more spots you see, the riper the fruit has become. In fact, eventually, the entire outside of the banana will turn brown.