Banana Oatmeal Muffins

Banana Oatmeal Muffins

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 12 servings
Yield: 12 muffins
Nutritional Guidelines (per serving)
229 Calories
9g Fat
33g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 229
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 22mg 7%
Sodium 298mg 13%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 4g
Vitamin C 2mg 9%
Calcium 78mg 6%
Iron 1mg 8%
Potassium 153mg 3%
*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 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 pure vanilla extract

  • 1 cup mashed bananas

For the Crumble Topping:

  • 1/2 cup rolled oats

  • 1 teaspoon ground cinnamon

  • 2 tablespoons unsalted 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.