Easy Oatmeal Banana Muffins Recipe
Are you looking for a delicious, nutritious snack that your kids will actually love?
These oatmeal banana muffins are the answer! Packed with wholesome ingredients like ripe bananas and old-fashioned oats, these muffins deliver amazing flavor while providing lasting energy.
The optional chocolate chips make them irresistible, and they’re so simple to make that even your children can help with the baking process.
In this post, I’ll share the complete recipe, expert tips for perfect muffins every time, and explain why these are my family’s go-to snack for lunch boxes and afternoon treats.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Why You’ll Love These Oatmeal Banana Muffins
- Quick and easy to prepare – ready in under 30 minutes
- Perfect use for overripe bananas
- Healthier than traditional muffins – packed with fiber from oats
- Kid-approved taste with or without chocolate chips
- Freezer-friendly for meal prep and quick snacks
- Customizable with different mix-ins and toppings
Ingredients
Optional Toppings
Equipments
Instructions
1. Prepare – Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners.
2. Mash Bananas – Peel and mash your bananas in a measuring cup until you have exactly 1 cup. This precision ensures your muffins have the perfect moisture level.
Pro Tip: If your bananas aren’t ripe enough, place them on a baking sheet and bake at 350°F for about 10 minutes until blackened. This intensifies their sweetness and makes them perfect for baking!
3. Mix Dry Ingredients – In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
4. Combine Wet Ingredients – In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, eggs, and mashed bananas until smooth. It’s okay to leave some small banana chunks for texture.
5. Mix Batter – Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold together until just combined. Be careful not to overmix! Overmixing activates the gluten in the flour, resulting in dense, gummy muffins.
6. Add Mix-ins – If using chocolate chips, fold them in gently until evenly distributed throughout the batter.
7. Fill Muffin Cups – Divide the batter evenly among the prepared muffin cups, filling them almost to the top. This high fill helps create that classic muffin dome.
8. Add Toppings – Sprinkle the tops with additional oats or chocolate chips if desired.
9. Bake – Bake in the preheated oven for 18-22 minutes, or until the tops are firm and spring back when lightly touched. You can also test for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
10. Cool and Enjoy – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage Tips
- Counter: Store in an airtight container for 4-5 days.
- Freezer: Wrap individually and freeze for up to a month. Thaw at room temperature or microwave for 20-30 seconds when ready to enjoy.
The Science Behind Perfect Muffins
Did you know sugar does more than just add sweetness? It actually creates that soft, tender crumb we love in muffins by interfering with protein bonds. And baking at a high temperature (375°F) helps create that beautiful domed muffin top by quickly setting the edges while allowing the center to rise.
Nutrition Information
| Nutrient | Amount Per Serving | % Daily Value* |
|---|---|---|
| Calories | 215 | |
| Total Fat | 8g | 10% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 31mg | 10% |
| Sodium | 195mg | 8% |
| Total Carbohydrate | 33g | 12% |
| Dietary Fiber | 2g | 7% |
| Sugars | 15g | |
| Protein | 4g | 8% |
| Vitamin D | 0.2mcg | 1% |
| Calcium | 76mg | 6% |
| Iron | 1.3mg | 7% |
| Potassium | 195mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQ
Can I make these dairy-free?
Absolutely! Simply substitute the regular milk with almond milk, soy milk, or any plant-based alternative you prefer.
What can I use instead of eggs?
You can add about ¼ cup extra mashed banana per egg or use applesauce as an egg substitute. Ground flaxseed soaked in water (1 Tbsp flaxseed + 3 Tbsp water per egg) also works well.
Can I use different oils?
Yes! Feel free to use olive oil, grapeseed oil, avocado oil, or even melted butter instead of vegetable oil.
What other mix-ins work well?
Toasted walnuts, pecans, dried cranberries, or blueberries make excellent additions to these muffins.
Why These Muffins Are Perfect for Kids' Lunches
The combination of fiber-rich oats and banana in these muffins provides sustained energy, keeping kids fuller longer than typical sugary snacks. They’re portable, not too messy, and just sweet enough to feel like a treat while still being nutritious.
Conclusion
These easy oatmeal banana muffins are the perfect solution for busy families looking for wholesome, delicious snacks. With their simple preparation and incredible taste, they’re sure to become a regular in your baking rotation. The combination of sweet banana, hearty oats, and optional chocolate chips creates a muffin that’s not just a treat but also provides nourishing energy.
Try this recipe this weekend and watch how quickly they disappear! And don’t forget – they freeze beautifully, so consider making a double batch to have healthy snacks ready whenever hunger strikes.