Looking for a simple, satisfying way to use up ripe bananas? These banana oatmeal muffins are soft, moist, and filled with warm vanilla flavor and hearty oats. They’re based on my best banana muffins—a tried-and-true favorite—with added oats! This easy muffin recipe comes together with just a bowl and spoon (or fork)—no special equipment needed. Looking for even more delicious ways to use up ripe bananas? Don’t miss my Ultimate Banana Recipe Collection!
Ingredients & Substitutions
- Bananas: The riper the banana, the better the flavor! Overripe bananas with brown spots are naturally sweeter and mash easily, which helps create moist, tender muffins. If you’ve got a bunch of ripe bananas sitting on your counter, this banana oatmeal muffin recipe is the perfect way to use them up.
- Butter: Melted butter (I use unsalted) gives these banana oatmeal muffins a rich, buttery flavor and a soft, tender crumb. Unlike creaming softened butter, using melted butter makes the recipe quicker and easier—no mixer needed! It also blends smoothly with the mashed bananas, keeping the muffins moist and full of flavor. If using salted butter, you may want to lessen the amount of salt.
- Egg: Out of eggs? Try one of my egg substitutes instead!
- Buttermilk: Buttermilk makes these banana oatmeal muffins extra tender and adds a slight tang that balances the sweetness. No buttermilk on hand? Make quick homemade buttermilk!
- Oats: Old-fashioned oats—also called rolled oats—add a hearty texture and nutty flavor to these banana oatmeal muffins. They hold their shape better than quick oats, giving the muffins a soft, chewy bite without getting mushy. For the best results, stick with old-fashioned oats for that classic bakery-style muffin feel.
Can I Use Quick Oats Instead Of Old-Fashioned Oats In Muffins?
You can use quick oats in place of old-fashioned oats, but the texture will be a bit different. Old-fashioned oats give banana muffins a nice chewy texture (which I love), while quick oats can make the muffins a little softer and more tender. If you have quick oats on hand, they’ll work fine, but for the best texture, old-fashioned oats are the way to go!
Why Let The Batter Rest Before Baking?
Letting the batter rest for 10–15 minutes gives the oats time to absorb moisture and soften, leading to a better texture. It also allows the flour to fully hydrate and helps the muffins rise more evenly. This small step can make a big difference in the final result!
Are Banana Oatmeal Muffins Healthy?
Yes, banana oatmeal muffins can be a healthy choice! They are made with old-fashioned oats, which are full of fiber, and bananas, which provide vitamins and natural sweetness. While they do include sugar and butter, you can always make small swaps to make them even healthier, like using less sugar or adding more fruit! Of course, I am not a dietitian, so if you have specific dietary needs or concerns, it’s always best to check with a healthcare professional.
How To Store Banana Oatmeal Muffins
To keep your banana oatmeal muffins fresh, store them in an airtight container at room temperature for up to 3 days. I do not recommend refrigerating the muffins, as that can dry them out faster. If you want to keep them for longer, you can freeze them!
How To Freeze Banana Oatmeal Muffins
To freeze banana oat muffins, simply wrap each muffin tightly in plastic wrap or aluminum foil and place them in a freezer bag. They will stay good for up to 3 months. When ready to enjoy, just thaw them at room temperature or heat them in the microwave for a warm, delicious treat!
Banana Oatmeal Muffins
Ingredients
- 4 large ripe bananas
- ⅓ cup (80 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons buttermilk
- 1 teaspoon vanilla
- 1 cup (90 g) old-fashioned oats, plus more for garnish
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425°F. Line a muffin tin with paper liners.
- In a large bowl, mash the bananas. Add melted butter, sugar, egg, buttermilk, and vanilla. Mix until well combined.
- Stir in oats and let the mixture sit for 5–10 minutes to allow the oats to soften slightly.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
- Let the batter rest for 10–15 minutes. This gives the oats time to hydrate and helps the muffins rise better.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra oats on top for garnish.
- Bake for 5 minutes. Then, lower the oven temperature to 350°F (don’t open the oven door) and bake for an additional 12-14 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are really good, and I love how easy they are to make! These would be a great after school snack for kids, or a quick grab-and-go treat for anyone!
Elizabeth
I love these muffins! I love banana muffins, and the oats make them a little more filling with a little more substance to them.
Stephanie
I love mine with a little peanut butter on top! Try it, you might love it!
Annabelle
These are simple, wholesome, and just sweet enough. It is a great way to use up ripe bananas!
Bella
These are a great snack! I really like them a lot, especially warmed up with a little butter.
