Banana Oatmeal Muffins


By now, I am sure many of you know that I LOVE muffins. I love baking them and unfortunately, I also love eating them!

This past weekend, my sister, a friend and I were having a big multi-family garage/yard sale at my place.  The sale was starting at 8AM but we decided we needed to meet by 7:30 to put up some signs and make a few last-minute adjustments to the placement of some larger items.

I knew we would be going through multiple pots of coffee…another of my weaknesses, so I wanted to have something breakfast-like to go with the coffee.

I thumbed through some recipes and decided on an old recipe for Banana Oatmeal Muffins that I found in my organized file, a baggie full of recipes.

Banana Oatmeal Muffins

The recipe makes a tasty, tender muffin with a nicely rounded top. Call me weird, but I like muffins with a nice domelike top. If they don’t have a top like that, I feel like I’m a bit of a failure at muffin making!

Banana Oatmeal Muffins

You should really use a whisk for this step, but I just used a fork to combine the dry ingredients. (It was early morning and I was feeling not yet awake enough to walk across the kitchen to retrieve a whisk)

Make sure you really mix the dry ingredients thoroughly, you want all the ingredients evenly combined.

Beat the eggs well and then add the milk, oil and mashed bananas.

Banana Oatmeal Muffins

Pour wet ingredients into centre of dry ingredients. Use your fork, (or if you are awake enough to walk across the room to get a rubber spatula), that would work even better, to stir the wet ingredients into the dry.

Banana Oatmeal Muffins

Gently combine the ingredients, you don’t over mix the batter or your muffins will be tough.

Banana Oatmeal Muffins


Banana Oatmeal Muffins

I used the larger of these two scoops to get the batter into the tins. I think the ice-cream scoop also helps to make a nice rounded top.

Banana Oatmeal Muffins

Don’t you love those awesome rounded tops!


What was left of the finished muffins when the yard sale was over and I had a chance to snap a picture.

4.9 from 25 reviews
Banana Oatmeal Muffins
Serves: 12
  • 1½ cups flour
  • 1 cup rolled oats (NOT the instant type)
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¼ cup milk
  • 3 ripe bananas, finely mashed (approximately 1 cup mashed banana)
  1. Preheat oven to 400 degrees F
  2. Spray 12 muffin tins.
  3. Put the first six ingredients into a large bowl and whisk or stir well with a fork, to combine. Make a well in the centre.
  4. In a second, smaller bowl, using a fork, beat eggs.
  5. Add oil, milk and mashed bananas to eggs and stir with a fork to combine.
  6. Pour into well, stir gently to moisten all ingredients, don't overmix.
  7. Fill muffin cups ¾ full. (I used an ice-cream scoop)
  8. Bake in the oven for 20 - 25 minutes or until a toothpick inserted in a muffin comes out clean.
The recipe said the yield was 12 muffins, but my yield was 11. Most likely related to using the ice-cream scoop which may have added a bit more batter to each of the tins.

Hope you enjoy these delicious muffins and LOVE their beautiful domed tops!

If you have any questions at all, please don’t hesitate to ask and I will do my very best to answer.



  1. OH my goodness! I definitely need to try this recipe. They look really good!

  2. I’ve been looking for new/different recipes for muffins and this fits that bill. Will try them soon.


    GREAT RECIPE!! It is so nice to find a recipe that has the perfect balance of leavening, sweetness and texture. There is nothing more disappointing than biting into a muffin that has too much leavening and that sharp metallic taste smacks your tastebuds. This has also has just enough oats to give texture and fiber w/out drying it out.

    I halved the recipe and the only substitutions I made were: whole wheat white flour (because it’s what I had), maple syrup instead of white sugar and avocado oil. They rose BEEEAUTIFULLY and more importantly tasted delicious!!

  4. These were fantastic! I added frozen blueberries to a couple, chocolate chips and peanut butter chips to a couple… Omg..

  5. Amy Mount says

    I just made these! They are still in the oven but are rising beautifully and the batter tasted great!! I added a half cup of chocolate chips. I did notice in my oven that the tops were getting a bit dark and halfway through the baking process. I lowered the heat to 375. Each oven has its quirks. :) I can’t wait to sample these with some coffee!

    • Thanks so much Amy! I hope the final product tasted good and chocolate chips would be a delicious addition!
      So true, every oven is different, I know that even though mine is fairly new it can be very finicky.
      Now you have me craving these muffins!

  6. Hey, I’ve got those same cool pyrex bowls. :) Will be making these muffins shortly. Sadly I can’t eat bananas (which is why I’m making the muffins: husband didn’t eat all his bananas and they’re overripe).

    • Aren’t those bowls great, I use mine all the time! Awwww…that’s too bad that you can’t eat bananas Calee. I hope your husband loves the muffins as much as we do.

  7. Diane MILTENBERG says


  8. I’ve made these today and they turned out great! Very moist, soft and of course very yummy.

  9. I just made these and they turned out perfect, thank you so much! I was wondering if you knew how well they froze?

    • Hi Megan, I have never frozen these. I do find that previously frozen muffins sometimes get a little “sticky” on the outside. But, if you freeze them in individual baggies, it may help with that.
      If you decide to freeze them, let me know how they do.

  10. Your muffins look absolutely divine!! Was wondering if I could double the recipe to make a big batch. Also for how long can I store the batter in the fridge? Thanks

    • Thank you! I don’t see any reason why you couldn’t double the recipe, that should be fine. I’ve never stored the batter in the fridge, not sure if that would affect the quality?

  11. My go to recipe for banana muffins. I add cinnamon and only a 1/4 sugar and a 1/4 coconut to make that half a cup. Sometimes if I’m feeling bad I put chocolate chips . This is an amazing recipe tho, real moist, fluffy and quick n easy!!

    • Thank you so much, Amber, that’s so nice of you to say! I like your variation too, need to try that next time. And let’s face it…chocolate chips make everything better!

  12. Hi! I’m wondering why you say not to use the quick minute oats. I️ have all the ingredients on hand (including the quick oats) and would prefer not to run out to the grocery store. Thanks and I️ can’t wait to try the recipe!

    • As long as the oats need to be cooked and are not the little packets that you just add water to, I think it should be okay. This is one of my favourite recipes, hope you love it too!

  13. Had some ripe bananas and wanted to make an banana oat muffin. Found your recipe, and decided to give it a try since I had all the ingredients required on hand. Well! well! first off what an easy, no fuss, quick recipe! Secondly, they rose quite well, just like yours :-). And finally, they were sooooo delish. Thank you so much for sharing your recipe.

  14. This is my first time ever commenting on a recipe found online, but I just had to say how amazing these muffins are! I substituted chia seeds for the eggs and doubled the recipe, somehow ending up with 24 muffins and enough batter left for 12 cookies of the same size, of course with dark chocolate chips added to the cookies :) these are definitely my new go-to muffins!

  15. I work in a elementary school cafeteria and the waste is unreal. When i see a kid throwing away apples or bananas I’ll grab them. So, Friday i had 8 bananas. I looked on Pinterest banana muffin recipes. I also like my muffins poofy not flat! We added cinnamon, nutmeg and a little brown sugar and they came out fantastic! We had someone come out to do some work on the house. I gave him one and he LOVED IT! As he was leaving i asked him if he wanted a few more to go and without pause he enthusiastically said “yes” so win win!!!! I’m making more today and hopefully can freeze a few for a quick breakfast.

  16. Thank you for a really delicious recipe. They are awesome. Definitely will make them again.

  17. Laura Moretti says

    Made them and they are pretty tasty. Thank you for the recipe.

  18. They rose like stars:) Thank you!

  19. COULd i use coconut milk ( not canned , but the same company that makes almond milk) or even almond milk with this recipe? This recipe looks amazing btw ;)

    • Hi Angie, If it is the same consistency as regular milk, I don’t see why not, although the taste will be altered by the coconut milk. Thanks so much, these are a favourite of ours! Monica

  20. Yummy! Easy to make! Thank you!

  21. Really good breakfast muffins. Not very sweet and the oatmeal helped fill me up. I added a dash of cinnamon and a dash of vanilla. I also subbed in a half cup of whole wheat flour.

  22. Samantha Shannon says


    Banana oatmeal muffins are not my favourite – but I wanted a new recipe to try for my kids with the over ripe bananas. Tried yours – EVEN I LOVE THEM! My youngest had to have 2 right away.

    Only change I made was I used “Quick” oats (not instant) because that’s all I had. My oatmeal happen to come in packets – and it took about 3 to equal 1 cup. My oven is also nuts… my muffins only took 15 minutes to bake, but my muffin tins are smaller then yours – this recipe yielded 14 for me not just 12.

  23. How many calorie in one of those muffin ?

  24. Judy Wilson says

    I am on a new mission of cooking and baking healthy without suffering and hating it. The very first recipe I made on my new mission was your Banana muffins. I had to make a couple of changes to make an attempt at a healthier version. I followed your technique but used Swerve as a substitute for sugar and used 3/4 cup white flour and 3/4 cup whole wheat flour. I wasn’t brave enough to go all in on the whole wheat flour. I guess I didn’t want to totally mess up. Anyway, I’m glad to report that they turned out great. I think I’ll add vanilla next time tho. My husbands health is the reason I’m making these changes and he loved them. Bonus! Many people have made changes to your muffin recipe and they still turn out great so I think it is the technique that is the secret. Thanks for the recipe! You have inspired a lot of people.

  25. These turned out exactly as you mentioned. Fantastic recipe. Thanks for sharing.

  26. Made these muffins today. An excellent, easy recipe. I used AP flour and added 1/2 cup chocolate chips. Hubby loves them.

  27. I’ve made these 4x in the last 3 week and they are perfect. I tried 2 other peoples recipes and they were not great. I made 12 huge overflowing muffins with this. Def a keeper. I added nuts and raisins to some

  28. I too love a nicely risen muffin, and these were gorgeous. I made them as per the recipe and got 12 generously sized muffins. I was using darker pans and cooked them at 375.

  29. Sunshine baker says

    I made half plain and the other half with chocolate chips. I used the yellow scoop. It made 20 muffins. Baked them at 350F for 14 min. I like that they aren’t overly sweet.

  30. OMG – made these with Gluten Free flour – this is an excellent tasting muffin – it rises like a regular muffin
    I want to make this recipe again and change the banana with apples and applesauce with cinnamon… great texture and like the fluffyness…
    Made 16 muffins, only cooked 16 minutes and were well cooked

  31. Hi Monica!
    I just had to give these a try! I forgot to add the oats and added 1/2 cup of chocolate chips and they still turned out yummy! Cooking time was about 5 mins less.. they taste more like a cupcake but as long as the Dom and Daysa eat them I am happy! Hope you are well! Thanks for the recipe! ❤

    • Hey Jessica! So happy you liked them ! I’m surprised they turned out okay without the oats, you’re a muffin Wizard! Chocolate chips sound delicious, may need to add that to my nex batch. Monica

  32. So here was my goal, my pregnant daughter and I are both celiac. So first off I needed to make this gluten free. But also I wanted a super healthy power muffin to help her in the mornings to get her started and help quell her morning sickness. I chose your recipe because of the already low sugar content. But I swapped out the regular flour for gluten free oat flour, reduced the sugar by 1/2 but added a couple of tablespoons maple syrup, I also used kefir in place of milk. I didn’t know how well the oat flour would rise but they look beautiful! I wish I could send you a picture! Great recipe!

  33. Made these and added chocolate chips for a bit of sweetness and very glad I did. These are NOT sweet muffins despite the banana and sugar. The oatmeal was also a bit tough so maybe soak the oatmeal a bit before hand otherwise it dries out the muffins considerably.

  34. Delicious muffins! I made a couple modifications: I substituted a 1/2 cup of unsweetened applesauce instead of 1/4 oil. I added an extra banana (totaled about 1 & 1/2 cups), I added 2 scoops of vanilla whey protein powder and added 1 tsp of vanilla. With these modifications I was able to make 18 muffins (filled cups to 3/4 full before baking). I also baked at 375 (instead of 400) for 20 minutes. I’m on WW freestyle program and these come out to 3 points. Honestly, the BEST muffins! My son eats these for breakfast – I grab one before a workout or if I’m in the mood for something sweet.

  35. is the 200 calories for all 12 muffins or just one ?

  36. Debbie Johnson says

    Hi Monica , best banana muffin recipe EVER! Thanks!!!
    Just made a batch.

  37. Hi Monica! Thanks so much for such a great recipe. Made a few changes to the recipe. Used whole wheat flour, coconut palm sugar and added 1/4 cup of apple sauce to the recipe. Love that they are not overly sweet. And the texture of the muffins with the oats, is just awesome. So YUMMY!! Thanks again!

  38. Great recipe! I only added pecans, because…..well, we’re a little nuts,

  39. Making them now.. If the muffins are half as good as the batter, this is going to be AMAZING!

    Lauren |

  40. I work in group homes for people with disabilities and not many staffs here bake. So I’m always baking for my residents so they too can have treats. So today I’m making these muffins, in the oven right now! Added some chocolate chips because they deserve the best lol had to use what was around the home though and used quick oats instead of rolled oats. Fingers crossed!

  41. This is a quick easy recipe I was able to enjoy making with my boys. The muffins came out picture perfect and delicious too. This one is a keeper!
    P.S. I used “quick oats” and stil came out perfectly.

  42. These muffins were absolutely gorgeous , I added chopped walnuts and sprinkled some pumpkin seeds on top . I will definitely be making these againWill decrease sugar a little

  43. I just finished to bake these muffins and they are simply delicious!! Thanks for sharing this amazing recipet!

  44. I have made these several times. They are very easy! My kids love them. I found them a little dry. I cook them at 375 for 20 minutes. I also added chocolate chips and 2 tablespoons of honey. Seemed to help the dryness.

  45. Love these! Today is the second time I’ve made them. We like to eat one in the morning while drinking our coffee.


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