• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Recipes
  • Easy meals
  • Bread Recipes
  • About Me
    • Contact me
You are here: Home / Breakfast / Banana Oatmeal Muffins

Banana Oatmeal Muffins

August 8, 2024 By Dawn 4 Comments

Sharing is caring!

62 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Banana Oatmeal Muffins are a tasty way to start your morning. These muffins are simple to make and take ingredients you probably already have in your kitchen.

A side view of a plate of banana muffins.

There is no better way to use your over-ripe bananas than to make delicious muffins. The riper the bananas are the more flavor they will give the muffins.

I like eating muffins for breakfast, but they are great as a afternoon snack or I even like to serve them for dessert once in awhile.

Overlooking a gray plate with muffins on it.

Helpful Tips

  • Try and use ripe bananas for this recipe. Ripe bananas will produce better-tasting muffins.
  • Mix the dry ingredients and wet ingredients separately. Once mixed, add the wet ingredients to the dry ingredients and mix them together.
  • Do not overmix the batter. Mix just until the dry ingredients are mixed with the wet ingredients.
  • The muffin tin liners can be filled to the top with the batter. There is no need to worry about overfilling the tins.
  • Preheat the oven before placing the muffins in the oven. Turning on the oven when you start to make the recipe is a good practice.
  • To check for doneness use a wooden pick, insert it into the center of the muffin, if it comes out clean or with a few moist crumbs the muffins are done.
  • These muffins can be frozen. They can be kept frozen for up to 3 months.

Ingredients that you will need for these banana muffins

  • Bananas
  • All-Purpose Flour
  • Old Fashion Oatmeal
  • Sugar
  • Baking Powder
  • Baking Soda
  • Pecans
  • Salt
  • Yogurt
  • Oil
  • Egg
  • Vanilla

Steps for making banana oatmeal muffins

Preheat the oven to 375 degrees F. Grease or line muffin tins with paper liners.

Steps one and two

Add the flour, oats, sugar, pecans, baking powder, baking soda, and salt to a large bowl. Add the mashed bananas, egg, yogurt, oil, and egg to another bowl.

Flour, sugar, oats, nuts, baking powder, and salt in a large bowl.
Mashed bananas, yogurt, egg, oil, and vanilla in a mixing bowl.

Steps three and four

Add the wet ingredients to the dry ingredients. Do not overmix. Mix just until the flour mixture is mixed in.

The wet ingredients are added to the dry ingredients.
Muffin batter in a large bowl.

Steps five and six

Fill the muffin tin with the batter. Bake the muffins in a preheated 375-degree F oven until golden brown.

Muffin tins filled with banana muffin batter.
Looking down at a muffin tin with baked muffins.

Here are additional easy quick breads

  • Apple Streusel Muffins
  • Zucchini Nut Muffins
  • Quick Sour Cream Coffee Cake
  • Orange Cardamom Bread
A side view of a muffin on a white plate.

If you make these banana oatmeal muffins, I would love to hear about it! Please leave me a comment and a rating.

A side view of a muffin on a white plate.

Banana Oatmeal Muffins

Banana Oatmeal Muffins are a tasty way to start your morning. These muffins are simple to make and take ingredients you already have in your kitchen.
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana oatmeal muffins, banana muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Servings: 12 muffins
Calories: 160kcal
Author: Dawn

Ingredients

  • 1 cup all-purpose flour
  • 1 cup old-fashion oats
  • 1/2 cup sugar
  • 1/2 cup pecans chopped
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed bananas about 2 large bananas
  • 1 large egg
  • 1/4 cup oil
  • 1/2 cup yogurt
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 375 degrees F. Grease or line muffin tins with paper liners.
  • Combine the flour, oats, sugar, nuts, baking powder, baking soda, and salt in a large bowl.
  • Mix the banana, yogurt, egg, oil, and vanilla in a separate bowl.
  • Add the wet ingredients to the dry ingredients. Mix until the flour mixture and the wet ingredients are combined.
  • Spoon the batter into the lined muffin tins. Filling the liners just about to the top.
  • Bake in the preheated oven for 18 to 20 minutes. The muffins should be lightly browned.

Notes

  1. Use overripe bananas for best tasting muffins. 
  2. Mix the dry ingredients and the wet ingredients in separate bowl. Once they are mixed add the wet ingredients to the dry ingredients. 
  3. Don’t worry about filling the muffin tins to full. The paper liners and be filled almost to the top and they will bake perfectly. Divide the batter between 12 muffin tins. 
  4. To know when the muffins are done, check the muffins by inserting a wooden pick in the middle of the muffin, if the pick comes out clean or with a few moist crumbs they are done. 
  5. The muffins can be frozen for up to 3 months in an airtight container. 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 160kcal | Carbohydrates: 18.7g | Protein: 3.2g | Fat: 6.3g | Saturated Fat: 0.9g | Cholesterol: 31mg | Sodium: 2773mg | Potassium: 163mg | Fiber: 1.4g | Sugar: 7.9g | Calcium: 32mg | Iron: 1mg

This recipe was originally published on May 16, 2013. It has been updated with new content and pictures on August 8, 2024.

Filed Under: Breakfast, Muffins

See what’s cooking. Sign up for the newsletter.

Previous Post: « Southwest Chicken Breast Quinoa Bowls
Next Post: Garlic Butter Breadsticks »

Reader Interactions

Comments

  1. Pam

    May 16, 2013 at 3:01 pm

    YuM! They look wonderful. Wish I had one with my coffee this morning.

    Reply
  2. Marta @ What should I eat for breakfast today

    May 16, 2013 at 10:16 pm

    It’s like small banana breads in a form of muffins 🙂

    Reply
  3. Reeni

    May 18, 2013 at 12:17 am

    I bet your daughter was happy to take these home with her! I love banana with cinnamon! A scrumptious combo.

    Reply
  4. Kitchen Riffs

    May 19, 2013 at 5:57 pm

    You can’t go wrong with bananas and cinnamon! They back into such a lovely combo. Really nice – and they look terrific! Thanks for this.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

Get The Newsletter

Feature Your Favorites

Shredded Spicy Chicken

A side view of a bowl of cranberry orange dip on a plate with fruit and crackers.

Cranberry Cream Cheese Dip

Smothered Chicken Breast

Rosemary Roasted Chicken

Apple Bars

Shrimp Dip

Copyright © 2025 · Privacy Policy

62 shares
  • Facebook
  • Twitter
  • Pinterest