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Baked Banana Oat Muffins Recipe

Easy Baked Banana Oat Muffins Recipe You’ll Crave Every Morning

Baked Banana Oat Muffins Recipe: wholesome, satisfying, and perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 whole Ripe bananas Use very ripe bananas for natural sweetness and moist texture.
  • 2 cups Rolled oats Provides hearty texture and wholesome fiber.
  • 1 cup All-purpose flour Can substitute with whole wheat for extra nutrition.
  • 1/2 cup Brown sugar Adds a deep caramel sweetness.
  • 1 tbsp Baking powder Ensures the muffins rise beautifully.
  • 1/2 tsp Baking soda React with banana’s acidity for a tender crumb.
  • 1/4 tsp Salt Enhances flavor.
  • 1 tsp Ground cinnamon Infuses warmth and cozy spice.
  • 2 whole Eggs Bind ingredients and add richness.
  • 1 cup Milk Any dairy or plant-based milk can be used.
  • 1 tsp Vanilla extract Boosts flavor complexity.
  • 1/4 cup Vegetable oil or melted butter Keeps muffins tender and moist.
Optional Add-ins
  • 1/2 cup Chopped walnuts or pecans Add crunch and nutty flavor.
  • 1/2 cup Chocolate chips Pairs wonderfully with banana.
  • 1/4 cup Ground flaxseed Boosts fiber and nutrition.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

How to Make Baked Banana Oat Muffins Recipe
  1. Preheat to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease it.
  2. In a large bowl, mash ripe bananas until mostly smooth, leaving a few small chunks.
  3. In another bowl, whisk oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly mixed.
  4. Add eggs, milk, vanilla extract, and oil (or melted butter) to the mashed bananas. Mix gently until just combined.
  5. Pour the dry mixture into wet ingredients and stir until just blended. Avoid overmixing.
  6. Divide batter evenly among muffin cups, filling each about two-thirds full.
  7. Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Optional: Sprinkle oats and chopped nuts on top before baking for crunch.

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