As a home baker with a passion for crafting cozy, comforting treats, I’m thrilled to share this recipe for Oatmeal Banana Bread Muffins. These delightful muffins combine the heartiness of oats, the natural sweetness of ripe bananas, and a touch of cinnamon for a warm, comforting flavor. Whether you’re looking for a satisfying breakfast or a midday snack, these muffins are sure to become a new favorite in your kitchen.
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Why You’ll Love This Oatmeal Banana Bread Muffins
Oatmeal Banana Bread Muffins are the perfect blend of nutrition and indulgence. The oats provide a satisfying, wholesome base, while the mashed bananas add natural sweetness and a moist, tender crumb. With a hint of cinnamon and a touch of brown sugar, these muffins are both comforting and nourishing. They’re easy to prepare, perfect for meal prepping, and loved by both kids and adults alike. Plus, the aroma of freshly baked banana bread wafting through your kitchen is sure to brighten your day and bring a smile to your face.
Ingredients
The ingredients for these Oatmeal Banana Bread Muffins are simple and easy to find. You’ll need rolled oats, ripe bananas, all-purpose flour, baking powder, baking soda, cinnamon, salt, brown sugar, an egg, and melted butter or oil. These everyday ingredients come together to create a delightful, wholesome muffin that’s sure to satisfy your cravings.
- 1 1/2 cups (180g) – Rolled oats
- 3 medium (350g) – Ripe bananas, mashed
- 1 1/2 cups (188g) – All-purpose flour
- 1 teaspoon – Baking powder
- 1/2 teaspoon – Baking soda
- 1 teaspoon – Ground cinnamon
- 1/4 teaspoon – Salt
- 1/2 cup (100g) – Brown sugar
- 1 large – Egg
- 1/3 cup (80ml) – Melted butter or oil
Ingredient Substitutions
- Flour: You can use whole wheat flour or a gluten-free flour blend in place of the all-purpose flour for a healthier or allergy-friendly option.
- Butter: For a dairy-free version, swap the butter for coconut oil or your favorite plant-based oil.
How to Make Oatmeal Banana Bread Muffins
Making these Oatmeal Banana Bread Muffins is a breeze, and the step-by-step process is sure to have you baking up a batch in no time.
Step 1: Prep Work
Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin. In a medium bowl, mash the ripe bananas until smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Step 2: Main Cooking Process
In a large bowl, combine the mashed bananas, brown sugar, melted butter, and the whisked egg. Stir until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the rolled oats, being careful not to overmix.
Step 3: Final Steps/Assembly
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Variations & Tips
- Mix-Ins: Add chopped walnuts, pecans, or chocolate chips for extra flavor and texture.
- Citrus Twist: Grate some orange or lemon zest into the batter for a touch of bright, refreshing flavor.
- Sweeter Muffins: Increase the amount of brown sugar for a more indulgent muffin.
- Toppings: Top the muffins with a streusel topping or a cream cheese glaze for a delicious finishing touch.
Serving & Storage
Serve with: These Oatmeal Banana Bread Muffins are best enjoyed warm, straight from the oven, with a smear of butter or a drizzle of honey.
Storage: To store, let the muffins cool completely, then place them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer-term storage, you can freeze the muffins for up to 3 months.
Reheat: You can reheat the muffins in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Make-Ahead: These muffins are perfect for meal prepping. Bake a batch on the weekend and enjoy them throughout the week for a quick, satisfying breakfast or snack.
Want creative serving ideas? Browse presentation inspo at Pinterest – DailyCake_.
Nutrition Information
These Oatmeal Banana Bread Muffins are a healthier twist on traditional banana bread, packed with wholesome ingredients. Each muffin contains approximately 200 calories, 8 grams of fat, 30 grams of carbohydrates, and 4 grams of protein. They’re a great source of fiber, thanks to the oats, and the bananas provide a natural sweetness and a boost of potassium.
- Serving Size: 1 muffin
- Calories: 200 kcal
- Protein: 4 g
- Carbs: 30 g
- Fat: 8 g
- Sodium: 200 mg
Moist and Delicious Oatmeal Banana Bread Muffins
Delicious and healthy oatmeal banana bread muffins that are perfect for breakfast or a snack. These muffins are easy to make and packed with flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: 🥣 Healthy & Dietary Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ripe bananas, mashed
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup honey or maple syrup
1/4 cup unsweetened applesauce
1/2 cup milk (or non-dairy milk)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup walnuts or pecans (optional)
1/2 cup dark chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), applesauce, and milk.
3. Add in the rolled oats, whole wheat flour, baking soda, baking powder, vanilla extract, cinnamon, and salt. Mix until just combined.
4. Fold in walnuts or chocolate chips if using.
5. Line a muffin tin with liners or grease it lightly.
6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins freeze well, so you can make a batch ahead of time and enjoy them later.
Feel free to customize with your favorite mix-ins or spices!
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana bread, muffins, healthy baking
Frequently Asked Questions
Can I use overripe bananas for this recipe?
Absolutely! In fact, the riper the bananas, the sweeter and more flavorful the muffins will be. Aim for bananas that are speckled or even completely brown for the best results.
Can I make these muffins gluten-free?
Yes, you can easily make these muffins gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Just be sure to check the package for the appropriate substitution ratio.
Can I use steel-cut oats instead of rolled oats?
While steel-cut oats will work in this recipe, they will result in a different texture. The rolled oats provide a lighter, more cake-like muffin, while steel-cut oats will create a heartier, chewier texture.
How can I make these muffins vegan?
To make these muffins vegan, you can substitute the egg with a flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water) and use a plant-based oil or melted coconut oil instead of the butter.
Can I bake this recipe as a loaf of banana bread instead of muffins?
Absolutely! This recipe can easily be baked as a loaf of banana bread. Simply pour the batter into a greased 9×5-inch loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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