These banana oatmeal muffins are the fluffy, comforting treat you’ve been craving.
Hearty and satisfying, they make a perfect breakfast, an easy grab-and-go snack, or a cozy late-night treat—especially good with a pat of melty butter.
We’ve been a little obsessed with muffins lately. They’re quick, simple, and versatile—ideal for mornings or packing into a lunchbox. My kids love helping make them, and Max especially enjoys experimenting with different flavors after school. These banana muffins are one of our go-tos.
I often alternate between pumpkin and banana muffins. The banana version here grew out of the same base as my pumpkin muffins, so I knew the texture would be dependable. For fun, my kids usually stir in chocolate chips—no complaints from me.
Not going to say I mind one bit…
That said, these muffins are delicious with or without chocolate chips. They’re a simple, satisfying bite either way.
After testing the recipe, I found the muffins needed a bit more texture—something with a little chew. Rolled oats were the perfect addition. They give the muffins a pleasant chew and make them feel heartier and more filling, which is great for a snack any time of day. I especially like making a batch to have on hand; they’re a great option for snacking while nursing or for a quick bite on busy days.
Like a little snack of sweet sustenance!
This isn’t my first banana muffin recipe—I also love spiced banana muffins with a brown butter glaze and banana streusel muffins—but these banana oatmeal muffins are straightforward and dependable. They’re easy enough for the kids to mix up themselves if you measure out the ingredients in advance: dump, stir, bake.
On Fridays I sometimes slip one into Max’s lunchbox as a little treat. They’re snack-like but comforting enough to feel like dessert, and that balance is exactly why I keep making them.
Banana Muffins
Banana Oatmeal Muffins
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups old fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup sugar
- ½ cup brown sugar
- ½ cup canola oil (or another neutral oil)
- 2 teaspoons vanilla extract
- 1 cup mashed bananas about 2 large or 3 medium
- 1 cup chocolate chips (optional)
Instructions
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Preheat the oven to 375°F. Line a muffin tin with paper liners.
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In a bowl whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
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In a large bowl, whisk the eggs with the granulated and brown sugars until combined. Whisk in the oil and vanilla, then stir in the mashed bananas.
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Fold the dry ingredients into the wet ingredients until just combined—don’t overmix. Fold in the chocolate chips if using.
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Fill each muffin cup about three-quarters full. Bake for 18–20 minutes, or until set in the center. Allow to cool before serving.
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Annnnd that chocolate…