My Kids Favorite Banana Oat Muffins
Make quick and healthy banana oat muffins! Serve with honey and oats for a nutritious breakfast, perfect for busy family mornings.
👩🍳 How Banana Oat Muffins Made My Mornings Easier
When my kids were little, mornings in our house were loud and messy. Kids running from room to room, someone always missing a shoe, coffee cooling on the counter before I get that first sip. It is far too easy to grab something quick and call it breakfast, even if it is not exactly the best choice. That is why I started making banana oat muffins.
These muffins take me about eight minutes to mix together. While they bake, I can squeeze in a shower, pull my hair into a ponytail, and actually drink my coffee while it is still warm. By the time the oven timer goes off, my kids have a warm, filling breakfast waiting for them and the house smells like bananas and maple syrup.
My favorite part is dressing them up a little. Butter melts right into them when they are fresh from the oven. Honey adds a gentle sweetness, peanut butter makes them feel like a treat, and raspberry preserves bring a bright, fruity bite.
They are made with simple ingredients I always have around. Oats for texture, ripe bananas for natural sweetness, and a little pure maple syrup to bring it all together. They also make good use of those spotted bananas that sit on the counter a little too long. I always make a big batch that lasts all week. If your mornings are anything like mine, these banana oat muffins will make them easier and a whole lot tastier.
🛒 Banana Oat Muffins Ingredients
🥣 Visual Process for Making Banana Oat Muffins
Preheat your oven to 350℉. Line a standard muffin pan with paper liners or grease each cup with butter, making sure to get into all the corners so nothing sticks. This recipe will make 12 standard muffins, but if you prefer larger bakery-style muffins, you can fill the cups a little higher and bake a few minutes longer.
In a large mixing bowl, whisk together the olive oil and maple syrup until smooth. Add the eggs one at a time, whisking well after each addition so the batter is light and well blended. Stir in the mashed bananas, vanilla extract, and milk. Use bananas that are deeply spotted and soft—they bring natural sweetness and keep the muffins tender. If your bananas are firm, give them a quick mash with a fork before adding so there are no big chunks in the batter.
In a separate medium bowl, whisk the baking soda, salt, cinnamon, brown sugar, flour, and oats until everything is evenly combined. This step helps distribute the baking soda so the muffins rise evenly and prevents pockets of dry flour. If you prefer a lighter texture, swap half the whole wheat flour for all-purpose flour.
Add the dry ingredients to the wet ingredients and gently stir with a spatula or wooden spoon just until no streaks of flour remain. Overmixing can make the muffins dense, so stop as soon as the batter comes together.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. If there is extra batter, go back and top off the cups evenly. Sprinkle a few extra oats over the tops for texture and a bakery-style look.
Bake for 22 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. If your oven runs hot, start checking around the 20-minute mark to avoid overbaking.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. Cooling on a rack prevents the bottoms from becoming soggy.
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Banana Oat Muffins
Ingredients
- ⅓ cup extra-virgin olive oil
- ½ cup pure maple syrup
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (2-3 bananas)
- 1¾ cup whole wheat flour (or a 50/50 all-purpose/whole wheat mixture)
- ⅓ cup oats (plus more for sprinkling on top)
- ¼ cup Light Brown Sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Prepare a standard-size muffin pan by using liners or greasing the cups with butter. This batter makes 12 standard-size muffins.
- To a large bowl, combine ⅓ cup extra-virgin olive oil, ½ cup pure maple syrup, 2 large eggs, 1 cup mashed ripe bananas, 1 teaspoon vanilla extract, ¼ cup milk until well combined.
- To another medium bowl whisk 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ cup Light Brown Sugar, 1¾ cup whole wheat flour and ⅓ cup oats.
- Add dry ingredients to wet and mix until just combined.
- Fill the muffin tins until they are 2/3 full. If you have extra batter left over, simply divide it among the tins. Sprinkle some oats on top.
- Bake at 350℉ for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before storing in an airtight container. To warm, place in microwave for 20 seconds. Serve with butter or honey.
Video
Substitutions
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Nutrition
FAQs
Why Use Ripe Bananas in These Banana Oat Muffins?
When it comes to baking, ripe bananas are your best friend! Look for bananas that are soft when squeezed, with brown peels indicating they’re ready to use. The reason is simple: as bananas ripen, their sugars concentrate, leading to a richer banana flavor in your muffins. Trust me, this little detail makes a huge difference!
Can I swap the olive oil for another fat?
Yes. Melted butter, coconut oil, and avocado oil all work, but each will change the muffins slightly. Butter will make them richer and a little denser with a buttery flavor. Coconut oil adds a mild coconut aroma and a firmer crumb once cooled. Avocado oil is the closest match to olive oil in both flavor and texture, keeping the muffins moist without altering the taste much. Keep the amount the same no matter which you choose.
Can I reduce the sugar without affecting the texture?
Yes. Since the bananas already add natural sweetness, you can cut the sugar in half without a major texture change.
Banana Oat Muffins Serving Suggestions
Serve them warm with a pat of butter so it melts into the crumb, or drizzle with honey or maple syrup for extra sweetness. Peanut butter or almond butter turns them into a filling snack, while cream cheese adds a tangy contrast to the banana flavor.
For a quick breakfast, pair a muffin with Greek yogurt and fresh berries. If you want something more indulgent, slice a muffin in half and toast it lightly before adding your favorite spread. These muffins also make a great side for a weekend brunch alongside scrambled eggs, fruit salad, or even a smoothie.
They travel well, so they are perfect for lunchboxes, picnics, or road trips. You can also crumble them over yogurt or oatmeal for a quick, textured topping.
More Breakfast Favorites
If you love starting the day with a fresh baked treat, Spiced Buttered Rum Apple Cider Muffins are the kind of recipe that fills your kitchen with a warm, cozy aroma. They have just the right amount of spice, a soft crumb, and a hint of apple cider sweetness that makes them perfect for fall mornings. For something heartier, a Breakfast Casserole loaded with eggs, cheese, and vegetables is a great make-ahead option that can feed a crowd or give you ready to heat slices all week long.
If you are craving something a little more indulgent, Brioche French Toast Casserole with Fruit is a weekend brunch favorite. The soft, buttery brioche bread soaks up a rich custard, then bakes into a golden, slightly crisp top with bursts of fresh fruit in every bite. On the lighter side, a Fruit Waffle Medley brings color and freshness to the table. Pile waffles high with whatever fruit is in season for a naturally sweet start to the day.
For something more wholesome, Nutty 9 Grain Pancakes with Flax bring texture and heartiness to the breakfast plate, while Homemade Bagels with Perfect Texture and Flavor are a fun weekend baking project that pays off with chewy, golden rounds fresh from your oven. If you want a savory option that still packs in nutrition, a Healthy Breakfast Burrito with Sweet Potato and Black Beans is perfect for meal prep and can be frozen for busy mornings.
For a bright, make-ahead dish, Lemon Blueberry Overnight French Toast with Lemon Curd offers a tangy sweet combination that feels fresh and special.
And if protein is the priority, a High Protein Chicken Sausage Egg Scramble comes together quickly and will keep you full until lunch.
I make these every week when the bananas go bad. Its the perfect way for our kids to start the school day.