BAKED BANANA OATMEAL MUFFIN CUPS

These Banana Oatmeal Muffins are fluffy, tender, and bursting with flavor. You can enjoy them whenever you want, but they make a comforting breakfast or quick afternoon snack.

This banana oatmeal muffins recipe is filled with banana and oat flavors. Filled with simple ingredients, you don’t need anything fancy to make these scrumptious muffins. All you need are a few bowls and some simple ingredients, and you’ll have these banana and oatmeal muffins ready in no time.

I love how these muffins are light and fluffy, but they’re also filling. Muffins make a great grab-and-go breakfast or snack. If you want to make another muffin recipe for the week, try my morning glory muffins recipe, cranberry orange muffins recipe, and blueberry muffins recipe.

WHAT YOU NEED TO MAKE THIS RECIPE

Leavening agents — to help lift your banana oat muffins, you’ll need baking powder and baking soda. Make sure the two are fresh and haven’t expired, as it’ll affect the rise of the muffins.

Milk — I recommend using milk instead of water for more flavorful muffins. Milk also adds sweetness and a creamy texture to the muffins.

Vegetable oil — using vegetable oil is the secret to achieving a soft and moist muffin. You can use canola oil as well.

Bananas — you want ripe bananas. Overripe bananas are also great as they are super easy to mash. Ripe bananas add more banana flavor and moisture to the muffins.

Rolled oats — I like using rolled oats for these muffins as they can better absorb the liquid ingredients. They’re also great for topping off the muffins before baking for that classic banana oatmeal muffin look.

PRO TIPS FOR MAKING THIS RECIPE

• Be careful not to overmix the batter, or you’ll end up with dense muffins or large holes in the crumb.
• To ensure that your muffins turn out light and fluffy, measure your flour and oats correctly by using a scale! Adding too much flour or rolled oats to the recipe is the most common reason for dense muffins. The best and easiest way to measure these ingredients is using a scale—especially flour.
• Use an ice cream scoop for even-sized muffins.
• To prevent the muffins from sticking, butter and flour the wells of your muffin tin thoroughly or spray with non-stick spray. Let the banana and oatmeal muffins cool for at least 10 minutes before removing them from the tin.

FREQUENTLY ASKED QUESTIONS

HOW DO I STORE MUFFINS?

Leftover oatmeal banana muffins can be stored at room temperature, in an airtight container, for up to 5 days. They can be eaten at room temperature or microwaved for a few seconds for a warm serving.

CAN I FREEZE MUFFINS?

You can freeze these muffins for later! To freeze, place cooled muffins in a freezer-safe bag and store them in the freezer for up to 3 months. When ready to eat, allow them to come to room temperature or quickly microwave for about 20 seconds.

WHAT ARE SOME VARIATIONS?

• Add a cup of blueberries to make banana blueberry oatmeal muffins. Dried fruit such as raisins, cranberry, and apricot are great additions as well for these oatmeal banana muffins.
• Top the batter with some chopped or crushed nuts.
• Sprinkle some cinnamon sugar on top of the muffins while they’re still warm for more cinnamon flavor.

If you’ve tried this Banana Oatmeal Muffins recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!