BEST Banana Oatmeal Muffins

Updated: Jan 10, 2025 by christina.marsigliese · 50 Comments

I know just what your week needs - a muffin that is as delicious as it is nutritious. I say these are the BEST Banana Oatmeal Muffins because they have so much texture from oatmeal while still being so moist and delicious! If you've been looking for that muffin that tastes as great as it is satisfying and stays moist for as long as it needs to be when stored in the fridge, well then you've found it. These banana oat muffins fit the original definition of a muffin which is a simple quick bread that's not too sweet and easy to prepare. I freeze them in batches so I have a quick snack which I normally crave around 2pm with a slather of peanut butter in the middle after warming in the microwave for 15 seconds. It's perfection. If you love this recipe, check out my Banana Chocolate Chip Muffins as well!

best banana oatmeal muffin with oats on top

WHAT IS THE DIFFERENCE BETWEEN MUFFINS AND CUPCAKES?

The difference between muffins and cupcakes is the method! If you are creaming butter and sugar until light and fluffy, then you are making cupcakes my friend! Muffins are quick breads, NOT cake. Muffins have a soft, moist open, spongy texture instead of a fine, tight crumb structure like cake.

Quick breads are batters that are made by first mixing wet ingredients in one bowl. Then, mix dry ingredients separately in another bowl. Simply combine the two with minimal stirring to form the batter. It is a very simple method.

best banana oatmeal muffins with oats and chocolate chunks on cooling rack

WHY YOU WILL LOVE THIS RECIPE

Easy to make - you only need basic pantry ingredients to make these muffins so you can easily whip them up any day of the week for snacking, breakfasts and school lunches. They use minimal ingredients too, like 1 egg, 2 bananas, a bit of yogurt and just 5 tablespoons of butter
Hearty banana oat muffins - these muffins are hearty and satisfying with quick oats baked right in.
Moist banana muffins - this recipe makes moist and fluffy muffins with a soft texture and chewy oats. They are so moist despite all the oats and they stay moist for days too.
Great for kids - I love making these for kids since they aren't too sweet and they keep so well.
Chocolate chip muffins - it's me, so I can't help but want to add a few dark chocolate chunks on top.

INGREDIENTS FOR BANANA OATMEAL MUFFINS

Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients, scroll down to the recipe card at the bottom of this post.

All purpose flour - simple AP flour is best for muffins and breads. Adding too much flour is the most common mistake and leads to tough and dry muffins. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
Granulated sugar - I use regular granulated sugar to keep the recipe simple and help the banana flavor shine, but you can also use brown sugar.
Pure vanilla extract - vanilla is essential to enhance the flavor of the banana. Do not leave it out or they will be more bland.
Nutmeg - a bit of cinnamon adds warmth to give these muffins a cozy feel. I like the combination of nutmeg, oats and banana. It is optional, and you can leave it out if you prefer. Or, you can use some cinnamon.
Oats - this recipe calls for quick-cooking or minute oats - not rolled oats. Quick oats absorb moisture much faster and make these muffins so moist with a nice chewy texture.

best banana oatmeal muffins on cooling rack

Eggs - one whole egg will set the structure of these muffins just the right amount so they are still soft with all the oats.
Yogurt - Yogurt adds rich dairy undertones and balances the sweetness with a hint of tartness. Use full fat Greek yogurt for the best texture and flavor.
Butter - this recipe uses a bit of melted butter which adds so much flavor to enhance the taste of the oats. It also gives the muffins a nice hearty texture since butter is a solid fat.
Bananas - make sure they are nicely spotted and very ripe, but I tend to avoid previously frozen bananas which lose their structure and exude a lot of water. This will affect the final texture of the muffins.
Dark chocolate chunks - any type of chocolate works in this recipe, but I prefer dark chocolate between 50 and 70% cocoa solids for the best taste and level of sweetness. These bittersweet chocolate callets are my favorite and very convenient.

best banana oatmeal muffins in muffin pan

STEP BY STEP INSTRUCTIONS: HOW TO MAKE THE BEST BANANA OAT MUFFINS

It's a simple "quick bread" method (the proper method for making muffins) that involves very few steps - combine dry, combine wet and then combine dry with wet. That's all. No creaming and no alternating - just measure and mix.

STEP 1). Mash banana. Mash the banana well with a fork until smooth and measure out 1 cup. If you have a little bit more or less it's OK, but it should be very close.
STEP 2). Combine dry ingredients. Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl and whisk to blend evenly.
STEP 3). Add mashed banana to a large bowl. Whisk in sugar, egg, yogurt and vanilla. Add melted butter and milk and whisk until combined.
STEP 4). Stir in the oats and set the mixture aside for 5-10 minutes to let the oats hydrate.
STEP 5). Add the flour mixture to the banana mixture and fold it in gently until just combined. Do not over-mix.
STEP 6). Bake. Divide batter into lined muffin cups and top with a few dark chocolate chunks or more oats if desired. Bake for 5 minutes. Lower the oven temperature to 375°F and bake for another 10-15 minutes until golden brown and firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes in the pan before transferring individually to the rack to finish cooling.

best banana oatmeal muffin with chocolate chunks with bite

EXPERT BAKING TIPS FOR THE BEST BANANA OATMEAL MUFFINS

Give some time for the oats to hydrate - this will ensure the muffins stay moist.
Use very ripe bananas. Bananas are ready for cake/bread-making when they are well spotted.
Avoid using frozen bananas if possible. I do not recommend using frozen bananas as they have a different flavor and release a lot of moisture which can sometimes make the cake a bit stodgy. Freezing bananas also breaks down their cell structure so that the crumb of the finished cake is not as fine and uniform... instead it will be a little more dense. Having said this, the recipe will still work with frozen bananas, it just doesn't produce the best results.
Use dark chocolate chips with at least 55% cocoa solids. You can also use milk chocolate but since it has twice as much sugar as dark chocolate, the muffins will be sweeter.
Bake at a high temperature to promote fast rising for nice big muffin tops.
Do not over-bake. They are done when a skewer inserted into the center comes out clean.

RECIPE FAQ

Can I use oil instead of butter to make banana oatmeal muffins?

I often use oil in muffin recipes, but I prefer butter in this particular recipe for 2 main reasons: 1). It adds more flavor since the oats tend to mute flavors in baked goods when not toasted, and 2). It adds more body to the batter since it is a solid fat so that the muffins bake evenly and set quickly.

What is a substitute for Greek yogurt?

If Greek yogurt is not available to you where you live, you can also make this recipe using an equal amount of sour cream. I have tested this and it worked well! Another suitable substitution is crème fraîche which is a type of fermented dairy product somewhere between yogurt and sour cream. You can also use plain full fat yogurt, but it is thinner than Greek yogurt and will make the batter more fluid.

Can I use frozen bananas for muffins?

The short answer is yes, you can use frozen bananas to make these muffins. However, I always recommend very ripe, spotty, fresh bananas for baking to get the best results. Why? It's because once you freeze bananas, the starches become damaged and can't hold their water. That means that they will not be able to perform their structure-building properties the same way anymore. You will get lighter, fluffier baked goods if you opt for fresh ripe bananas.

Can I substitute rolled oats for quick oats?

This recipe uses quick-cooking oats, also called minute oats. The difference is the size. Rolled oats are literally rolled over by stainless steel drums to flatten them and help them cook faster. Quick oats are processed one step further by then chopping them up a bit so they cook in just a minute or two. They will absorb water more quickly. This recipe has more liquid which is meant to balance the moisture-binding power of the quick oats. If you prefer to use rolled outs, check out my Banana Oat Chocolate Chip Muffins recipe.

What is the secret to super moist muffins and how do I make my muffins more moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more oil or butter, but it will really just make the muffins more oily and more dense or tender by shortening the texture. To ensure these stay moist, measure the flour correctly and do not over-mix the batter. Also, be sure not to over-bake them.

Why are my muffins flat?

If your muffins baked up flat, it may be that your raising agents are no longer active, so be sure to use fresh baking soda and fresh baking powder. If your oven is running cool, then the muffins will not get that initial jump to puff up as soon as they get in the oven before the batter starts to expand outwards. Ensure you have your oven at the correct temperature because muffins bake hotter than cakes.

How do you get tall muffin tops?

There are a few secrets to that nice domed muffin top. 1). Bake at a higher temperature to puff the batter right at the start, 2). Let the batter sit for 30 minutes to allow the flour to hydrate which will give the proteins more strength to hold the air in as they bake, 3). Use the fat setting on your oven to ensure even air circulation around each muffin (although I often bake these in conventional ovens with success).

How can I make larger muffins?

This recipe makes 12 regular-sized muffins or 9 large ones. If you make 9, you will get a more drastic muffin top. Just bake for up to 5 minutes longer if you go that route.

Can I freeze banana oatmeal muffins?

Yes! Just place them in a resealable freezer bag and keep frozen for up to 3 months.

If you love muffins, check out these recipes!

THE BEST Double Chocolate Chip Muffins Double Chocolate Banana Muffins THE BEST Bakery Style Chocolate Chip Muffins Small Batch Double Chocolate Banana Muffins The BEST Blueberry Muffin Recipe Small Batch Chocolate Chip Banana Muffins Moist Chocolate Fudge Swirl Banana Muffins Banana Blueberry Oat Muffins BEST Banana Oat Muffins Whole Wheat Chocolate Banana Muffins Chai Spice Chocolate Chip Banana Muffins Chocolate Swirl Pumpkin Muffins

best banana oatmeal muffin with chocolate chunks

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