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Banana Oat Muffins

These banana oat muffins are a forgiving, versatile treat that come together quickly using simple pantry ingredients. Made with ripe bananas, oats, and a touch of spice, they develop a moist crumb with a slightly chewy texture and golden tops. Perfect for breakfast or a snack, they can be customized with nuts, chocolate chips, or berries for extra flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Homemade
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 ripe bananas overripe for maximum sweetness
  • 1/4 cup honey or maple syrup adds subtle sweetness
  • 1/4 cup oil or melted butter keeps muffins moist
  • 2 eggs for structure and lift
  • 1 1/2 cups rolled oats for hearty texture
  • 1 teaspoon baking powder helps muffins rise
  • 1/2 teaspoon cinnamon adds warmth and aroma
  • pinch salt balances sweetness

Equipment

  • Muffin tin
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. Peel the bananas and mash them thoroughly in a large bowl until smooth and fragrant, with no large lumps remaining.
  3. Add honey or maple syrup, oil or melted butter, and eggs to the mashed bananas. Whisk everything together until the mixture is well combined, slightly thickened, and fragrant.
  4. In a separate bowl, stir together rolled oats, baking powder, cinnamon, and salt. This helps evenly distribute the leavening and spices.
  5. Pour the dry ingredients into the wet banana mixture. Gently fold with a spatula until just combined; the batter should be thick and slightly lumpy but well incorporated.
  6. If desired, fold in nuts, chocolate chips, or berries for extra flavor and texture.
  7. Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. The batter should mound slightly above the rim.
  8. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out with moist crumbs.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely or serve warm.
  10. Enjoy these moist, hearty muffins as a breakfast treat or a nourishing snack—best enjoyed fresh but can be stored in an airtight container for a day or two.