Banana Oatmeal Muffins

My easy and quick banana oatmeal muffins are the perfect way to use up your spotty bananas - they are a wholesome on-the-go snack, studded with silky pockets of chocolate.

Got ripe bananas? This is your sign to make banana oatmeal muffins.

This simple muffin recipe with bananas is packed with crunchy walnuts, earthy oats, and creamy mashed bananas.

You will love these as a perfect breakfast bite or snack. Enjoy them fresh out of the oven, or save some for later!

Ingredients

A lot of these are probably already in your kitchen. Round up these ingredients and get baking:

Avocado oil: A light, neutral oil that keeps the muffins moist without adding strong flavor.
Overripe bananas: Mash them well so they distribute evenly through the batter.
Nut milk: A dairy-free alternative that adds moisture and flavor. Almond, cashew, or oat milk work well here, too.
Maple syrup: A natural sweetener that adds depth and warmth to the muffins.
Eggs: Great for structure and binding, eggs make sure the muffins hold together and stay fluffy.
Baking soda: Double-check the batch to make sure it is extra fresh.
Vanilla extract: So good-don't skip it.
Ground cinnamon: This is the perfect spice to go with banana.
Old-fashioned rolled oats (blended): These are the base for the muffins. Blending the oats gets a smoother texture.
Walnuts: Chop them roughly for even distribution.
Dark chocolate chips: Go for high-quality chocolate for the best flavor.

See recipe card for quantities.

Instructions

There's not much to making these banana oatmeal muffins. No need to get out any electrical gadgets - this is an easy one-bowl recipe.

Step 1: Mash the bananas in a mixing bowl.

Step 2: Add the milk, syrup, eggs, baking soda, vanilla, cinnamon, and salt.

banana muffin ingredients in a mixing bowl

Step 3: Stir to combine.

dry ingredients added to banana muffin mixture

Step 4: Add in oats and walnut.

batter for banana muffins in a mixing bowl with wooden spoon

Step 5: Stir gently, to avoid overmixing.

Step 6: Fill muffin tins ¾ full with batter. Sprinkle chocolate chips on top, bake and cool.

The riper the bananas, the sweeter and more flavorful your muffins will be, so don’t hesitate to use ones with brown spots.

muffins with chocolate chips on a cooking rack

Substitutions

There are a few ingredient swaps that work really well with this base recipe.

Avocado oil: Swap with melted coconut oil, light olive oil, or unsalted butter for similar moisture and richness.
Overripe bananas: Replace with unsweetened applesauce or pumpkin puree for a different flavor, though the muffins may be less sweet.
Nut milk: Use dairy milk, oat milk, or coconut milk.
Maple syrup: Substitute with honey, agave syrup, or date syrup for a similar sweetness.
Eggs: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or unsweetened applesauce (¼ cup per egg) for a vegan option.

If you love baking with bananas, check out my blackberry banana bread and this recipe for gluten free banana cake.

Variations

Tweak the recipe to make your own version of my banana oatmeal muffins:

Spiced chai: Replace cinnamon with chai spice blend.
Berry nutty: Replace walnuts with chopped pecans and add dried cranberries or cherries for a tart and nutty combo.
Peanut butter: Swirl peanut butter into the batter or mix in peanut butter chips.
Add apple: Mix in small chunks of fresh apple and some nutmeg.

Equipment

This is a low-mess recipe. You'll need a good-sized mixing bowl and a spoon to gently mix the batter with.

Plus, a muffin tin to bake the banana oatmeal muffins in.

Storage

The muffins will keep in an air tight container at room temperature. They will keep in the fridge for up to 5 days in an air tight container.

You can freeze the muffins for up to 3 months.

Top tip

When combining the wet and dry ingredients, mix just until incorporated to keep the muffins tender and fluffy.

FAQ

Can I make these muffins gluten-free?

Yes! Use certified gluten-free oats to ensure the muffins are completely gluten-free.

Can I use steel-cut oats instead of rolled oats?

No, steel-cut oats won’t soften properly in the batter. Stick to old-fashioned rolled oats or quick oats.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready.

Looking for other recipes like this? Try these:

Recipe