Banana and Oat Muffins

This deliciously moist Banana and Oat Muffin recipe will be your new favorite. With the sweetness of ripe bananas, a touch of brown sugar, and vanilla, these light and fluffy muffins will be your go-to muffin recipe! I love to add walnuts, but this is optional and can be thoroughly enjoyed without nuts.

Why you will love this easy recipe

This is one of those recipes that fills your home with all those comforting baking smells that we all love. Depending on my mood, I love baking this recipe in mini or regular muffin tins. It comes together in a few minutes and bakes in less than 30, so I consider it a quick baking recipe. In addition, the muffins are so fluffy, moist and delicious. I love serving these Banana and Oat Muffins for brunch alongside my Asparagus Frittata with Ricotta and Prosciutto or my Weekend Breakfast Casserole. Add sliced fruit and a fabulous brunch-y cocktail like a Pomegranate Blood Orange Cocktail, and brunch has begun!

Is this a healthy muffin recipe?

A standard, store-bought muffin averages 350 calories, with at least double the fat. While this Banana and Oat Muffin recipe is not labeled healthy, it contains much less fat and calories than its store-bought counterparts.  To be exact, one-third less of the calories, no preservatives, and excess sugars. So yeah, enjoy one of these delightfully moist muffins with a delicious coffee drink…everything in moderation!

Ingredients

• 1 1/3 all-purpose flour
• 3/4 cup of old-fashioned oats
• 1/4 cup of light brown sugar, packed
• 1/2 cup of granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda powder
• pinch of salt
• 1/2 cup 2% dairy milk or oat milk
• 1 teaspoon of vanilla extract
• 1/3 cup of melted butter, unsalted
• 1 egg beaten
• 3 very ripe bananas, mashed (see note below)
• 1/2 cup of chopped walnuts (optional)
• Turbinado sugar to sprinkle before baking (optional)

NOTE: Very ripe bananas are just that; they have almost black skin and are super soft. These bananas would almost be perfect for the compost bin; however, they are perfect for Banana Oat Muffins and Banana Bread.

How to make the muffin batter

Use two bowls, one for dry and one for wet ingredients. In one of the bowls, combine flour, oats, sugars, baking powder, baking soda, and salt. Using a whisk or fork, blend all the ingredients. In the second bowl, add milk, vanilla extract, melted butter, beaten egg, and mashed bananas. Mix until combined. Add the wet ingredients to the dry and mix just until incorporated. Be sure not to overmix, as this will toughen the muffins when baked.

Baking times

Preheat oven to 350 degrees Fahrenheit.

Prepare the muffin tins with liners or ensure the pan is well-greased before adding the Banana and oat muffin batter. Since muffins tend to bake over the top of the muffin liners, grease or spray the flat surface of the muffin pan. Fill the muffin cups 3/4 of the way; the batter should yield enough for 12 muffins. Top each muffin with a sprinkling of turbinado sugar and chopped walnuts; however, this can be omitted.

Baking time for regular-sized muffins

Bake regular-sized muffins for 21-25 minutes. They are entirely baked when a toothpick is inserted and comes out clean. Remove from the oven and allow to cool.

Baking time for mini-muffins

If you want to bake these Banana and Oat muffins in a mini muffin pan, follow the same procedure but bake for 15-20 minutes. Remove from the oven and allow to cool.

Substitutions and tips

This Banana and Oat Muffin recipe is easy. While I don’t add cinnamon to my recipe, you can if you like! I recommend about 1/2 teaspoon of ground cinnamon and a tiny pinch of nutmeg for this recipe.

Sliced almonds make an excellent substitution for walnuts, and pecans are also delicious! You can also omit the nuts altogether, and they will be delicious!

For milk, this recipe has been tested for both oat milk and dairy milk. Both work well with this recipe. Feel free to use either for this recipe.

How to store and freeze Banana and Oat Muffins

One of the things I love about this recipe is how easily these muffins freeze and defrost for a quick breakfast or snack. I allow the muffins to cool completely and then arrange them flat in a zip-type plastic bag. Arrange them top-side up and freeze them on a tray, or place the bag directly on the shelf of the freezer. I do this so they don’t stick together. Once they are frozen, you can move them to a more convenient freezer area.

To defrost a muffin, place it on a microwave-safe plate and microwave for 30 seconds. The muffin should be warmed through and ready to enjoy. If you don’t have a microwave, they defrost in about 30 minutes on the counter.

More wholesome breakfast ideas…

If you love this muffin recipe, you will love my Baked Oatmeal with Apples and Cinnamon, my Coconut Carrot Cake Pancakes With Cream Cheese Sauce, Scones with Rosewater Glaze and Pistachios and my most popular Overnight Oats with Chia Seeds.

Enjoy!

If you tried this recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com