Good warm or cold, these quick and easy muffins are a great way to use up over-ripe bananas! Throw in a handful of chocolate chips to satisfy your sweet tooth! Did I mention these freeze well too? Whether you need the perfect snack or a great breakfast option, these are just right for the whole family!
Jump to:
Why You'll Love This Recipe
- A great recipe to use those overripe bananas!
- These delicious muffins make the perfect breakfast on busy days!
- It freezes well so that you can thaw out for easy breakfasts!
- Make awesome after-school snacks, too!
Ingredient Notes
- What Bananas to Choose - over ripe bananas but not mostly brown and mushy. Bananas with brown spots or freckles are best. They're sweeter and make the muffins moist.
- Flour - all-purpose flour, never self-rising flour.
- Butter - I used salted butter, but unsalted butter will work fine.
- Oatmeal - These are quick-cooking oats, not instant oats. If all you have are rolled oats or old-fashioned oatmeal, you can just pulse them in a blender or food processor until the pieces are small, like quick oats, and it'll work just fine.
- Chocolate Chips - Yes, feel free to add a handful of chocolate chips to your batter if wish! Both dark chocolate chips and milk chocolate chips are delicious!
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Prepare a muffin pan by lining the muffin cups with paper liners. If you don't have paper liners, you can just spray the muffin tin with non-stick cooking spray.
- Cream butter and sugar in a large bowl.
- Add the vanilla extract, eggs, and milk.
- Beat in baking soda, salt, and cinnamon.
- Add the oatmeal.
- Using the same beaters you're using to mix the muffins, beat bananas at a low speed in a separate small bowl or 2-cup measuring cup to mash.
- Add the mashed bananas to the main mixing bowl.
- Beat in with ⅔s of the flour.
- Stir in the rest of the flour with a wooden spoon to avoid over-mixing.
- Throw in a handful of chocolate chips with the last of the flour if you want.
- Fill muffin cups ⅔s full of muffin batter.
- Bake in preheated oven (350 degrees) for 15-18 minutes.
- Muffins should be lightly browned, and a toothpick should come out clean.
Recipe FAQs
Depends on your definition of healthy, to be honest. If you're a calorie counter, then these aren't the best options. If you're looking at proteins, these aren't too bad. As for a moist muffin using butter instead of oil, these are great! Sugars are higher in this recipe due to the natural sugar in the bananas, so the level of healthiness is all in how you look at it.
Yes, bake in a regular loaf pan for 45-50 minutes, tenting with foil 25-30 minutes into baking.
Absolutely! Just reduce the baking time to 5-8 minutes.
Pack completely cooled muffins in an airtight container and pop them in your freezer. Thaw at room temperature.
Store these muffins in a loosely covered container. Sealing the lid will cause the muffins to get soggy. Here's more info on How to Store Muffins.
Related Muffin Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest and Instagram!
Banana Oatmeal Muffins Recipe
Ingredients
- ½ Cup Butter
- 1 Cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ¼ Cup Milk
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 1 ½ Cups Mashed Bananas (about 4 bananas)
- 1 Cup Quick Cooking Oatmeal
- 1 ¼ Cups Flour
Instructions
- Preheat the oven to 350 degrees.
- Line a cupcake pan with muffin liners. Set aside.
- Cream the butter and sugar together.
- Beat in the eggs, vanilla, and milk.
- Beat in the baking soda, salt, and ground cinnamon.
- Mash the bananas.
- Add the mashed bananas, oatmeal, and ⅔s of the flour.
- Stir in the last of the flour to avoid over-mixing.
- Fill muffin cups ⅔ full.
- Bake at 350 degrees for 15- 18 minutes until a toothpick comes out with moist crumbs and the tops are lightly browned.
Notes
- Use bananas that are too ripe to eat but not mostly brown mushy ones.
Kelsey
I’ve made these multiple times over the past several years. My kids love them! They come out perfect every time!
Mindee
Thank you so much!
Jeff
Very good with bacon and eggs for breakfast
Dana
I only have old fashioned oats. Can i use those instead and if so do I need to do something to them first?
mindeescookingobsession
Yes, you should be able to just old fashioned oats. You will need to process them in a food processor first until they look like quick oats.
Julie
These look so good. I have bananas I need to use so I'm making them tomorrow. Thanks for the idea!