Banana Oatmeal Muffins Recipe with Oats and Cinnamon

Introducing my Banana Oatmeal Muffin recipe — delicious, wholesome, and surprisingly simple to make. These muffins use everyday ingredients, come together quickly, and offer a satisfying, healthy option for breakfast or snacks.

Recipe Difficulty – Very Easy

Why this recipe works

These banana oatmeal muffins are ideal for meal prep and make-ahead breakfasts. They are naturally sweetened with bananas and maple syrup, so no refined sugar is needed. The oats provide fibre and, when combined with optional protein powder, make a more sustaining snack than a typical sweet muffin.

The recipe relies on pantry staples — oats, ripe bananas, milk, and a few leavening and flavouring ingredients — so it’s easy to throw together. Overripe bananas are the perfect candidate here: their intense sweetness and soft texture help bind the batter and keep the muffins moist. Because the base is oat-based, this version works well for those avoiding wheat, and swapping to dairy-free milk keeps them vegan-friendly.

Whether you’re making a batch for busy mornings, packing snacks for school or work, or simply using up those brown bananas, these muffins are consistent, tasty, and versatile.

Ingredients to make Banana Oatmeal Muffins

1. Porridge oats (rolled oats) – form the base and can be blended to make oat flour.
2. Ripe bananas – the riper the better for sweetness and moisture.
3. Vanilla extract – adds warm flavour and enhances sweetness.
4. Maple syrup – a natural liquid sweetener.
5. Milk – dairy or plant-based milk adds moisture and helps bind the batter.
6. Baking powder – gives the muffins a light rise.
7. Vanilla protein powder (optional) – boosts protein if desired.
8. Fresh blueberries – optional mix-in for bursts of flavour.

Refer to the recipe card below for exact quantities and servings.

Substitutions

• Oats: Use old-fashioned or quick oats. If you prefer, substitute oat flour or regular wheat flour (note: wheat flour removes the gluten-free aspect).
• Sweetener: Honey or brown sugar can replace maple syrup. If using granulated sugar, add a little extra liquid to compensate.
• Milk: Any plant-based milk (oat, almond, soy) or dairy milk works well.
• Protein powder: Use chocolate or unflavoured protein if preferred; adjust maple syrup amount if needed for sweetness balance.
• Mix-ins: Swap blueberries for chocolate chips, raspberries, chopped strawberries, or chopped nuts.

Variations

• Deluxe: Drizzle warmed almond or peanut butter over the muffins for extra richness.
• Kid-friendly: Add chocolate chips to make banana oatmeal chocolate chip muffins.
• Mini muffins: Use a mini muffin tin for bite-sized snacks; reduce baking time accordingly.

How to make Banana Oatmeal Muffins

Step 1: Preheat your oven to 200°C (390°F). Place 100 g of oats in a blender or food processor and blend into a fine oat flour.

Step 2: Mash all but one of the bananas in a large bowl. Mix the mashed banana with the vanilla extract, maple syrup and milk until combined.

Step 3: Add the oat flour to the bowl along with the remaining oats, baking powder and optional protein powder. Stir until just combined, then fold in about three-quarters of the blueberries.

Step 4: Spoon the batter into a 12-cup muffin tin lined with paper cases. Top each muffin with the remaining blueberries and add banana slices from the last banana to the tops. Bake for about 25 minutes or until a toothpick inserted into the centre comes out clean.

Hint: Baking times vary by oven. Check with a toothpick or knife to ensure muffins are fully baked through.

Leftovers

Store leftover muffins in an airtight container at room temperature for up to four days. For longer storage, freeze the muffins in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm briefly in the oven or microwave before serving.

Recipe FAQs

Banana Based Recipes

More recipe ideas to use ripe bananas: Breakfast Banana Bars, Oat Cookies, Banana Oat Pancakes, Protein Overnight Oats, Eggless Banana Bread, and Baked Oats. These are great for breakfast or snacks when you have extra bananas to use up.

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5 from 2 votes

Banana Oatmeal Muffins

By: James Wythe

These banana oatmeal muffins are a tasty, nutritious breakfast or on-the-go snack.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12

Ingredients

• 250 g oatmeal (rolled oats or porridge oats)
• 4 medium bananas (or 5 small)
• 1 tbsp vanilla extract
• 75 ml maple syrup
• 250 ml milk (dairy-free option works well)
• 1½ tsp baking powder
• 30 g vanilla protein powder (optional)
• 180 g fresh blueberries

Metric – US Customary

Instructions

1. Preheat the oven to 200°C (390°F). Blend 100 g of the oats into a fine flour.
2. Mash all but one banana in a bowl and mix with vanilla extract, maple syrup and milk.
3. Add the oat flour, remaining oats, baking powder and optional protein powder, then fold in ¾ of the blueberries.
4. Spoon the batter into 12 muffin cases, top with the remaining blueberries and banana slices, and bake for about 25 minutes until a toothpick comes out clean.

Notes

Step-by-Step Photos: The post includes photos to help you through the process.

Substitutions & Variations: See the Substitutions and Variations sections above for ideas.

To Store: Keep muffins in an airtight container at room temperature for up to four days.

To Freeze: Freeze in an airtight container for up to three months.

Tip 1: A small blender or food processor works well to make oat flour.

Tip 2: If making mini muffins, reduce baking time and check frequently.

Tip 3: Overripe bananas improve sweetness and texture.

Nutrition

Calories: 169 kcal |
Carbohydrates: 33 g |
Protein: 6 g |
Fat: 2 g |
Fiber: 4 g |
Sugar: 12 g