There’s just something about Banana Oatmeal Muffins that feels like a warm hug from home. Every time I bake a batch, the smell fills the kitchen and takes me right back to slow Sunday mornings. These muffins bring together the sweet comfort of ripe bananas and the homey goodness of oats in every bite.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I’ve loved baking these ever since I was little, watching my grandma mix the batter with care. They’re soft inside, topped with just the right bit of crunch, and always a favorite at our table.
A Southern food classic
Southern food always has a story, and these muffins are no exception. When I was a kid, my grandma had a habit of saving overripe bananas just for baking. She believed nothing should go to waste, and that the best recipes came from simple, honest ingredients. I used to help her scoop the batter into muffin tins while she told me stories about growing up on a farm.
We’d sit on the porch afterward, enjoying the warm muffins with sweet tea. To this day, that smell of cinnamon and banana reminds me of her and those slow, sweet afternoons. Food like this doesn’t just feed your belly, it feeds your memories too.
Ingredients
How to make Banana Oatmeal Muffins
These muffins come together quickly using two bowls, one for the dry ingredients and one for the wet. You’ll mash the bananas first, then whisk in the eggs and other wet ingredients. After that, stir in the dry mix a little at a time until everything’s smooth.
Before baking, top each muffin with a buttery cinnamon oat crumble. Once baked, let them cool before serving them warm or at room temp.
Serving suggestions
These muffins shine on their own, but they’re even better with a glass of cold milk or a cup of strong coffee. Serve them as part of a Southern brunch spread, alongside scrambled eggs and grits.
They also make a sweet afternoon snack with a little honey butter on top. You can pack them up for a picnic or bring them to a church potluck. They’re always a crowd-pleaser. No matter how you serve them, they feel right at home on any table.
Storage tips
Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for up to three days. If you need to keep them longer, pop them in the fridge for up to a week. You can also freeze them for up to three months. Just reheat in the microwave or let them thaw at room temperature.
Southern farewell
This Banana Oatmeal Muffin recipe reminds me that the best food doesn’t have to be fancy. It just has to be made with care. Each bite takes me back to simpler times, filled with family, laughter, and warm kitchens.
If you’re like me and love the feeling of home in every dish, give this one a try. Bake a batch, share them with loved ones, and enjoy a little taste of Southern comfort. I hope it brings the same joy to your table as it has to mine.
Banana Oatmeal Muffins
Equipment
- Mixing bowls
- Whisk
- Muffin pans (12-cup)
- Paper liners
- Fork or masher
- Cookie scoop
- Wire rack
- Oven
Ingredients
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1¼ cups mashed bananas about 2 large bananas
- ½ cup granulated sugar
- 2 large eggs room temperature
- ½ cup oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Cinnamon Oat Topping
- ½ cup rolled oats
- 2 tablespoons light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter melted
Instructions
- Heat your oven to 375°F (190°C). Let it preheat for at least 30 minutes. Line two 12-cup muffin pans with paper liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. Stir until everything looks evenly combined. Set the bowl aside.
- Mash the bananas in a separate mixing bowl until smooth. Add the sugar and eggs, and whisk until the mixture looks light and smooth. Stir in the oil, maple syrup, and vanilla. Mix well until fully combined.
- Add the dry ingredients into the banana mixture in three parts. Stir gently each time until just mixed in. Don’t overmix.
- Use a 3-tablespoon cookie scoop to fill each muffin liner. Fill them about three-quarters full.
- In a small bowl, mix the oats, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly. Sprinkle the topping over each muffin.
- Bake the muffins for 18 to 22 minutes. Check if they’re done by inserting a toothpick—it should come out with just a few crumbs. You can also press gently on top; they should spring back.
- Let the muffins rest in the pan for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Serve once cooled.
