Easy Banana Oatmeal Muffins

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If you are like me, you always buy bananas at the grocery store, but they end up going brown and spotty and then no one wants to eat them. Use those overripe bananas for these delicious banana muffins!

They are loaded with healthy oatmeal and full of banana flavor! A make ahead breakfast is the perfect breakfast, so make a big batch of these muffins and enjoy a quick, healthy breakfast every morning!

Serve these muffins with your favorite pumpkin muffin recipes, like these 2 ingredient pumpkin muffins, sourdough pumpkin muffins, or pumpkin oatmeal muffins!

You only need a few basic ingredients that you can easily find at your local grocery store!

• Oatmeal. Old fashioned rolled oats is best for this recipe.
• Flour. All purpose flour or a combination of whole wheat flour and white flour can be used.
• Leavening agents. You will need both baking soda and baking powder.
• Cinnamon and salt. For a little extra flavor.
• Milk. Whole milk, 2% milk, almond milk, or your favorite non dairy milk all would work.
• Melted butter. I think butter adds the most best flavor to these muffins, but you can use coconut oil, vegetable oil, avocado oil, or canola oil instead.
• Sugar. White sugar, brown sugar, or even maple syrup can be used.

Preheat the oven to 375 degrees. Line a muffin pan with paper liners. Set that aside.

In a small bowl or medium bowl, mix together the oatmeal, flour, baking powder, baking soda, cinnamon, and salt. Mix the oat mixture together and set it aside.

In a large bowl, add the ripe bananas. Mash them until they are pureed. Add the milk, melted butter, sugar, and eggs to the mashed bananas.

Add the dry ingredients to the wet ingredients. Mix the muffin batter until the ingredients are just combined. Do not overmix.

Scoop the muffin batter into each muffin cup. Bake the muffins for 20-25 minutes or until a toothpick is inserted into the center and comes out clean. The tops of the muffins will be golden brown when done.

Let the muffins cool on a wire rack and serve.

We all buy that bunch of bananas, and there are inevitably two or three left over that get too soft and brown to eat. I know my kids refuse to eat them unless they are perfectly yellow. A little brown and forget it!

To make banana muffins though, those extra ripe bananas are perfect! Brown, spotty, and a little mushy have the perfect amount of natural sweetness and are easily mashed, to make the most delicious banana muffins.

You need to use old fashioned rolled oats for these muffins. Quick-cooking oats will cook too quickly in the muffins and won't get you that chewy texture that the rolled oats give you.

Steel cut oats won't cook in the muffins. Steel cut oats take a really long time to cook and would be far too chewy in these muffins.

• Make healthy banana oatmeal muffins! Add Greek yogurt to the batter for more protein, and add a combination of flours. Whole wheat flour and oat flour can be mixed with all purpose flour to add more fiber to the muffins.
• Add peanut butter! Swirl in your favorite peanut butter or add peanut butter chips!
• Add Nutella! Just like peanut butter, Nutella and bananas is a classic combination!
• Add chocolate chips! Dark chocolate chips or semi sweet chocolate chips will add so much flavor to these muffins!
• Make mini muffins! Pour the batter into a mini muffin tin for smaller version of these easy banana muffins!

Once the muffins have cooled to room temperature, place them in an airtight container or a Ziploc bag. Keep them on the counter for 4-5 days. Do not place these muffins in the refrigerator. They will go stale quickly in the refrigerator.

You can also freeze these delicious banana muffins! Once they are at room temperature, place them in a freezer friendly container or a gallon freezer bag. Freeze them for up to 3 months. You can take them out of the freezer and place the frozen muffin on the counter when you are ready to defrost them.

Sure! You would need to use 2 flax eggs instead of regular eggs, coconut oil instead of butter, and your favorite dairy-free milk.

Yes! Grease two loaf pans with cooking spray or melted butter and pour the batter into the loaf pans. Cook for 30-40 minutes or until a toothpick is inserted into the banana oatmeal bread and comes out clean.

To ripen bananas faster than they normally would, place the bananas in a brown bag with an apple. The gases from the skin of the apple speeds up the ripening process. This way will take about a day to ripen.

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