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Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite!

Oatmeal Banana Bread Muffins Recipe - Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite! // addapinch.com
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If there is one thing that I can always depend on it is how my family loves these banana bread muffins! Moist, tender and absolutely delicious, they are one of my absolute favorite muffin recipes.

They make the perfect little personal-sized banana bread confection just right for serving my family, or guests for brunch, or even at a shower! And let’s not forget how easily transportable they are – making them perfect for mornings on the go or packing in those lunch boxes.

Oatmeal Banana Bread Muffins Recipe - Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite! // addapinch.com

You may notice that these banana bread muffins are made just a little differently from the other muffin recipes that I’ve shared before. I’ve made these banana bread muffins with homemade oat flour.

How to Make Homemade Oat Flour

Making homemade oat flour couldn’t be simpler. If you have a food processor or blender, you can have oat flour in just a matter of seconds. I’ve found that I prefer the ratio of old-fashioned oat to oat flour at 1 ½ cups old-fashioned oats to 1 cup homemade oat flour.

I generally like to prepare my homemade oat flour just as I’m using it in recipes. If you decide to make extra, be sure to store it in an airtight container in the refrigerator until you use it, but plan to use it within a week.

How to Make Oatmeal Banana Bread Muffins

Ingredients

  • old-fashioned oats (for oat flour) – see my instructions for how to make oat flour above. So easy!
  • old-fashioned oats (left whole) – you’ll also want to have the texture of whole old-fashioned oats in this recipe. It makes the perfect text in these muffins!
  • baking powder – the baking powder helps these muffins to rise.
  • salt – a little salt is needed to round out the flavors in this recipe.
  • overripe bananas – you’ll mash your overripe bananas for the batter of these muffins.
  • eggs – two large eggs is all you’ll need.
  • vanilla extract – I love to use my homemade vanilla extract for baking (tip: it also makes a great gift!).
  • brown sugar – I use light brown sugar in these muffins, but you can also use dark if you prefer.
  • butter – melted butter is used here, but you can also substitute with your favorite cooking oil that you like to use for baking, such as canola oil or coconut oil to make this dairy-free.
  • chopped pecans – the nuts in this recipe are completely optional.

Step by Step Instructions

  • Prep. Preheat oven to 425ºF. Line muffin tin with paper lines and set aside.
  • Make Oat Flour. Add 2 ¼ cups old-fashioned oats to a blender or food processor and pulse until finely ground resulting in about 1 ½ cups oat flour. Transfer the oat flour to a large mixing bowl.
  • Whisk dry ingredients. Whisk in the ½ cup old-fashioned oats, baking powder and salt into the oat flour.
  • Mix wet ingredients. In a separate medium bowl, beat bananas, eggs, vanilla and brown sugar until well combined. Mix the oat flour mixture into the banana mixture until thoroughly mixed. Mix in melted butter until the batter is well combined. Stir in the pecans, if using.
  • Bake and serve. Scoop batter into lined muffin cups, filling them about ¾ full. Bake for about 20 minutes until golden brown or until the center springs back when touched. Remove from the oven and cool before serving.

Oatmeal Banana Bread Muffins Recipe - Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite! // addapinch.com

How to Store these Muffins

Store these muffins under a cake dome for up to 3 days.

Can You Freeze Banana Bread Muffins?

Yes! Simply allow them to cool completely, then place them into airtight, freezer-safe container(s) and freeze up to 3 months.

More Muffin Recipes We Love

Cranberry Orange Muffins

Apple Cinnamon Muffins

Apple Cider Donut Muffins

More Muffin Recipes

Here’s my Oatmeal Banana Bread Muffins recipe. I hope you love them as much as we do!

4.91 from 11 votes

Oatmeal Banana Bread Muffins Recipe

Breakfast 35 mins

Oatmeal Banana Bread Muffins Recipe - Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite! // addapinch.com
Prep Time 10 mins
Cook Time 25 mins
Servings 16 muffins
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite!

Ingredients  

  • 2 1/4 cups old-fashioned oats for oat flour
  • 1/2 cup old-fashioned oats left whole
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 4 overripe bananas mashed (about 1 ½ cups)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar
  • 1/2 cup butter melted
  • 1/2 cup chopped pecans optional

Instructions 

  • Prep. Preheat oven to 425ºF. Line muffin tin with paper lines and set aside.
  • Make Oat Flour. Add 2 ¼ cups old-fashioned oats to a blender or food processor and pulse until finely ground resulting in about 1 ½ cups oat flour. Transfer the oat flour to a large mixing bowl.
  • Whisk dry ingredients. Whisk in the ½ cup old-fashioned oats, baking powder and salt into the oat flour.
  • Mix wet ingredients. In a separate medium bowl, beat bananas, eggs, vanilla and brown sugar until well combined. Mix the oat flour mixture into the banana mixture until thoroughly mixed. Mix in melted butter until the batter is well combined. Stir in the pecans, if using.
  • Bake and serve. Scoop batter into lined muffin cups, filling them about ¾ full. Bake for about 20 minutes until golden brown or until the center springs back when touched. Remove from the oven and cool before serving.

Nutritional Information

Calories: 215kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 137mg | Potassium: 261mg | Fiber: 3g | Sugar: 17g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

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Enjoy!
Robyn xo

Oatmeal Banana Bread Muffins Recipe - Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite! // addapinch.com

Muffin Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. Hi Robyn…I love your recipes and really want to try this Oatmeal Banana Bread muffin recipe. But I’m wondering if you could clarify something. The 21/4 cups of old fashioned oats is what is used to blend into 1 cup of oat flour to be transferred to a large mixing bowl, correct? And then you add the other 1/2 cup of old fashioned oats whole to be whisked into the oat flour mixture with the baking powder and salt?
    Thanks! Kim

    1. Yes! You’ve got it, Kim. I’m sorry it was confusing. I’ve updated the recipe to be clearer. Thanks so much! xo

    2. Thanks Robyn…will make these for my family this weekend! Happy 4th of July!

  2. There are 2 measurements for Old fashioned oats.. Which one should we consider. Please advise. Thanks.

    1. Hi Chan,
      You are going to use both amounts of old-fashioned oats. You’ll pulse the 2 1/4 cups old-fashioned oats to result in 1 cup of oat flour. The 1/2 cup of old-fashioned oats are left whole in the recipe. I hope that clears it up! I’ve updated the recipe to be clearer. xo

  3. I would love to try this recipe but am confused about the measurements of oats. You have two measurements listed? How much oat flour do you need to add finally? 1cup?

    1. I’m sorry that was confusing, Anindita! You pulse the 2 1/4 cups old-fashioned oats to result in 1 cup of oat flour. The 1/2 cup of old-fashioned oats are left whole in the recipe. I hope that helps! xo

  4. 5 stars
    Tried recipe this morning. I don’t think it’s possible to grind 2-1/4 cups of old fashioned oats down to only 1 cup of oat flour, but perhaps I’m doing something wrong. I used the entire amount of oat flour which resulted from grinding the 2-1/4 cups of oats, and muffins turned out well. Very moist and tasty. Just the right amount of sweetness. We will definitely have these again!

    1. Hi Bobbie,
      I’m so glad you loved the muffins! I love the flavors of the oats mingled with banana bread! So yummy! The measurement of the resulting oat flour will really depend on how finely you grind the old-fashioned oats. Some blenders and food processors are a bit higher powered and may get the oats more finely ground than others. The amount of old-fashioned oats (2 1/4 cups) is just right for the measurements of the other ingredients, so it works just fine if the grind is a bit coarser. I really appreciate you letting me know how the recipe worked for you and again am thrilled that you enjoyed them as much as we do! xo

  5. Sounds like a healthy and nutritious recipe. I like the fact that oatmeal is used because of all its fiber content.

  6. 5 stars
    Interesting…glad I came here to read comments and look at recipe again. My copy doesn’t have the instruction to use the 1/2 cup rolled oats whole. I will print a new copy of this recipe. Looking forward to a muffin for breakfast. Lesson to me: Always read comments from bakers.

  7. Hi Kathy,
    There was some confusion with my having originally listed the old-fashioned oats, so I updated to make it clearer. I hope you enjoy it! xo

  8. I’ve had all type of oatmeal banana recipes but I don’t know why I have never had it in muffins. Strange, anyway, these sound very good. I must try it!

  9. I know there are many types of oats. Should I look for a box that specifically says “old fashioned oats” only. Are quick cooking oats the same? Guess I need an “oat” refresher.

  10. 4 stars
    HI Robyn thank you very much for your recepies. please could you check if is there is correct the oven temperature? 425ºF?? I tried that and in 10 minutes are brown… please confirm this data. thank you in advanced.

  11. 5 stars
    Could this be made in a loaf pan? I’ve made them as muffins but wanted to see if you had any luck making a loaf with this recipe instead?

  12. 5 stars
    I randomly chose this recipe and it turned out amazing. I used half a cup of brown sugar and grapeseed oil instead of butter (also 1/2 cup) and added chocolate chips! so so so good! Thanks for sharing! 

  13. 5 stars
    Made these this morning – delicious! Mine turned out a little dark on the bottom, but that might be my oven. Tasted wonderful anyway! I’ve made dozens of online recipes, this is the first time the results were so perfect I posted a rating and comment. Thanks for a great recipe!

  14. These muffins cooked up beautifully in my convection oven-baked for just 20 minutes. Very moist and delicious (I did add a little cinnamon and nutmeg).
    This is a keeper!

  15. 5 stars
    I was a rebel. I didn’t have bananas so I used peaches and added a dash of cinnamon. They turned out lovely… Little fluffy peach cobbler muffins. I did puree 1/4c of the peaches and then rough chop the rest so I had a good blend of peach throughout.

    1. Peach cobbler muffins sounds wonderful. I’ll have to try them with this recipe. Thanks