Oatmeal Banana Bread Muffins Recipe
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Oatmeal Banana Bread Muffins make a welcome addition to any morning! Made with simple ingredients and always a favorite!
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.
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 1/2 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 1/4 cups old-fashioned oats to a blender or food processor and pulse until finely ground resulting in about 1 1/2 cups oat flour. Transfer the oat flour to a large mixing bowl.
- Whisk dry ingredients. Whisk in the 1/2 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 3/4 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.
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
More Muffin Recipes
Here’s my Oatmeal Banana Bread Muffins recipe. I hope you love them as much as we do!
Oatmeal Banana Bread Muffins Recipe
Ingredients
- 2 1/4 cups (200 g) old-fashioned oats, for oat flour
- 1/2 cup (45 g) old-fashioned oats, left whole
- 2 1/2 teaspoons (10 g) baking powder
- 1/2 teaspoon (1 g) Kosher salt
- 4 (472 g) bananas, overripe, mashed (about 1 1/2 cups)
- 2 large (100 g) eggs
- 1 teaspoon (5 g) vanilla extract
- 1 cup (213 g) light brown sugar
- 1/2 cup (113 g) butter, melted
- 1/2 cup (54.5 g) chopped pecans, optional
Instructions
- Prep. Preheat oven to 425ºF. Line muffin tin with paper lines and set aside.
- Make Oat Flour. Add 2 1/4 cups old-fashioned oats to a blender or food processor and pulse until finely ground resulting in about 1 1/2 cups oat flour. Transfer the oat flour to a large mixing bowl.
- Whisk dry ingredients. Whisk in the 1/2 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 3/4 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Sounds like a healthy and nutritious recipe. I like the fact that oatmeal is used because of all its fiber content.
I added black walnuts to mine, oh so delightful. Thank you. Love your muffin tin.
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!
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
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?
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
There are 2 measurements for Old fashioned oats.. Which one should we consider. Please advise. Thanks.
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
Why two different measurement of oats?
These look so moist and totally delicious. Pinned. Fantastic recipe. Thanks for sharing.
Thanks so much, Mary! I hope you enjoy them! xo
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
Yes! You’ve got it, Kim. I’m sorry it was confusing. I’ve updated the recipe to be clearer. Thanks so much! xo
Thanks Robyn…will make these for my family this weekend! Happy 4th of July!
These look so yummy! Totally pinning these <3
Blessings,
Edye