4.7 from 21 votes
Banana Oatmeal Muffins
These bakery-style Banana Oatmeal Muffins are moist, tender, hearty, and bursting with sweet banana flavor. They are great for breakfast or a satisfying snack!
Prep Time
40 mins
Cook Time
13 mins
Total Time
53 mins
Servings:
12
muffins
Calories:
289 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats plus more for sprinkling on top
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup banana 3 medium bananas, mashed, ripe
- 3/4 cup buttermilk at room temperature
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/3 cup avocado oil or vegetable, canola, or melted and slightly cooled coconut oil
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 2/3 cup chocolate chips optional
- 2 to 3 tablespoons turbinado sugar for sprinkling on top
Instructions
- In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, combine the mashed bananas, buttermilk, granulated sugar, brown sugar, oil, eggs, and vanilla extract.
- Add the dry ingredients and stir with a spatula until just combined. Do not over mix. You want there to be a few flour streaks left. The batter will be thick. If you want to stir in chocolate chips, do it now. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
- While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
- Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with oats and turbinado sugar.
- Bake the muffins on the center rack for 5 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Cup of Yum
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
30mg
(10%)
Sodium
179mg
(7%)
Potassium
200mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
99IU
(2%)
Vitamin C
2mg
(2%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 30mg | 10% |
| Sodium | 179mg | 7% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.