Fluffy Banana Oatmeal Muffins
These Fluffy Banana Oatmeal Muffins combine ripe bananas, oat flour, and warm cinnamon to create soft, tall, bakery-style muffins with a tender crumb. They are freezer-friendly, perfect for meal prep, and ideal as a quick breakfast or light dessert.
Servings: 12 muffins
Calories: 238kcal
Equipment
- 12-cup muffin pan
- mixing bowls
- whisk
- spatula
- food processor or blender
- measuring cups and spoons
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- 120 ml milk (whole or 2%)
- 1.5 tsp vanilla extract
- 120 ml avocado oil
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats (blended into oat flour)
- 1 cup light brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 tbsp granulated sugar (optional topping)
- 1 tsp ground cinnamon (optional topping)
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan. Process oats into oat flour, then mix with milk and let soak while preparing remaining ingredients.
- In a medium bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and a pinch of salt.
- In a large bowl, whisk oil, eggs, and vanilla. Stir in mashed bananas and the oat–milk mixture.
- Sprinkle dry ingredients over the wet mixture and gently fold until just combined. Cover and rest 10–15 minutes to hydrate the batter.
- Fill muffin cups about 3/4 full. Mix cinnamon and sugar, then sprinkle on top of the batter.
- Bake 18–20 minutes, until a toothpick comes out clean. Cool 5 minutes in the tin, then transfer to a rack to cool fully.
Notes
For extra flavor, top the batter with cinnamon sugar before baking. Letting the batter rest helps the oats hydrate and improves muffin rise. These muffins store well at room temperature or freeze beautifully for up to three months.