Banana Oat Muffins Recipe
Soaking the oats in buttermilk before mixing softens them so they don't turn gritty in the finished muffin, while very ripe bananas add natural sweetness and moisture without needing much added sugar or fat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 12
Ingredients
- 1 cup rolled oats
- 1/2 cup buttermilk
- 2 medium bananas, ripe, mashed
- 1 egg large egg
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/3 cup light brown sugar
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup walnuts, chopped (optional)
Nutrition per serving
- Calories
- 166
- Protein
- 4g
- Carbs
- 22g
- Fat
- 7g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it well.
- 2In a medium bowl, stir the rolled oats and buttermilk together and let sit for 10 minutes so the oats soften.
- 3Mash the bananas in a large bowl until mostly smooth, then whisk in the egg, oil, vanilla, and brown sugar until combined. Stir in the soaked oat mixture.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- 5Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain, don't overmix. Fold in the walnuts if using.
- 6Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 7Bake for 18-20 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 8Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & variations
- Use bananas that are heavily spotted or even a little black on the peel; they're sweeter and mash more easily than yellow ones.
- Old-fashioned rolled oats hold their texture better than quick oats, which can turn slightly mushy after soaking.
- Stir in 1/2 cup chocolate chips, dried cranberries, or shredded coconut in place of the walnuts.
- No buttermilk on hand? Stir 1/2 teaspoon lemon juice or white vinegar into 1/2 cup regular milk and let it sit for 5 minutes.
Storage & reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated muffins in a 300°F (150°C) oven for 8-10 minutes, or microwave for 20-25 seconds.
Tips from the Tulo kitchen
- Sprinkle a few extra rolled oats on top of each muffin before baking for a bakery-style crust.
- If the batter looks thick, that's normal; oat muffin batter is stiffer than most quick bread batters and shouldn't be thinned out.
FAQ
Can I use quick oats instead of rolled oats?
Yes, but reduce the soaking time to about 5 minutes since quick oats absorb liquid faster and can turn mushy if left too long.
Can I make these muffins gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified gluten-free oats; the texture stays similar.
Why are my muffins dense instead of fluffy?
This usually comes from overmixing the batter once the flour is added, or from baking powder that's lost its strength; test baking powder by dropping a pinch into hot water, it should fizz immediately.
Can I freeze the batter instead of the baked muffins?
It's better to bake first and freeze the finished muffins; the baking soda and powder lose potency if the raw batter sits too long before baking.
