Perfect for rushed weekday mornings or relaxed weekend brunches, these cinnamon-sugar-dusted Banana Oatmeal Muffins are fluffy, full of flavor, and secretly packed with fiber. They deliver comforting bakery-style character without a lot of fuss.
These muffins are a hit with my smallest taste testers and their friends — soft, tender, and just sweet enough. The oats add texture and fiber while the cinnamon and ripe bananas give a warm, cozy flavor that feels indulgent yet wholesome.
I tested this recipe a few times and kept reaching for another muffin between batches. I often buy extra bananas on purpose so a few can get spotty and perfect for baking — it’s the best excuse to make another round.
Here’s what you’ll need:
- 2 medium to large very ripe bananas
- 2 large eggs
- All-purpose flour
- Old-fashioned rolled oats or oat flour
- Light brown sugar
- Baking powder and baking soda
- Cinnamon
- Sea salt
- Milk (whole or 2%)
- Neutral oil (avocado, vegetable, or canola)
- Vanilla extract
- Optional: cinnamon sugar for sprinkling on top
Let’s Talk About Oats!
For the softest texture, oat flour works beautifully. If you don’t have oat flour on hand, you can make your own by blitzing rolled oats in a food processor or high-speed blender until they form a fine flour. I usually do this and it yields tender, bakery-style muffins.
If you prefer a heartier, rustic muffin, leave the oats whole — the result will be chewier but still delicious. For picky eaters who prefer a uniform crumb, homemade oat flour is my go-to.
Banana Oatmeal Muffins
Ready to bake? Here’s a clear, streamlined version of the recipe and method so you can get to those warm muffins quickly.
Recipe Overview
Yield: 12 muffins | Prep time: 15 minutes | Bake time: 18–20 minutes | Total time: 33 minutes
Ingredients (for 12 muffins)
- 2 cups all-purpose flour (about 240 g)
- 1 cup old-fashioned rolled oats (100 g) — or 1 cup oat flour
- 1 cup packed light brown sugar (about 100 g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1–1 1/2 tsp ground cinnamon
- 1/2 cup milk (whole or 2%)
- 1/2 cup oil (avocado, vegetable, or canola)
- 2 large eggs
- 1 cup mashed ripe banana (about 250 g, roughly 2 bananas)
- 1 1/2 tsp pure vanilla extract
Optional Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Prep
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with parchment or tulip-style liners. Bring eggs and milk to room temperature if possible.
- If using rolled oats and you want a very soft crumb, pulse the oats in a food processor or blender until they form a fine oat flour. Combine the oats or oat flour with the milk and let them soak while you measure other ingredients.
- Measure flour using weight for accuracy or use the spoon-and-level method to avoid packing the flour.
Combine
- In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk the oil, eggs, and vanilla until smooth. Stir in the mashed bananas and the oat/milk mixture.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
- For extra lift, cover the batter and let it rest 10–15 minutes before portioning into muffin cups.
Bake
- Fill lined muffin cups about 3/4 to full with batter (a large cookie scoop makes this easy).
- If using the topping, mix the cinnamon and sugar and sprinkle over each muffin before baking; this creates a lightly caramelized crust.
- Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes & Nutrition
Nutrition estimates (per muffin) include the optional topping and are approximate: about 290 kcal, 45 g carbohydrates, 5 g protein, 11 g fat, and 2 g fiber. Use your preferred nutrition calculator if you need more precise numbers for dietary needs.
What kind of muffin liners do you use?
I like both regular parchment liners and taller tulip-style liners. The taller liners give the muffins extra room to puff up without spilling into neighboring cups, producing a bakery-style top that looks and tastes special. If you don’t have taller liners, simple parchment circles or DIY liners work well too.
More Marvelous Muffin Recipes
Apple Cinnamon Muffins
Banana Pumpkin Muffins
Chocolate Pumpkin Muffins
Cranberry Sauce Muffins
If you try these muffins, I’d love to hear how they turned out. Leave a comment or review to share your notes — I always enjoy hearing feedback and tips from bakers who try the recipe.
Behind the blog
Small confession: I’ve cut back on coffee again, so if you notice any extra typos or rambling posts, blame the tea. I still drink plenty of black and green tea every day, but there’s definitely a coffee-sized hole in my routine. Send help (or another batch of muffins)!
On the reading and watching front, I recently finished a dark read that left me wanting something equally thrilling. If you have a recommendation for a scary book or a binge-worthy show, I’d love to hear it.