Name: Banana Oatmeal Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2½ cups oats (or 2 cups oat flour); 2 tbsp ground flaxseed; 2½ tsp baking powder; ½ cup mini chocolate chips (vegan); 3 ripe bananas (large, mashed); 5 tbsp water (to mix with flaxseed); ¾ cup plant-based milk; 1½ tsp vanilla paste; ⅓ cup maple syrup

Jump to Recipe· 4.4 from 14 reviews

If you’ve been searching for a wholesome and comforting treat, look no further than this Banana Oatmeal Muffins Recipe. These muffins bring together the natural sweetness of ripe bananas and the hearty goodness of oats to create a snack that’s both nourishing and utterly delicious. They’re soft, moist, and lightly sweetened, making them perfect for breakfast, an afternoon pick-me-up, or a guilt-free dessert. Trust me, once you make these, they’ll quickly become one of your favorite go-to recipes for a wholesome bite that feels like a warm hug in muffin form.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick batter mixture that is light beige with a grainy texture. Scattered unevenly throughout the batter are small, dark chocolate chips, creating small dark spots across the surface. The batter is swirled lightly, showing some movement and thickness, with bits sticking slightly to the sides of the bowl, emphasizing its creamy consistency. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Banana Oatmeal Muffins Recipe lies in its simple yet powerful ingredients. Each one plays a crucial role — from adding texture to infusing flavor and providing the right moisture to keep everything soft and tender.

Oats (2½ cups or 2 cups oat flour): The foundation of the muffins, oats add heartiness and fiber to every bite.
Ripe bananas (3 large, mashed): Naturally sweet and incredibly moist, bananas keep the muffins tender and flavorful.
Ground flaxseed (2 tbsp mixed with 5 tbsp water): Acts as a perfect plant-based egg substitute, adding a subtle nuttiness and binding the ingredients.
Plant-based milk (¾ cup): Keeps the batter smooth and moist without overpowering flavors.
Vanilla paste (1½ tsp): A little vanilla goes a long way, enhancing the sweet, warming notes.
Maple syrup (⅓ cup): Provides natural sweetness along with a lovely rich depth.
Baking powder (2½ tsp): Essential for that light and airy muffin texture we all love.
Mini chocolate chips (½ cup, vegan): The delightful surprise that adds sweet bursts of chocolate throughout.

How to Make Banana Oatmeal Muffins Recipe

Step 1: Prepare the Flax “Egg”

Start by combining the ground flaxseed with water. Let it sit for a few minutes while it thickens and becomes gelatinous. This flax “egg” is an essential binder that helps hold your muffin batter together, making it vegan-friendly without sacrificing texture.

Step 2: Mix the Wet Ingredients

In a large bowl or casserole dish, mash those perfectly ripe bananas until mostly smooth but still a little chunky for texture. Stir in your plant-based milk, vanilla paste, maple syrup, and the thickened flax mixture. This blend creates a rich, fragrant base that’s bursting with natural sweetness.

Step 3: Turn Oats into Flour

If you don’t have oat flour on hand, no worries! Just add your oats to a blender and pulse until they resemble a fine flour. This quick step ensures your muffins have that tender crumb they’re famous for.

Step 4: Combine Dry and Wet Ingredients

Gently add the oat flour and baking powder to the bowl with your wet ingredients. Stir until everything is just combined — thick and luscious. Lastly, fold in the mini chocolate chips so that every muffin has delightful pockets of melty chocolate goodness.

Step 5: Bake to Perfection

Transfer your batter into a muffin tray lined or greased lightly, filling each cup evenly. Bake at 350°F for about 25 minutes until a toothpick inserted comes out clean. This step locks in moisture while creating tender tops that are golden and inviting. This recipe yields about a dozen muffins — plenty to share or enjoy throughout the week!

How to Serve Banana Oatmeal Muffins Recipe

A single chocolate chip muffin with a golden brown, slightly rough textured top is centered on a round white plate with a rustic brown edge, the muffin studded generously with dark chocolate chips. Behind the plate, there is a black metal muffin tray holding three more muffins, slightly out of focus. On the left side of the image, a bunch of ripe yellow bananas with brown spots is partly visible against a white marbled background. The scene also includes a blurry bowl with oats on the right side and a small bowl with coarse white salt in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the experience, try topping your warm muffins with a smear of almond butter or coconut yogurt. Sprinkle a pinch of cinnamon or a few extra mini chocolate chips on top for added texture and flavor that makes each bite special.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or tea. For a more filling breakfast, serve alongside fresh fruit or a green smoothie to balance the natural sweetness with refreshing brightness.

Creative Ways to Present

Try slicing a muffin in half and layering with nut butter and banana slices for a mini sandwich-style snack. Or, crumble a muffin over a bowl of dairy-free yogurt and granola for a decadent yet wholesome parfait breakfast that feels indulgent without guilt.

Make Ahead and Storage

Storing Leftovers

Keep any leftover banana oatmeal muffins stored in an airtight container at room temperature for up to three days. They’ll stay tender and moist, making them easy to grab for a quick snack or breakfast on busy mornings.

Freezing

To enjoy these muffins longer, freeze them either whole or wrapped individually in parchment and foil. Stored in a freezer-safe bag or container, they can stay fresh for up to three months. Just thaw overnight or gently warm when ready to eat.

Reheating

Heat muffins in a toaster oven or conventional oven for a few minutes to refresh their softness and enhance the aroma. You can also microwave for 20-30 seconds if you’re in a hurry—the chocolate chips will become wonderfully melty again.

FAQs

Can I use regular eggs instead of flaxseed?

Absolutely! If you are not vegan or allergic, one egg can replace the flaxseed mixture to bind the batter. This may result in a slightly different texture but still delicious muffins.

Do I have to use maple syrup, or can I use another sweetener?

Maple syrup brings a rich flavor, but you can substitute with agave nectar, honey, or coconut sugar. Just adjust quantities based on sweetness to suit your taste.

What if I don’t have plant-based milk?

Any milk will work in this recipe, including dairy milk. The choice mostly affects the taste subtly and keeps the muffins moist.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts, pecans, or dried fruits like raisins make excellent additions that provide crunch and extra flavor layers.

How ripe should the bananas be?

Go for bananas with lots of brown spots; the riper they are, the sweeter and more flavorful your muffins will be.

Final Thoughts

Whipping up this Banana Oatmeal Muffins Recipe is like giving yourself a warm, homemade gift every time you bake. They’re easy, satisfying, and so versatile that you’ll find yourself coming back to this recipe again and again. Whether you’re feeding family or preparing for busy mornings, these muffins deliver nourishment and indulgence in the best possible way. Go ahead, make a batch today — your taste buds will thank you!