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A close-up of freshly baked banana oatmeal muffins, golden brown and topped with oats.

Double-Delight Banana Oatmeal Muffins

These Double-Delight Banana Oatmeal Muffins are a perfect treat, offering a choice between a quick-mix method and a bakery-style approach for a delicious start to your day or a delightful snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 250 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or spatula

Ingredients
  

Main Ingredients

  • 3 large ripe bananas, mashed
  • 1 cup old-fashioned rolled oats
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, lightly beaten
  • ½ cup milk (dairy or non-dairy)
  • ½ cup vegetable oil or melted butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Optional Mix-ins

  • ½ cup chocolate chips, chopped nuts, or dried fruit Choose your favorite mix-in

Instructions
 

Method 1: The Quick-Mix Wonder

  • Preheat oven to 400°F (200°C) and line a 12-cup muffin tin.
  • In a large bowl, whisk together mashed bananas, eggs, milk, oil, granulated sugar, brown sugar, and vanilla extract.
  • In a separate bowl, whisk together flour, oats, baking soda, baking powder, and salt.
  • Pour dry ingredients into wet, mixing gently until just combined; fold in any optional mix-ins.
  • Divide batter among muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
  • Cool muffins in the tin for a few minutes before transferring to a wire rack.

Method 2: The Bakery-Style Beauty

  • Preheat oven to 425°F (220°C) and line a 12-cup muffin tin.
  • Combine oats with milk in a small bowl and let sit for 5-10 minutes to soften.
  • In a large bowl, whisk together mashed bananas, eggs, oil, granulated sugar, brown sugar, and vanilla extract; stir in the oat-milk mixture.
  • In a separate large bowl, whisk together flour, baking soda, baking powder, and salt.
  • Add wet ingredients to dry, mixing very gently until barely moistened; fold in any optional mix-ins.
  • Let the batter rest for 10-15 minutes at room temperature for a tender crumb and taller dome.
  • Divide batter evenly among the 12 muffin cups, filling almost to the top.
  • Bake at 425°F (220°C) for 5 minutes for an initial high heat.
  • Reduce oven temperature to 375°F (190°C) and continue baking for 13-17 minutes, or until golden brown.
  • Cool muffins in the tin for a few minutes before transferring to a wire rack.

Notes

Overmixing muffin batter can lead to tough muffins. Mix just until ingredients are combined. For the bakery-style method, the resting time and initial high heat are key for a tall, domed muffin.