Ingredients

  • 3 ripe bananas, mashed
  • 2 large eggs
  • ⅓ cup melted butter or neutral oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup milk, as needed
  • ½ cup chopped walnuts or chocolate chips, optional

Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners. If you prefer, lightly grease the tin instead.

2. Mash the Bananas

Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth.

A few small banana pieces are fine and will add extra moisture and flavor.

3. Mix the Wet Ingredients

Add the eggs, melted butter or oil, brown sugar, and vanilla extract to the mashed bananas.

Whisk until everything is well combined.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

  • Flour
  • Rolled oats
  • Baking soda
  • Baking powder
  • Salt
  • Cinnamon

This helps distribute the leavening agents evenly throughout the muffins.

5. Make the Batter

Gradually add the dry ingredients to the banana mixture.

Stir gently until just combined. Do not overmix, as this can make the muffins dense.

If the batter seems very thick, stir in the milk a little at a time.

Fold in chopped walnuts or chocolate chips if desired.

6. Fill the Muffin Tin

Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

For slightly taller muffin tops, fill them a little more generously.

7. Bake

Place the muffin tin in the preheated oven.

Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack.

Serve warm or at room temperature.

Tips for Perfect Muffins

  • Use ripe bananas: Brown-spotted bananas provide the best sweetness and moisture.
  • Don’t overmix: Stir only until the flour disappears.
  • Check early: Oven temperatures vary, so begin checking around 20 minutes.
  • For a softer texture: Use melted butter.
  • For extra flavor: Add a pinch of nutmeg or a little extra cinnamon.

Optional Toppings

Before baking, sprinkle the tops with:

  • A few rolled oats
  • Chopped walnuts
  • A little brown sugar
  • Chocolate chips

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.

Nutrition

Approximate per muffin: 220 calories, depending on the ingredients and optional add-ins.