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Easy Banana Oat Breakfast Muffins

Name: Easy Banana Oat Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 large ripe bananas, mashed; 1 cup rolled oats; 1 cup whole wheat flour; 1/2 cup brown sugar or coconut sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon (optional); 1/4 tsp salt; 1 cup unsweetened almond milk (or any plant-based milk); 1/4 cup vegetable oil or melted coconut oil; 1 tsp vanilla extract

By Beginnerbakes Editorial TeamPublished Apr 2, 2026 | Updated Jul 11, 2026

American 30 mins Beginner-friendlyEasyStep By StepNo Fuss

Simple banana oat breakfast muffins made with whole grains, ripe bananas, and natural sweeteners. A perfect easy recipe for beginners looking for snacks or breakfast options.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

2 large ripe bananas, mashed
1 cup rolled oats
1 cup whole wheat flour
1/2 cup brown sugar or coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1 cup unsweetened almond milk (or any plant-based milk)
1/4 cup vegetable oil or melted coconut oil
1 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, stir the mashed bananas, plant-based milk, oil, and vanilla extract until mostly smooth.
Add the brown sugar or coconut sugar and stir until evenly combined.
In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon if using, and salt.
Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix, or the muffins may turn dense.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm, or cool fully before storing for breakfast snacks during the week.