Moist Banana Oatmeal Muffins with Cinnamon and Walnuts

These muffins are perfect for breakfast on the go. Made with simple, natural ingredients, these healthy oat muffins are easy to prepare and work well for breakfast or a light afternoon snack.

This recipe is versatile: you can make either oatmeal muffins or oat muffins. Oatmeal muffins use quick-cooking oats for a wet, creamy texture; oat muffins use old-fashioned (dry) rolled oats and produce a slightly firmer, less creamy muffin. Both are similar and delicious, and I’ll explain how to prepare each version.

These muffins are intentionally not overly sweet and are made without flour, so they won’t have the light, fluffy texture of traditional muffins. They happen to be both vegan and gluten free when made with the ingredients listed here, and they still deliver great flavor.

These are ideal for busy mornings when you need a grab-and-go breakfast. They make a great meal-prep option and freeze well. The recipe is flexible — try chocolate chips and shredded coconut, or use olive oil, fresh blueberries, and walnuts for a fruity version.

Ingredients You’ll Need

You can substitute granulated sugar with light brown sugar, and I often add 1 teaspoon ground cinnamon.

Optional additions you can experiment with:

• Chocolate chips
• Raisins
• Walnuts
• Cinnamon
• Shredded coconut
• Ground flaxseed
• Dried fruit

Oatmeal Muffins vs. Oat Muffins

For oatmeal muffins use quick cooking (quick-cook) rolled oats and coconut oil to create a creamier, wetter base. For oat muffins substitute old-fashioned rolled oats and extra-virgin olive oil; the texture will be less creamy and a bit more watery but still tasty. The main differences are the type of oats and the oil used.

Step-by-Step Instructions — Oatmeal Muffins

Follow these steps to make oatmeal muffins. The oat muffin version uses the same method with the ingredient swaps described above.

1. Preheat the oven to 400°F (200°C).
2. Line 24 muffin tins with paper liners.
3. Mash 3 overripe bananas in a bowl. If your bananas are only ripe, add 2 tablespoons of water to help loosen them before mashing.
4. In a large bowl combine the dry ingredients: 5 cups quick cooking rolled oats, 4 tablespoons sugar (or light brown sugar), 1 teaspoon salt, 1/2 cup chopped walnuts (optional) and 1 teaspoon cinnamon if using. Mix well.
5. In a separate bowl whisk together the wet ingredients: 1/3 cup melted coconut oil, the mashed bananas, 2 2/3 cups water, and 2½ teaspoons vanilla extract. The mixture may not be perfectly smooth; an electric mixer can help if desired.
6. Pour the wet ingredients into the dry and stir with a large wooden spoon until combined. Fold in 2 cups fresh blueberries or other mix-ins.
7. Fill each muffin liner to the rim — these muffins do not rise much because they contain no flour or chemical leaveners.
8. Bake for 30 minutes.
9. Remove from the oven and transfer muffins to a wire rack. Let cool for at least 30 minutes before serving.

How to Make Oat Muffins

To make oat muffins, follow the same directions above but use 5 cups old-fashioned rolled oats and 1/3 cup extra-virgin olive oil instead of the quick-cooking oats and coconut oil. The rest of the steps remain the same: mash bananas, mix dry and wet ingredients separately, combine, fold in blueberries, fill liners, and bake at 400°F for 30 minutes. Let cool before serving.

Expert Tips

• Fill muffin cups to the rim — these muffins won’t rise much without flour or leavening agents.
• Use overripe bananas for easier mashing and richer flavor. If bananas are only ripe, add 2 tablespoons water to loosen them.
• If you don’t have a masher, a fork works fine. Leaving some banana chunks improves texture and taste.
• Store cooled muffins in gallon-sized plastic bags laid flat in the refrigerator for up to 5 days. Warm briefly in the microwave (15–20 seconds) or enjoy chilled. They’re delicious with butter or honey.
• To freeze, cool completely and place muffins in a freezer bag for 3–4 months. Thaw in the refrigerator before reheating.

These muffins are a convenient, healthy option for busy mornings or a quick snack. They travel well and can easily be packed in a bag for breakfast on the go.

More Muffin Ideas

Try variations like adding chocolate chips, shredded coconut, raisins, nuts, or different fruits to customize flavor and texture. These substitutions let you create many versions from the same basic recipe.