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These Banana Oat Muffins are moist, flavorful, and hearty — perfect for a quick breakfast or on-the-go snack! The batter can be made in less than 10 minutes with wholesome pantry staples for a simple yet utterly delicious pastry.
Plus, they are made with whole wheat freshly milled flour. What’s not to love?!
The only way to make homemade muffins better is to make them with freshly milled flour!
Seriously, all of my favorite muffins I’ve had were whole wheat muffins, fresh from the oven. Whether it was whole grain blueberry muffins, lemon poppy seed muffins, or even freshly milled sweet corn muffins, they’re just amazingly delicious every time!
After I made whole wheat oatmeal raisin muffins a couple of weeks ago, I knew I needed to make another recipe with fresh milled flour and oats.
Together, they create the most flavorful, hearty, yet tender muffins that my entire family devours!
These whole wheat banana oat muffins were all of that and more. They have a lot of the sweet, comforting banana flavor you get from my chocolate chip banana bread, but with a soft, oaty texture reminiscent of a warm oatmeal bake.
I’ve made quite a few batches since that first one — my kids keep the muffin container cleaned out!
They’re a great option to keep on hand for an easy breakfast or a snack on the go. Be sure to try them with chocolate chips if you have a sweet tooth!
Table of Contents
Why You’ll Love This Recipe
- Easy recipe: This recipe is a breeze to whip up. All you have to do is combine the ingredients and bake! You can have a batch in the oven in as little as 10 minutes.
- Low in refined sugar: Because the ripe bananas bring so much sweetness to this batter, it requires very little added sugar!
- Moist and tender: You won’t find any dry, crumbly muffins in my kitchen! These oat banana muffins with freshly milled flour are soft and moist with a nice, tender crumb.
Ingredients
- Bananas: The riper the better! This is the perfect recipe to use those mushy brown bananas that no one wants to eat. They add the perfect sweetness and a stronger banana flavor.
- Flour: I used freshly milled soft white wheat berries. Soft white wheat is best for fluffy, delicate pastries like muffins. You can learn more about choosing a wheat berry in my post on baking with whole grains!
- Sour cream/yogurt: You can use either sour cream or plain Greek yogurt. They add some fat and moisture to the muffins that is absolutely delicious!
- Beginner-friendly: Whether you’re new to baking with freshly milled flour or just new to baking, this recipe is a great place to start! The instructions are as simple as can be, and the muffins turn out beautifully every time.
Find the full recipe with measurements in the recipe card below!
How to Make Banana Oat Muffins
Step 1. Preheat oven to 350°F. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
Step 2. Add the mashed bananas, melted butter, sugar, eggs, sour cream, and vanilla. Mix until everything is fully combined.
Step 3. Scoop into lined or greased muffin tins about 3/4 of the way full. Bake for 18–20 minutes or until the tops are golden and set.
Step 4. Let cool for 10–15 minutes before removing from the tins.
Tips + Notes
- Use very ripe bananas. The riper the better. That is where all of the sweetness and banana flavor comes from.
- Greek yogurt works great as a substitute for sour cream. Make sure it’s plain and unsweetened so your muffins don’t come out too sweet.
- Feel free to fold in chocolate chips or chopped walnuts before scooping!
- Be careful not to overmix your batter; it can cause a dense muffin.
- I used paper liners for this batch, but you can grease your muffin tin well with butter or coconut oil if you’d prefer to skip the liners.
- I like to keep overripe bananas in my freezer to make these muffins and freshly milled banana bread. You can freeze them whole or pre-mash them, then thaw at room temperature before making your batter.
Recipe FAQs
They can be stored in an airtight container at room temperature for 3-5 days. For that fresh-from-the-oven feel, you can reheat them in the microwave or toaster oven, but they are great at room temp as well.
Yes! These muffins freeze very well. Once they’re cool, pack them into an airtight container and freeze for up to 3-6 months. To enjoy later, just let them thaw at room temperature for a bit and reheat as desired.
I buy my wheat berries and most of my dry pantry goods (like oats!) from Azure Standard. They have the best prices and quality for whole grains. I outline some alternative options in my post on the best places to buy whole grains.
Great question! I have a beginner post that’s the perfect place to start. You can learn how to mill your own flour and the basics before you get baking.
Related Recipes
- Cinnamon Sugar Muffins With Fresh Milled Flour
- 4 Ingredient Peanut Butter Muffins (no flour)
- Easy Pumpkin Muffins Recipe
- Whole Wheat Blueberry Bread With Freshly Milled Flour
- Whole Wheat Sweet Bread Recipe
If you tried this Banana Oat Muffins Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Banana Oat Muffins
Equipment
- Large mixing bowl
- Muffin tin greased or lined with paper liners
Ingredients
- 4 ripe bananas mashed (the riper the better)
- 1 ¾ cups freshly milled soft white wheat flour (190g)
- 1 cup rolled oats (90g)
- ½ cup butter, melted (113g)
- ¼ cup sugar (50g)
- 2 large eggs
- ¼ cup sour cream or Greek yogurt (60g)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Add the mashed bananas, melted butter, sugar, eggs, sour cream, and vanilla. Mix until everything is fully combined.
- Scoop into lined or greased muffin tins about ¾ of the way full. Bake for 18–20 minutes or until the tops are golden and set.
- Let cool for 10–15 minutes before removing from the tins.
Video
Notes
- Use very ripe bananas. The riper the better. That is where all of the sweetness and banana flavor comes from.
- Greek yogurt works great as a substitute for sour cream. Make sure it’s plain and unsweetened so your muffins don’t come out too sweet.
- Feel free to fold in chocolate chips or chopped walnuts before scooping!
- Be careful not to overmix your batter; it can cause a dense muffin.
- I used paper liners for this batch, but you can grease your muffin tin well with butter or coconut oil if you’d prefer to skip the liners.
- I like to keep overripe bananas in my freezer to make these muffins and freshly milled banana bread. You can freeze them whole or pre-mash them, then thaw at room temperature before making your batter.
