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Oatmeal Muffins

These oatmeal muffins are a comforting, portable breakfast option that combine hearty oats, ripe bananas, and warm cinnamon. Baked until golden and slightly cracked on top, they have a moist, dense texture with a cozy aroma of toasted oats and cinnamon filling the kitchen. Perfect for busy mornings or weekend brunches, they can be customized with add-ins like berries or nuts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups rolled oats lightly toasted for extra flavor
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 ripe bananas mashed until smooth
  • 2 eggs beaten
  • ½ cup milk whole or plant-based
  • ¼ cup melted butter or oil
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or fork
  • Spatula or spoon
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease your muffin tin or line it with paper liners. Gather all your ingredients so everything is ready to go.
  2. Spread the rolled oats on a baking sheet and toast them in the oven for about 5 minutes until they smell nutty and golden. Remove and let cool slightly.
  3. In a large mixing bowl, combine the toasted oats, brown sugar, cinnamon, baking powder, and salt. Stir to evenly distribute the ingredients.
  4. In a separate bowl, mash the ripe bananas until smooth, then whisk in the beaten eggs, milk, and melted butter or oil. Mix until well combined and fragrant.
  5. Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula or spoon just until combined—be careful not to overmix, as this keeps the muffins tender.
  6. If desired, fold in extras like berries or chopped nuts for added texture and flavor.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Tap the tin lightly on the counter to settle the batter and release air bubbles.
  8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly and set the perfect crumb.
  10. Serve warm, perhaps with a pat of butter or a drizzle of honey, and enjoy that cozy, wholesome aroma filling your kitchen.

Notes

Feel free to customize these muffins with your favorite add-ins like blueberries, nuts, or dried fruit. For a dairy-free version, substitute plant-based milk and oil. Toasting the oats beforehand enhances their nutty flavor, but you can skip this step if you're short on time.