These banana oatmeal muffins are moist, fruity, and extremely delicious. They are the perfect treat for breakfast, brunch, or afternoon tea. Packed with banana and drizzled with honey, a perfect snack

This muffin recipe is such a handy one to have. We've used our classic oatmeal muffin recipe and changed it up to make these delicious banana flavored muffins.
The great thing about it is it will use up any leftover bananas you might have, you know, the ones which have gone a bit brown or starting to go brown.
This is a very easy recipe, and uses basic pantry ingredients.
For this recipe, we've added rolled oats. They give an added texture to the muffins, and make them a little more substantial and filling to eat.
As for the flavor, you get a delicious full banana flavor, and a slight sweetness, with the honey drizzled on the tops.

Without the honey, these muffins aren't overly sweet, so feel free to add a little more sugar if you have a particularly sweet tooth.
The texture of these muffins is light and fluffy.
How to make muffins light and fluffy
You may have been trying to make fluffy muffins but never quite managed it, and ended up with a dense crumb, or they've been heavy and soggy?
There are a few tricks to getting fluffy muffins.
Firstly, make sure you combine the wet and dry ingredients just enough so they are incorporated with each other.
Too much mixing will give you tough, chewy muffins.

What makes muffins tender and moist
Another trick is to use buttermilk, or a combination of milk and lemon juice if you don't have any buttermilk to hand.
This will give the crumb a lovely soft texture, making them tender to the bite.
How to make muffins rise when baking
Baking powder is also an important ingredient in muffins if you want them to rise and have a light texture.
However, too much or too little baking powder can cause heavy muffins or they may not even rise at all, so be sure to follow the exact quantity of baking powder in this recipe and your muffins will come out perfectly!

Prep Time
10 Minutes
Bake Time
15 Minutes
Serves
12
Ingredients
Dry Ingredients
1 ⅓ cups or 200g plain flour
3 oz or 80g porridge oats
½ cup or 100g caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
Wet Ingredients
1 egg
¾ Cup or 175ml milk
2 Tablespoons Lemon Juice
⅓ Cup or 75ml vegetable oil
½ teaspoon vanilla extract
9 oz or 250 g (about 2 ½) mashed bananas
1 Tablespoon Honey for drizzling
Instructions
Preheat oven to 400 F or 200 C. Line a muffin pan with 12 cases.

In a large bowl, add the wet ingredients and combine. Add the oats and stir in.

Peel the bananas

Mash the bananas

Add the mashed bananas to the wet ingredients and combine. Set aside.

In another bowl, add the remaining dry ingredients and stir to combine.

Add the dry ingredients to the wet ingredients bowl and combine just enough so it’s all mixed together.

Do not over mix as this will make your muffins tough!
Using an ice cream scoop or large spoon, divide the batter amongst the 12 muffin cases.

If you have any drips on the baking pan, use a damp cloth and wipe them off as they will burn onto the pan in the oven, thus harder to clean!

Bake for 15 to 18 minutes, until golden brown and toothpick, comes out clean.

When done, remove from the oven and allow to rest in the pan for 5 minutes.
Then transfer to a cooling rack.

Whilst the muffins are still warm, drizzle the tops with the honey.

These muffins will keep fresh in an airtight container for 2 days, or will also freeze nicely.

Recipe Card
Banana Oatmeal Muffins

These muffins are moist, fruity, and extremely delicious. They are the perfect treat for breakfast, brunch, or afternoon tea. Packed with banana and drizzled with honey, a perfect snack
Ingredients
Dry
- 1 ⅓ cups or 200g plain flour
- 3 oz or 80g porridge oats
- ½ cup or 100g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt
Wet
- 1 egg
- ¾ Cup or 175ml milk
- 2 Tablespoons Lemon Juice
- ⅓ Cup or 75ml vegetable oil
- ½ teaspoon vanilla extract
- 9 oz or 250 g (about 2 ½) mashed bananas
The Topping
- 1 Tablespoon Honey for drizzling
Instructions
- Preheat oven to 400 F or 200 C. Line a muffin pan with 12 cases.
- In a large bowl, add the wet ingredients and combine. Add the oats and stir in. Add the mashed bananas and combine. Set aside.
- In another bowl, add the remaining dry ingredients and stir to combine.
- Add the dry ingredients to the wet ingredients bowl and combine just enough so it’s all mixed together. Do not over mix as this will make your muffins tough!
- Using an ice cream scoop or large spoon, divide the batter amongst the 12 muffin cases.
- Bake for 15 to 18 minutes, until golden brown and toothpick, comes out clean.
- When done, remove from the oven and allow to rest in the pan for 5 minutes.
- Then transfer to a cooling rack.
- Whilst the muffins are still warm, drizzle the tops with honey.
These muffins will keep fresh in an airtight container for 2 days, or will also freeze nicely.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 144mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 3g
Nutrition information isn’t always accurate
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