Banana Oatmeal Muffins

Tender oats, mashed banana, and gooey chocolate chunks are the best trio of flavors in these soft streusel-covered banana oatmeal muffins!

Name a better muffin trio than oats, banana, and chocolate, I’ll wait!

Plus streusel. So naturally, these are pretty much the queen of all muffins and you may never need a bakery again.

You just might need to invest in another muffin pan because I HIGHLY recommend baking up a double batch of these little gems. You’ll thank me later.

No fancy ingredients or techniques involved here today, this is just a simple, solid muffin recipe that even novice bakers can handle with ease.

And y’all, don’t even get me started how incredible one or two of these muffins are with your morning cup of coffee! Even better than donuts in my opinion.

These Oatmeal Muffins feature…

• A soft and moist texture
• Studded with tender oats and gooey chocolate
• Lots of banana flavor and a buttery streusel on top

Making the Oatmeal Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Oats
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Bananas
• 2% milk
• Vanilla extract
• All-purpose flour
• Cinnamon
• Baking powder
• Baking soda
• Kosher salt
• Semisweet chocolate chunks

Quick Bread Instructions

These muffins can easily be converted to a quick bread version. Assemble the batter and streusel and scrape into a greased or parchment paper-lined 9×5 loaf pan. Bake bread at 350F 55-60 minutes until a toothpick comes out clean.

Tips for Perfect Oatmeal Muffins

1. Toast oats on stovetop then pulse in food processor – this gives the oats a lovely toasted flavor and breaks them down into the perfect texture for the muffin batter.
2. Cream softened butter with sugars – this builds the fat base to the muffin batter.
3. Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
4. Use ripe banana – you will need about 2 medium ripe bananas for these muffins.
5. Bring eggs and milk to room temperature – this will help these ingredients mix more cohesively into the butter.
6. Fill muffin cups to brim with batter – this makes for tall bakery-style muffins.
7. Bake muffins at 425F 5 minutes then reduce heat to 375F – this short blast of heat at the beginning also helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

• Skip the chocolate – leave out the chocolate if you don’t care for it in muffins.
• Add other add-ins – try dried fruit, fresh blueberries, or toasted nuts.
• Top muffins with glaze – a simple powdered sugar glaze would be great drizzled over these muffins.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat individual muffins 15-30 seconds in microwave for serving.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins at room temperature and store up to 4 days.

These muffins truly are a breakfast treat! The gooey chocolate chunks combined with the sweet banana and all that tender oat business make for the ultimate breakfast indulgence.

Your morning coffee ain’t about to know what hit it!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch these muffins made step-by-step on Google web stories.

More muffins to bake up next!

• Cranberry Chocolate Chip Muffins
• Orange Rhubarb Streusel Muffins
• Coffee Cake Muffins

This post was updated with new recipe tips and photos on 8/1/24.