Banana Oatmeal Muffins

These banana oatmeal muffins are quick and easy to make and taste fantastic. They’re the perfect way to use up those over ripe bananas!

We make a lot of banana muffins around here. There always seem to be some over ripe bananas ready to bake with, which I’m okay with. The only problem is deciding what to make with them!

Nine times out of ten, some version of these banana oatmeal muffins is what I use them for. They’re quick and easy to make, and can be ready to put in the oven before it has even finished heating up.

For another version of these muffins, I also have recipes for Banana Blueberry Oatmeal Muffins and Chocolate Chip Banana Oatmeal Muffins. Both of those recipes are fantastic as well if you want another option.

Plus they freeze well if you don’t have teenagers in the house that finish off a batch of muffins in about a day and a half. If we’re lucky.

These banana oatmeal muffins are fantastic, and they’re the perfect solution to your “what should I do with these over ripe bananas” question!

What is the best way to store muffins?

I don’t like to store muffins in an airtight container, as I find that the tops tend to get quite sticky. Instead, I like to store them in a loosely covered container at room temperature. This way they stay fresh, but allowing some air to circulate around them keeps them from getting sticky.

They will only keep for about 3 days this way though, so if you want them to last longer than that, you should keep them in an airtight container instead. I recommend storing them with a layer of paper towels above and below them to absorb some of the moisture if you’re keeping them in an airtight container.

If you want to re-crisp the tops of your muffins, you can heat them in the oven at 350F for 3-5 minutes and this will make them taste fresh from the oven again.

Can you use frozen bananas for banana oatmeal muffins?

I use frozen bananas in my muffins all the time. Whenever we have over ripe bananas and I don’t want to use them that day, I peel them and put them in a ziplock bag in the freezer to use for baking or smoothies in the future.

To use frozen bananas in these muffins, you can either let them defrost at room temperature, defrost them for a few minutes in the microwave, or use an immersion blender to combine them with the other wet ingredients in the recipe without thawing them first.

What happens if you stir muffin batter too much?

Muffin batter should not be over mixed. If you over mix the batter, you will end up with dense muffins, rather than soft and fluffy ones.

You want to stir just until the ingredients are combined. It’s perfectly okay for the batter to be lumpy. Stir just until there are no more dry bits of flour visible.

Here are some more great banana muffin recipes for you:

• Strawberry Banana Muffins
• Chocolate Chip Banana Muffins
• Chocolate Banana Muffins
• Marbled Chocolate Banana Muffins
• Banana Rhubarb Muffins