Moist Banana Oatmeal Muffins Recipe with Cinnamon

Banana Oatmeal Muffins are moist, naturally sweet, flourless, and satisfying. These gluten-free, vegetarian muffins make a healthy breakfast or snack at only about 216 calories per muffin.

Pressed for time in the morning? Don’t skip breakfast. These dense, tender muffins blend banana, oats, and a touch of chocolate for a treat that feels like dessert but offers protein and fiber to keep you full.

Think of them as a cross between soft oatmeal cookies and banana bread. The texture is tender and slightly cakey, while the oats and Greek yogurt add body and nutrition. A little dark and white chocolate adds indulgence without overwhelming the wholesome flavors.

Ingredients and Substitutes

Use very ripe bananas for the best flavor and sweetness. Below are the ingredients with suggested swaps where applicable.

• 2 large bananas – very ripe for sweetness and moisture.
• 2 large eggs – bring to room temperature for best mixing.
• 1 cup Greek yogurt – substitute coconut yogurt to make the recipe dairy-free.
• 1/4 cup maple syrup – honey or agave nectar can be used instead.
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon – optional but recommended for warmth and aroma.
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 2 cups rolled oats – use certified gluten-free oats if you need the muffins to be gluten-free.
• 1/4 cup dark chocolate chips – swap for milk chocolate if you prefer a sweeter bite.
• 1/4 cup chopped white chocolate – optional; omit if you don’t have it.

How to Make Banana Oatmeal Muffins

Step 1 – Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.

Combine the bananas, Greek yogurt, eggs, maple syrup, vanilla, cinnamon, salt, baking powder, and baking soda in a blender or food processor.

Step 2 – Add the rolled oats to the blender. Pulse until the mixture is smooth and well combined—stop occasionally to scrape the sides. The batter should be thick but pourable.

Step 3 – Transfer the batter to a mixing bowl and fold in the dark and white chocolate pieces with a spatula.

Step 4 – Spoon the batter into the prepared muffin cups, filling each about three-quarters full. For a decorative touch, top each muffin with a banana slice and a few extra chocolate chips.

Step 5 – Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.

My Storage Tips

Store cooled muffins in an airtight container at room temperature for up to five days. Glass containers help keep them fresh and prevent sogginess.

For longer storage, cool completely, place muffins in freezer bags or airtight containers, and freeze for up to three months. Reheat frozen muffins in the microwave for about 30 seconds—no thawing needed.

Watch How to Make

A short video demonstration can be useful if you prefer a visual guide. If you would like to follow along with a step-by-step video, look for a recipe video that shows the blending and portioning process.

Other Delicious Muffin Ideas

• Almond Flour Banana Muffins
• Blueberry Oatmeal Muffins
• Coconut Flour Muffins