Peanut Free

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Oatmeal Banana Muffin Recipe
2026-03-31 10:23 UTC by Lynn

Use up your leftover oatmeal with this easy to make Oatmeal Banana Muffin recipe.

This recipe for Oatmeal Banana Muffins is adapted from my mom’s recipe for Leftover Oatmeal Muffins. I adapted them to a Leftover Oatmeal Peanut Butter muffin, which inspired me to try a leftover banana oatmeal muffin recipe.

These muffins turned out so good! These muffins are not light and fluffy. They are denser muffins, but they are delicious.

And they are healthy(ish), especially if you leave out the chocolate chips.

They are also dairy free if you skip the chocolate chips or use dairy free chocolate chips.

If you are looking for a new breakfast for this week, give these oatmeal banana muffins a try!

Ingredients

• cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
• egg
• sugar
• brown sugar
• baking soda
• flour, Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
• cornstarch
• bananas
• chocolate chips, optional but good

Yield: 12 muffins

Oatmeal Banana Muffin Recipe

Print

Oatmeal and bananas are combined in these easy-to-make muffins.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
• 1 egg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 3/4 cup flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
• 1/4 cup cornstarch
• 2 bananas mashed
• 1/2 cup chocolate chips, optional but good

Instructions

1. In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
2. Stir until well combined.
3. Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
4. Bake at 375 degrees for 18-20 minutes.
5. I prefer these warm or reheated, but they can also be eaten cold.

Notes

The gluten-free version of this recipe was tested with gluten-free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 15mgSodium: 78mgCarbohydrates: 70gFiber: 5gSugar: 29gProtein: 7g

Nutritional values are approximate and aren't always accurate.

The post Oatmeal Banana Muffin Recipe appeared first on Lynn's Kitchen Adventures.

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