Breakfast is my new favorite meal. I never really cared for breakfast before I was pregnant, but now it’s the first thing I think about when I wake up in the morning. I feel like I’m five years old again, running down the cereal aisle trying to convince my mom to buy one of each. Remember when picking a cereal was the hardest decision you had to make in the day? Ah, good times.

I had a few bananas sitting in my fruit bowl, so I figured I would put them to good use and make an easy grab-and-go breakfast for the week. These were especially perfect to make because on a recent trip to Costco, my brilliant husband decided to buy a TWO GALLON container of oatmeal. Why oh why?! Needless to say, we won’t be running out of oatmeal for about 2 years unless I make these muffins every day.



I didn’t think about it when I was making this recipe, but I could have thrown in a few chocolate chips for some extra gooeyness…what was I thinking? Sigh…next time! These babies only take 25 minutes total to make, and let’s be honest, we all have 25 minutes to spare. That’s only one reality TV show!. DO IT, friends. You won’t regret it.

Banana Oatmeal Muffins

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 12-14


  • 2 cups flour
  • 1 cup quick-cooking oats
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1⁄2 cups bananas, mashed
  • 2 eggs
  • 1⁄3 cup butter, melted
  • 1 teaspoon vanilla


  1. Preheat oven to 375°F
  2. In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter.
  3. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
  4. Spoon batter into greased muffin cups.
  5. Bake for 15 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean.
  6. Let cool in pan on wire rack for 10 minutes.
  7. Remove muffins from pan and let cool.

Recipe adapted from