These banana oatmeal cupcakes are one of those recipes I keep coming back to. They’re made with just a handful of simple ingredients, no wheat flour at all, and the ripe bananas do most of the sweetening work for you. If you have bananas going brown on the counter right now, this is your sign.
They turn out soft, moist, and lightly spiced with cinnamon — perfect for breakfast, an afternoon snack, or a lunchbox treat. I filmed the whole process, so if you’d rather follow along visually, the video is right below.
Ingredients
Makes about 12 cupcakes.
- 3 ripe bananas
- 3 eggs
- 1 cup quick oats (fine rolled oats)
- 1/4 cup brown sugar (optional — see the tips below)
- 1 teaspoon baking powder
- Cinnamon powder, to taste
- Optional: raisins or nut mix
- Optional: 1 extra banana, sliced, for topping
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Why You’ll Love These Banana Oatmeal Cupcakes
What I like most about this recipe is how forgiving it is. There’s no wheat flour, no butter, and no complicated technique — you basically put everything in a blender or a bowl, mix, and bake. The oats give the cupcakes a soft, slightly hearty texture, and the bananas keep them naturally moist for days.
They’re also really easy to adapt. You can skip the sugar entirely and let the bananas and raisins do the sweetening, or throw in a handful of nuts for extra crunch. It’s the kind of recipe that works with whatever you happen to have in the cupboard.
How to Make Banana Oatmeal Cupcakes
- Preheat the oven at a high temperature first. This is important for getting a nicely domed top on your cupcakes.
- Peel the bananas and mash them well in a large bowl (or blend them, if you prefer a smoother batter).
- Add the eggs and mix until everything is well combined.
- Add the oats, brown sugar, and cinnamon, and stir until you have a smooth, even batter.
- Add the baking powder last and fold it in gently. Adding it at the end helps the cupcakes rise better in the oven.
- If you’re using raisins or nut mix, stir them in now.
- Divide the batter between about 12 cupcake liners, filling each one roughly three-quarters full.
- Top each cupcake with a slice of banana and a sprinkle of cinnamon, if you like.
- Put the cupcakes in the preheated oven and immediately lower the temperature to 180 °C (350 °F).
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
- Let them cool for a few minutes before removing them from the tray.
Tips for the Best Banana Oatmeal Cupcakes
- Preheat high, then lower the heat: preheat the oven at a high temperature, and once the cupcakes go in, lower it to 180 °C. That initial blast of heat is what gives you a nice rounded top. I completely forgot to do this the day I filmed, which is why mine came out flat — still delicious, just not as pretty! I made them again later and you can see the difference in the photo below.
- Skip the sugar if you want: the sugar is completely optional. If your bananas are very ripe, they’ll already bring plenty of sweetness. You can leave the sugar out entirely and add raisins instead — they melt into the batter as it bakes and sweeten the cupcakes naturally.
- Use very ripe bananas: the browner and spottier the banana, the sweeter and more flavorful your cupcakes will be. Bananas that are too green will make the batter bland and starchy.
- Add a nut mix for texture: stirring in a handful of chopped nuts or a homemade nut mix adds a lovely crunch and makes these cupcakes a lot more filling.
- Don’t overfill the liners: fill them about three-quarters of the way so the batter has room to rise without spilling over the sides.
Frequently Asked Questions
Are these banana oatmeal cupcakes gluten free?
There’s no wheat flour in this recipe, so as long as you use oats that are certified gluten free, these cupcakes work as a gluten free option. Regular oats are often processed alongside wheat, so check the packaging if that matters for you.
Can I make these without sugar?
Yes. Leave the brown sugar out and add raisins instead — they sweeten the batter naturally. Very ripe bananas also make a big difference here.
Why did my cupcakes turn out flat on top?
Most likely the oven wasn’t hot enough when they went in. Preheat at a high temperature, then lower it to 180 °C right after putting the cupcakes in the oven. That temperature drop is what creates the rounded dome.
How long do they keep?
Stored in an airtight container, they stay soft for about 3 days at room temperature, or up to a week in the fridge. They also freeze well.
Can I use rolled oats instead of quick oats?
Yes, but the texture will be chewier and more rustic. If you prefer a smoother crumb, pulse the rolled oats a few times in a blender before adding them.
Homemade Bread Recipe
If you’re in a baking mood, you might also enjoy my homemade soft bread recipe — it’s easy, fluffy, and another one of those “made from scratch” recipes that makes the whole house smell amazing.
Baking a batch of these cupcakes and a loaf of that bread on the same afternoon is one of my favorite cozy weekend things to do. Between the two, you’ve got breakfast sorted for the rest of the week.
Watch the Video
I filmed the whole process so you can see how thick the batter should be and how much to fill each liner. If you prefer following recipes visually, I highly recommend watching the video alongside this post 🤍
Watch the full video on my YouTube channel here
Thank you so much for being here and for supporting my creative journey. I hope these banana oatmeal cupcakes become a regular in your kitchen the way they did in mine 💛
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