Jam-Filled Banana Oat Muffins

There’s just something comforting about jam-filled banana and oat muffins, especially when they’re warm from the oven and packed with cosy flavours like ripe bananas and hearty oats. They’re perfect for breakfast, packed into lunchboxes or as a grab and go snack. These muffins are really simple to make, with no fancy equipment or hard-to-find ingredients needed. They’re great for using up over-ripe bananas too!

One of the main reasons I came up with this recipe was to have the perfect excuse to use up some of my homemade strawberry and rhubarb jam , because let’s be honest, jam deserves more than just toast!

The muffins are soft, slightly sweet, and while delicious on their own, also pair perfectly with a spoonful of thick cream on the side for an extra special treat! Whether you’re an experienced baker or just getting started, this recipe is an easy, no-fuss way to make something delicious.

Main Ingredients You’ll Need (full recipe below)

Plain white Flour

You can use white spelt flour if you prefer.

bananas

2 large or 3 medium bananas. Ensure they’re very ripe and spotty.

Oats

Either porridge oats or jumbo oats will work well

jam

Choose your favourite flavour or use my strawberry and rhubarb jam here.

How to Make Jam-Filled Banana and Oat Muffins:

1. Preheat your oven to 200°C (400°F). Place paper liners in a 12-cup muffin tray.
2. In a mixing bowl, stir together the flour, oats, sugar, baking powder, bicarb of soda, and salt.
3. In a bigger bowl, lightly beat the egg. Add in the milk (dairy or vegan), oil, and vanilla, and whisk until combined.
4. Mash the bananas using a fork and stir them into the wet ingredients.
5. Pour the dry ingredients into the wet mixture and gently mix just until everything is combined. Don’t over mix!
6. Spoon the batter into the muffin cups, filling each only about half way.
7. Put 1 tsp of jam on top of batter.
8. Use the remaining batter to carefully spoon on top of jam.
9. Sprinkle with oats (optional).
10. Bake for 18–20 minutes, or until the tops bounce back when gently pressed.
11. Let them cool in the muffin pan for a few minutes, then transfer to a wire rack.

Jam-Filled Banana and Oat Muffins

These jam-filled banana and oat muffins are soft, wholesome, and perfect for using up ripe bananas and your favorite jam. Easy to make, freezer-friendly, and great for breakfast or snacks!

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Prep Time 10 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

  

• 190 g (1.5 cups) plain flour
• 90 g (1 cup) oats
• 50 g (1/4 cup) light brown sugar
• 2 tsp baking powder
• 1 tsp bicarb of soda
• 1/2 tsp salt
• 1 large egg
• 180 ml (3/4 cup) milk of choice
• 80 ml (1/3 cup) oil I use extra virgin olive oil but you can use coconut, vegetable or sunflower oil.
• 1/2 tsp vanilla extract
• 240 g (1 cup) ripe bananas 2-3
• 80 g (1/4 cup) jam of choice

Equipment

• 1 Large mixing bowl
• 2 smaller mixing bowls
• 1 whisk
• 1 Wooden Spoon
• 1 muffin tin
• 1 fork or potato masher

Method

 

1. Preheat your oven to 200°C (400°F). Place paper liners in a 12-cup muffin tray.
2. In one bowl, stir together the flour, oats, sugar, baking powder, bicarbonate of soda, and salt.
3. In a larger bowl, lightly whisk the egg. Add in the milk, oil, and vanilla, and whisk until combined.
4. Mash the bananas and stir into the wet ingredients
5. Pour the dry ingredients into the wet mixture and gently mix just until everything is combined. Don’t over mix!
6. Spoon the batter into the muffin cups, filling each about 1/2 of the way.
7. Put 1 tsp of jam into the centre of batter and use the remaining batter on top of jam.
8. Sprinkle with oats (optional).
9. Bake for 18–20 minutes, or until the tops bounce back when gently pressed.
10. Let them cool in the pan for a few minutes, then transfer to a wire rack.

Notes

Jam Tip: Use a thick jam or preserve so it doesn’t sink or leak during baking. Raspberry, strawberry, or homemade jam all work beautifully.

Sweetness: The sugar is only ¼ cup since the bananas and jam add natural sweetness. Use very ripe bananas for best flavour.

Gluten-Free Option: Swap the flour for a gluten-free plain flour and make sure your oats are certified gluten-free.

Dairy-Free: Use any plant-based milk (like almond, oat, or soy) to make these muffins dairy-free.

Jam Placement: Drop 1 tsp of jam in the centre of each muffin before baking for a gooey middle. Add batter on top of jam if desired or leave with just jam – both will be delicious. You can also swirl it slightly into the batter or add a little extra jam on top after baking.

Storage: Store in an airtight container for 2–3 days, or freeze for up to 3 months. Reheat gently in the microwave if serving from frozen.