These banana oatmeal muffins are filled with delicious old-fashioned rolled oats, sweetened with honey and ripe bananas. It’s the perfect grab-and-go breakfast for easy weekday meals. With over 140 recipe reviews, we are sure you’re going to these banana oat muffins too. They’re delicious without a lot of fuss.
Muffins are an easy grab-and-go breakfast including our blueberry muffins, popular applesauce oatmeal muffins, or streusel-topped banana muffins.
Banana Oatmeal Muffins
These muffins are similar to our popular baked oatmeal cups recipe use old fashioned rolled oats as the main ingredients. If you have ripe bananas with a lot of brown spots, these will add the perfect moisture and sweetness to the recipe.
Sometimes you just need a convenient breakfast to grab on the go. Well, these healthy banana oatmeal muffins are the perfect breakfast for those busy days.
- GRAB AND GO MUFFIN – Just dump the easy ingredients into a large bowl, mix together and bake!
- HEALTHY – This recipe uses the goodness of oatmeal and turns it into a muffin form.
- NO REFINED SUGAR – Ripe bananas and honey add the perfect level of sweetness to this easy recipe. There’s no refined sugar added.
Recipe Ingredients
They’re made with whole oats, instead of traditional flour. Using oats in your baking is a more affordable option and making oat flour is super easy. You’re looking at a beautiful, wholesome muffin made with:
- ROLLED OATS – I love using sprouted oats in my baking recipes. They are gluten free. Any brand of rolled oats will work. Half of the oats are added to a blender to create an oat flour. You can also use whole wheat pastry flour instead.
- BANANA – This will add sweetness and moisture to the muffins. For best results use ripe bananas with lots of brown spots. These will also mash the easiest.
- EGGS – Two beaten large eggs are used for this recipe.
- HONEY – For sweetness, I used honey but you can also use maple syrup. Brown sugar or coconut sugar will also work.
- MILK – I used regular milk. But you can use dairy-free milk here too: oat milk, almond milk, soy milk, etc. Greek yogurt can also be used in a replacement.
- ETC. – You’ll also need baking soda, baking powder, salt, cinnamon, and vanilla extract.
Variations
Additional ingredients can change the flavor easily. Here are a few simple flavors to try:
- CHOCOLATE CHIPS – Add 1 cup of chocolate chips to the batter for a sweet treat.
- CHOPPED WALNUTS – Try chopped nuts for some extra crunch.
- RAISINS – Any dried fruit can be added like raisins, cranberries, or chopped dried mango.
- FRESH BERRIES – Add 1 cup of fresh blueberries or chopped strawberries.
How To Make Banana Oatmeal Muffins
Everything is easily put together to make these beautiful banana bread oatmeal muffins. I don’t think the process could be any easier!
- BLEND – First, you’ll need to blend 1 ½ cups of rolled oats in a blender or food processor. This will turn it into oat flour. (see my instructions on how to make oat flour here) I used my food processor and it took about 2 minutes to turn into the right consistency. You can also buy oat flour if you don’t have a food processor or blender. It can be expensive, so if you have a local bulk food store, check there first to help save money and only buy the quantity you need. I prefer to make my own because it’s the most cost-effective option.
- DRY INGREDIENTS – Add the oat flour and the rolled oats to a bowl along with the other dry ingredients: cinnamon, baking powder, baking soda, and salt. Mix them all up!
- WET INGREDIENTS – Beat the two eggs in a small bowl and add those to the oats bowl along with maple syrup, milk, and vanilla extract. Mix everything together.
- MASH BANANA – Now you need to mash the banana. Make sure that you’re using ripe bananas with lots of brown spots. This will create more sweetness and will also be easier to mash. I just do this on a plate with a fork. Add the mashed banana to the bowl of wet ingredients.
- Now here’s the key step: Let the batter sit for 15-20 minutes. This will let the oats absorb some of the moisture and create more moist and fluffy muffins.
- BAKE – Next, add about ¼ cup of batter to the muffin tin with paper liners. I like to sprinkle some raw oats on top but this part is optional. Add to the oven and bake for 25-30 minutes or until a toothpick comes out clean and the muffins are golden brown. Let muffins cool for 10 minutes, then add to a wire rack to cool completely.
How To Store Muffins
Easily store these leftover muffins for a later day when you want to enjoy them. They hold their moisture incredibly well and taste just as good as the day you made them.
Storing In The Fridge: These oat banana muffins store best when in the fridge. I find that they can get a bit mushy when stored on the counter because of the added moisture. Store them in an airtight container in the fridge for up to one week.
Freezing Instructions: These muffins also store great in the freezer. After you bake, let them cool completely on the counter. Then wrap each one in parchment paper or plastic wrap and store them all in a freezer bag. When you’re ready to eat, grab one from the freezer and discard the outer wrapping. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost then serve warm.
Recipe Tips
- Use fresh baking powder. If it’s been in your cupboard too long and is too old, it can lose the ability to help your muffins rise.
- Let the batter sit for 20 minutes. This will help the rolled oats soak up the liquid and make the texture of the muffins so much better.
- Use an ice cream scoop to divide the batter evenly into your muffin pan. This makes it so much easier. There’s less mess and the muffins will look equal to one another.
- I used paper liners to keep things simple. If you prefer to bake without them, be sure to grease the muffin cups very well so that they do not stick.
Frequently Asked Questions
Yes! These are a great source of fiber from the sprouted rolled oats. There’s no refined sugar or preservatives used that you would normally get from store-bought muffins. If you want to make these oat banana muffins even healthier, you can reduce the sugar in half. Or substitute it for a sugar-free version like Lakanto sugar-free maple flavored syrup.
Two things are going to help make these muffins moist and fluffy. First is the ripe bananas – make sure to use bananas with brown spots and not green ones. These will be sweeter and add to the moisture. The second is letting the oats have time to soak up wet ingredients before baking. This is why I let the muffin batter to sit for 15-20 minutes before adding it to the muffin pan.
Yes! If you’re adding a few chocolate chips or one extra ingredient (ex. blueberries) you can add 1 cup. If you’re adding multiples, add 1/4 cup or 1/2 cup of each (ex, nuts or seeds). I’ve had people use this recipe with both berries and chocolate chips and have said they taste great.
If you’re looking for a fun and easy snack to make, these banana muffins are it! The perfect lunch or after-school snack that everyone in the family can enjoy. It’s simple recipes like this one that make baking at home a breeze!
More Muffin Recipes
For more easy muffin recipes, try these:
- Banana Bread Muffins
- Pumpkin Chocolate Chip Muffins
- Applesauce Oatmeal Muffins
- Pancake Mini Muffins
- Classic Raisin Bran Muffins
Banana Oatmeal Muffins
Ingredients
- 1 ½ cups old fashioned rolled oats
- 1 ½ cups oat flour - see instructions for details
- 2 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 ripe bananas - mashed
- 2 eggs - beaten
- ½ cup honey - or maple syrup
- ¾ cup milk
- 3 tsp vanilla extract
Instructions
- Preheat your oven to 350°F degrees. Line a muffin tin with cupcake liners and set aside.
- In a food processor or blender, add 1.5 cups of rolled oats and blend until it turns into a fine oat flour.
- Add the oat flour to a medium bowl, along with another 1.5 cups of whole rolled oats (you’ll have half oats flour, half whole oats). Add the baking soda, baking powder, salt and cinnamon. Mix everything together.
- Mix the eggs, milk, honey, vanilla extract in a separate large bowl.
- Add the ripe bananas to a plate and mash them thoroughly with a fork.
- Add in the mashed banana to the liquid ingredients and mix together.
- Add the dry oat mixture to the wet ingredients. Stir everything together until just combined, but don't overmix.
- Let this sit for 10-20 mintues to let oats soak up the wet ingredients.
- Spoon about ¼ cup of batter into each muffin cup. Sprinkle a small amount of rolled oats on top of each muffin (optional). Place in oven for 25-30 minutes, or until a toothpick comes out clean from the muffin.
- Let cool for 10 minutes, then remove muffins and place on a cooling rack.
Video
Recipe Notes:
- Use fresh baking powder. If it’s been in your cupboard too long and is too old, it can lose the ability to help your muffins rise.
- Let the batter sit for 20 minutes. This will help the rolled oats soak up the liquid and make the texture of the muffins so much better.
- Use an ice cream scoop to divide the batter evenly into your muffin pan. This makes it so much easier. There’s less mess and the muffins will look equal to one another.
- I used paper liners to keep things simple. If you prefer to bake without them, be sure to grease the muffin cups very well so that they do not stick.
Nutrition
