If you’re looking for a naturally sweet, hearty, and satisfying snack or breakfast, these Banana Oatmeal Muffins are the answer. Packed with the goodness of ripe bananas and whole rolled oats, and completely free of refined flour or sugar, this recipe is designed for real-life nourishment.
They’re quick to mix, endlessly customizable, and perfect for mornings on the go or healthy snack breaks during the day. Whether you’re meal prepping for the week or trying to sneak some nutrition into your child’s lunchbox, these muffins deliver comfort and energy in every bite.
Drawing from your love for healthy baked goods (like the Healthy Chocolate Oatmeal Muffins, and Chewy Peanut Butter Oatmeal Bars) and banana-based treats (like the Moist Chocolate Chip Banana Bread), these muffins are a must-try. Let’s get baking!
Table of Contents
Why You’ll Love These Banana Oatmeal Muffins
- Naturally Sweetened: Sweetness comes from bananas and honey or maple syrup.
- No Refined Flour: Rolled oats give body and fiber without processed ingredients.
- Meal Prep Friendly: Make a batch on Sunday and enjoy all week long.
- Kid-Approved Snack: Delicious and nutritious for even the pickiest eaters.
- Quick and Easy: Ready in 30 minutes, perfect for busy mornings.
- One-Bowl Simplicity: Easy to mix, with minimal mess.
Healthy Banana Oatmeal Muffins
Equipment
- 12-cup muffin tin
- Paper liners or nonstick cooking spray
- Large mixing bowl (for batter)
- Fork or potato masher (for mashing bananas)
- Whisk or spatula (for mixing)
- Measuring cups and spoons
- Wire rack (for cooling)
- Cookie scoop or spoon (for portioning batter)
Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ cups rolled oats
- ¼ cup chopped walnuts optional
- ¼ cup dark chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, mash the ripe bananas 🍌 until smooth.
- Whisk in the eggs 🥣, honey 🍯, almond milk 🥜, and vanilla extract 🌾 until well combined.
- Stir in the cinnamon 🧂, baking powder, baking soda, and salt.
- Fold in the rolled oats 🌾 until fully incorporated.
- If desired, mix in the chopped walnuts 🥄 or chocolate chips 🍫.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy these guilt-free treats fresh or store in an airtight container for up to 5 days.
What you will need + Smart Substitutions
- 3 ripe bananas, mashed
Tip: The riper, the sweeter! Brown-spotted bananas work best. - 2 large eggs
Substitute: Use flax eggs for a vegan version (1 tbsp flax + 3 tbsp water per egg). - ¼ cup honey or maple syrup
Optional: Skip entirely for a sugar-free option. - ½ cup unsweetened almond milk
Swap: Use oat, soy, or dairy milk based on preference. - 1 tsp vanilla extract Swap: Use ½ tsp almond extract or omit
- 1 tsp cinnamon
- 1 tsp baking powder Swap: Use ½ tsp baking soda + 1 tsp lemon juice
- ½ tsp baking soda Swap: Use 1 tsp baking powder (muffins may be slightly denser)
- ½ tsp salt
- 2½ cups rolled oats
Note: Use certified gluten-free oats if needed. Swap: Use quick oats (finer texture) or 2 cups oat flour (blend oats - ¼ cup chopped walnuts (optional)
Boost: Adds healthy fats and crunch. Swap: Use pecans, almonds, or sunflower seeds (nut-free) - ¼ cup dark chocolate chips (optional)
Try: Cacao nibs for less sugar.
Step-by-Step Instructions with Pro Tips
Step 1: Prep Your Pan
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.
Tip: Silicone liners work great for oil-free baking.
Step 2: Mash and Mix
In a large bowl, mash bananas until mostly smooth. Whisk in eggs, honey or maple syrup, almond milk, and vanilla.
Texture Tip: For extra smooth muffins, blend the wet ingredients before adding oats.
Step 3: Add Dry Ingredients
Stir in cinnamon, baking powder, baking soda, and salt. Fold in rolled oats until fully combined.
Step 4: Add Extras
If using, gently stir in chopped walnuts and/or dark chocolate chips.
Add-In Ideas: Blueberries, dried cranberries, or shredded coconut.
Step 5: Scoop & Bake
Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until a toothpick comes out clean.
Even Bake Tip: Rotate the muffin tin halfway through baking for even coloring.
Step 6: Cool & Enjoy
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Warm slightly before serving for a fresh-baked taste.
Optional Topping Ideas
- Oat & Nut Sprinkle: Top with extra oats or nuts before baking for texture.
- Banana Slices: Add a banana coin to each muffin top for a pretty finish.
- Mini Chocolate Chips: Sprinkle extra on top for a bakery-style look.
- Cinnamon Sugar Dusting: For a sweet crust (skip for sugar-free version).
- Drizzle of Honey: Extra natural sweetness.
- Chia Seeds: Nutty crunch and nutrition.
- Coconut Flakes: Tropical, toasty flavor.
- Almond Butter Swirl: Creamy and rich addition.
Nutritional Information (Per Muffin – Serves 12)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 22 g |
| Sugar | 7 g |
| Fiber | 3 g |
| Protein | 4 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 30 mg |
| Sodium | 140 mg |
Note: Approximate values based on ingredients and optional add-ins.
Storage & Reheating Tips
Storage:
- Room Temp: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to a week.
- Freezer: Freeze in zip-top bags for up to 3 months. Thaw overnight or microwave to warm.
Reheating:
- Microwave: 15–20 seconds for a warm muffin.
- Oven: 300°F for 5–7 minutes to restore freshness.
Ingredient Substitutions Recap
- Bananas → Applesauce: Fruity, moist alternative.
- Eggs → Flax Eggs: Vegan binding option.
- Honey → Maple Syrup: Different natural sweetener.
- Oats → Oat Flour: Finer texture base.
- Walnuts → Pecans: Nutty crunch substitute.
What to Serve With Banana Oatmeal Muffins
- Greek Yogurt and Berries: A protein-packed side for breakfast.
- Nut Butter Spread: Almond or peanut butter for extra richness.
- Smoothies: Blend with spinach, banana, and almond milk for a balanced meal.
- Coffee or Tea: The perfect mid-morning match.
FAQs
How do I make protein-rich oatmeal muffins?
Add a scoop of vanilla protein powder and reduce oats by ¼ cup.
Can I omit the sweetener in banana oatmeal muffins?
Yes—especially if your bananas are very ripe. You may miss some sweetness, but they’ll still be delicious.
Can I make banana oatmeal muffins in a blender?
Yes—blend wet ingredients first, then pulse in oats until well mixed.
Can I use steel-cut oats instead for banana oatmeal muffins?
No—rolled oats are essential for texture. Steel-cut oats will not soften properly.
How do I keep oatmeal muffins moist?
Don’t overbake, and store in an airtight container with a paper towel to trap moisture.
Healthy, easy, and utterly satisfying, these Banana Oatmeal Muffins are everything you want in a clean snack or portable breakfast. Whether you’re juggling school lunches, prepping meals for the week, or just craving something warm and hearty with your morning coffee, these muffins have your back.
Tried the recipe? Tag @recipesgenerators and show off your wholesome bakes—we love seeing your kitchen magic!
