There’s something about healthy banana oatmeal muffins that just screams cozy family mornings to me. The sweet aroma of bananas and the wholesome goodness of oats—it just feels like a warm hug from the kitchen. This recipe takes the cake (or rather, the muffin!) for being quick and easy without compromising on nutrition. You’ll find these muffins moist, delicious, and perfectly portable for busy mornings. Speaking of busy mornings, have you tried our Healthy No-Sugar Pumpkin Banana Bread ? It’s another great option for starting your day on the right foot.
Why you’ll love this recipe
These healthy banana oatmeal muffins are layered with flavors you and your kids will love. They’re balanced with the natural sweetness of ripe bananas and a touch of honey or maple syrup. Plus, the oats bring fiber, making each bite full of comforting texture. Whether you’re looking for a snack or a no-fuss breakfast, these muffins fit the bill. They’re also customizable—you can easily add chocolate chips or nuts to give them a personal twist.
Ingredients
- 2 cups whole wheat flour, or all-purpose gluten-free flour
- 1/4 cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon, optional
- 1/2 teaspoon salt
- 1 cup packed mashed ripe bananas, about 2-3 large bananas
- 2 eggs
- 1/2 cup honey, or maple syrup
- 1/3 cup olive oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Step-by-step instructions
- Preheat your oven to 350 degrees F. Grease a muffin tin with butter or cooking spray, or line it with liners, and set it aside.
- In a large bowl, mix together the flour, oats, baking soda, cinnamon, and salt, then set aside.
- In another bowl, beat together the mashed bananas, eggs, honey, olive oil, milk, and vanilla. Pour the dry ingredients into the wet ingredients and stir until just combined. It’s okay if there are a few lumps—avoid over-mixing to keep the muffins tender.
- Divide the batter evenly into 12 muffin cups. Sprinkle a few oats and a dash of cinnamon on top, if you like.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe tips & variations
Here’s where you can get creative! For an extra touch, throw in a handful of dark chocolate chips or chopped walnuts before baking. If you’re a fan of spices, a little nutmeg or ginger can add a warm kick. Also, adjusting the sweetness to your personal taste by reducing the honey or syrup is totally fine if your bananas are extra ripe and sweet.
Storage & reheating
Keep these healthy banana oatmeal muffins fresh by storing them in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge for up to a week. They also freeze beautifully—just pop them in a freezer bag. To enjoy, thaw them overnight, or reheat directly from frozen in the microwave for about 30 seconds.
FAQs
Why did my muffins come out dense?
Dense muffins can happen from over-mixing the batter. Stir just until the ingredients are combined for the best texture.
Can I make these muffins gluten-free?
Absolutely! You can use all-purpose gluten-free flour instead of wheat flour without any issue.
How do I know when the muffins are done?
Insert a toothpick into the middle of a muffin. If it comes out clean or with a couple of crumbs, the muffins are ready.
Recipes you may like
If you loved this recipe, you might also enjoy our Healthy Apple Pie Oatmeal Cookies or try these Delicious Healthy Apple Cinnamon Oat Muffins . They’re just as simple and delightful!
Print
Banana oatmeal muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and healthy banana oatmeal muffins, perfect for cozy family mornings.
Ingredients
- 2 cups whole wheat flour, or all-purpose gluten-free flour
- 1/4 cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon, optional
- 1/2 teaspoon salt
- 1 cup packed mashed ripe bananas, about 2–3 large bananas
- 2 eggs
- 1/2 cup honey, or maple syrup
- 1/3 cup olive oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Grease a muffin tin with butter or cooking spray, or line it with liners, and set it aside.
- In a large bowl, mix together the flour, oats, baking soda, cinnamon, and salt, then set aside.
- In another bowl, beat together the mashed bananas, eggs, honey, olive oil, milk, and vanilla. Pour the dry ingredients into the wet ingredients and stir until just combined. It’s okay if there are a few lumps—avoid over-mixing to keep the muffins tender.
- Divide the batter evenly into 12 muffin cups. Sprinkle a few oats and a dash of cinnamon on top, if you like.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- For an extra touch, throw in a handful of dark chocolate chips or chopped walnuts.
- A little nutmeg or ginger can add a warm kick.
- Adjust the sweetness by reducing the honey or syrup if your bananas are extra ripe.
- Store in an airtight container at room temperature for up to three days.
- For longer storage, place them in the fridge for up to a week or freeze in a freezer bag.
- Reheat directly from frozen in the microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg