BANANA OAT MUFFINS

Is there anything better than the smell of banana oat muffins baking in the oven? I absolutely LOVE these muffins, and I can’t wait for you to try them! They’re soft, fluffy, and packed with the perfect balance of sweet bananas and hearty oats. Whether you need a quick breakfast, snack, or a healthy treat, these banana oatmeal muffins are a staple in my kitchen.

Ella loves these muffins too! She likes to add chocolate chips for a little extra sweetness because, let’s be honest, chocolate makes everything better. No matter how you make them, they’re always soft, delicious, and perfectly satisfying. Plus, they’re easy to whip up with simple ingredients you probably already have at home. I know you’re going to love these muffins just as much as we do!

Why You Will Love These Healthy Banana Oat Muffins

• Delicious Banana Flavor: the natural sweetness of ripe bananas gives these muffins a delicious flavor that shines through in every bite!
• Healthy: These muffins are made with simple, wholesome ingredients.
• Easy: These muffins are quick and easy to make.
• Perfect Texture: The blend of whole and blended oats creates the ideal combination of textures.
• No Butter Or Oil: We replaced butter and oil with applesauce and Greek yogurt, which helps keep the muffins moist and light while being a healthier option.
• Gluten-Free: These banana oatmeal muffins are gluten-free! Just make sure to use certified gluten-free oats.

What Are Banana Oatmeal Muffins?

These banana oatmeal muffins are similar to our healthy banana muffins but made with oats rather than all-purpose flour. We kept half of the oats whole and blended the other half to create a soft, tender crumb with a hint of chewiness. These muffins are the perfect balance of textures and have a delicious banana flavor similar to banana bread! Also, since these muffins are made with oats, they are a wonderful gluten-free option!

Ingredients Needed

• Bananas: You will need three, medium-sized ripe bananas for this recipe.
• Eggs: Use two large eggs for this recipe.
• Applesauce: Unsweetened applesauce keeps these muffins light and moist, and replaces any butter or oil.
• Greek Yogurt: Non-fat Greek yogurt helps keep these muffins moist and tender without any butter or oil.
• Vanilla Extract: A splash of vanilla extract for flavor.
• Oat Flour: Blend one cup of rolled oats into oat flour or use oat flour if you have it.
• Rolled Oats: We like to keep the other cup of rolled oats whole for the ultimate texture in these muffins. If preferred, you could blend all two cups of oats into oat flour.
• Sweetener: Use brown sugar or a 1:1 sugar-free sweetener such as brown monk fruit.
• Baking Soda and Powder: Add baking soda and baking powder so the muffins rise.
• Salt: A small amount of salt.
• Cinnamon: Ground cinnamon adds incredible flavor to these banana oat muffins.
• Nutmeg: Ground nutmeg adds another layer of flavor.

How To Make Banana Oat Muffins

Step 1: Peel the bananas and add them to a large bowl. Then, add the eggs, applesauce, Greek yogurt, and vanilla extract to the bowl.

Next, thoroughly mash and incorporate these wet ingredients using a potato masher or fork.

Step 2: Add one cup of rolled oats to a blender or food processor and blend until it turns into a fine, smooth oat flour. We love keeping the other cup of oats whole for added texture, but if you prefer a smoother consistency, go ahead and blend those too.

Step 3: Add the oat flour, rolled oats, sweetener, baking soda, baking powder, salt, cinnamon, and nutmeg to a separate large bowl.

Then, thoroughly mix.

Step 4: Pour the wet ingredients into the dry a little at a time until fully incorporated, making sure not to over-mix the batter.

Step 5: Add parchment muffin liners to a muffin tin or spray a non-stick muffin pan with oil. Then, pour the batter into the muffin cups.

Step 6: Bake the muffins at 350°F for 20-24 minutes or until a toothpick inserted in the center comes out clean. Once done, let the muffins slightly cool before enjoying.

Serving Suggestions

Enjoy these banana oat muffins warm for breakfast, dessert, or as a satisfying snack. They’re delicious on their own or spread with peanut butter, almond butter, or cashew butter for extra richness. You can also pair them with a cozy chai latte, a hot cup of coffee, or tea.

For a more substantial meal, serve them as part of a larger brunch spread alongside avocado toast, scrambled eggs, bagels, or a cottage cheese fruit bowl for a balanced and delicious start to your day.

Expert Tips

• Ripe Bananas: Use ripe bananas to make these muffins. The riper the bananas, the sweeter and more flavorful your muffins will be.
• Don’t Over-Mix The Batter: Mix the batter until the wet and dry ingredients are combined. Be careful not to over-mix as it can result in dense muffins.
• Muffin Liners: To ensure easy removal and avoid sticking, line your muffin tin with parchment paper muffin liners or lightly spray a silicone non-stick muffin pan with oil or cooking spray.
• Gluten-Free Muffins: To ensure your muffins are gluten-free, use certified gluten-free oats.

Storage Instructions

You can store leftover banana oat muffins in an airtight container at room temperature on the counter for up to one day or in the refrigerator for 3-4 days. For longer storage, you can freeze them for 1-2 months.

Variations

• Blend All Of The Oats: For a smoother texture, blend all two cups of oats into oat flour. This will help create a tender muffin without any chewy oat texture.
• Chocolate Chips: Mix in about 1/3 cup of mini chocolate chips or roughly chopped chocolate to make chocolate chip banana oat muffins!
• Chopped Nuts: Stir about 1/3 cup of chopped nuts such as walnuts, pecans, or almonds into the batter for crunch and flavor.
• Sweetener Options: Sweeten these muffins with brown sugar or a 1:1 sugar-free sweetener such as brown monk fruit.
• Quick Oats: You can use quick oats instead of rolled oats, but the texture of the muffins will vary slightly. Rolled oats create a chewier texture, while quick oats will make the muffins a bit softer.
• Make Mini Muffins: You can make mini banana oatmeal muffins with this recipe. Simply pour the batter into a mini muffin pan and bake them at 350°F for 10-14 minutes, or until a toothpick inserted comes out clean to ensure they’re fully cooked.
• Make A Loaf: You can turn this recipe into a banana oat loaf instead of muffins! Simply pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Bake at 350°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Frequently Asked Questions

Are Banana Oat Muffins Healthy?

Banana oat muffins are a healthier alternative to traditional muffins. They’re made with wholesome oats instead of all-purpose flour. We swapped oil and butter for non-fat Greek yogurt and unsweetened applesauce, which reduces the fat content while keeping the muffins moist and tender.

Can I Freeze Banana Oat Muffins?

Yes! You can freeze these banana oat muffins for up to two months! Let them cool and store them in a freezer-safe bag or container. When ready to enjoy them again, defrost them in the fridge overnight or reheat them from frozen in the oven at 350°F for about 10 minutes, or until warm.

More Recipes To Try Next!

• Apple Oat Muffins
• Pumpkin Oat Muffins
• Healthy Banana Muffins
• Strawberry Banana Muffins
• Cottage Cheese Blueberry Muffins
• Banana Oat Pancakes
• Cottage Cheese Banana Bread
• Banana Bread Baked Oats

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.