Healthy Banana Oatmeal Muffins You Can Feel Good About
Looking for a quick, wholesome breakfast or snack that doesn’t come with a side of guilt? These Healthy Banana Oatmeal Muffins are naturally sweetened, made with whole grains, and packed with feel-good ingredients like ripe bananas, rolled oats, and Greek yogurt. And the best part? They taste like a treat but fuel you like a champ.
Whether you’re meal prepping for the week, trying to use up overripe bananas, or looking for a kid-approved lunchbox addition, this easy muffin recipe checks all the boxes.
| Serving Size: 10-12 muffins | Prep Time: 10 minutes | Cook Time: 18–20 minutes | Total Time: 30 minutes |
Ingredients
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/3 cup mini chocolate chips or chopped walnuts
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with nonstick spray.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the eggs, maple syrup, Greek yogurt, and vanilla. Stir until well combined.
Step 3: Add the Dry Ingredients
Add the oats, whole wheat flour, baking soda, cinnamon, and salt. Mix just until everything is incorporated. If you’re adding chocolate chips or nuts, fold them in here.
Step 4: Fill the Muffin Tins
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 5: Bake
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Banana Oatmeal Muffins
- Use very ripe bananas: The browner, the better. They add natural sweetness and moisture.
- Don’t overmix the batter: Stir just until the flour disappears to keep your muffins light and tender.
- Add-ins are welcome: Mini chocolate chips, chopped walnuts, or blueberries all work beautifully here.
- Want to make them gluten-free? Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Variations to Try
Chocolate Banana Muffins: Add 2 tablespoons of unsweetened cocoa powder to the batter and use chocolate chips for a healthy treat.
Banana Blueberry Muffins: Fold in 1/2 cup fresh or frozen blueberries before baking.
Peanut Butter Banana Muffins: Swirl in 1/4 cup natural peanut butter into the batter before spooning it into muffin cups.
Vegan Version: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based yogurt.
FAQs
Can I freeze banana oatmeal muffins?
Yes! Once cooled, place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw overnight or microwave for 20–30 seconds.
How do I store them?
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I make this batter ahead of time?
It’s best to bake right after mixing. However, you can mash the bananas and mix the wet ingredients a few hours ahead to save time.
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, though the texture will be slightly softer.
Do I need a blender or food processor?
Nope. This is a one-bowl, no-fuss recipe. Just grab a mixing bowl and a spoon.
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Final Thoughts
These Healthy Banana Oatmeal Muffins are one of those recipes you’ll find yourself coming back to again and again. They’re easy to make, naturally sweet, and great for both kids and adults. Perfect for busy mornings, afternoon snacks, or tossing into your bag on the go.
Once you make a batch, don’t be surprised if they disappear before the end of the day. Pro tip: double the recipe. Your future self will thank you.