These banana oatmeal muffins are naturally sweetened, hearty, and ready in about 35 minutes. A make-ahead breakfast or snack the whole family actually asks for.
I started making these specifically to deal with the bananas that go from perfectly ripe to way too spotty in what feels like a day and a half. Banana bread was always the default, but these muffins came out of wanting something a little more portable, and a little less like dessert for breakfast.
Oats replace most of the flour here, which gives the muffins a heartier, more filling texture and means they hold you over longer than a standard bakery muffin would. The bananas bring enough natural sweetness that these don’t need much added sugar at all, if any, depending on how ripe your bananas are.
These have become the thing my kids grab on the way out the door most mornings, and they don’t seem to notice that breakfast is basically oats and fruit in disguise.
➡️ You should try this recipe next: Spinach Egg Muffins Recipe (Easy Meal Prep, 25 Minutes)
Why You’ll Love This Recipe
- Naturally sweetened, little to no added sugar needed
- Hearty and filling thanks to the oats
- Great use for overripe bananas
- Easy to make gluten free and nut free
- Freezes well for grab-and-go mornings
- Simple ingredients you likely already have
What You Need
Ripe bananas. The riper and spottier, the better. Very ripe bananas are noticeably sweeter, which means you can use less added sugar and still end up with a well-flavored muffin.
Old-fashioned oats. Some blended into a flour-like texture and some left whole gives the best combination of structure and heartiness. Quick oats work in a pinch, though the texture will be a little softer.
Eggs. Help bind everything together and give the muffins some structure and lift.
Milk. Loosens the batter slightly. Any milk works, dairy or plant-based.
Cinnamon. Pairs naturally with banana and rounds out the flavor of the whole muffin.
Baking powder and baking soda. Both are needed here for the right rise and texture. Baking soda also helps balance the acidity from the banana.
Vanilla extract. A small amount rounds out the flavor and makes the muffins taste a little more finished.
Honey or maple syrup. Optional, depending on how sweet your bananas already are. Taste the batter before deciding if you need to add any.
Chopped walnuts or chocolate chips. Optional mix-ins. Walnuts add crunch, while chocolate chips lean the muffins a little more toward treat territory. Use either, both, or neither.
Salt. A small pinch balances the sweetness and keeps the muffins from tasting flat.
For serving. Good on their own, split and toasted with a little butter, or alongside a smoothie for a more complete breakfast.
How to Make Banana Oatmeal Muffins
Make the Batter
Preheat the oven to 350°F and line a muffin tin with paper liners or grease it well.
In a blender or food processor, pulse most of the oats into a flour-like texture, leaving a small portion of oats whole for texture.
In a large bowl, mash the bananas well. Whisk in the eggs, milk, vanilla extract, and honey if using.
Add the blended oats, remaining whole oats, cinnamon, baking powder, baking soda, and salt. Stir until just combined, being careful not to overmix.
Fill and Bake
Fold in walnuts or chocolate chips if using.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
These are a natural pairing for the greek yogurt parfait if you want a couple of make-ahead breakfast options, or serve them alongside the healthy fruit smoothie for a bit more protein alongside the muffin’s fiber and natural sweetness.
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Tips
Use very ripe bananas. The spottier and softer the better here. Very ripe bananas are noticeably sweeter and mash more easily, both of which improve the final muffin.
Don’t overmix the batter. Stir just until the dry and wet ingredients are combined. Overmixing develops the batter too much and can lead to denser, tougher muffins.
Taste the batter before adding sweetener. Very ripe bananas might be sweet enough on their own. Taste a small amount of batter and adjust honey or maple syrup based on what you’re working with.
Blend most, not all, of the oats. Leaving some oats whole adds texture and a heartier bite, while the blended portion gives the muffins enough structure to hold together well.
Let them cool before storing. Muffins that go into a container while still warm can trap steam and turn soggy. A full cool on a wire rack keeps the texture better.
Variations
Add blueberries. Fresh or frozen blueberries folded into the batter add bursts of sweetness and a bit of color.
Make it a peanut butter banana version. Swirl a few tablespoons of peanut butter into the batter before baking for a richer, nuttier flavor.
Add chia or flax seeds. A tablespoon or two stirred into the batter adds extra fiber without changing the flavor much.
Make them gluten free. Use certified gluten-free oats throughout, since regular oats can sometimes be cross-contaminated with gluten during processing.
Top with an oat streusel. A simple mix of oats, brown sugar, and a little butter sprinkled over the top before baking adds extra texture and a slightly more bakery-style finish.
Substitutions
Old-fashioned oats can be replaced with quick oats, though the texture will be a bit softer and less hearty.
Eggs can be replaced with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free version.
Milk can be replaced with any dairy or plant-based milk you prefer.
Honey can be replaced with maple syrup, or left out entirely if your bananas are very ripe and sweet.
Walnuts can be replaced with pecans, chocolate chips, or left out entirely for a nut-free version.
Storage
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days if you want them to last a bit longer.
These freeze really well for up to 3 months. Freeze in a single layer until solid, then transfer to a freezer bag. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
Frequently Asked Questions
How ripe should the bananas be?
The riper the better, ideally with a good number of brown spots or even mostly brown skin. Very ripe bananas are sweeter and mash more easily, both of which give you a better muffin.
Can I make these without a blender or food processor?
Yes, though the texture will be a bit different. You can use store-bought oat flour in place of the blended oats, or simply use all whole oats for a heartier, chunkier muffin.
Do these muffins need added sugar?
Not necessarily. Very ripe bananas provide a good amount of natural sweetness on their own. Taste the batter before adding honey or maple syrup and adjust based on your preference.
Can I turn this into a loaf instead of muffins?
Yes, pour the batter into a greased loaf pan and bake at 350°F for about 45 to 55 minutes, checking with a toothpick for doneness, since the bake time will be longer than individual muffins.
Are these good for kids?
Yes, they’re naturally sweetened, hearty enough to be filling, and easy to customize with mix-ins kids like, such as chocolate chips or blueberries.
Banana Oatmeal Muffins Recipe (Healthy Breakfast)
Description
These banana oatmeal muffins are naturally sweetened, hearty, and ready in about 35 minutes. A make-ahead breakfast or snack the whole family actually asks for.
Ingredients
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners or grease well.
- Blend 2 cups of oats into a flour-like texture, leaving the remaining 1/2 cup whole.
- Mash the bananas in a large bowl. Whisk in eggs, milk, vanilla extract, and honey if using.
- Add blended oats, remaining whole oats, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
- Fold in walnuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until a toothpick comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 4g7%
- Cholesterol 30mg10%
- Sodium 115mg5%
- Total Carbohydrate 23g8%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use very ripe, spotty bananas for the best natural sweetness.
Don't overmix the batter, which can lead to denser muffins.
Leave some oats whole rather than blending all of them for better texture.
