Description
Wholesome, naturally sweetened Healthy Banana Oatmeal Muffins made with ripe bananas, rolled oats, and honey or maple syrup. Soft, kid-friendly, freezer-friendly, and perfect for family breakfasts, lunchboxes, or make-ahead meal prep.
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats (old-fashioned)
- 1 cup whole wheat flour (or all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 3 large ripe bananas, mashed (about 1 1/4 cups)
- 2 large eggs, room temperature
- 1/4 cup melted coconut oil (or light olive oil)
- 1/4 cup honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup milk (dairy or unsweetened almond milk)
Optional Add-Ins
- 1/4 cup chopped walnuts or pecans
- 1/2 cup blueberries or dark chocolate chips
- 1 tablespoon chia seeds or ground flaxseed
Optional Topping
- 1–2 tablespoons rolled oats for sprinkling
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mash bananas until mostly smooth. Whisk in eggs, melted coconut oil, honey/maple syrup, vanilla, and milk until well combined.
4. Add wet ingredients to the dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix.
5. Fold in any optional add-ins (nuts, blueberries, chocolate chips, chia/flax), then divide the batter evenly among the 12 cups (about 3/4 full). Sprinkle tops with a pinch of oats if desired.
6. Bake 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
7. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Storage: Store in an airtight container at room temperature 3–4 days or refrigerate up to 1 week. Reheat 10–15 seconds in the microwave.
Freezer-Friendly: Freeze cooled muffins in a zip-top bag up to 3 months. Thaw at room temperature or warm at 300°F for 8–10 minutes.
Gluten-Free: Use certified gluten-free oats and a 1:1 gluten-free baking flour (or oat flour).
Dairy-Free: Use almond milk and coconut oil.
No-Oil Option: Replace the oil with 1/4 cup unsweetened applesauce.
Mini Muffins: Bake in a mini pan 10–12 minutes.
Tips: Super ripe, spotty bananas = best flavor & sweetness. If batter seems thick, add 1–2 tablespoons extra milk. For extra protein/fiber, add 1 tablespoon chia or ground flax.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg