Healthy Banana Oat Muffins

Name: Healthy Banana Oat Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 3 ripe bananas, mashed; 1 ½ cups rolled oats; ½ cup almond milk (or milk of choice); 2 eggs; 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp cinnamon; ⅓ cup honey or maple syrup (adjust to taste); ½ cup walnuts or chocolate chips (optional)

Highlighted under: Nourishing Home Kitchen

I absolutely love making these Healthy Banana Oat Muffins whenever I have overripe bananas on hand. They are a great way to transform those ripe beauties into a nutritious and delicious treat. Packed with oats, bananas, and just a hint of natural sweetness, these muffins are perfect for breakfast or a snack. What I enjoy most is that they are simple to make and don't require any refined sugar or flour. You’ll find these muffins to be a wholesome delight that my family keeps asking for again and again!

Created by

Clara Jennings

Last updated on 2026-01-24T09:28:08.756Z

When I first experimented with these Healthy Banana Oat Muffins, I wanted to create a recipe that was not only delicious but also simple and healthy. I found that using rolled oats instead of regular flour gave these muffins a hearty texture, while the bananas add natural sweetness. Plus, I love knowing that they’re packed with fiber and nutrients.

After multiple batches, I discovered that letting the batter sit for a few minutes before baking enhances the muffin's texture. It allows the oats to absorb some moisture, resulting in a lovely, moist muffin. I can't wait for you to try them!

Why You'll Love This Recipe
Natural sweetness from ripe bananas with no added sugars
Healthy oats that offer a heart-healthy boost
Quick to make, perfect for busy mornings

Mastering the Muffin Batter

When combining the wet and dry ingredients, it’s crucial to avoid over-mixing. Stir just until you see no dry spots—this keeps the muffins tender and light. Overworking the batter can lead to dense muffins that are less enjoyable. Aim for a thick yet slightly lumpy consistency; this helps with moisture retention during baking.

Using ripe bananas is key for achieving the right natural sweetness and moisture level in your muffins. The darker the peel, the sweeter the bananas will be. If you’re short on time, you can quickly ripen bananas in the oven. Place them unpeeled on a baking sheet and bake at 300°F (150°C) for around 15-20 minutes until they are darkened.

Customizing Your Muffin Experience

Feel free to experiment with additional mix-ins. Adding shredded coconut or dried fruit can enhance both flavor and texture. If you’d like to make these muffins gluten-free, substitute rolled oats with certified gluten-free oats and check your baking powder for gluten-free assurance.

If walnuts aren't your thing or if allergies are a concern, try replacing them with seeds, like sunflower or pumpkin seeds, for added crunch and nutrition. Alternatively, you can leave out the nuts altogether to keep the muffins nut-free, and they’ll still be delicious and satisfying.

Ingredients

Muffin Ingredients

3 ripe bananas, mashed
1 ½ cups rolled oats
½ cup almond milk (or milk of choice)
2 eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
⅓ cup honey or maple syrup (adjust to taste)
½ cup walnuts or chocolate chips (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, almond milk, eggs, and vanilla extract. Mix well until the ingredients are fully blended.

Combine Dry Ingredients

In another bowl, whisk together the rolled oats, baking powder, baking soda, salt, and cinnamon.

Combine and Fold

Pour the dry mixture into the wet ingredients and stir until just combined. If desired, fold in the walnuts or chocolate chips.

Bake

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake in the oven for 20 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Pro Tips

For added flavor, consider incorporating some nutmeg or substituting half of the oats with whole wheat flour. These muffins freeze beautifully
just thaw them overnight in the refrigerator for a quick breakfast option.

Storing and Reheating

These muffins store well at room temperature for up to three days in an airtight container. For longer storage, consider freezing them. Place the cooled muffins in a freezer-safe bag, ensuring to remove as much air as possible, and they can last for up to three months. When you want to enjoy one, simply thaw overnight in the fridge or microwave for about 30 seconds on low power.

If you prefer a warm muffin straight from the oven, reheat them in a microwave for a short burst of 10-15 seconds. For a crispy edge, pop them in a preheated oven at 350°F (175°C) for about 5 minutes. This refreshes the texture and makes them taste freshly baked!

Serving Suggestions

These Healthy Banana Oat Muffins are versatile and can be served in numerous ways. Enjoy them on their own, or for a more indulgent experience, spread a thin layer of almond butter or cream cheese on top. A sprinkle of cinnamon sugar or a drizzle of honey can also elevate their natural flavors.

You might also want to pack them into lunchboxes or take them along on road trips, as they are a compact and nutritious snack. Pair your muffin with a side of Greek yogurt or fresh fruit for a balanced breakfast that’s both hearty and satisfying.

Questions About Recipes

→ Can I use whole wheat flour instead of oats?

Yes, you can replace up to half of the oats with whole wheat flour, but keep in mind that the texture will change.

→ How do I store these muffins?

Store them in an airtight container at room temperature for up to three days or in the freezer for up to three months.

→ Can I make these muffins vegan?

Absolutely! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non-dairy milk.

→ What other add-ins can I include?

Feel free to add dried fruits, seeds, or even coconut flakes for extra texture and flavor.