Introduction

These Healthy Banana Oatmeal Muffins are a delicious and nutritious snack perfect for breakfast or an afternoon treat. Made with ripe bananas and wholesome oats, they offer natural sweetness and a tender, moist texture that everyone will love.

A close-up of a single muffin with a textured brown base and a rough, slightly domed top covered with light golden oat flakes. The muffin sits on a white plate with a few scattered oats around it. In the blurred background, there are more similar muffins on a cooling rack, also topped with oat flakes. The setting includes a white marbled surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups oats (old fashioned oats or rolled oats)
1 ¼ cups flour
½ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
Pinch ground nutmeg
1 whole egg
¼ cup oil
1 teaspoon vanilla
1 ½ cups ripe bananas (mashed, about 3-4 bananas)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Step 2: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to mix evenly.
Step 3: In a separate bowl, whisk together the egg, oil, vanilla, and mashed bananas until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep muffins tender.
Step 5: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra texture and flavor, add ½ cup of chopped nuts or chocolate chips to the batter before baking.
Use whole wheat flour instead of regular flour for a heartier muffin.
Swap the oil for unsweetened applesauce to reduce fat content.
If you prefer sweeter muffins, increase the sugar slightly or add a drizzle of honey on top after baking.

Storage

Store the banana oatmeal muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

A close-up of a single muffin with a rough, golden-brown texture and topped with scattered oat flakes, sitting on a white plate with a subtle embossed edge design; the muffin surface looks crunchy and slightly crumbly with oats adding a rough texture on top; additional oat flakes are scattered loosely on the plate around the muffin. In the blurred background, more muffins of the same type are arranged on a cooling rack, showing the same color and texture. The whole scene is set on a white marbled surface, creating a clean and bright backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oats instead of old fashioned oats?

Yes, you can use instant oats, but the texture may be softer and less chewy. Old fashioned oats help provide a heartier texture.

What can I use if I don’t have ripe bananas?

Unripe bananas won’t be as sweet or soft, which affects both flavor and texture. If you don’t have ripe bananas, you can mash and mix them with a little honey or maple syrup to add sweetness.

Healthy Banana Oatmeal Muffins Recipe

Print Recipe

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4.8 from 604 reviews

These Healthy Banana Oatmeal Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with ripe bananas, oats, and whole wheat flour, they provide a natural sweetness and a soft, moist texture without excessive sugar or fat. Packed with fiber and nutrients, these muffins are an excellent way to start your day or keep you energized on the go.

Author: Zane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 ½ cups oats (old fashioned oats or rolled oats)
1 ¼ cups flour (whole wheat or all-purpose flour)
½ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
Pinch ground nutmeg

Wet Ingredients

1 whole egg
¼ cup oil (vegetable or canola oil)
1 teaspoon vanilla extract
1 ½ cups ripe bananas (mashed, about 3–4 bananas)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir these together until evenly mixed.
Combine Wet Ingredients: In a separate bowl, whisk together the egg, oil, vanilla extract, and mashed bananas until the mixture is smooth and well blended.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Fill Muffin Tins: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For a gluten-free option, substitute the flour with a gluten-free all-purpose blend and use certified gluten-free oats.
You can reduce sugar or replace it with a natural sweetener like honey or maple syrup for variation.
Add nuts or dark chocolate chips for additional texture and flavor.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: healthy banana muffins, oatmeal muffins, easy breakfast muffins, banana oat snacks, homemade muffins, nutritious muffins