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Healthy Banana Oat Muffins - Easy, Wholesome, and Perfect for Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Ripe bananas (3 medium, heavily speckled)
  • Old-fashioned rolled oats (2 cups)
  • Whole wheat flour or oat flour (3/4 cup)
  • Eggs (2 large)
  • Milk (3/4 cup; dairy or unsweetened almond/oat milk)
  • Maple syrup or honey (1/3 cup)
  • Neutral oil or melted coconut oil (1/4 cup) or unsweetened applesauce for lighter muffins
  • Vanilla extract (1 teaspoon)
  • Baking powder (1 1/2 teaspoons)
  • Baking soda (1/2 teaspoon)
  • Cinnamon (1 teaspoon)
  • Fine salt (1/2 teaspoon)
  • Optional add-ins: dark chocolate chips, chopped walnuts or pecans, raisins, blueberries, shredded coconut, or flaxseed

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Make quick oat flour (optional). Blitz 1 cup of the oats in a blender or food processor until finely ground. This gives the muffins a softer texture. Keep the remaining 1 cup of oats whole for chew.
  3. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  4. Whisk in the wet ingredients. Add eggs, milk, maple syrup or honey, oil (or applesauce), and vanilla. Whisk until well combined.
  5. Combine the dry ingredients. Add ground oats, whole oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt to the bowl. Stir gently until just combined. Do not overmix.
  6. Fold in add-ins. If using chocolate chips, nuts, or fruit, fold in up to 1 cup total. Keep it light so the batter stays balanced.
  7. Fill the muffin cups. Divide the batter evenly among the 12 cups. They should be about 3/4 full. For a prettier top, sprinkle a few oats or nuts on each.
  8. Bake. Bake for 18–22 minutes, or until the centers spring back and a toothpick comes out with just a few moist crumbs.
  9. Cool. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and keeps liners from sticking.
  10. Enjoy. Serve warm or at room temperature. They’re great on their own, or with a smear of almond butter.