Healthy Banana Oat Muffins
These Banana Oat Muffins are moist, fluffy, and naturally sweetened with ripe bananas. Made with oats instead of refined flour, they’re wholesome, filling, and perfect for breakfast, snack time, or lunchboxes. No refined sugar needed, easy to make, and freezer-friendly.
Prep Time: 10–15 minutes
Bake Time: 18–22 minutes
Total Time: ~30 minutes
Servings: 12 muffins
Ingredients
Dry Ingredients
1½ cups rolled oats (blend into oat flour or use whole)
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
Pinch of salt
Wet Ingredients
2 large ripe bananas, mashed
2 large eggs
⅓ cup milk (dairy or plant-based)
¼ cup olive oil or melted coconut oil
2 tbsp honey or maple syrup
1 tsp vanilla extract
Optional Add-ins
¼ cup chopped walnuts or almonds
¼ cup chocolate chips
1 tbsp chia seeds or flaxseeds
Instructions
1. Prep
Preheat oven to 180°C (350°F).
Line or grease a 12-cup muffin tin.
2. Mix Dry Ingredients
In a bowl, combine oats, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients
In another bowl, whisk mashed bananas, eggs, milk, oil, honey (if using), and vanilla.
4. Combine
Add wet ingredients to dry ingredients.
Mix gently until just combined.
Fold in optional add-ins.
5. Bake
Divide batter evenly into muffin cups.
Bake 18–22 minutes until a toothpick comes out clean.
6. Cool & Enjoy
Cool 5 minutes in the tray, then transfer to a rack.
Notes & Tips
The riper the bananas, the sweeter the muffins.
For extra softness, don’t overmix the batter.
Store in an airtight container for 3 days or freeze up to 2 months.
Reheat briefly for a fresh-baked feel.
Frequently Asked Questions
Can I make these without eggs?
Yes—replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
Are these sugar-free?
Yes, if you skip honey/maple syrup.
Can I make them gluten-free?
Yes—use certified gluten-free oats.
Nutritional Information
Calories: 155 kcal
Protein: 5 g
Carbohydrates: 22 g
Fat: 6 g
Fiber: 3 g