Are you looking for a healthy breakfast that everyone will love? Banana oat muffins are the perfect option for a quick breakfast or a healthy snack. Packed with whole grains, natural sweetness from ripe bananas, and a hint of cinnamon, these muffins are incredibly delicious and easy to make.
Incorporate these delicious banana oat muffins into your breakfast routine for a wholesome and satisfying start to your day. Enjoy the simplicity of this recipe, and feel free to experiment with different ingredients for a personalized touch!
Why you'll love this recipe
- Easy and Quick: The recipe requires minimal effort and is perfect for busy mornings.
- Nutrient-Packed: Loaded with whole grains, healthy fats, and the goodness of ripe bananas.
- Versatile Ingredients: Substitutions like coconut cream, chocolate chips, or different nuts can add variety.
- No Refined Sugar: Sweetened with golden monkfruit sweetener for a healthier alternative.
- Blender Magic: Using a food processor or blender streamlines the preparation process.
- Freezer-Friendly: Store in an airtight container or freezer-safe bag for future breakfasts or snacks.
- Customizable: Adjust ingredients to suit dietary preferences, such as dairy-free or vegan options.
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- Vanilla extract
- Overripe bananas
- Unsweetened greek yogurt (try coconut cream or more mashed bananas)
- Golden monkfruit sweetener
- Baking powder
- Baking soda
- Ground cinnamon
- Old-fashioned oats
- Chopped walnuts
- See recipe card for quantities.
See recipe card for quantities.
🥣 Step By Step Instructions
Step 1: Preheat the oven to 375 degrees. Prepare a muffin tin with cupcake liners and spritz the liners with nonstick cooking spray.
Step 2: Place all ingredients EXCEPT the nuts into a blender in the order listed. Process the batter until the oats are ground and the batter is smooth. Stir in the nuts, reserving some for topping.
Step 3: Divide the batter evenly between the 12 muffin cups. Top with remaining nuts.
Step 4: Bake muffins for 20 minutes or until a toothpick inserted in the middle returns clean. Place on a wire rack to cool.
Hint: Disposable cupcake liners work really well for this recipe. Especially for easy cleanup!
🧂Substitutions and Variations
- Milk: Try almond milk or any dairy-free milk for a plant-based alternative.
- Sweetener: Substitute with maple syrup, honey, or brown sugar if you don't like monk fruit. You could also use other sugar-free sweeteners.
- Yogurt: Experiment with sour cream or a dairy-free alternative for varied textures and flavors. You can also use coconut cream or extra mashed bananas instead.
- Nuts: Swap walnuts with other favorites like pecans or add chocolate chips for a decadent twist.
- Extra flavor: Feel free to add your favorite flavors to enhance these healthy banana muffins, like nutmeg, cinnamon, or almond extract.
- Make it fruity: Add your favorite fruits to take this banana muffin recipe up a notch, like blueberries, strawberries, cranberries, or even raisins. You could even sprinkle a bit of lemon zest or orange zest on top if you like.
🍽 Equipment Used
For the best freshness and quality, store any leftover banana oat muffins in an airtight container. They will last 3–7 days at room temperature. To keep them longer, you can store them in the freezer for 2–3 months. Refrigerating them is not recommended because the muffins could quickly dry out and become stale.
👩🏻🍳 Expert Tips
- To enhance the flavor, consider adding a spoonful of peanut butter, chocolate chips, or some caramelized bananas to the muffin batter or as toppings.
- Create your own homemade oat flour using rolled oats and a food processor for a fresher taste compared to store-bought options.
- Allow the muffins to cool on a wire rack before serving.
Absolutely! Store them in an airtight container or in a freezer-safe bag for a convenient grab-and-go option.
Yes, you can make vegan banana oatmeal muffins if you replace the eggs with flax eggs and use dairy-free milk and yogurt for a vegan-friendly version.
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Banana Oat Muffins
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened greek yogurt try coconut cream or 2 more mashed bananas
- 2 medium ripe bananas
- ¼ cup golden monkfruit sweetener
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ¼ cups old fashioned oats
- ½ cup chopped walnuts
- Preheat the oven to 375 degrees. Prepare a muffin tin with cupcake liners and spritz the liners with nonstick cooking spray.
- Place all ingredients EXCEPT the nuts into a blender in the order listed. Process the batter until the oats are ground and the batter is smooth. Stir in the nuts, reserving some for topping.
- Divide the batter evenly between the 12 muffin cups. Top with remaining nuts.
- Bake for 20 minutes or until a toothpick inserted in the middle returns clean.
- Place on a wire rack to cool.