Healthy Banana Oat Muffins Recipe – Easy Breakfast or Snack
These Banana Oat Muffins are soft, moist, and naturally sweetened with ripe bananas and a touch of honey or maple syrup. Made with wholesome oats, Greek yogurt, and no refined sugar, they’re perfect for breakfast, snacks, or lunchboxes. Easy to make in one bowl and freezer-friendly, these muffins are a healthy treat the whole family will love. Add chocolate chips or nuts for extra flavor!
Equipment
- Mixing bowls
- Whisk or fork
- Measuring Cups and Spoons
- Muffin tin
- Muffin liners or parchment cups
- Blender (optional for blender version)
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour (or oat flour for gluten-free)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- 2–3 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- ¼ cup melted butter or oil
- 1 tsp vanilla extract
- ½ cup milk or plain yogurt
Optional Add-ins
- ½ cup chocolate chips
- ½ cup chopped walnuts
- ½ cup blueberries
- 1 tbsp ground flaxseed
- Tip: Use very ripe bananas with brown spots for the best flavor and moisture.
Instructions
- Preheat Oven & Prep Tin Preheat oven to 375°F (190°C). Line a muffin tin with paper or parchment liners.
- Mix Dry Ingredients In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt.
- Mash Bananas & Mix Wet Ingredients In another bowl, mash bananas. Add eggs, melted butter or oil, vanilla, and milk or yogurt. Whisk until smooth.
- Combine Wet & Dry Pour wet mixture into dry ingredients. Fold gently until just combined. Do not overmix.
- Add Mix-ins & Portion Stir in any optional add-ins. Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake & Cool Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes, then transfer to a wire rack.
Notes
- Let batter rest for 5 minutes to hydrate oats.
- Use parchment liners to prevent sticking.
- Sprinkle oats or nuts on top before baking for texture.
- Store in airtight container for 3–4 days or freeze for up to 3 months.
- Reheat in microwave or toaster oven.
- For vegan: use flax eggs and plant-based milk.
- For protein boost: add Greek yogurt or protein powder.