Banana Oat Muffins are a perfect choice when you’re craving a delicious, wholesome treat to start your morning or power through your afternoon. Packed with fiber, natural sweetness, and made from simple pantry ingredients, these muffins come together in under 30 minutes. Whether enjoyed fresh out of the oven, warmed for breakfast, or tucked into a lunchbox, they’re sure to be a hit with the whole family.
Let’s dive into how you can make them at home using ingredients you likely already have on hand!
Table of Contents
Why You’ll Love These Muffins
- Wholesome Ingredients: Made with bananas, oats, whole wheat flour, and natural sweeteners.
- Customizable: Add nuts, chocolate chips, dried fruit, or seeds.
- Freezer-Friendly: Perfect for meal prep—just warm them up when needed.
- Naturally Sweetened: Ripe bananas and a touch of maple syrup provide plenty of sweetness without refined sugar.
Ingredients You’ll Need (Banana Oat Muffins)
Here’s a breakdown of the ingredients and their roles:
- 1 cup (120g) whole wheat flour – Provides structure and boosts fiber.
- 1 cup (90g) rolled oats – Adds texture and heartiness.
- 1 tsp baking soda – Helps the muffins rise and become fluffy.
- ½ tsp ground cinnamon – Adds warmth and subtle spice.
- ¼ tsp salt – Balances flavors.
- 3 medium ripe bananas (mashed) – Naturally sweet and moistens the batter.
- 2 large eggs – Bind everything together and help with rise.
- ⅓ cup (80ml) melted coconut oil – Contributes moisture and healthy fats.
- ¼ cup (60ml) pure maple syrup – A natural sweetener alternative to refined sugar.
- 1 tsp vanilla extract – Enhances the flavor.
- ¼ cup (60ml) milk – Helps achieve the right batter consistency (use any milk of choice: dairy or plant-based).
- Optional Add-ins: ½ cup chopped nuts, ½ cup chocolate chips, or raisins.
Step-by-Step Instructions
1. Preheat & Prep
Start by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by greasing each cup lightly or lining them with paper muffin liners.
2. Mix Dry Ingredients
In a large mixing bowl, combine:
- Whole wheat flour
- Rolled oats
- Baking soda
- Ground cinnamon
- Salt
Whisk these together to ensure they’re evenly distributed.
3. Mash & Combine Wet Ingredients
In another bowl, mash the ripe bananas with a fork until smooth. Then add:
- Eggs
- Melted coconut oil
- Maple syrup
- Vanilla extract
- Milk
Mix until everything is well incorporated.
4. Combine Wet and Dry
Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix—this will keep the muffins soft and tender.
5. Optional: Fold in Extras
If using chocolate chips, chopped nuts, or dried fruit, fold them into the batter at this point.
6. Portion the Batter
Evenly spoon the batter into each of the 12 muffin cups. Fill each one about ¾ full.
7. Bake
Place the muffin tray into the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
8. Cool & Serve
Let the muffins sit in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely.
Storing & Freezing Tips
These muffins can be stored at room temperature for up to 3 days in an airtight container. For longer shelf life:
- Refrigerate: Keeps them fresh for up to a week.
- Freeze: Place cooled muffins in a ziplock or airtight container and freeze for up to 3 months.
To Reheat:
- Microwave for 10–15 seconds if stored in the fridge.
- Thaw frozen muffins at room temperature or microwave for 20–30 seconds.
Allergy & Diet Modifications
- Nut-Free: Skip the nuts or replace them with sunflower seeds.
- Gluten-Free: Substitute the whole wheat flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use almond, oat, or soy milk instead of regular milk.
- Lower Sugar: Reduce maple syrup or swap it for natural sweeteners like monk fruit or stevia (in moderation).
Serving Suggestions
These banana oat muffins go great with:
- A hot cup of coffee in the morning
- Afternoon tea
- A spoonful of peanut butter or almond butter on top
- Greek yogurt and fresh fruit on the side
Tips for Perfect Muffins
- Use overripe bananas with brown spots for the sweetest flavor.
- Don’t overmix the batter—it can make muffins dense.
- Use rolled oats instead of steel-cut for better texture.
- If using a mini muffin pan, reduce baking time to 10–12 minutes.
Frequently Asked Questions (Banana Oat Muffins)
Q1: Can I make these muffins vegan?
Yes! Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and plant-based milk.
Q2: Is it okay to substitute rolled oats with quick oats?
Yes, quick oats will work in a pinch, but they’ll result in a softer texture.
Q3: Can I reduce the sugar in the recipe?
Absolutely. You can halve the maple syrup or use natural low-calorie alternatives like stevia or monk fruit.
Q4: How do I keep muffins from drying out?
Store them in an airtight container and avoid overbaking. You can also warm them before eating to restore moisture.
Q5: Are these muffins good for kids?
Definitely! They’re naturally sweetened, packed with nutrients, and easy for little hands to hold.
Final Thoughts (Banana Oat Muffins)
These Banana Oat Muffins are a healthier alternative to traditional baked goods without compromising on taste. They make a convenient grab-and-go breakfast, a satisfying snack, or even a light dessert. Whether you follow the recipe as-is or put your own spin on it with fun mix-ins, you’ll end up with something nourishing and delicious every time.
For more creative ideas, check out this Mocha Chip Icebox Cake Recipe.
There are no reviews yet. Be the first one to write one.