Healthy Banana Oatmeal Muffins Recipe

Introduction

These Healthy Banana Oatmeal Muffins are a perfect grab-and-go breakfast or snack that combines wholesome oats and ripe bananas for natural sweetness. Soft, moist, and lightly spiced, they’re easy to make and perfect for the whole family.

Ingredients

• 1 ½ cups oats (old fashioned oats or rolled oats)
• 1 ¼ cups flour
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• Pinch ground nutmeg
• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla
• 1 ½ cups ripe bananas (mashed, about 3-4 bananas)
• ½ cup oats (old fashioned oats)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to mix evenly.
3. Step 3: In a separate bowl, whisk together the egg, oil, vanilla, and mashed bananas until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined; avoid overmixing.
5. Step 5: Fold in the remaining ½ cup of oats for added texture.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Step 7: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half the oil with unsweetened applesauce.
• Add chopped nuts or dark chocolate chips for added texture and flavor.
• Use gluten-free flour if you need a gluten-free version.
• Make sure your bananas are very ripe for the best natural sweetness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature. Reheat briefly in the microwave for 15-20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned oats?

Quick oats can be used, but the texture will be softer and less chewy. Old fashioned oats provide a better bite in these muffins.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Wrap them individually or place in a freezer-safe container, then thaw overnight or reheat gently before eating.

Healthy Banana Oatmeal Muffins Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

These Healthy Banana Oatmeal Muffins are a wholesome and delicious treat perfectly suited for breakfast or a snack. Packed with oats and ripe bananas, they offer a naturally sweet and hearty option that is moist, flavorful, and easy to make. The addition of warming spices like cinnamon and nutmeg adds a cozy touch, while the use of whole ingredients keeps them nutritious and satisfying.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ Cups oats (old fashioned oats or rolled oats)
• 1 ¼ Cups flour
• ½ cup sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• pinch ground nutmeg

Wet Ingredients

• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla extract
• 1 ½ cups ripe bananas, mashed (about 3–4 bananas)
• ½ cup oats (old fashioned oats)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, combine 1 ½ cups oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well to evenly distribute the ingredients.
3. Combine Wet Ingredients: In a separate bowl, whisk the egg, oil, vanilla extract, and mashed bananas until the mixture is smooth and well blended.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Add Extra Oats: Fold in the remaining ½ cup oats to add texture to the batter.
6. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

• You can substitute all-purpose flour with whole wheat flour for extra fiber.
• Use ripe bananas with brown spots for the best natural sweetness and flavor.
• For a sugar-free version, reduce or omit the sugar depending on your preference and the sweetness of the bananas.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana muffins, oatmeal muffins, healthy muffins, breakfast muffins, banana oat muffins