Banana Oatmeal Muffins

By Rena |

These banana oatmeal muffins are so light, fluffy, and delicious. Easy to make and ready in just 30 minutes. Makes for a perfect snack, breakfast on the go, or dessert. A healthy breakfast muffin recipe that’s gluten-free and kid-friendly.

top view of muffins on a plate
Muffins are always the go-to treats in our household. Easy for the kids to grab and go and perfect for adults to enjoy with a cup of coffee in the morning. They are very simple to make and can be ready in just 30 minutes.  Use gluten-free flour if you are gluten-sensitive, otherwise, any flour will work. These healthy oatmeal muffins and bursting with banana flavor, fluffy, and so good!

Why these muffins are so good

  • Easy: So easy to make. They will be done and ready to eat in just 30 minutes
  • Healthy: Made with healthy ingredients for a guilt-free snack or dessert option.
  • Delicious: So tasty with just the right flavors.

Ingredients you will need

  • Banana: Best to use really ripe banana which naturally sweetens the muffins.
  • Flour: We used Part rolled oats and oat flour. You will need 1.5 cups of any flour of choice.
  • Sweetener: honey or maple syrup
  • Oil: such as coconut oil or any neutral oil
  • One Egg: best at room temperate, cinnamon, pinch salt

oatmeal muffins on a place in the back with one muffin cut in half towards the front

How to make this Banana Oatmeal Muffins Recipe

  • Preheat oven: Preheat oven to 350 F and prepare a muffin tin with parchment cupcake liners.
  • Combined wet ingredients: In a mixer or large mixing bowl, whisk together the egg, milk, mashed banana, honey, and vanilla until smooth. Quickly whisk in the melted coconut oil until incorporated.
  • Mix dry ingredients
  • Combine both wet and dry: Add all the dry ingredients and mix until no dry spots remain.
  • Bake and enjoy: Distribute batter between 6 muffin molds, top with a banana slice and bake for 15-18 minutes.

top view of 4 muffins on plate and one cut up in middle on the side of the plate

FAQ’s and tips

  • Flour – Use any flour: oat flour, wheat flour, gluten-free or all-purpose
  • Sweetener – Honey or maple syrup.
  • Oil– coconut, olive oil, or vegetable oil
  • Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or enjoy cold.
  • May leave covered on the counter for up to 2 days.

 

Can you freeze banana muffins

Cool muffins completely before storing them. Tightly wrap muffins or place in a freezer-safe bag and then store in the freezer for up to 3 months. For easier reheating, you may wrap the muffins individually so you can grab them one at a time to reheat in the microwave.

How long do banana muffins last

Properly stored banana muffins will last anywhere between 2-7 days. At room temperature, freshly baked oatmeal banana muffins will last 1-2 days. They will last for 7 days when stored in the fridge and up to 3 months in the freezer.

How do you know when banana muffins are done

We love using a toothpick to check for doneness on any baked recipe. To check for doneness, stick a toothpick into the muffins and pull out. If the toothpick is still wet it means the muffins are still raw and not done. If the toothpick comes out dry and clean, the muffins are ready and baked through.

closeup view of a single muffin cut up in the middle

Other easy and healthy muffins

 

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closeup view of a single muffin cut up in the middle

Banana Oatmeal Muffins

Healthy muffins made with oats, gluten-free flour, and bananas. So good, easy to make, and ready in just under 30 minutes.
4.5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
18 minutes
Total Time: 28 minutes
Servings: 6 -8
Calories: 270kcal
Author: Rena

Ingredients

  • 3 Ripe banana mashed + plus more (sliced) for topping
  • 1 cup Gluten-free baking flour or oat flour
  • 1/2 cup Rolled oats or quick oats
  • 3 tbsp Honey
  • 1/4 Cup Coconut oil melted
  • 1 large Egg room temp
  • 1 tsp Vanilla extract
  • 1 tsp Baking Soda
  • 1 tsp Baking powder
  • 1/2 tsp Cinnamon
  • pinch salt

Instructions

  • Preheat oven to 350 F and prepare a muffin tin with parchment cupcake liners.
  • In a mixer or large mixing bowl, whisk together the egg, mashed bananas, honey, and vanilla until smooth. Quickly whisk in the melted coconut oil until incorporated.
  • In a separate bowl, mix all the dry ingredients. Then Pour over the wet ingredients
  • Mix the wet and dry ingredients until they are well combined.
  • Distribute batter between 6 large muffin molds (or 9 smaller molds), top with a banana slice and bake for 15-18 minutes or until a toothpick comes out clean.

Notes

Substitutes:
  • Flour - Use any flour: oat flour, wheat flour, gluten-free or all-purpose
  • Sweetener - Honey or maple syrup. 
  • Oil- coconut, olive oil, or vegetable oil
  • Use Ripe bananas
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or enjoy cold. May leave covered on the counter for up to 2 days.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 331mg | Fiber: 4g | Sugar: 17g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg
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Reader Interactions

Comments

  1. Emily says

    4 stars
    These are ok. Not the best, not the worst. They turned out looking really lovely but the flavor is a little “flat.” I used Bob’s Red Mill gluten free all purpose baking flour, so maybe using a different gluten free flour would make a difference. I also used butter instead of coconut oil, maple syrup instead of honey and I used 4 bananas.

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