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With just a handful of nutritious ingredients, you can bake up super easy Banana Oatmeal Muffins to share with the kids. Bonus: These store so well in the fridge for days!
Banana Oatmeal Muffins
Almost every week, I make a batch of healthy muffins to have on hand for easy breakfasts, snacks, and lunches. I love that they can sit in the fridge and still taste great a few days later—and that they’re packed with enough nutrition that they’re a good quick meal option. My girls (like many, I’m sure!) enjoy muffins, but just putting a few chocolate chips on top transforms them into something they’re SUPER excited to eat.
To make these muffins we blend up whole grain oats with Greek yogurt or milk, eggs, bananas and a few pantry staples. You pour the batter from the blender right into the muffin pan so the method is seriously doable—even if you only have one free hand!
The combination delivers protein, fiber, and potassium—as well as some of the fats that toddlers need to grow—in an easy to eat format.
TIP: We like to eat these muffins cold right out of the fridge, but you can also serve them slightly warm. You can dice them up as needed for younger kids.
Ingredients You Need
To make these muffins you’ll need:
TIP: You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
Step-by-Step Instructions
Here’s a look at the process of how to make these banana muffins. Scroll down to the bottom of the post for the full information.
- Place the oats into a food processor or blender to make a coarse flour.
- Add the rest of the ingredients except the chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
- Divide among muffin cups and top with chocolate chips if using.
- Bake. Transfer to a wire rack to cool.
TIP: Use bananas with a lot of brown spots for the best natural sweetness and flavor. You know, those ones that have been sitting on the counter ignored all week and need to be used up!
Frequently Asked Questions
You can try using honey if you prefer.
You can make these in a food processor if you prefer. Or to make them by hand, you’ll need to start with store-bought oat flour, mash the bananas with a fork or potato masher until super smooth, and stir everything together in a bowl. I prefer the texture of these when made in a blender or food processor—it’s smoother and more uniform.
I love making flourless muffins with homemade oat flour because they are so easy and have the added benefits of fiber and complex carbohydrates. Just choose gluten-free oats if needed. The oats, which get ground in the food processor or blender, bake up with the banana to create very moist and tender muffins —which are delicious and also easy for toddlers to eat.
These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Mini Banana Muffins
To make these as mini muffins, grease a mini muffin tin and pour the batter about ¾ of the way full in each muffin cup. Bake for 12-14 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. Follow the rest of the instructions in the recipe below.
Best Tips for Success
- These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
- Dairy-free: Use plain nondairy milk.
- For the best flavor and natural sweetness, use very ripe bananas with a lot of brown spots.
- To make these by hand, use store-bought oat flour, mash the banana very smooth, and mix together in a mixing bowl.
- You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
- Add a few chocolate chips to the tops of each muffin if desired.
- You may also like Spinach Banana Muffins, Chocolate Protein Muffins, and Applesauce Muffins.
I’d love to hear your feedback on this recipe if you try it so please comment below!
This post was originally posted on July 19, 2019.
Banana Oatmeal Muffins (SO Good!)
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 10 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Description
For the best flavor and sweeteness, use bananas with a lot of brown spots.
Instructions
- Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
- Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
- Add the rest of the ingredients except the chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
- Divide among 10 muffin cups. You want each cup to be about ¾ full. Top with chocolate chips if using.
- Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool. Serve warm, at room temperature, or chilled.
Notes
These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
Dairy-free: Use nondairy milk.
To make these by hand, use store-bought oat flour, mash the banana very smooth, and mix together in a mixing bowl.
You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
Add a few chocolate chips to the tops of each muffin if desired.
Serve cold or slightly warmed. Dice up for younger eaters as needed.
Keywords: banana oatmeal muffins, banana muffins, oatmeal muffins
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