These Banana Oat Muffins are soft, naturally sweet, and incredibly easy to make. Packed with wholesome oats and ripe bananas, they’re perfect for breakfast, snacks, or meal prep.
Why You’ll Love This Recipe
- Naturally sweetened with ripe bananas
- Simple, one-bowl-friendly method
- Family-friendly and kid-approved
- Made with pantry staples
- Great for meal prep and freezing
Ingredients
- 2 cups quick oats
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ¾ tsp sea salt
- 4 large ripe bananas, mashed (about 2 cups)
- 2 large eggs
- 4 Tbsp avocado oil
- 2 tsp pure vanilla extract
- ⅔ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
- Blend oats in a high-speed blender for about 60 seconds until a flour forms.
- Add cinnamon, baking powder, and salt to the blender and mix until combined.
- In a large bowl, mash bananas until smooth.
- Mix in eggs, avocado oil, and vanilla extract.
- Add dry ingredients to the wet mixture and stir until fully combined.
- Fold in chocolate chips if using.
- Pour batter evenly into muffin cups and optionally sprinkle extra chips on top.
- Bake for 18–22 minutes until cooked through (internal temp: 190°F).
- Cool slightly before serving your delicious Banana Oat Muffins.
Tips & Tricks
- Use very ripe bananas for maximum sweetness
- Blend oats thoroughly for a smooth texture
- Swap chocolate chips with nuts or dried fruit
- Do not overmix to keep muffins soft
- Use silicone liners for easy removal
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Diet: Vegetarian, dairy-free optional
Notes
- Substitute avocado oil with coconut oil or olive oil
- Add walnuts for extra crunch
- Serve warm with nut butter or honey
Nutrition (Approximate per muffin)
- Calories: 180
- Protein: 4g
- Carbs: 25g
- Fat: 7g
FAQ
Can I make Banana Oat Muffins gluten-free?
Yes, use certified gluten-free oats.
Can I skip the blender?
You can use oat flour instead of blending oats.
How ripe should bananas be?
Very ripe with brown spots for best sweetness.
Can I make them vegan?
Yes, replace eggs with flax eggs.
Why are my muffins dense?
Overmixing or under-blending oats can cause density.
Storage
- Fridge: Store in airtight container up to 5 days
- Freezer: Freeze up to 3 months
- Reheat: Microwave for 20–30 seconds
Similar Recipes
Banana Oat Muffins Recipe
Soft Banana Oat Muffins made with blended oats and ripe bananas.Healthy, easy, and perfect for breakfast or snacks.Ready in under 30 minutes with simple ingredients.
Ingredients
- 2 cups quick oats
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ¾ tsp sea salt
- 4 large ripe bananas mashed (about 2 cups)
- 2 large eggs
- 4 Tbsp avocado oil
- 2 tsp pure vanilla extract
- ⅔ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
- Blend oats in a high-speed blender for about 60 seconds until a flour forms.
- Add cinnamon, baking powder, and salt to the blender and mix until combined.
- In a large bowl, mash bananas until smooth.
- Mix in eggs, avocado oil, and vanilla extract.
- Add dry ingredients to the wet mixture and stir until fully combined.
- Fold in chocolate chips if using.
- Pour batter evenly into muffin cups and optionally sprinkle extra chips on top.
- Bake for 18–22 minutes until cooked through (internal temp: 190°F).
- Cool slightly before serving your delicious Banana Oat Muffins.
Notes
- Substitute avocado oil with coconut oil or olive oil
- Add walnuts for extra crunch
- Serve warm with nut butter or honey
Conclusion
These Banana Oat Muffins are a simple, healthy, and satisfying treat you’ll want to make again and again. Perfect for busy mornings or a quick snack, they deliver comfort and nutrition in every bite.