Banana Oatmeal Muffins
Need an easy way to use up ripe bananas? These banana oatmeal muffins are soft, naturally sweet, and packed with fiber. They make a perfect grab-and-go breakfast or healthy snack. Made with simple ingredients, no flour needed.
Why You’ll Love These Banana Oatmeal Muffins
- Healthy: Made with simple, real ingredients. No refined flour or sugar. Just naturally sweet bananas, hearty oats, and Greek yogurt for a protein boost.
- Easy and Quick: One bowl, 10 minutes of prep, and straight into the oven. No fancy equipment or long ingredient list needed.
- Moist and Fluffy: Greek yogurt keeps these muffins soft and tender while oats add a slight chewiness. No dry or crumbly muffins here.
- Great for Meal Prep: Make a batch, store them in the fridge, and grab one on your way out the door. They stay fresh for days.
- Naturally Sweetened: Bananas and honey give just the right amount of sweetness without the need for refined sugar.
- Kid-Approved: Perfectly soft, easy to eat, and naturally delicious. Great for picky eaters who need a healthy snack.
- Customizable: Add chocolate chips, nuts, or fruit to switch up the flavors.
Banana Oatmeal Muffins
These Banana Oatmeal Muffins are soft, naturally sweet, and packed with wholesome oats. A perfect grab-and-go breakfast or healthy snack.
Equipment
- Muffin tin
Ingredients
- 2 bananas
- 2 eggs
- 1½ cup rolled oats
- ¼ cup maple syrup
- ½ cup Greek yogurt (plain)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350°F Line a muffin tin with liners or grease it lightly.
- In a large bowl, mash the bananas until smooth.
- Add eggs, maple syrup, Greek yogurt, and vanilla extract. Mix well.
- Stir in oats, baking powder, baking soda, cinnamon, and salt. Combine until evenly mixed.
- Spoon the batter into the muffin cups, filling them about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Notes
Nutrition Per Serving (1 muffin):
- Calories: 120
- Protein: 4g
- Carbs: 20g
- Fat: 3g
- Fiber: 2g
- Sugar: 6g
Tips for the Best Muffins
- Use extra ripe bananas: The riper, the better. They add natural sweetness and keep the muffins soft.
- Don’t overmix the batter: Stir just until combined to keep the muffins light and fluffy.
- Let them cool: Muffins will continue to set as they cool, so give them a few minutes before eating.
- Make them ahead: These store well in an airtight container for up to 3 days at room temp or a week in the fridge.
- Freeze for later: Wrap individually and freeze for up to 3 months. Just pop one in the microwave when ready to eat.
Variations and Add-Ins
- Chocolate Chip Banana Oat Muffins: Stir in 1/3 cup dark chocolate chips for a hint of sweetness.
- Nutty Banana Oat Muffins: Add 1/4 cup chopped walnuts or pecans for extra crunch.
- Berry Banana Oat Muffins: Fold in 1/2 cup fresh or frozen blueberries for a fruity twist.
- Protein Boost: Add 1-2 tablespoons of protein powder or chia seeds for extra protein.
- Coconut Banana Muffins: Mix in shredded coconut for tropical flavor.
- Spiced Banana Oat Muffins: Add a pinch of nutmeg or ginger for extra warmth.
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