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 on blue plate with child's hand

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 kids (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 have only one free hand!

The combination delivers protein, fiber, and potassium—as well as some of the fats toddlers need to grow—in an easy to eat format.

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.

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Ingredients You Need

To make this banana-oatmeal muffin recipe you’ll need the following ingredients on hand. Most of them are pantry staples, so you might have some already.

  • Rolled oats: I use oats here since they blend into a flour and add fiber and complex carbohydrates to make a satisfying muffin.
  • Super ripe bananas: These muffins will have the best flavor if you use ripe bananas with some brown spots, as the brown spots indicate natural sweetness.
  • Plain Greek yogurt (or milk): You can use either option and have similar results. The muffins will have slightly more protein with Greek yogurt.
  • Eggs: Eggs add structure to the banana muffins and help the batter hold together nicely.
  • Maple syrup: You can add maple syrup or honey to sweeten these muffins. To make without added sugars, omit this and add 2 tablespoons milk to make up the liquid amount.
  • Vanilla extract: A little vanilla adds nice flavor to these oatmeal muffins.
  • Cinnamon: This pairs so nicely with the flavor of the ripe bananas.
  • Baking soda: This is key to the muffins baking through and rising, so be sure yours is fresh.

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.

how to make banana oatmeal muffins in grid fo 4 steps.
  1. 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.
  2. Blend until very smooth, stopping to scrape down the sides of the blender if needed.
  3. Divide among muffin cups and top with chocolate chips if using.
  4. 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

What can I use in place of maple syrup?

You can try using honey if you prefer.

Can I make these muffins without a blender?

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.

Can I make these gluten-free?

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.

How long can I store these muffins?

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.

banana oatmeal muffins with chocolate chips with toddler hand

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 clean. Follow the rest of the instructions in the recipe below.

How to Store

These muffins can store in the fridge in an airtight container for 3-5 days. Or, freeze the muffins in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

Best Tips for Success

  • For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out clean.
  • 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 without a blender, 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.

Related Recipes

I’d love to hear your feedback on this recipe if you try it so please comment below!

banana oatmeal muffins

Banana Oatmeal Muffins (SO Good!)

With just a handful of nutritious ingredients, you can bake up super easy Banana Oatmeal Muffins to share with the kids. For the best flavor and sweetness, use bananas with a lot of brown spots. Bonus: These store so well in the fridge for days!
4.97 from 220 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 156kcal
Servings 10 muffins


  • 2 cups rolled oats
  • 2 cups sliced bananas (about 2 medium, very ripe)
  • 6 ounces milk (or plain whole-milk Greek yogurt)
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup chocolate chips (optional)


  • 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 blender 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.



  • 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 muffins: Use a mini muffin pan bake for 12-14 minutes or until a cake tester inserted into the centers comes out clean.
  • Dairy-free: Use nondairy milk.
  • To make without a blender: Use store-bought oat flour instead of rolled oats, 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.


Serving: 1muffin, Calories: 156kcal, Carbohydrates: 28g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 133mg, Potassium: 226mg, Fiber: 3g, Sugar: 13g, Vitamin A: 95IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was originally posted on July 19, 2019.

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How many stars would you give this recipe?


  1. 5 stars
    Made this today for my 12 month old baby and I’m so glad I did. I had this recipe bookmarked for a while now. I did half the quantity to trial it out. It came out so good! I omitted the maple syrup and chocolate chips.

  2. 5 stars
    Delicious! Made these today with my 2.5 year old and they were easy and fun to make. He couldn’t get enough of them. We subbed blueberries for the chocolate chips. Thanks for another great recipe!!

  3. 5 stars
    I forgot to add one of the bananas 🙈 even then, they turned out really good and crumbly…a bit scone like. Taste is very good especially because of the coconut. We ate them with a bit jam to replenish the lost moisture.

  4. 5 stars
    really great recipe! I have not put any sweetener as my bananas were too ripe, and I used almond milk, so it was the perfect amount of sweet for me. Thanks so much for sharing! I will def use this recipe from now on!

  5. 5 stars
    These are great! I added 2 tbsp of hemp seeds and 2 tbsp of pumpkin seeds to the oats for the initial blend, and used Kodiak Protein Oats to boost the protein a bit more. After adding some bittersweet chocolate chips, they’re really hard to stop eating!

  6. I LOVE how you just got straight to the recipe! I’m trying it first thing in the morning to give to 2 dear friends who are not toddlers, but deserve and healthy oaty treat- review to come.

  7. I must’ve done something wrong, because these turned out really stodgy and mushy. Maybe too much banana? I didn’t measure, just eyeballed it. I’ll try it again another time! I love all your recipes, they usually turn out great!

    1. I would also check that your baking soda is fresh. If it’s not and it’s not working right, the muffins won’t turn out.

  8. 5 stars
    My family loves it, I was out of rolled oats so used 7 small pack oatmeal (apples and cinnamon flavour) and blend it. I mixed the dry and wet ingredients (mini chocolate chips last) in a separate big bowl by hand. I used plain yogurt and maple syrup which is more healthier. It makes 12 muffins. Thank you for this delicious recipe ❤️. I will definitely make it again.

    1. Sure, just add 2 tbsp more milk to compensate for the lost liquid and the same amount of sugar as maple syrup.

  9. 5 stars
    I was looking for a muffin recipe that didn’t have white flour and extra processed sugars for my 1 year old who was recovering from being super sick with mono. I wanted to give him something I know he would love eating but would also help him get the nutrients he needs to fight the virus. This was the perfect recipe! He loves the muffins, and I feel good about giving them to him!

  10. 5 stars
    My family can’t get enough of these!! I barely get any into the freezer and I make them into mini muffins 🤪 thank you!

  11. 5 stars
    New favorite muffin! It’s so delicious! Thank you for sharing this recipe (easy to follow & make; baked ours for 20 minutes). Been reading your other articles/recipes & will definitely make them as well. Again, thank you so much!🥰

  12. 5 stars
    Oh man. These are my new favorite muffin! So banana-y and a great texture. I used yogurt and subbed honey for the syrup. Really delicious!!!

    1. How much brewers yeast did you add? Also do you need anymore liquid for it? I made these and they are so good but definitely want a lactation version as I am expecting in a few days!

  13. 5 stars
    These muffins are so easy to make! My son doesn’t like the texture of oatmeal or banana chunks in baked goods. However, these were a hit since everything is blended together. Win win for all.

    1. You can use a flax or chia egg, though the texture may be more like baked oatmeal cups, or a store bought egg replacer like the one from Bob’s red Mill

  14. 5 stars
    Thank you so much for this recipe! The muffins were so easy to make, and they are so tasty. My toddler and I love them!

  15. 5 stars
    Do you have suggestions on how to make this in a cake or loaf pan instead? what size pan and time for cooking? I just find it so much easier to clean a cake pan vs muffin pan 🙂 I love your healthy and delicious recipes! Thank you!

  16. 5 stars
    I made these and they taste so delicious. Only thing is that the muffins are really dense in the middle. What have I done wrong?

  17. Do you think I could use regular whole milk yogurt (instead of Greek) in these? It’s what I have on hand. Thanks!

    1. Yes, I’d think so, though they may take a few more minutes to bake through so check and bake a little more if needed.

  18. 5 stars
    My daughter and I made these today. We made a double batch and added chocolate chips to one batch and blueberries to the other. They turned out great!

    1. You could use a store bought egg replacer like the one from Bob’s Red Mill or try a flax egg (the texture may be a little more like baked oatmeal)

  19. 5 stars
    Tried this super easy recipe this morning and it was a pure success! I forgot the milk 😂 but still very fluffy and yummy.
    this is our new favourite banana muffin thanks

  20. This recipe looks great! I have full fat plain Greek yogurt on hand, would that work okay in this recipe? If so, little man and I are making some muffins tomorrow 🥰 thanks for all you do, I have used many of your recipes and loved them all!

  21. 5 stars
    These are so simple to make and my toddler loved them! I subbed almond milk because it’s what I had and made them in a silicone mini muffin pan baked for 16min. Made 48 mini cupcakes. Thanks for the great recipe!

  22. 5 stars
    Loved how these turned out ! Recipe is really easy and yummy. I used honey rather than maple syrup and also added walnuts! Will definitely make again. Thanks!!

  23. 5 stars
    These muffins are so good and so easy to put together! I had oat flour, so I decided to try it and I used 3 bananas Came out great. Yum!

  24. 5 stars
    Easy to make and tasty, toddler enjoyed them but I found they really stuck to the muffin liner which is a shame. Any tips?

    1. I don’t use or recommend paper liners with my muffins since they don’t typically have enough fat not to stick. So that’s why they stuck. If you want to use them, parchment ones will work best or you’ll want to lightly spray paper ones with nonstick spray.

  25. Would we sub maple syrup for white or brown sugar? If so, would it be the same amount? Thanks so much in advance!

  26. 5 stars
    I have a very similar recipe I used back in the day, and they add a 1/4 cup of chia seeds as well! Just a thought if kids or grown ups need some extra protein.

  27. Has anyone tried to make these with a flax egg? My daughter is allergic to dairy and egg so I’m wondering if that could work here! We may give it a try today and report back…

  28. 5 stars
    Hello! I wanted to thank you for this recipe. I threw together something that I based on this and it came out really yummy so I wanted to share my variation. I used three bananas because that’s how many bananas I wanted to use up lol. I used organic quick cooking steel cut oats because that’s what I had on hand. I did not blend anything up, I just mushed and mixed it all together. And I was too lazy for a muffin tin so I just threw it in a baking dish. I also threw in some chia seeds because you have a similar recipe that called for chia seeds and I thought hey that’d be good. It came out chewy and yummy like a cake/bar type thing. It did not come out. very sweet which I liked, but some people might like to up the maple syrup a bit. The kids enjoyed it and thought they were eating a dessert. Win!

  29. 4 stars
    Made these and 20 min was too long. They were incredibly dry even though I made a 1.5 batch (bc I had 3 bananas) and filled the cups pretty high. They still had a good flavor and were sooo easy to make. Next time I’ll probably add chopped strawberries or raspberry halves to the batter to make sure there’s some extra moisture. AND I’ll start at 17 minutes probably. I imagine 17/18 min is the sweet spot for my oven. Willing to try again!!

    1. Omg. This is embarrassing. I didn’t add milk/yogurt.

      Excuse me while I go die of embarrassment. I tried to delete my comment but can’t. Feel free to delete it all!!!!!

  30. 5 stars
    Yet another excellent recipe from Amy. Every day my child is assigned to bring his preschool class snack, I turn to Amy’s capable recipes and whatever produce I have in my fridge or counter. These came together the morning of, an hour before class started using up a few dead bananas in the process. I made a double batch, putting chocolate chips on one (delicious) and skipping them for the second batch (subtle but also delicious). Such a school-friendly snack with no nuts and not loaded with sugar. I’ve eaten like three already today too, but given what’s inside them I don’t feel bad about it at all.

  31. 5 stars
    Hello! Just made these with coconut milk and less than 1/4 cup syrup (because that’s all I had) and chocolate chips. They turned out so goooood! My 4 year old daughter loved them! Thank you so much.

  32. I have to blame the baker – ME. i thought I followed this recipe but oh well. Ended up with a very nice BREAD PUDDING texture and all
    So, I will soak it in Bourbon and create a cream sauce, freeze and have a treat for Christmas or New Years. Wish I knew the chemistry of my efforts. so for a bread pudding 4 stars and less kcalories too.!! I wonder what the banana bread would have tasted in stars. ! MiMi

  33. 5 stars
    My family loves these muffins so much that my husband has started buying extra bananas at the grocery store, then walking into the kitchen every other week to say “Huh…some of these bananas are turning brown. Must be time to make some muffins?”

  34. I did follow the instructions perfectly, but the muffins turned out uncooked at centre despite the tops being browned well. I used muffin liners and baked at 375F for 25min in a fan-assisted oven. Any suggestions?

    1. The most likely explanation for that is the baking soda wasn’t fresh or active. So maybe check that before you bake with it again?

  35. 5 stars
    These are DELICIOUS.

    Not too sweet and perfectly moist. The whole family loves them! I doubled the recipe and put half in the fridge and half in the freezer for later.

    Not: the batter will be soupy, especially if using milk.

  36. 5 stars
    Your muffins are truly a lifesaver for me! My 3 year old suddenly wants to eat the minute he wakes up in the morning and having these muffins prepped and just pulling one out of the fridge in the morning before he wakes up has made our mornings so much easier! He loves a bunch of your muffin recipes but this one is by far his favorite! Thank you!

  37. 5 stars
    This has become a staple in our home and a weekly thing. Just love how easy they are to make and are healthy too. Definitely not limited to our toddler 🙂

  38. 5 stars
    Made these for the kiddo I nanny and he loved them and so did I.
    Decided to make some for myself tonight. I forgot to add the milk. Didn’t remember until they were already in the oven 😂
    Hope they come out ok.
    Thank you for sharing this delicious recipe.

  39. 5 stars
    Love love love these for my toddler! I have made them several times and love the convenience of freezing them, they defrost/reheat so well. I recommend this and several other recipes to anyone that is looking for snack inspiration. They are so yummy

  40. 5 stars
    I make these muffins every 1-2 weeks and wanted to thank you since I use the recipe so often. These muffins one of the few things my toddler will eat. The only change I make is that I omit the maple syrup and usually plop in other fruits, like frozen blueberries or whatever else we have on hand. Again, Thanks!

    1. If you had a really strong blender that could grind them up, maybe. I haven’t tried it though so I am not 100% sure it will work the same way

  41. 5 stars
    I made this for my 11month baby and the whole family loved it!
    I skipped the maple syrup, but I forgot to add the additional 2 tbsp milk that you mentioned in the comments. Just to let people know: it works wonderfully! Texture, flavour, everything. I used very ripped banana.
    I also frozen and used throughout the week.

    1. 5 stars
      I started the recipe and realized I didn’t have any eggs on hand, but found a substitute suggestion to use 1/4c of seltzer water as replacement for 1 egg. Was a little skeptical about how liquid-y it would be but I blended everything (except the seltzer) as directed then added 1/2c seltzer last minute before doing one last pulse to get it mixed in… It turned out surprisingly well in the mini muffin pan!

  42. The batter was very runny and filled 12 muffin cups and then some! However they were quite tasty! Ill try again and see… How much banana is vague.. I use frozen over ripe ones and its very liquidy… any suggestions for how much mashed banana?

    1. It would be about a cup mashed banana. I would drain off any liquid that comes off of your bananas when you thaw them!

  43. 5 stars
    Just made these… Love them! Great way to use over ripe bananas… This is the first rolled oats-banana recipe that actually turned out as expected… And the bonus… They are So Good!!!

    1. Sure, I don’t see why not. Just drain off any liquid if there’s a lot that comes off when they thaw.

  44. Would it be ok to just omit the maple syrup (we don’t do sugar or sweeteners) or should it be replaced with another wet ingredient – maybe more yoghurt?

  45. 5 stars
    These turned out great! This is one of the few ways I can get my daughter to eat bananas! Thanks for the recipe!

  46. Would these be ok for a younger baby minus maple syrup? Mine is 8.5months, and really itching for finger foods over spoons. He does eat eggs & we’ve loved your egg & banana pancakes.

  47. 5 stars
    I love nutty moistness of these muffins! I usually avoid oatmeal muffins for the extra step of having to grind the oats first, but they really are delicious and worth the extra step. I used the yogurt since I had a big tub I needed to use and it worked great.

  48. Just made these muffins for my child-free household of two. Love how fast and easy these come together! Will definitely try this recipe again but will add a bit of salt. Thank you!

  49. I haven’t found that chia eggs have a negative impact on anything so far. You might try those. 3T water and 1T chia per egg is the most common recipe. I’ve seen 2T water, so that must work for someone for something – maybe someone who needs less moisture!

    1. Given the rest of the ingredients in these though, especially there not being flour, I don’t know that the texture would be the same and they may wind up tasting much more like baked oatmeal.

    1. They won’t cook through the same way if you use baking powder so I don’t recommend it with this recipe.

  50. 5 stars
    We love these, I actually leave one cup of the oats whole and one ground because I like the extra texture of whole oats. Instead of blending in the mixer I just mix in a bowl with a hand mixer.

  51. 5 stars
    These are a huge hit and were so easy to make. I used milk instead of yogurt and was worried that the batter was too runny, but they baked beautifully. Adding these to a regular rotation!

  52. 5 stars
    Just made these but due allergies used oat milk (instead of the yogurt) and chia seed + water (instead of the eggs. They turned out great, will make them on regular basis!

    1. Hi Mira Can you please share the proportion for chia seed + water substitution for eggs in this recipe. Also for the oat milk. Thanks.

  53. 5 stars
    These turned out perfect! Baked for 20 min! 375f. I adjusted my ingredients a little bit. Instead of yogurt i used soy milk, and instead of the maple syrup i used about 3 tablespoons of honey. I didn’t put any chocolate chips because i dont have any and my twin boys are only 13 months. I will be making this again! They loved it! It’s so yummy for everyone and easy. especially adding some syrup ontop gives it a kick of sweetness if you love that!

  54. 5 stars
    These muffins were amazing! I followed the recipe exactly (using Greek yogurt and mini chocolate chips) and they turned out great. I had no idea that something so easy and nutritious could turn out so delicious! Thank you so much for this recipe. Both my toddler and husband love them!!

  55. 3 stars
    I followed the recipe, but I had the same experience: it just didn’t want to bake well. My needle was not clean, so gave them another 5 minutes and another 5 minutes. At the end I took out three muffins and let the rest for baking in the oven. And still: all of them was just a muffin top, when I opened them looked raw and sticky. I tried to let a few of them completely cool but still… I am glad no one witnessed this fail.
    Should not need some oil maybe? Or is it the oven? We have an old oven…

    1. Is it possible that your baking soda isn’t fresh? If that’s not active, the recipe won’t bake well.

      1. Hmm, I just bought it. I admit it is a big portion, probably not so popular in our store, but there is no expiration day shown and it has good reaction with vinegar.
        I watched your video and I made something else differently: I used paper in the muffin pan. And that part was not baked. I couldn’t even peel them. Lol

  56. 5 stars
    My son LOVES these! And so does the rest of the family! I always add the Ghiradelli 60% cacao chips on top because my son loves chocolate. I’ve made these a few times and will continue to do so! Thank you so much for your recipes it truly is appreciated!

  57. 5 stars
    Just outstanding. So fun and easy to throw everything in the blender and just pour into the muffin pan! My toddler loved making them and really loved eating them. I even shared the recipe with other family members who are looking for healthy recipes even though they have no kids in the home!! Definitely going to become a regular recipe in our household

  58. Just made these with my 2y9m son and he said “I like these!” and asked for me. Huge win from this picky picky picky lad. Thanks for another great recipe!

  59. Hi- I actually don’t think these will turn out well with an egg replacer like the one you used due to the rest of the ingredients. I think if you wanted to try that again, you might want to add 2 tablepsoons- 1/4 cup flour to help absorb some of the liquid and help them be less soggy. I do have a really good egg-free variation on my Spinach Banana Muffins (you could leave the spinach out if you want) and my Sugar-Free Banana Muffins. There’s also a Vegan Banana Muffin recipe. I hope that helps!

    1. Thank you for reply.
      I tried that with the second tray and they burned from the bottom and not cooked also. 🙁
      I used Greek yogurt lactose free and honey instead of maple syrup, do you think it could be that?

      I will trying till get it! Lol

  60. Could you use baby oatmeal instead? I still have a few boxes and I need to find a purpose for them . Thanks!

    1. I haven’t tried is so I can’t say for sure. It’s not exactly the same texture as rolled oats when they’re ground up so it’s possible that the texture might not be the same. Let me know if you try it!

  61. 5 stars
    Two of my toddler’s favorites – bananas and muffins! My little guy loves this recipe. Whenever he sees the tupperware of muffins on the kitchen island he immediately knows there is “mu muhs” in there! Thank you for this toddler friendly recipe.

  62. I make banana pulp from old bananas, including the peel. Can I use two cups of banana pulp, or would that be too much? Two cups of sliced bananas is not the same as 2 cups of mush.

    Looking forward to making these muffins. They seem yummy and healthy!

  63. Mine tasted great but were very chewy, not soft like a typical muffin. I’ve never worked with oat flour, is that just how it is? Or any clue as to what I did wrong?
    Thank you!!

      1. 5 stars
        The quick-cooking oats worked out great! Both my kids (4 and 1) loved these, so we’re making more today. They have been great to pull out of the freezer for a quick breakfast or snack. Thanks so much 🙂

  64. If making this using store bought oat flour instead of rolled oats is the amount needed the same (2 cups)? Thank you

  65. My baby is 16 months old and I wanna try this for her but I don’t wanna use eggs. What can I use instead of eggs?

  66. 5 stars
    These just came out of the oven.
    My 7 year old grandson ate three :).
    They are absolutely delicious!!
    I had bought a bag of frozen fruit which included banana. I wasn’t fond of frozen banana in the the fruit mix so I puréed it and used it as my fruit in the recipe.

  67. Hi! Could you replace the maple syrup with brown sugar? If so, how much? I’m dangerously low on syrup, and would prefer not to use honey as my youngest is not yet a year!


    1. I think I would replace the maple syrup with additional milk so the liquid ratios stay the same and add 1/4 cup brown sugar. (Probably 2 tbsp would also work if you want to use less sugar but either will be fine I think)

    1. I haven’t tried using applesauce and I worry a little that they would be too wet. You can use pumpkin puree in for the banana though!

  68. 5 stars
    Great recipe. Make half with chocolate chips, my 19 minth old actually liked them without the chocolate chips. I’ll be making these again. Thank you!

    1. I don’t know that they would hold together well without doing that since the ground up oats act like flour.

  69. 5 stars
    These turned out great!!! I used Lacanto sugar free maple syrup and Kite Hill vanilla unsweetened almond milk greek yogurt. I did blueberries and topped with some unsweetened coconut flakes! Yummmm! Definitely making again!!

  70. Hi! Would these work as bread? I’ll be traveling and think bread would be easier to take than muffins

    1. They are in US measurements and I don’t have conversions but you could try using an online converter. Apologies!

      1. Thankyou! I tried them last night anyway, using about 90-100g of oats for each cup of oats, threw in some blueberries, they were amazing! 🙂

  71. 5 stars
    I don’t normally rate recipes but felt compelled to with this one! The recipe is super easy, I used a food processor. Just two steps, process oats and then add other ingredients. So simple. I added a half teaspoon of almond butter on top of some of mine and swirled it around – was good. Also added a couple of tablespoons of coconut oil. Worked out brilliantly, well risen (even with yoghurt) and delicious. My toddler loved them as did we. Thank you!

  72. Hello, I’m wanting to make these tonight without a trip to the grocery store — would Old Fashioned oats work as opposed to rolled oats?

      1. I haven’t tried it without so I can’t say for sure, but it might be possible to simply use additional banana

  73. 5 stars
    My 13 month son loves these. I’m a baking newbie so the shape and color do not look like yours though. Somehow, muffin top gets too browned and bit flattened.

      1. Hi there,

        I’m going to make these for my 9 month old to try – she needs to try egg in baked goods to determine her egg allergy. She has a confirmed milk allergy and I was wondering if I can use oat milk or almond milk instead? I also don’t want to use any sweetener – would I have to increase or decrease any other ingredients to eliminate the maple syrup?

      2. Yes, you can use any milk you want in this. I haven’t made them without the maple syrup, but I think they’d work fine if you omit it and use 8 ounces milk (so just a slight increase). I hope the allergy test goes as well as possible!

  74. 5 stars
    I made this for my family and everyone loved them! I even made a double batch and they are almost gone. I made plain, topped with chocolate chips, and even topped some with blueberries I had in the fridge! Thanks for this great recipe.