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 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.
- 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 blender 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 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 (SO Good!)
Ingredients
- 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)
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 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.
Video
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.
- 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.
Nutrition
This post was originally posted on July 19, 2019.
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.
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!
I’m so glad to hear that!
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!
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.
These are so easy and delicious. Made them for my toddler but my husband and I are enjoying them too.
Can you use baking powder instead of baking soda? If so, what would the amount be? Thank you!
They won’t cook through the same way if you use baking powder so I don’t recommend it with this recipe.
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.
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!
I’m so glad!
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!
Hi Mira Can you please share the proportion for chia seed + water substitution for eggs in this recipe. Also for the oat milk. Thanks.
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!
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!!
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…
Is it possible that your baking soda isn’t fresh? If that’s not active, the recipe won’t bake well.
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
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!
I’m so glad to hear that!
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
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!
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!