With just a handful of nutritious ingredients, you can bake up super healthy 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.
And honestly, when it comes to feeding myself on our busy weekend days when lunchtime seems to come super fast and I almost never have enough time to get myself a meal before I’m starving, having nutritious muffins on hand that I can eat with one hand is such a big help.
Healthy Banana Muffins
To make these muffins we blend up whole grain oats with Greek yogurt or milk, eggs, bananas and a few pantry staples. 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. If your child is still learning to eat bready foods, serving them warm in small cubes may make them easier to eat.
Ingredients in Banana Oatmeal Muffins
To make these muffins you’ll need rolled oats, plain Greek yogurt, eggs, maple syrup, vanilla extract, cinnamon, baking soda, and super ripe bananas. You know, those ones that have been sitting on the counter ignored all week and need to be used up!
TIP: Use bananas with a lot of brown spots for the best natural sweetness and flavor.
Gluten-Free Banana Oatmeal Muffins
I love making flourless muffins with homemade oat flour because they are so easy and so much more nutritious than using traditional white flour. The oats, which get ground in the food processor or blender, bake up with the banana to create very moist and tender —which are delicious and also easy for toddlers to eat.
TIP: For younger toddlers who are still learning to chew bread-type foods, simply cut them up into small cubes.
How to Make Banana Oatmeal Muffins Step-by-Step
Here’s a look at the process of how to make these healthy banana muffins.
- 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. Serve warm, at room temperature, or chilled.
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.
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.
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.
Mini Banana Muffins
To make these as mini muffins, grease a mini muffin tin and pour the batter about 3/4 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.
Chocolate Chip Banana Muffins
We like to add just a few chocolate chips on top for a little something special, though that is optional and can be skipped if you prefer.
Tips for Making the Best Banana Oatmeal Muffins
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
- 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.
- 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.
I’d love to hear your feedback on this recipe if you try it so please comment below!
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PinDescription
Adapted from this pumpkin muffin recipe from Pinch of Yum.
Ingredients
- 2 cups rolled oats
- 2 medium very ripe bananas (with brown spots), about 2 cups sliced
- 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 bowl if needed.
- Divide among 10 muffin cups. You want each cup to be about 3/4 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
TIPS
For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
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.
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.
Serve cold or slightly warmed.
