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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. Bonus: These store so well in the fridge for days! (For the best flavor and sweetness, use bananas with a lot of brown spots.)
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 muffins
Calories 156kcal


  • 2 cups rolled oats
  • 2 cups sliced very ripe bananas (about 2 medium)
  • 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 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.



  • 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 cleanly.
  • 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