Made with pantry staples, these Banana Oat Muffins are an easy, high-protein alternative to banana bread. Great for a grab-and-go breakfast!
Muffins are a breakfast staple in our house. They’re quick to make, easy to grab, and always a hit with the whole crew. These banana oat muffins are soft, have just the right amount of sweetness, and come together in a blender for the easiest clean-up ever. With cozy maple and banana flavor in every bite, they’re the kind of muffins you’ll want to bake on repeat.
Why You’ll Love These Banana Oat Muffins
- Quick and easy. From mixing bowl to oven in minutes, these are perfect for busy mornings.
- Simple, wholesome ingredients. These muffins are made with pantry staples like ripe bananas, oats, and maple syrup. No fancy ingredients required.
- Naturally sweetened. Maple syrup adds just the right amount of sweetness without refined sugars.
- Oat-based goodness. Blended oats take the place of traditional flour, giving these muffins a hearty texture and a boost of protein.
- Freezer-friendly. Make a batch (or two) and stash some in the freezer for a grab-and-go option whenever you need it.
Looking for more ways to make banana muffins? Try these Whole Wheat Banana Muffins or these Banana Nut Muffins.
What You’ll Need
These banana oat muffins are made with pantry staples, with a few swaps to keep them light and moist! Here’s a quick look at what you’ll need. Be sure to scroll down to the recipe card for a printable list.
- Bananas – Ripe bananas with spots work best.
- Egg – For vegan banana oat muffins, substitute a flax egg.
- Maple syrup – Provides the maple flavor and is used as a sweetener in place of sugar.
- Coconut oil – A healthy, flavorless oil option to use instead of canola or vegetable oil.
- Vanilla extract – Just a splash.
- Cinnamon – Warming spice flavor
- Nutmeg – Adds to the warm cinnamon flavor.
- Oats – Oats are blended and used as a flour replacement.
- Baking soda – Helps keep the muffins light and fluffy.
- Salt – Just a pinch.
Tips for Success
Though these banana oat muffins are super simple to make, there are a few things to keep in mind for the best, fluffiest muffins. I’ve included a few suggestions for customizing them too!
- Don’t overmix the batter. Fold in the ingredients until well combined, but avoid over-mixing as you will lose the light, fluffy texture in the muffins.
- No need for granulated sugar. One of my baking hacks is to use maple syrup, honey, or agave as a replacement for granulated sugar. The maple syrup in these maple banana oat muffins not only gives a hint of maple flavor but also helps keep them moist.
- Add in chocolate chips or nuts. If you like a little something extra in your muffins, you’re free to add in your favorite chocolate chips or nuts. Walnuts are a great addition!
- Be careful with oil substitutions. I’ve found coconut oil to work best in these, as it’s light and leaves no aftertaste. Olive oil will leave a taste while vegetable and canola oils are highly processed and we want to keep these as healthy as possible.
Why Are The Oats Blended?
We’re blending the oats in this recipe to create a soft, flour-like texture that gives the muffins structure while still keeping that hearty oat flavor. It’s an easy way to skip the all-purpose flour and still end up with muffins that are light, tender, and totally satisfying. Just toss the oats in the blender first, give them a quick whirl, and you’re good to go!
How to Store Banana Oat Muffins
- Store on the counter: To keep your muffins soft, be sure to keep them in a container or ziploc bag as soon as they cool. Leaving them out on the counter will cause them to harden.
- Can I freeze them? Allow the muffins to cool completely. Then place on a baking sheet in a single layer and freeze for 30 minutes. Transfer to an airtight container and return to the freezer. They’ll last for up to 3 months. Defrost them individually in the microwave for 30-60 seconds.
More Muffin Recipes:
Banana Oat Muffins
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Total Time: 24 minutes
- Yield: 10–12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Made with pantry staples, these Maple Banana Oat Muffins are an easy, high protein alternative to banana bread. Great for a grab-and-go breakfast!
Ingredients
- 4 bananas, mashed
- 1 egg
- 1/2 cup maple syrup
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F..
- To a blender or food processor add oats. Pulse until oats are finely ground and resemble a flour consistency. Set aside.
- In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add maple syrup, egg, coconut oil, and vanilla extract.
- Using a fork, mix to combine.
- Add in ground oats, cinnamon, nutmeg, salt, and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
- Line each muffin tin with a cupcake liner (or spray with cooking spray so muffins don’t stick to pan if not using cupcake liner).
- Fill each muffin tin 3/4 of the way full.
- Bake for 16-19 minutes. Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 13 g
- Sodium: 105 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 16 mg
3 comments on “Banana Oat Muffins”
Very tasty muffins and hit with the family. Had to bake quite a bit longer than recipe states
I am so glad it was a hit with the fam! I wish all ovens cooked the same; a girl can dream, right! Happy you were able to cook a little longer to get the perfect muffin!