Banana Oat Muffins

Description

These Banana Oat Muffins are soft, moist, and naturally sweetened with ripe bananas and a touch of honey or maple syrup. Made with wholesome rolled oats and whole wheat flour, they’re a healthier twist on classic muffins—perfect for breakfast, snacks, or even dessert without the guilt. They’re freezer-friendly and stay moist for days.

Ingredients for Banana Oat Muffins

• 1 ½ cups rolled oats (quick oats also work, but texture changes slightly)

• 1 cup whole wheat flour (or all-purpose)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional but recommended)

• 3 ripe bananas, mashed (about 1 ¼ cups)

• 1 large egg (or flax egg for vegan option)

• ¼ cup honey or maple syrup

• ⅓ cup milk (dairy or non-dairy)

• ¼ cup melted coconut oil or unsalted butter

• 1 tsp vanilla extract

Optional add-ins: chocolate chips, blueberries, chopped nuts

Instructions

1. Prep: Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.

2. Dry mix: In a bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.

3. Wet mix: In another bowl, mash bananas until smooth. Whisk in egg, honey/maple syrup, milk, coconut oil, and vanilla.

4. Combine: Gently fold dry mixture into wet mixture until just combined. Do not overmix.

5. Add extras: Fold in any add-ins if using.

6. Fill: Divide batter evenly among muffin cups (about ¾ full).

7. Bake: 18–22 minutes, or until a toothpick comes out clean.

8. Cool: Let muffins cool in tin for 5 minutes, then transfer to a wire rack.

Notes

• Use extra ripe bananas with brown spots for maximum sweetness and flavor.

• For gluten-free: Use certified gluten-free oats and a gluten-free flour blend.

• Sweetness can be adjusted—skip honey if your bananas are super sweet.

• These muffins taste even better the next day as oats absorb moisture.

Tips

• Freeze-friendly: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds.

• Moisture balance: If batter feels too thick, add a splash more milk.

• Add crunch: Sprinkle rolled oats or nuts on top before baking.

• Batch baking: Double the recipe and store extras for grab-and-go breakfasts.

Servings

Makes 12 standard muffins.

Nutritional Info (per muffin, approx.)

• Calories: 160 kcal

• Carbohydrates: 28 g

• Protein: 4 g

• Fat: 5 g

• Fiber: 3 g

• Sugars: 10 g

Benefits

• Heart-healthy oats provide soluble fiber to help lower cholesterol.

• Bananas are rich in potassium, supporting healthy blood pressure.

• Whole wheat flour adds extra fiber and nutrients.

• Lower in refined sugar compared to regular muffins.

• Portable and easy for meal prep.

Q&A

Q: Can I make these muffins vegan?
A: Yes! Replace the egg with a flax egg and use plant-based milk.

Q: Can I replace honey with sugar?
A: Yes, use ¼ cup brown sugar or coconut sugar, but flavor will slightly differ.

Q: Why did my muffins turn out dense?
A: Overmixing the batter or using underripe bananas can cause density. Mix just until combined.

Q: Can I add protein powder?
A: Yes, replace ¼ cup of the flour with your favorite protein powder, and adjust liquid if needed.