Banana Oatmeal Muffins
Posted Jan 23, 2023, Updated Feb 14, 2024
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These healthy banana oatmeal muffins are easy to make with nutritious ingredients like Greek yogurt, oats, and flaxseed. They’re a delicious, gluten-free breakfast or snack.
These healthy banana oatmeal muffins are a delicious and nutritious breakfast or snack (also try these oatmeal muffins and blueberry oatmeal muffins).
They’re easy to make with a handful of simple ingredients in the blender. They have no flour so they’re gluten-free!
Plus, they freeze well so you can prep them in advance and pull them out to enjoy at any time.
Banana Oatmeal Muffins: Ingredients & Substitutions
- Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
- Whole Milk. 2% milk or non-dairy milk both work well in this recipe.
- Greek yogurt. Sour cream is a good substitute for Greek yogurt.
- Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter.
- Old-fashioned oats. You can use 2 cups oat flour in place of 2 cups old-fashioned oats.
- Coconut sugar. granulated sugar and brown sugar are great substitutions for coconut sugar.
- Mix-ins. there are so many possible mix-ins that can be added to this healthy banana muffins recipe. Chocolate chips, dried cranberries, raisins, dried cherries, coconut, pecans, walnuts, almonds, etc. Try these blueberry oatmeal muffins!
How to Make Banana Oatmeal Muffins
Begin by using a high-powered blender (Vitamix) to blend the banana, milk, Greek yogurt and butter until smooth, starting on low speed and increasing to high.
Then, add the vanilla, eggs, oats, flaxseed, baking powder, baking soda, sea salt cinnamon and coconut sugar to the blending container and blend, starting on low speed increasing to high, until the mixture is smooth.
Let the mixture rest in the blending container for 2-3 minutes, until slightly thickened.
Once the batter has slightly thickened, you can add mix-ins if you’d like. Here are some suggestions.
Banana Oatmeal Muffins: Optional Mix-in suggestions
- Chocolate Chips (milk, dark, light, etc.)
- Walnuts
- Pecans
- Cinnamon chips
- White chocolate chips
- Blueberries
- Dried fruit (cranberries, rasins, etc.)
- Swirl of peanut butter or Nutella
- Unsweetened coconut
Then, fill the wells of a standard muffin tin (greased or lined with cupcake liners) ¾ full with batter.
Bake the banana oat muffins at 375 for 20-22 minutes, or until a toothpick inserted in the center comes out with wet crumbs and the tops spring back when touched.
After baking, cool the oatmeal banana muffins in the muffin tin for 5 minutes, then release the muffins from the pan with a spoon and transfer them to a wire rack to cool completely.
Enjoy
Serve these banana oat muffins slightly warm or at room temperature. I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter.
Store
Store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Freeze
These muffins freeze very well. Let them cool, then transfer them to an airtight container in the freezer and store for up to 2 months. To thaw, warm in the microwave for 30-60 seconds.
Banana Oat Muffins Recipe FAQs
Yes, the oatmeal/banana combination is classic and for good reason. They both contain fiber which helps keep you full all morning long. Here are some of our favorite banana/oatmeal recipes besides these muffins:
Peanut Butter banana baked oatmeal
Banana Oatmeal Cookies
Oatmeal Banana Pancakes
Peanut Butter Banana Oatmeal Cookies
Yes, you can double the ingredients and bake the muffins in two muffin tins.
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Healthy Banana Oatmeal Muffins
Ingredients
- 2 bananas large extra ripe
- ½ cup whole milk
- ¼ cup Greek yogurt
- ¼ cup butter melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups old fashioned oats
- 2 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- ½ cup coconut sugar
- 1 cup mix-ins (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a standard 12-cup muffin tin. Set aside.
- In the container of a high-powered blender (Vitamix), blend the banana, milk, Greek yogurt and butter until smooth, starting on low speed and increasing to high.
- Add vanilla, eggs, oats, flaxseed, baking powder, baking soda, sea salt cinnamon and coconut sugar and blend, starting on low speed increasing to high, until the mixture is smooth.
- Let the mixture rest in the blending container for 2-3 minutes, until slightly thickened. If desired, add mix-ins.
- Fill muffin wells ¾ full with batter.
- Bake at 375 for 20-22 minutes, or until a toothpick inserted in the center comes out with wet crumbs and the tops spring back when touched.
- Cool in the muffin tin for 5 minutes, then release the muffins from the pan with a spoon and transfer them to a wire rack to cool completely.
Video
Notes
- Pecans
- Cinnamon chips
- White chocolate chips
- Blueberries
- Dried fruit (cranberries, rasins, etc.)
- Swirl of peanut butter or Nutella
- Unsweetened coconut
- Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
- Whole Milk. 2% milk or non-dairy milk both work well in this recipe.
- Greek yogurt. Sour cream is a good substitute for Greek yogurt.
- Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter.
- Old-fashioned oats. You can use 2 cups oat flour in place of 2 cups old-fashioned oats.
- Coconut sugar. granulated sugar and brown sugar are great substitutions for coconut sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful flavor and texture, they came out just perfect.
Excellent recipe to get rid of leftover bananas and boost fiber intake.
Iced in today in Dallas, Texas so I decided to do some baking. These were delicious! I followed the recipe except for the coconut sugar. I used allulose so they would be a bit more diabetic friendly for my husband. Thanks!
I’m so glad you love them, Sherri!
Can you use Cream Cheese if you don’t have Greek yogurt? Also can coconut oil be replaced for coconut butter? Thnx
Hey Habon! I don’t suggest replacing greek yogurt with cream cheese. Also, there isn’t any coconut oil in this recipe, you can replace the butter with coconut oil, but I don’t suggest using coconut butter.
Another awesome recipe! I made these for my family to try and start our Monday off on a good note, and they succeeded! Delicious! My 6 year old has eaten 3 alternatives. He said “Wow! These are awesome! Like banana bread, but as a muffin!”
A keeper for sure.
Already* silly autocorrect. Haha