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    Home » Banana Oatmeal Muffins

    Banana Oatmeal Muffins

    Published: Jan 23, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    a stack of 8 Banana Oatmeal Muffins

    These healthy banana oatmeal muffins are a delicious and nutritious breakfast or snack.

    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.

    7 Banana Oatmeal Muffins on a cooling rack

    Banana Oatmeal Muffins: Ingredients & Substitutions

    overhead photo of the ingredients in this Banana Oatmeal Muffins recipe
    • 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. 
    a Banana Oatmeal Muffin on a plate cut in half with butter on one half.

    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.

    ingredients for banana oatmeal muffins in a blending container

    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.

    ingredients for banana oatmeal muffins in a blending container

    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
    banana oatmeal muffin batter in the blending container after blending.

    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.

    banana oatmeal muffins in the muffin tin before and after baking.

    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.

    9 Banana Oatmeal Muffins on a wire cooling rack

    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. 

    a Banana Oatmeal Muffin on a plate cut in half with butter on one half

    Store

    Store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

    How to freeze banana oatmeal muffins

    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.

    a stack of 2 Banana Oatmeal Muffins on a plate

    Recipe FAQs

    Is oatmeal with banana healthy?

    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

    Can I double this recipe?

    Yes, you can double the ingredients and bake the muffins in two muffin tins.

    Banana Oatmeal Muffins

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Healthy Banana Oatmeal Muffins

    Laura
    These healthy banana oatmeal muffins are easy to make with nutritious ingredients like Greek yogurt, oats, and flaxseed. They're a delicious, filling breakfast or snack.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch, Snack
    Cuisine American
    Servings 12 Muffins
    Calories 152 kcal

    Equipment

    • Vitamix blender
    • measuring spoons
    • measuring cups
    • spatula
    • standard muffin pan

    Ingredients
     
     

    • 2 bananas large extra ripe
    • ½ cup whole milk
    • ¼ cup Greek yogurt
    • ¼ cup butter melted
    • 2 eggs
    • 1 tsp vanilla
    • 2 cups old fashioned oats
    • 2 TBS ground flaxseed
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp sea salt
    • 1 ½ tsp 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

    Mix-in suggestions
    • Pecans
    •  Cinnamon chips
    • White chocolate chips
    • Blueberries
    • Dried fruit (cranberries, rasins, etc.)
    • Swirl of peanut butter or Nutella
    •  Unsweetened coconut
    Ingredient 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.
    Store
    Store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
    How to freeze banana oatmeal muffins
    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.

    Nutrition

    Serving: 1muffinCalories: 152kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 181mgPotassium: 196mgFiber: 2gSugar: 8gVitamin A: 188IUVitamin C: 2mgCalcium: 50mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Banana & Oatmeal Recipes

    • This peanut butter banana baked oatmeal is one of my all-time favorite recipes, along with these breakfast bars.
    • Banana oatmeal pancakes are healthy and delicious.
    • Cookies for breakfast? Yes please with these banana oatmeal cookies or peanut butter banana cookies.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Habon

      January 25, 2023 at 12:06 pm

      Can you use Cream Cheese if you don’t have Greek yogurt? Also can coconut oil be replaced for coconut butter? Thnx

      Reply
      • Laura

        January 26, 2023 at 7:18 am

        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.

        Reply
    2. Amanda

      January 23, 2023 at 10:05 am

      5 stars
      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.

      Reply
      • Amanda

        January 23, 2023 at 10:05 am

        Already* silly autocorrect. Haha

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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