Banana Oat Muffins

This wholesome and delicious Banana Oat Muffins recipe is sure to become your new favorite treat. They are easy to make and even easier to eat. You’ll bake batch after batch!

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Muffin recipes are always popular. Other favorites include these Banana Protein Muffins and our Almond Flour Blueberry Muffins. Check out all of our healthier muffin recipes for more inspiration.

Why You Will Love This Recipe

• These banana oatmeal muffins are delicious and wholesome and can be enjoyed as a quick breakfast or a yummy, healthy snack.
• Talk about easy! You don’t need any special skills or fancy ingredients to make these healthy muffins.
• This recipe is naturally gluten-free. Bonus!

Ingredients

Find the complete ingredient list with measurements in the recipe card below.

• Rolled Oats – We recommend using sprouted grain oats that are glyphosate-free and gluten-free. One Degree is a great brand.
• Protein Powder – Our favorite is Ora’s “So Lean, So Clean” vanilla protein powder. This product does not contain sketchy ingredients.
• Slivered Almonds – These add a little rich, nutty crunch throughout the muffins.
• Baking Powder – This is a leavening agent to help our muffins rise.
• Cinnamon – For that classic warmth we love about baked goods.
• Sea Salt – A pinch of fine sea salt goes a long way in bringing out the flavors of the ingredients.
• Banana – Ripe bananas are key for the most banana flavor. This is a great recipe to use up any browning bananas on the counter!
• Milk – Any milk will do.
• Maple Syrup – This is a little extra added natural sweetener.
• Large Egg – We use eggs as a binder, which helps the muffins to hold together.
• Melted Butter – This adds a little extra richness making the muffins moist and tender.

Equipment

• Mixing Bowls – You will need one medium-sized bowl and one large bowl for mixing the batter.
• Muffin Pan – This recipe uses a 12-cup muffin tin.
• Wire Rack – A useful kitchen tool that allows the muffins to cool evenly.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by preheating your oven to 350°. Grease a 12-cup muffin tin and set it aside.

Step 2

In a medium bowl, mix together the dry ingredients – oats, protein powder, baking powder, cinnamon, and salt.

Set the bowl aside.

Step 3

Next, in the large mixing bowl, mash the banana until there are no lumps.

A simple fork is the best tool for this.

Step 4

Then, add the egg to the bowl with the mashed bananas and whisk it with the fork.

Next, add the rest of the wet ingredients—milk, maple syrup, and melted butter—and stir until the mixture is fairly smooth.

Step 5

Then, add the dry mixture to the wet and stir well to incorporate everything.

The mixture will be a tad soupy – that is ok.

Step 6

Next, portion the batter evenly into the greased muffin tin.

We use a medium cookie scoop to do this job.

Step 7

Finally, bake in the preheated oven for 30-35 minutes, until the muffins’ tops are golden brown and firm to the touch.

Then, remove the muffin tin from the oven and let the muffins cool in the pan for 15 minutes.

After 15 minutes, carefully remove the muffins from the pan and transfer them to a wire rack to cool completely.

Substitutions

• Substitute use all-purpose flour instead of protein powder, but if you have allergies, be sure to use certified gluten-free flour.
• Swap the melted butter for Greek yogurt.
• For a dairy-free version, use plant-based milk and swap coconut oil for the butter.
• Any kind of nuts can be used instead of slivered almonds. Toasted pecans and walnuts are both delicious.

Recipe Variations

• Add a handful of dark chocolate chips for a sweet twist.
• Incorporate some dried fruit like raisins, chopped dates, or dried cherries for some fruity flavor.

Serving Suggestions

• Enjoy the muffins on their own as a quick and easy breakfast or snack. When they are warm, we like to add a little butter for an extra decadent taste.
• Spread almond butter, peanut butter, or any other nut butter on top of the muffins for added protein and flavor. 
• Top with your favorite jam or fruit compote on top of the muffins for a burst of fruity flavor. Try this yummy, healthy, and EASY blueberry chia jam.

FAQS

Storage Tips

To Store: Store the muffins in an airtight container at room temperature for 2-3 days, and in the fridge for up to a week.

To Freeze: Transfer the cooled muffins to a freezer-safe container or freezer bag and freeze for up to a month. Thaw them overnight in the fridge.

More Muffin Recipes

If you try this Oatmeal Banana Muffins recipe, please rate it and let us know how it turned out by commenting below. We’re always interested in feedback!

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