Healthy Banana Oatmeal Muffins
I still can’t believe this banana oatmeal muffin recipe has been viewed by millions on social media and how many of you have raved about it! You all seem to love how “quick and easy” these are to make – one reader even stating she “had them in the oven in 10 minutes!”. Other banana oatmeal muffin recipes require 10 + ingredients with multiple mixing bowls (with means way more time and cleanup) which I’ve found is completely unnecessary to create a luscious, fluffy muffin!
Instead, I discovered you only need three ingredients to make healthy, moist banana oatmeal muffins. These muffins have been taste-tested at least a dozen times and this is the recipe that has impressed millions!
What Readers Say:
“Yum! 😍 it’s a healthy and simple recipe still full of flavour. Thanks 🤩”
-CC on pinterest
Why you’ll love these Healthy Banana Oatmeal Muffins
Oatmeal Banana Muffins Ingredients
- Overripe bananas: You want to use bananas that are spotty and brown (The ones you were about to throw away!) These contain higher amounts of sugar and will add natural sweetness to your muffins. As bananas ripen, their starch turns to natural sugar which is why they are sweeter than their green/bright yellow counterpart.
- Old-fashioned oats (Rolled oats): You will be grinding your oats into an oat flour using a blender. You can also use quick cooking oats. Do not use steel cut oats for this recipe as they will not blend into a flour easily.
- Baking powder: This will help our muffins rise. Do not use baking soda as this does not contain the acid component that we need for this muffin recipe.
- Water: I don’t consider this an ingredient, but you will be adding a small amount of water to your muffins to create the proper texture.
See recipe card for quantities.
▶︎Want more delicious oat-based recipes? Try out these No-bake pumpkin cookies that are super easy to make in less than 20 minutes!
How to Make Banana Oat Muffins
- In food processor, add your old fashioned oats and process until it is a fine flour without any large oat pieces. This may take a few minutes.
2. In a medium size bowl, mash your bananas with the back of a fork until there are no large lumps.
3. Add your oat flour, baking powder, and water to the bananas and mix until combined. At this point you can add in your vanilla and salt. You can also mix in fruit ,chocolate chips, or nuts. Alternatively just sprinkle it on top too (as seen in next picture).
4. Grease your muffin pan with a non-stick cooking spray and pour ~1/4 cup of batter into 6 muffin tins. You can sprinkle the tops of the muffins with chocolate chips, nuts, or fruit. I used a spoon to push down some of the toppings.
5. Bake for 15-17 minutes or until the edges are golden brown and a toothpick in the center comes out clean.
6. Let banana oat muffins cool for 5 minutes before removing from muffin pan. Let cool on a rack for 1 hour before storing.
Hint: I use an avocado oil spray in the muffin pan to grease it before adding the muffin batter. You can also use muffin cup liners if you’d like.
Banana Oat Muffins substitutions and variations
- Old fashioned oats – You can use quick cooking oats instead.
- Water – Use plant milk such as soy or almond.
- Chocolate – add in 1/3-1/2 cup of mini or whole dark chocolate chips for a chocolate flavor.
- Fruit – add fresh blueberries, raspberries, chopped strawberries, and more! If you use frozen I recommend defrosting and draining out the excess liquid.
- Nuts or Seeds– add chopped walnuts (for banana walnut muffins!), pumpkin seeds ground flaxseed, chia seeds, sunflower seeds, and more.
- Nut Butter – add in 1-2 tbsp of peanut butter, almond butter, or sunflower butter for a different flavor.
- More Sweetener– if you like even sweeter muffins add 1 tbsp of maple syrup with 1 tsp vanilla extract. You can also use brown sugar.
- Add a pinch of sea salt to round out the sweet flavor of the muffins.
- You can also make these muffins in mini muffin tin (will make ~12 mini muffins).
PRO TIPS
- How to make your bananas ripen faster: Place the banana in a brown paper bag with another ripe fruit such as an apple or avocado. Loosley fold up the bag. The ethylene gas will help your banana ripen much faster (1-2 days quicker).
- How to tell when your banana oat muffins are done cooking: The outer edge should be golden brown. Insert a toothpick in the middle and if it comes out clean your muffins are done.
- These are tender muffins but still have a fluffy texture. If you want them even fluffier add in an extra 1/4 tsp of baking powder.
When to enjoy these muffins:
These delicious banana oatmeal muffins can be eaten for:
A breakfast at home or on-the-go. Heat it up in the microwave for 10-15 seconds an put some butter, jam, or nut butter on each half.
A tasty snack for mid-morning or afternoon with a cup of tea or coffee.
With the addition of chocolate, fruit, or nuts, this can easily be elevated into a healthy dessert!
Storing Healthy Banana Oat Muffins
Let the vegan banana oat muffins cool completely before storing. Store them in an airtight container in the fridge for up to 5 days.
You can freeze these muffins for up ro 3 months in a container or gallon size plastic bag.
Reheat muffins in the microwave (10-15 sec) or in a convection oven (350F for 5 minutes).
Recipe FAQs
These muffins contain no added sugar or processed ingredients. They are a healthy breakfast filled with fiber (which is good for digestion) and other vitamins from the banana.
These banana muffins have a mild natural sweetness to them from the ripe bananas. If you like your muffins sweeter, add in a tbsp of maple syrup or consider the addition of chocolate chips or fruit.
Yes, quick cooking oats work as well. We are grinding our oats into an oat flour in a blender or food processor and quick oats will blend the same as old fashioned oats.
No, these have a different chemical composition. Use fresh baking powder that is no more than 6 months old. If your baking powder is older than 6 months you may have flat and/or denser muffins.
No, you do not need muffins cups however they are helpful to prevent sticking and save on clean-up. You can use a small spray of avocado oil in each muffin tin before adding the batter.
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3 Ingredient Banana Oatmeal Muffins
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Equipment
- 1 medium size mixing bowl
Ingredients
- 2 medium overripe bananas mashed (~1 cup)
- 1 cup old fashioned oats or 3/4 cup oat flour
- 1/2 tsp baking powder
- 1 tbsp water (optional but recommended)
Optional
- 1 tsp vanilla extract
- 1/4 tsp salt salt
- 1/3-1/2 cup dark chocolate chips
- 1/2 cup blueberries
- 1/3-1/2 cup walnuts chopped
Instructions
- Preheat oven to 350 F or 176 C.
- Make your oat flour by adding your old fashioned oats to a food processor and blending for 1-2 minutes until a flour has formed.1 cup old fashioned oats
- In a medium mixing bowl, mash your bananas with the back of a fork until there are no large lumps.2 medium overripe bananas
- Add the oat flour and baking powder to the mashed bananas. (Optional: I recommend adding in 1 tbsp of water if your mixture is thick). Add in vanilla and 1/4 tsp salt if you at this time if you desire. Mix until combined but do not overmix.1/2 tsp baking powder, 1 tbsp water, 1 tsp vanilla extract, 1/4 tsp salt salt
- Fold in chocolate chips, blueberries, or walnuts if desired. You can also wait to add these ingredients until the batter is in the muffin pan. Sprinkle it on top and press the toppings into the batter with a spoon or your finger.
- In a greased muffin pan, add in ~1/4 cup of batter into 6 muffin tins. (Optional: Use muffin tin liners). *You can also make 3 LARGE muffins.
- Bake for 15-17 minutes until slightly browned on the edges and a toothpick comes out clean.*Large muffins: 20-22 minutes – or until the toothpick comes out clean.
- Let muffins sit for 5 minutes before rimming the edges with a knife and removing from pan. Let cool for another 10 minutes on a cooling rack.
- Enjoy warm with some vegan butter or jam.
Notes
- Oats: You can use quick cooking oats in place of old fashioned. Do not use steel cut oats.
- Water: Use a plant-milk instead.
- Switch up the flavor of these muffins by adding:
- chocolate chips or mini chips
- fresh or frozen fruit (make sure to defrost and drain fruit ahead of time)
- nuts or seeds
- nut butter such as peanut butter or almond butter
- Store these muffins in the fridge for up to 5 days.
- Freeze in a container for up to 3 months
- These muffins taste amazing warm with a little butter or peanut butter inside!
- Serve them with your morning coffee or tea.
- Ripen your bananas faster by placing them in loosely closed brown bag with another ripe fruit such as an apple or an avocado.
I’ve been trying to incorporate more vegan meals into my diet and have been craving something sweeter but wanted to stay healthy. These muffin came across my Instagram and I luckily had all the ingredients so of course I make them. They were so delicious and easy to make. Will definitely make again.
Thank you so much Shayla!! I’m glad you enjoyed them 🙂 – Allie
Meant to give this 5 starts for how easy and delicious they were.
I’ve made them so many times, and they’re always a hit. They’re super easy to make, and so delicious! Plus, they’re healthy too!
Love these muffins! Quick and easy to make! I had them in the oven in 10 mins!
The addition of chocolate chips made these banana oatmeal muffins so decadent. Even the kids devoured them.
I loved these muffins! They came out so fluffy with the perfect banana flavor. I made them as is, but I love the idea of adding some chocolate chips and macadamia nuts next time.
These were soooooo delicious warm straight out of the oven!! The perfect treat!! Thank you!!! <3
These muffins were so good!! I love that they’re only 3 ingredients. My toddler loved them, too!
Can i use oat flour instead of oats. How much would I use
Hi- yes you can swap with 3/4 cup oat flour (1 cup old fashioned oats = 3/4 cup oat flour )
Do you have to use baking powder? Can you just leave it out?
I would recommend the baking powder or else they will be super dense/flat.
Okay, thanks. I have seen other banana muffin recipes not use baking powder which is why I was wondering. How much does it rise with baking powder? I wasn’t really interested in adding it since I didn’t want the extra sodium. Will the muffins still be fine, just dense?
I haven’t tried it without the baking powder but you could definitely give it a go! I bet they will just be a little more dense. Let me know how they turn out if you try it that way 🙂
I have seen that ripe bananas can be substituted with applesauce. Have you every tried doing 50/50 applesauce and bananas? How much would you use of both?
I haven’t tried that but I bet that could be a good sub!
This was perfect for some pretty brown bananas I had kicking around. Who doesn’t love a banana oatmeal muffin? These turned out so good for only 3 ingredients.
So glad you enjoyed them Pamela!
Ok, I was a bit skeptical about these three ingredients, but these Banana Oatmeal Muffins turned out perfect. Making that oat flour was simple, too. I added dried cranberries and walnuts to the batter. I will be making these again.
These banana oatmeal muffins were so easy and a huge hit with my grandkids. I’m always looking for treats to make for them with no sugar and they loved these muffins. I added some sugar free chocolate chips in them and they LOVED them!
Yay! Glad they were a hit!!
Such a good recipe, love these. Nice healthy breakfast muffin, great to eat on the go. Thank you!
Hi Allie, if I use 81g of oat flour and how many grams of banana is needed? Thank you
Hi Janice – so the recipe calls for 1 cup of old fashioned oats which creates about 3/4 cup oat flour = approximately 75 grams. This is pretty close to your 81 grams, so I would recommend sticking to the original recipe that recommends about 1 cup of overripe mashed banana = 225 grams.
Hope that helps and message or email if you have further questions ([email protected]) 🙂 – Allie
Thanks Allie, it’s a big success. Do you think these muffins can turn into cookies or scones with the same ingredients ? Thank you again.
Yay! So happy to hear!!
Hmm, I have never tried cookies or scones – I will add that to my list of recipes to try! If you give it a go, please let me know!
Hi Allie, aside from the oat flour, can I substitute with the whole wheat flour or other flour? Thank you.
Hi Janice, Although I have not tried it, it would probably still make a great muffin. If you try it that way, can you let me know how it works out? 🙂
I’m confused about the nutrition information shown. It says there is 8g of fat per serving, 3g saturated fat. Where is all this fat coming from if the recipe is just oats, bananas, and baking powder?
Same applies to calories. There are 150 calories in a cup of oats, and about 200 calories for two medium bananas. How does this receipt create 6 muffins that have 192 calories?
Janna, My apologies it looks like the nutritional calculator was automatically adding in some of the toppings into the muffin which is where the fat and extra calories came from. I updated it to just be the bananas, oats, and baking powder 🙂 Thanks for bringing this to my attention!
We are going sugar and gluten free in my family right now while fasting for my religion and this recipe is amazing!! Checks all the boxes and my 4 kids, 7 years old and under can’t get enough! And I don’t even feel bad letting them have 3 at a time because they are guilt free. Its an amazing base recipe and any add ins seem to work well, The batter for my 1st batch was too thick and I needed to add quite a bit more liquid and instead of just adding water I actually blended some frozen cherries with some boiling water and added that as my liquid and it added an amazing extra flavor, I also had blueberries in there. So between the blueberries bananas and cherries I felt like my kids are just having a smoothie baked into an oat muffin. Will be making often!
Cam, thanks for your kind review! I love these muffins for kids too! The idea for the frozen cherries sounds heavenly – I will give that a try 🙂