Banana Oat Muffins
Let’s go bananas! These banana oat muffins are hearty, wholesome and naturally sweetened, the kind of breakfast that actually keeps you full until lunch.
Banana Oat Muffins: Hearty, Healthy and Happy
Rolled oats and oat flour give these muffins a satisfying texture, while ripe bananas, applesauce and honey or maple syrup keep them soft and sweet. No refined sugar, and nobody misses it!
Grab your mixing bowl, toss in those ripe bananas, sprinkle in some oats, and let’s bake up a batch of happiness. Prefer them without oats? Our Healthy Banana Muffins are just as wholesome.
Why you’ll love these banana oat muffins
- Made with rolled oats and oat flour
- No refined sugar
- Hearty enough to be breakfast
- Simple pantry ingredients
Banana Oat Muffins ingredients
Full ingredient amounts are in the recipe card below.
- Flour: pastry or all purpose flour.
- Oat flour: buy it, or blend rolled oats in your blender until fine.
- Rolled oats: old fashioned oats give the best texture. Quick oats work in a pinch.
- Baking powder and baking soda: for a great rise.
- Salt and cinnamon: warm up that banana flavor.
- Ripe bananas: two large, well mashed.
- Applesauce: unsweetened.
- Honey or maple syrup: natural sweetness.
- Oil, egg and vanilla: canola or vegetable oil keeps them moist.
How to make banana oat muffins
Full recipe instructions are in the recipe card below!
- Preheat the oven to 375°F and line your muffin pan.
- In a large bowl, sift together the flour, oat flour, baking powder, baking soda, salt and cinnamon, then stir in the rolled oats. Set aside.
- In a separate bowl, whisk together the bananas, applesauce, honey or maple syrup, oil, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
- Fill the liners to the top and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
- Remove from the oven, cool, and enjoy!
How do you know when the muffins are done?
There are a few easy ways to check:
- The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- Check the tops: they should be lightly golden and bounce back when lightly pressed.
- Use a thermometer: the center should register between 190 and 200°F.
Variations and substitutions
- Sprinkle extra oats on top before baking.
- Fold in blueberries, walnuts or dark chocolate chips.
- Use certified gluten free oats and a 1:1 gluten free flour blend.
Tips for making banana oat muffins
- Let the batter rest for 5 minutes before scooping so the oats soften a little.
- Use very ripe bananas for the best sweetness.
- Tent with foil if the tops brown too quickly.
How to store banana oat muffins
Once cooled, store in an airtight container at room temperature for 2 days, then in the fridge.
How long do banana oat muffins last?
These muffins will keep for up to 4 days.
How to freeze banana oat muffins
Cool completely, wrap individually and freeze for up to 3 months. Grab one on your way out the door!
Banana Oat Muffins FAQs
- Are banana oat muffins healthy? They are made with oats, fruit and no refined sugar, so they are a wholesome pick.
- Can I use quick oats? Yes. The texture will be a little softer.
- Can I make them gluten free? Yes, with certified GF oats and a 1:1 GF flour.
More muffins you’ll love
- Healthy Banana Muffins
- Fresh Strawberry Muffins
- Jordan Marsh Blueberry Muffins
- Homemade Blueberry Muffins from Scratch
Banana Oat Muffins
Get ready to go bananas for these wholesome and delightful banana oatmeal muffins! Packed with goodness and bursting with flavor, they're like a warm hug for your taste buds. So grab your mixing bowl, toss in those ripe bananas, sprinkle in some oats, and let's bake up a batch of happiness together! After all, who says healthy can't be utterly delicious? Let's dive in and spread some muffin joy!
Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
- In a large bowl, sift together 1 ½ cups of flour, ¼ cup oat flour, 2 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ teaspoon of cinnamon. After sifting, stir in ½ cup rolled oats. Set this dry ingredient mixture aside for later use.
- In a medium bowl, whisk together 2 large ripe mashed bananas, ½ cup applesauce, ½ cup honey or maple syrup, ¼ cup canola or vegetable oil, 1 egg, and 2 teaspoon of vanilla. Whisk or blend these wet ingredients together until well combined.
- Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
- Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
- After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.
Notes
Pastry flour or all-purpose flour Note: When it comes to flour, make a wise choice for the ultimate muffin texture! Opt for pastry flour if you’re dreaming of light and fluffy muffins, or go for all-purpose flour for a denser, sturdier bite.
Flour Measuring Tip: For spot-on measurements every time, steer clear of scooping flour straight from the container. Instead, gently spoon it into your measuring cup and then level it off with the flat side of a knife. This nifty little trick guarantees precise amounts, resulting in consistently delicious muffins with every batch!
