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Banana Oatmeal Muffins

Healthy Banana Oatmeal Muffins

Emma
These naturally sweetened, wholesome banana oatmeal muffins are perfectly moist and fluffy. Made with whole wheat pastry flour, rolled oats, and ripe bananas, they're a nutritious breakfast or snack option that's easy to make and freezer-friendly.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 185 kcal

Equipment

  • Large mixing bowl
  • whisk
  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

  • Wet Ingredients:
  • 3-4 large overripe bananas 1½ cups mashed
  • 2 large eggs
  • ⅓ cup pure maple syrup
  • ¼ cup melted coconut oil or extra-virgin olive oil
  • ½ cup milk dairy or non-dairy
  • 1 teaspoon pure vanilla extract
  • Dry Ingredients:
  • 1 cup rolled oats old-fashioned
  • 1¼ cups whole wheat pastry flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions
 

  • Preheat and Prepare: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly spray with cooking spray, or grease wells directly.
  • Mix Wet Ingredients: In a large bowl, mash bananas until mostly smooth. Whisk in eggs, maple syrup, melted coconut oil, milk, and vanilla extract until well combined.
  • Soak Oats: Add rolled oats to the wet mixture and stir to combine. Let sit for 4-5 minutes to allow oats to soften slightly.
  • Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Mix Batter: Add dry ingredients to wet ingredients and gently fold together until just combined. Do not overmix - batter should look slightly lumpy.
  • Fill and Bake: Divide batter evenly among muffin cups, filling each about ⅔ full. Place in preheated oven and immediately reduce temperature to 350°F (175°C). Bake for 15-18 minutes.
  • Test and Cool: Test doneness with a toothpick inserted in center - it should come out with just a few moist crumbs. Cool in pan for 5 minutes, then transfer to wire rack.

Notes

  • Banana Ripeness: Use very ripe bananas with brown spots for maximum sweetness and moisture
  • Flour Substitutions: Can substitute with all-purpose flour for lighter texture, or gluten-free flour blend
  • Sweetener Options: Honey or agave nectar can replace maple syrup in equal amounts
  • Storage: Store covered at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months
  • Add-ins: Fold in ½ cup chocolate chips, chopped nuts, or dried fruit if desired
  • Vegan Option: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes)

Nutrition

Nutrition Facts
Healthy Banana Oatmeal Muffins
Amount per Serving
Calories
185
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword banana oatmeal muffins, healthy muffins, whole wheat muffins
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