Healthy Banana Oatmeal Muffins Recipe

Introduction

These healthy banana oatmeal muffins are a perfect breakfast or snack option packed with wholesome ingredients. Made with ripe bananas and oats, they offer natural sweetness and a satisfying texture that everyone will love.

Ingredients

• 1 ½ cups oats (old fashioned or rolled oats)
• 1 ¼ cups flour
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• Pinch ground nutmeg
• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla extract
• 1 ½ cups ripe bananas, mashed (about 3-4 bananas)
• ½ cup oats (old fashioned)
• ¼ teaspoon cinnamon (for topping)
• 2 tablespoons brown sugar
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lightly spraying with nonstick spray or lining with paper liners.
2. Step 2: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well mixed.
3. Step 3: In a separate bowl, whisk together the egg, oil, and vanilla until smooth.
4. Step 4: Pour the wet ingredients into the dry mixture and stir gently until just combined. The batter will be dry and crumbly at this stage.
5. Step 5: Fold in the mashed bananas carefully until all dry ingredients are moistened and the batter comes together.
6. Step 6: Spoon the batter evenly into the prepared muffin tin, filling each cup almost to the top.
7. Step 7: In a small bowl, mix the remaining oats, cinnamon, brown sugar, and melted butter to create the topping. Sprinkle this mixture evenly over each muffin.
8. Step 8: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool before serving.

Tips & Variations

• For extra moisture, you can add a ¼ cup of yogurt or applesauce to the batter.
• Swap regular sugar for coconut sugar or honey for a different sweetness profile.
• Add chopped nuts or chocolate chips to the batter for additional texture and flavor.
• If you prefer gluten-free, use certified gluten-free oats and a gluten-free flour blend.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or toast them slightly for a fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are ideal as they are sweeter and mash easily, enhancing the flavor and texture of the muffins.

Can I make these muffins vegan?

To make a vegan version, replace the egg with a flax egg or chia egg, and use a plant-based oil or vegan butter. Make sure your sugar is also vegan-friendly.

Healthy Banana Oatmeal Muffins Recipe

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★★★★★

5 from 71 reviews

These Healthy Banana Oatmeal Muffins are a wholesome, delicious treat perfect for breakfast or a snack. Made with ripe bananas, oats, and warm spices, they offer a moist texture and natural sweetness with a crunchy oat topping, delivering a nutritious, fiber-rich baked good that’s easy to make and perfect for any time of day.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 ½ Cups oats (old fashioned oats or rolled oats)
• 1 ¼ Cups flour
• ½ cup sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• pinch ground nutmeg
• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla extract
• 1 ½ cups ripe bananas (mashed, about 3–4 bananas)

Topping

• ½ cup oats (old fashioned oats)
• ¼ teaspoon cinnamon
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time you finish preparing the batter.
2. Mix Dry Ingredients: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, cinnamon, ground nutmeg, and salt. Stir thoroughly to evenly distribute all the dry ingredients.
3. Prepare Wet Ingredients: In a separate smaller bowl, whisk together the whole egg, oil, and vanilla extract until the mixture is well combined and smooth.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently until just combined; the batter will look quite dry at this stage.
5. Add Bananas: Fold the mashed ripe bananas into the batter carefully, ensuring all dry ingredients are fully incorporated without overmixing.
6. Fill Muffin Tin: Evenly divide the batter into a muffin tin that has been lightly sprayed with nonstick spray or lined with paper muffin liners.
7. Prepare Topping: In another bowl, mix together the oats, cinnamon, brown sugar, and melted butter until well combined. Sprinkle this oat topping evenly over each muffin.
8. Bake: Place the muffin tin into the preheated oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.

Notes

• Use ripe bananas for natural sweetness and moist texture.
• Do not overmix the batter to keep muffins tender.
• Feel free to substitute whole wheat flour for regular flour for added nutrition.
• The oat topping adds a delightful crunch but can be omitted if preferred.
• Allow muffins to cool slightly before removing from the tin to prevent breaking.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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