The best warm hearty banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl for easy clean-up!
Y'all know that I LOVE banana anything!
However, my oldest son and my husband are less than enthusiastic unless it has chocolate chips in them. Luckily, my youngest is pretty much next-level obsessed with anything banana. We both devoured these muffins!
This is an old recipe based on my banana oatmeal bread and first posted as my chocolate chip banana oatmeal muffins (banana hater friendly). But I made them without chocolate chips and a new baking trick, so I thought I'd post these too!
Well, first of all, I made them in one bowl.
Second, I started the heat at 425 and immediately turned it down to 350 when I put them in. Apparently, the higher heat is supposed to make your muffins rise or pop. I would say it gave them more lift! Let me know what you think!
How to Make Banana Oatmeal Muffins
Mash bananas. Add wet ingredients and mix well. Add oats and let them sit for 4-5 minutes while you put things away. This softens the oats, which is very important!
Then add the rest of the ingredients and transfer to a muffin tin. Easy peasy!
SWAPS & SUBSTITUTIONS
Let’s talk swaps and substitutions!
How to Store and Freeze Banana Oatmeal Muffins
Store: On the counter for up to 48 hours. In the refrigerator for up to a week.
Freeze: Freeze after completely cooling in a freezer-safe container for up to three months. To defrost, let defrost in the refrigerator or the microwave.
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Banana Oatmeal Muffins
Ingredients
- 2 cups ripe bananas (about 3 large) mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened vanilla almond milk or any other milk
- 1 cup rolled oats
- 1.5 cups whole wheat pastry flour
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
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Preheat the oven to 425F. Line a muffin tin with silicone muffin liners or grease.
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Mash bananas.
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Add in eggs, maple syrup, and almond milk. Mix until well combined.
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Add in oats and let sit for 4-5 minutes. (I usually just put away the ingredients I've already used.)
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Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined.
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Divide batter among the muffin tin evenly. Place in oven and immediately turn down to 350F. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
Video
Nutrition
Suzanne Woods says
Hi Kelli,
Love these recipes, like all deserts should be: delicious, but also nutritious. Yes, we can combine the two, instead of having those muffins, and other deserts, which are simply sugar and flower based.
Thanks!
Natalia says
Hey, can I sub whole wheat pastry flour with just regular whole wheat flour?
Kelli Shallal MPH RD says
Absolutely! it will just be a little bit denser final product 🙂
Riley says
Can I sub quick oats for rolled oats?
Kelli Shallal MPH RD says
That should be fine!
Kristin Benjamin says
Would honey substitute be same amount as maple syrup?
Kelli Shallal MPH RD says
yes! I think a 1:1 sub would be fine!
Leah says
Made these for my kiddos and they loved them!
I added a big heaping spoon of plain Greek yogurt and about 2 tablespoons of chia seeds to add a little extra fuel for my busy toddlers.
I also did a batch in a mini muffin tin, I just cut the cooking time in half. They turned out good!
Great recipe! Thanks so much!
Kelli Shallal MPH RD says
OOOO I need to try mini muffins!
Sophia says
Dry and tasteless. It truly needs a fat added.
Kelli Shallal MPH RD says
We really like this version, but I did mention in the post that I like to add peanut butter or butter on the warm muffin!
Ellen says
This recipe is so good! I did throw in a few chocolate chips and sprinkled a tiny bit of sugar on top though. Even my husband (who hates oats and bananas) was a fan!
Kelli Shallal MPH RD says
Yes!!!! So glad you liked it! I like to add chocolate chips, I'll have to try the sugar on top, that sounds divine!
Kathleen says
This is a great recipe. I used honey and 1/2 AP flour and 1/2 whole wheat because it is what I had. I also added walnuts because we like them. I just took them out and they are delicious. I will get whole wheat pastry flour and maple syrup the next time. I had 6 bananas that need to be used so I am going to freeze some of them. I do that with muffins all the time. Thank you for a great recipe.
Kelli Shallal MPH RD says
You are very welcome! Thank you for sharing and rating!
Becky says
I like this recipe because I won't feel guilty eating this as a breakfast muffin or snack because it is not overly sweet and is very good. I substituted the pastry flour with AP four, just because its what I had on hand. Turned out great.
Diane McCleery says
I'm trying to make this with my Culinary Medicine class in 45 min. How long do you think it would take if they were in mini-muffin pans?
Kelli Shallal MPH RD says
Probably 10-12 minutes? Let me know if you try it!
Lidiya Mosh says
I like this Recipe I added zucchini because it had to be used and only had 2 bananas. I also added 1/4 cup of sourdough discard. Then I let it rest for 1.5hrs and added raisins and Craisins. And made regular and mini muffins out of it.
Kelli Shallal MPH RD says
Yum! Love this ! Thank you for sharing!
Marissa says
wish I could leave a comment/photo on the pinterest post, but I just made these and they came out very well. I used honey instead of maple syrup, half cup cake flour half cup all purpose and half cup almond protein instead of pastry flour, and added in chocolate chips. Baked the full 20 minutes and they are just right!
Kelli Shallal MPH RD says
so glad you loved them! Love comments here too!
Michelle says
Just made these, they came out super yummy! I'm vegan, so I used flax eggs instead, and I used AP flour. I thought the batter was a little runny so I added maybe 1/4 c or so of flour. I also added a chopped apple and maybe 1/2 c of chopped dates, since they're things I needed to use up 🤭. They're the perfect sweetness and super tasty! With my additions I ended up with 15 muffins instead of 12. They'd be super yummy to eat in the morning as "pancakes" too! Heat one up, add butter and maple syrup 🙂
Will definitely make again!
Layce says
Just put them in the oven and I can’t wait to try them out!
Kelli Shallal MPH RD says
Hope you love them as much as we do!
Ali says
Can I reduce the amount of syrup or leave it out all together? I want to make these for my toddler. Thank you!
Kelli Shallal MPH RD says
Check under the swaps and substitutions section, I have advice for that. If you leave out the maple syrup I would increase the milk or oil by the same amount to keep the liquid/dry ratio the same.
Shelly says
I am not sure what I did wrong. I made 2 changes- used AP flour and added enough applesauce to make 2 cups bananas. My “muffins” did not rise. They are flat and dense.. At least I didn’t buy extra ingredients for this recipe. I think I’ll cut them in half, toast them and slather with PB to not waste the time I put in making them. I wish mine came out good like everyone else’s did! Oh well.
Kelli Shallal MPH RD says
It was probably the applesauce, it doesn't quite cook the same as banana. I hope toasting them worked out!
Zoe says
Thanks for the recipe! I definitely liked it! How can I give the flavor a sweeter punch while still keeping it healthy for breakfast? Thanks!
Kelli Shallal MPH RD says
You could add some stevia drops! If you like the taste of stevia!
Brooke says
Not sure where I went wrong with these…
These stuck to the muffin papers (I guess paper still needed to be greased? I don’t have silicone cups or muffin tray). They also came out quite dense and spongy, not a terrible texture to eat but it wasn’t what I was expecting or ideal (I used all purpose flour per the substitutions).
I also found I couldn’t quite taste the cinnamon and nutmeg, if I make this again I’ll be adding more.
Kelli Shallal MPH RD says
I made these yesterday with just a regularly greased muffin tin and they popped right out. They do have a denser texture than typical muffins because there are a lot of oats, but not spongy. I'm sorry they didn't come out like that for you! The only thing I can think of is a difference in altitude? We sit at sea level here in Phoenix.
Tone Vukpalaj says
Likewise…
Deb says
My friend does not like anything too sweet. He did put fresh blueberries in hers and added chocolate chips for my sons. I did make with Wh Wh pastry flour. Very good
Kelli Shallal MPH RD says
Love this!
Brandi Boman says
So good! I add a tsp vanilla 1/4 cup honey and half a cup almond flour they turn out so perfect and my family loves them!
Kelli Shallal MPH RD says
Ohhhhhhh I love those additions! I'm going to try them next time I make these!
Shaylie says
I was wanting to use almond flour as well. Is that all the flour you used!? Replacing the 1.5 cups whole wheat pastry flour?
Kelli Shallal MPH RD says
I would not sub all the flour for almond flour. Almond flour is very different to bake with! I love it but it's not a one to one sub with whole wheat flour. You could make my almond flour banana bread in muffin tins though! Maybe I should make an almond flour banana oatmeal recipe! Seems like lots of people are looking for it! And I love almond flour!
Clare Lynd-Porter says
Great recipe! I skipped the syrup and added cherries and chocolate chips. Tastes delicious and I love your calorie count!
Kelli Shallal MPH RD says
So glad you loved it!
Suzanne Hill says
I'm making these now, but we recently moved and I can't find my muffin pans! How long do you think it will take if I put it in loaf pans?
Kelli Shallal MPH RD says
Check out this recipe: https://hungryhobby.net/banana-oatmeal-bread/ It's the same but for bread!
Suzanne Hill says
Thanks! I used molasses for the sweetener and it turned out great!
Megan says
Just made these- used AP Flour because that’s what I have on hand. I added a 1/2 cup of flour because I’m at 6800 ft elevation and to make up for not using wheat because the batter was really thin at first. They turned out delicious! Next time I’ll add salt - if you eat them with salted butter it is just fine, but plain they are lacking salt.
Megan says
So yummy!! My kids loved this recipe too!
Francesca says
These are so good! The kids stood by the oven asking what I had made because they smelled so good. My substitutions were 1/2 c brown sugar + 3 tbs water instead of syrup, and AP flour for whole wheat. I also added 1 tsp of vanilla. This made 24 muffins, so I added some choc chips to half of them. My kids are gobbling them up. To those saying they didnt rise, or were too dense, please note, these are oat muffins, so they are denser than all wheat flour muffins. These are so good! My daughter asked if we can add raisins next time, so we will be trying that next. Thank you for the recipie!
Brooke says
I like this recipe.. I’ve made it several times, we like the chocolate chip addition. My kids really enjoy the muffins and take them for school snack.
Laura says
One of my favorite recipes! We make it monthly!
I do want to let you know that you left our nutmeg in your instructions! I’ve accidentally forgotten it a few times because it wasn’t on the instruction part. Just a heads up!
Kelli Shallal MPH RD says
Fixing that right now! Thanks for letting me know!
Katie says
So good!! I just made these and they’re delicious. Not super sweet but juuust sweet enough.
I do have a question! You added some pictures with an icing of some sort on them? Is there a link to what that is?
Kelli Shallal MPH RD says
Gurrrrlllll, that's melted BUDDAAH! (Butter) lol
Lee says
Recipe needs to make note to turn down oven after preheating WITH the preheating instructions - I just about missed that note at the end of the last instruction and would have ruined these beautiful muffins! Side note: I also added 1/4 tsp of salt to mine.
Sandee Kadluboski says
Just made these! Yum! I added some chocolate chips, pecans and some flax seed.
Kelli Shallal MPH RD says
Thanks for sharing!
Sharon Meng says
I made these with gluten-free flour and added chopped dates and sliced almonds. My husband thought they were the best muffins I ever made. Thanks for a great recipe.
Kelli Shallal MPH RD says
Love that! What kind of gluten-free flour did you use?
Theresa says
I made these this afternoon and out of all the healthier versions of muffins this is absolutely the best! I only had regular whole wheat flour and it worked out perfectly, they are delicious! I will be making these often I’m sure. Thank you so much for this recipe.
Kelli Shallal MPH RD says
I'm so glad you liked them!
Julie says
These were tough and chewy, not muffin-like. Salt and melted butter would make them much better. I should have known better.
Kelli Shallal MPH RD says
Sorry you weren't a fan!
Karen Cormier says
Needed to use up over ripe bananas and found this recipe on Pintrest. It is so yummy! I used whole dairy milk and white AP flour, I also added 1.5 tablespoons of chia seeds because it sounded good when I saw them in the pantry. Only problem I ran into was using paper liners in my muffin tin & most of the muffin stuck to the paper. Next time I’ll just grease the pans…
Kelli Shallal MPH RD says
Oh no! I've done liners before and it worked, but I do tend to get overzealous and grease the liners with cooking spray.
Bev says
I made this recipe today. I must admit I was curious why there was no oil or butter in it. They taste good but they did stick to my paper liners. One addition I made was adding a sprinkle of turbinado sugar to the top.
Kelli Shallal MPH RD says
I prefer to slather my muffin with butter ha ha so I can SEE the butter.
Tabatha says
Hello,
Can i make this in a form of banana oat bread and if so what degrees and timing should I set it for?
Kelli Shallal MPH RD says
Just follow the instructions in this post: https://hungryhobby.net/banana-oatmeal-bread/
Enjoy!