These banana oat muffins are a delightful and healthy treat perfect for breakfast or a snack. They combine the natural sweetness of bananas with the hearty texture of rolled oats, making them both nutritious and satisfying. Easy to make and packed with wholesome ingredients, these muffins are sure to become a favorite in your household.
While most of the ingredients for these banana oat muffins are common pantry staples, you might need to pick up whole wheat flour and rolled oats if you don't already have them. Whole wheat flour adds a nutty flavor and extra fiber, while rolled oats provide a chewy texture and additional nutrients. Both can be found in the baking aisle of your local supermarket.

Ingredients For Banana Oat Muffins
Bananas: Provide natural sweetness and moisture to the muffins.
Rolled oats: Add texture and fiber to the muffins.
Whole wheat flour: Adds a nutty flavor and extra fiber.
Milk: Helps to bind the ingredients and adds moisture.
Honey: Natural sweetener that adds a rich flavor.
Egg: Acts as a binder to hold the muffins together.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to leaven the muffins.
Cinnamon: Adds warmth and depth of flavor.
Salt: Enhances the overall flavor of the muffins.
Technique Tip for Making These Muffins
When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will not only make them easier to mash but also enhance the natural sweetness and flavor of the muffins. For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. Additionally, to prevent overmixing, gently fold the dry ingredients into the wet mixture until just combined; this will help keep the muffins tender and avoid a dense texture.
Suggested Side Dishes
Alternative Ingredients
mashed ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the muffins.
mashed ripe bananas - Substitute with pumpkin puree: Pumpkin puree adds moisture and a subtle flavor, though it will change the taste slightly.
rolled oats - Substitute with quick oats: Quick oats have a similar texture and will work well in the recipe.
whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, though it will result in a lighter texture.
whole wheat flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for a gluten-free version of the muffins.
milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those avoiding dairy.
milk - Substitute with soy milk: Soy milk is another dairy-free alternative that works well in baking.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture.
honey - Substitute with agave nectar: Agave nectar is another liquid sweetener that can be used in place of honey.
beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a good vegan alternative.
beaten egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoon water) works similarly to a flax egg.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 4 times the amount of baking powder to replace baking soda, though it may affect the taste slightly.
cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor similar to cinnamon.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and other spices that complement the muffins.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
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How to Store or Freeze These Muffins
Allow the banana oat muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
For short-term storage, place the muffins in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 2-3 days.
To extend their freshness, store the muffins in the refrigerator. Place them in an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week.
For freezing, wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the muffins tasting fresh.
Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
When ready to enjoy, thaw the muffins at room temperature for a few hours or overnight in the refrigerator. For a quicker option, microwave the muffins on a low setting for 20-30 seconds until warmed through.
To refresh the muffins and bring back their just-baked texture, preheat your oven to 350°F (175°C). Place the thawed muffins on a baking sheet and warm them in the oven for about 5-10 minutes.
For an extra touch of flavor, consider adding a spread of peanut butter, almond butter, or a drizzle of honey before serving.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the banana oat muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.
Microwave Method: Place a banana oat muffin on a microwave-safe plate. Heat on medium power for 20-30 seconds. If the muffin is not warm enough, continue to heat in 10-second intervals until desired warmth is achieved. To keep the muffin moist, you can place a small cup of water in the microwave alongside it.
Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the banana oat muffins directly on the rack or on a baking sheet. Heat for about 5-7 minutes, checking frequently to ensure they don't overheat.
Steam Method: If you want to retain the moisture, you can use a steamer. Place the banana oat muffins in a steamer basket over boiling water. Cover and steam for about 5 minutes or until warmed through.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the banana oat muffins in the basket and heat for about 3-5 minutes. This method will give the muffins a slightly crisp exterior while keeping the inside moist.
Best Tools for Making These Muffins
Oven: Used to bake the muffins at the specified temperature of 350°F (175°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Muffin liners: Optional, but helps to prevent the muffins from sticking to the tin.
Mixing bowl: A large bowl to combine the wet ingredients.
Mixing bowl: Another bowl to whisk together the dry ingredients.
Whisk: Used to mix the dry ingredients together.
Spatula: Helps to fold the dry ingredients into the wet ingredients without overmixing.
Measuring cups: Used to measure out the rolled oats, whole wheat flour, and milk.
Measuring spoons: Used to measure out the baking powder, baking soda, cinnamon, and salt.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Allows the muffins to cool completely after baking.
Fork: Used to mash the ripe bananas.
Spoon: Helps to divide the batter evenly among the muffin cups.
How to Save Time on Making These Muffins
Prepare ingredients in advance: Measure and set out all ingredients before starting. This makes the process smoother and faster.
Use a food processor: Quickly mash the bananas and mix the wet ingredients using a food processor to save time.
Pre-mix dry ingredients: Combine the dry ingredients like oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a large batch and store for future use.
Double the recipe: Make a double batch and freeze the extra muffins for a quick breakfast or snack later.
Use muffin liners: Skip greasing the muffin tin by using muffin liners, which also makes cleanup easier.

Banana Oat Muffins
Ingredients
Main Ingredients
- 2 ripe bananas mashed
- 1 cup rolled oats
- 1 cup whole wheat flour
- ½ cup milk
- ¼ cup honey
- 1 egg beaten
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a large mixing bowl, combine the mashed bananas, milk, honey, and beaten egg. Mix well.
- In another bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
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