With just a handful of nutritious ingredients, you can bake up super easy Banana-Oatmeal Muffins to share with the kids. Bonus: These store so well in the fridge for days!
Banana Oatmeal Muffins
Almost every week, I make a batch of healthy muffins to have on hand for easy breakfasts, snacks, and lunches. I love that they can sit in the fridge and still taste great a few days later—and that they’re packed with enough nutrition that they’re a good quick meal option. My kids (like many, I’m sure!) enjoy muffins, but just putting a few chocolate chips on top transforms them into something they’re SUPER excited to eat.
To make these muffins we blend up whole grain oats with Greek yogurt or milk, eggs, bananas, and a few pantry staples. You pour the batter from the blender right into the muffin pan so the method is seriously doable…even if you have only one free hand!
The combination delivers protein, fiber, and potassium—as well as some of the fats toddlers need to grow—in an easy to eat format.
We like to eat these muffins cold right out of the fridge, but you can also serve them slightly warm. You can dice them up as needed for younger kids.
Contents hide 1 Banana Oatmeal Muffins 2 Your toddler won’t eat? Help is here! 3 Ingredients You Need 4 Step-by-Step Instructions 5 Frequently Asked Questions 6 Mini Banana Muffins 7 How to Store 8 Best Tips for Success 9 Related Recipes 10 Banana Oatmeal Muffins (SO Good!)
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Ingredients You Need
To make this banana-oatmeal muffin recipe you’ll need the following ingredients on hand. Most of them are pantry staples, so you might have some already.
- Rolled oats: I use oats here since they blend into a flour and add fiber and complex carbohydrates to make a satisfying muffin.
- Super ripe bananas: These muffins will have the best flavor if you use ripe bananas with some brown spots, as the brown spots indicate natural sweetness.
- Plain Greek yogurt (or milk): You can use either option and have similar results. The muffins will have slightly more protein with Greek yogurt.
- Eggs: Eggs add structure to the banana muffins and help the batter hold together nicely.
- Maple syrup: You can add maple syrup or honey to sweeten these muffins. To make without added sugars, omit this and add 2 tablespoons milk to make up the liquid amount.
- Vanilla extract: A little vanilla adds nice flavor to these oatmeal muffins.
- Cinnamon: This pairs so nicely with the flavor of the ripe bananas.
- Baking soda: This is key to the muffins baking through and rising, so be sure yours is fresh.
TIP: You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
Step-by-Step Instructions
Here’s a look at the process of how to make these banana muffins. Scroll down to the bottom of the post for the full information.
- Place the oats into a food processor or blender to make a coarse flour. Add the rest of the ingredients except the chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the blender if needed.
- Divide among muffin cups and top with chocolate chips if using.
- Bake. Transfer to a wire rack to cool.
TIP: Use bananas with a lot of brown spots for the best natural sweetness and flavor. You know, those ones that have been sitting on the counter ignored all week and need to be used up!
Frequently Asked Questions
What can I use in place of maple syrup?
You can try using honey if you prefer.
Can I make these muffins without a blender?
You can make these in a food processor if you prefer. Or to make them by hand, you’ll need to start with store-bought oat flour, mash the bananas with a fork or potato masher until super smooth, and stir everything together in a bowl. I prefer the texture of these when made in a blender or food processor—it’s smoother and more uniform.
Can I make these gluten-free?
I love making flourless muffins with homemade oat flour because they are so easy and have the added benefits of fiber and complex carbohydrates. Just choose gluten-free oats if needed. The oats, which get ground in the food processor or blender, bake up with the banana to create very moist and tender muffins —which are delicious and also easy for toddlers to eat.
How long can I store these muffins?
These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Mini Banana Muffins
To make these as mini muffins, grease a mini muffin tin and pour the batter about ¾ of the way full in each muffin cup. Bake for 12-14 minutes or until a cake tester inserted into the center of a muffin comes out clean. Follow the rest of the instructions in the recipe below.
How to Store
These muffins can store in the fridge in an airtight container for 3-5 days. Or, freeze the muffins in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Best Tips for Success
- For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out clean.
- Dairy-free: Use plain nondairy milk.
- For the best flavor and natural sweetness, use very ripe bananas with a lot of brown spots.
- To make these without a blender, use store-bought oat flour, mash the banana very smooth, and mix together in a mixing bowl.
- You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
- Add a few chocolate chips to the tops of each muffin if desired.
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