Healthy Banana Oatmeal Muffins
Healthy Banana Oatmeal Muffins are a wholesome, versatile option for breakfast or snack time. The combination of ripe banana, oats, and a gentle touch of spice delivers comforting flavor with plenty of nutrition. They're naturally sweet, easy to customize, and come together in one bowl for quick week-starts or weekend meal prep.
Ingredients
For the Wet Ingredients
- 2-3 very ripe bananas mashed (about 1 cup)
- 1 large egg (or 1 flaxseed egg: 1 tbsp ground flax + 3 tbsp water, rested 5 mins)
- 1/4 cup milk dairy or non dairy
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 2 cups rolled oats
- 1/2 cup all-purpose flour or whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Optional Mix-Ins
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped walnuts or pecans
- 2 tbsp chia seeds or hemp hearts
- 1/4 cup dark chocolate chips
Instructions
Step 1: Prep and Mash
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners or grease lightly with cooking spray. The riper your bananas, the sweeter and more flavorful your muffins will be — look for deeply speckled or almost fully black peels for the best result. In a large bowl, mash the bananas well with a fork until smooth with only small lumps remaining.
Step 2: Mix the Wet Ingredients
- Whisk the egg, milk, and vanilla extract into the mashed banana until the mixture is smooth and evenly combined. If using a flaxseed egg, make sure it has had time to gel before adding — it should look slightly thick and gelatinous.
Step 3: Combine the Dry Ingredients
- In a separate bowl, stir together the rolled oats, flour (if using), baking powder, baking soda, salt, and cinnamon until evenly mixed. Using a separate bowl prevents overmixing once the wet and dry come together, which keeps the muffins tender rather than dense.
Step 4: Bring the Batter Together
- Fold the dry ingredients into the wet mixture with a spatula, stirring just until no dry streaks remain — a few lumps are perfectly fine. Overmixing at this stage will make the muffins tough. Gently fold in any mix-ins of your choice, being careful not to crush blueberries if using. The batter will be thick and hearty.
Step 5: Bake
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Add any toppings — a few extra blueberries, a banana slice, or a pinch of oats and cinnamon — pressed lightly onto the surface. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.