These healthy banana oatmeal muffins are becoming a favorite in our little family! This is an easy healthy breakfast muffin recipe that is packed with healthy ingredients, full of fiber, flourless and refined sugar-free. Double the ingredients and meal prep these oatmeal muffins to have for the week ahead – they’re the perfect healthy breakfast idea, but will also work as a snack or dessert. You only need a bowl and a muffin pan or muffin cups to make these.
So, I don’t know if you’re one of the 10 people who follow me on Instagram right now, but in case you are – you might have noticed that we moved to Germany recently. At least for a little while. That’s the reason it’s been quite quiet here during the last few weeks. Moving to another country can make you silent and exhausted, that’s the description.
Good news is, things are slowly getting back to normal(er) and I’m starting to cook again and to take some pictures of my food (with my phone, sorry!). Which means, new recipes.
One of my new recipes is for these healthy banana oat muffins. I came up with it, when I found out we’ve been eating too many chocolate cookies for the lack of actual healthy snacks around the house.
Also, I had a very rotten banana and did not want to throw it out, because I hate throwing out food.
Turns out, we all love these oatmeal banana muffins, even Aiden (my 2-year old!).
They’re super easy to put together and there isn’t much to clean after making the batter – you only need a large bowl and a whisk. I used silicone muffin cups, because I find it easier to pop out the muffins from there and I feel like they’re easier to clean.
Now let’s see what it takes to make these.
Banana Oatmeal Muffins Ingredients
Bananas. There are 2 bananas in the batter and one of them was quite rotten. I used half of the second banana to decorate the muffins, before baking.
Oats. I used rolled oats, specifically thin rolled oats (might also be instant – not an expert on the variety of oats, sorry!). I did not blend them with the rest of the ingredients or grind them before adding to the batter.
Egg, Yogurt and Coconut Oil. To hold the muffins together and not let them dry out, I used plain Greek yogurt in this recipe.
Cinnamon and vanilla. Use natural vanilla and cinnamon to complement the flavor of the banana muffins.
Baking powder or baking soda. Weirdly, I couldn’t find baking soda in Germany, so I used baking powder here, but this recipe will definitely work with baking soda as well.
Nuts and Seeds. This is optional and if you’re not going to share your muffins with a toddler – top them with walnuts, pecans, chopped almonds or seeds to add a nice crunch.
How To Make Banana Oatmeal Muffins
- Preheat the oven to 350F / 180C
- In a mixing bowl mash one banana and add the yogurt and eggs. Whisk together until combined.
- Add baking powder or baking soda, vanilla and cinnamon – whisk well.
- Stir in the oats
- Chop 1/2 of the other banana and add the chunks to the batter
- Fill the muffin cups until 3/4 with batter and top with sliced banana (use the other half of the banana for this – it’s optional!)
- Bake at 350F / 180C for 20-30 minutes or until nicely brown and a toothpick comes out clear after stabbing that poor muffin with it (making muffins can be a cruel undertaking, let me tell you!)
- Let the muffins cool off and enjoy then!
This recipe makes 6 small(er) muffins, so if you’d like to meal prep these for a few days ahead, I recommend to double the recipe, especially if you’re not the only one who’s going to eat them.
Other than that, store in the fridge after a day or two to make sure they stay fresh longer.
Kid-Friendly & Gluten-Free Option
These muffins are naturally sweetened with the banana, vegetarian and high-fiber. They’re a great snack or breakfast for kids, even toddlers since they’re nutritious and also don’t contain nuts, which can be a choking hazard for small children.
If you aren’t on a nut-free diet and not feeding a toddler, you can definitely top these banana muffins with chopped walnuts, almonds or pecans.
If you’re on a gluten-free diet, make sure to use gluten-free oats, since regular oats are often processed in the same facilities as wheat and thus can be contaminated with gluten.
Well, hope you enjoy the muffins and let me know if you have any questions about the recipe!
- 2 ripe bananas
- 1 1/2 cup oats
- 1 egg
- 2 Tbsp yogurt
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 Tbsp coconut oil
- Preheat the oven to 350F/180C.
- Mash one banana and whisk with the egg, yogurt and coconut oil.
- Add the vanilla and baking powder.
- Add the oats and chop 1/2 banana in chunks - add these to the mixtures too.
- Pour the batter into silicone muffin cups and top with a slice of banana (optional).
- Bake the muffins for 20-30 minutes, checking on them every now and then. The muffins are done when they're nicely brown and a toothpick comes out clean when you punch them with it.
- Let cool off and enjoy!
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 98mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 4g