Banana Oatmeal Muffins (2024)

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September 6, 2022 By Kelli Shallal MPH RD 58 Comments

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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!

Bananas – Make sure to select ripe (spotted and very yellow) bananas, or your banana bread will not be very sweet! The more yellow the bananas, the sweeter they are! Also, make sure to measure 2 cups of mashed banana. Too much banana can result in banana muffins that seemingly didn’t bake all the way and is too wet/mushy. On the other hand, not enough bananas can make the bread seem not sweet enough or banana flavored enough!
Eggs –You can substitute flax eggs here to make this recipe egg-free.
Maple Syrup –you can substitute any LIQUID sweetener for maple syrup, such as honey or agave. I know someone will ask about using something like monk fruit, erythritol, or other low-calorie options. I don’t use those very often in my baking for various reasons, so I’m not very familiar with them. If you try them, please let us know how they turned out in the comments!
Unsweetened Vanilla Almond Milk – you can substitute any dairy or non-dairy milk here. In a pinch, you could even use water.
Rolled Oats –Old fashion, quick-cooking, or rolled oats will work. Steel-cut will probably not work.
Whole Wheat Pastry Flour – I would not substitute this flour unless it was with all-purpose white flour. This recipe was created with whole wheat pastry flour specifically. If you want to use another flour, I suggest trying my almond flour banana breador myoat flour banana muffins.
Cinnamon and Nutmeg – adjust to your taste preferences!
Baking Powder & Baking Soda– do not omit.

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.

Banana Oatmeal Muffins

The best warm hearty banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl for easy clean-up!

Prep Time10 minutes mins

Cook Time20 minutes mins

0 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: banana oatmeal muffins, healthy banana muffins

Servings: 12 muffins

Calories: 159kcal

Author: Kelli Shallal MPH RD

Ingredients

2 cups ripe bananas (about 3 large) mashed
2 large eggs
1/2 cup maple syrup
1/2 cup unsweetened vanilla almond milk or any other milk
1 cup rolled oats
1.5 cups whole wheat pastry flour
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda

Instructions

Preheat the oven to 425F. Line a muffin tin with silicone muffin liners or grease.
Mash bananas.
Add in eggs, maple syrup, and almond milk. Mix until well combined.
Add in oats and let sit for 4-5 minutes. (I usually just put away the ingredients I've already used.)
Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined.
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

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About Kelli Shallal MPH RD

Kelli Shallal MPH RD is a Phoenix, Arizona based Registered Dietitian with a Masters in Public Health from Loma Linda University. She is a blogger behind the popular blog and nutrition practice Hungry Hobby. She is also the owner and creator of What to Eat? Meal Plans.

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Reader Interactions

Comments

Suzanne Woods says
September 29, 2022 at 2:43 PM

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!
Reply
Natalia says
January 30, 2023 at 9:54 AM
Hey, can I sub whole wheat pastry flour with just regular whole wheat flour?
Reply
- Kelli Shallal MPH RD says
  January 30, 2023 at 12:14 PM
  Absolutely! it will just be a little bit denser final product 🙂
  Reply
Riley says
February 26, 2023 at 8:05 AM
Can I sub quick oats for rolled oats?
Reply
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- Kelli Shallal MPH RD says
  February 27, 2023 at 3:37 PM
  That should be fine!
  Reply
Kristin Benjamin says
March 1, 2023 at 9:17 PM
Would honey substitute be same amount as maple syrup?
Reply
- Kelli Shallal MPH RD says
  March 2, 2023 at 1:15 PM
  yes! I think a 1:1 sub would be fine!
  Reply
Ellen says
March 8, 2023 at 6:16 PM

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!
Reply
- Kelli Shallal MPH RD says
  March 9, 2023 at 10:24 AM
  Yes!!!! So glad you liked it! I like to add chocolate chips, I’ll have to try the sugar on top, that sounds divine!
  Reply
Kathleen says
March 29, 2023 at 5:08 PM

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.
Reply
- Kelli Shallal MPH RD says
  March 30, 2023 at 10:53 AM
  You are very welcome! Thank you for sharing and rating!
  Reply
Becky says
May 2, 2023 at 11:13 AM

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.
Reply
Diane McCleery says
September 16, 2023 at 5:45 PM
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?
Reply
- Kelli Shallal MPH RD says
  September 20, 2023 at 1:52 PM
  Probably 10-12 minutes? Let me know if you try it!
  Reply
Lidiya Mosh says
September 28, 2023 at 2:44 PM
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.
Reply
- Kelli Shallal MPH RD says
  October 3, 2023 at 1:14 PM
  Yum! Love this ! Thank you for sharing!
  Reply
Marissa says
January 22, 2024 at 11:43 AM

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!
Reply
- Kelli Shallal MPH RD says
  January 22, 2024 at 3:49 PM
  so glad you loved them! Love comments here too!
  Reply
Michelle says
January 28, 2024 at 11:04 PM

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!
Reply
Layce says
February 2, 2024 at 3:32 PM
Just put them in the oven and I can’t wait to try them out!
Reply
- Kelli Shallal MPH RD says
  February 13, 2024 at 1:10 PM
  Hope you love them as much as we do!
  Reply
Ali says
February 3, 2024 at 2:29 PM
Can I reduce the amount of syrup or leave it out all together? I want to make these for my toddler. Thank you!
Reply
See Also
Strawberry Bread Recipe
- Kelli Shallal MPH RD says
  February 13, 2024 at 1:10 PM
  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.
  Reply
Shelly says
February 4, 2024 at 10:32 AM

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.
Reply
- Kelli Shallal MPH RD says
  February 13, 2024 at 1:09 PM
  It was probably the applesauce, it doesn’t quite cook the same as banana. I hope toasting them worked out!
  Reply
Zoe says
February 9, 2024 at 3:17 PM

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!
Reply
- Kelli Shallal MPH RD says
  February 13, 2024 at 1:08 PM
  You could add some stevia drops! If you like the taste of stevia!
  Reply
Brooke says
February 18, 2024 at 11:10 AM

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.
Reply
- Kelli Shallal MPH RD says
  February 22, 2024 at 2:39 PM
  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.
  Reply
- Tone Vukpalaj says
  March 8, 2024 at 1:56 PM
  Likewise…
  Reply
Deb says
March 3, 2024 at 7:39 AM

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
Reply
- Kelli Shallal MPH RD says
  March 4, 2024 at 5:24 AM
  Love this!
  Reply
Brandi Boman says
March 4, 2024 at 12:38 PM

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!
Reply
- Kelli Shallal MPH RD says
  March 7, 2024 at 6:49 AM
  Ohhhhhhh I love those additions! I’m going to try them next time I make these!
  Reply
- Shaylie says
  March 12, 2024 at 5:32 PM
  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?
  Reply
  - Kelli Shallal MPH RD says
    March 12, 2024 at 8:10 PM
    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!
    Reply
Clare Lynd-Porter says
March 25, 2024 at 5:55 PM

Great recipe! I skipped the syrup and added cherries and chocolate chips. Tastes delicious and I love your calorie count!
Reply
- Kelli Shallal MPH RD says
  March 27, 2024 at 2:19 PM
  So glad you loved it!
  Reply
Suzanne Hill says
April 2, 2024 at 9:46 AM
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?
Reply
- Kelli Shallal MPH RD says
  April 2, 2024 at 11:11 AM
  Check out this recipe: https://hungryhobby.net/banana-oatmeal-bread/ It’s the same but for bread!
  Reply
Suzanne Hill says
April 2, 2024 at 9:02 PM
Thanks! I used molasses for the sweetener and it turned out great!
Reply
Megan says
April 3, 2024 at 10:10 PM

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.
Reply
Megan says
April 5, 2024 at 9:30 PM

So yummy!! My kids loved this recipe too!
Reply
- Francesca says
  April 10, 2024 at 6:32 AM
  
  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!
  Reply
Brooke says
April 15, 2024 at 9:55 PM

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.
Reply
Laura says
April 23, 2024 at 4:56 AM

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!
Reply
- Kelli Shallal MPH RD says
  May 3, 2024 at 4:39 AM
  Fixing that right now! Thanks for letting me know!
  Reply
Katie says
June 3, 2024 at 9:58 AM

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?
Reply
- Kelli Shallal MPH RD says
  June 5, 2024 at 11:21 AM
  Gurrrrlllll, that’s melted BUDDAAH! (Butter) lol
  Reply
Lee says
June 16, 2024 at 6:50 AM

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.
Reply
Sandee Kadluboski says
August 8, 2024 at 12:16 PM
Just made these! Yum! I added some chocolate chips, pecans and some flax seed.
Reply
- Kelli Shallal MPH RD says
  August 8, 2024 at 2:29 PM
  Thanks for sharing!
  Reply
Sharon Meng says
August 14, 2024 at 9:40 AM

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.
Reply
- Kelli Shallal MPH RD says
  August 15, 2024 at 12:24 PM
  Love that! What kind of gluten-free flour did you use?
  Reply
Theresa says
August 18, 2024 at 7:35 PM
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.
Reply
- Kelli Shallal MPH RD says
  August 19, 2024 at 2:44 PM
  I’m so glad you liked them!
  Reply

Trackbacks

[…] Baked Goods: Use eggs in baking to make nutritious muffins, pancakes, or breads that are great for breakfast or snacks. […]
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[…] when I say this is by far my favorite I’ve ever made. While I love my go-to banana oatmeal muffin recipe that uses whole wheat flour and oatmeal, these are way more filling. By using almond flour […]
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