Description
These Healthy Banana Oatmeal Muffins are soft, moist, and naturally sweetened with ripe bananas. Made with wholesome ingredients like oats and ripe bananas, they offer a delicious and nutritious treat perfect for breakfasts, snacks, or meal prep. The recipe is simple, using just one bowl for minimal cleanup, and includes a crunchy cinnamon-oat topping for extra texture and flavor. Ready in about 30 minutes, these muffins are family-friendly, freezer-safe, and a great way to enjoy a healthy baked good any time.
Ingredients
Scale
Main Muffin Ingredients
- 1 ½ cups oats (old fashioned or rolled)
- 1 ¼ cups flour (all-purpose or whole wheat)
- ½ cup sugar (granulated)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Pinch ground nutmeg
- 1 whole egg
- ¼ cup oil (vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1 ½ cups ripe bananas, mashed (about 3–4 bananas)
Topping Ingredients
- ½ cup oats (old fashioned or rolled)
- ¼ teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough when the batter is ready to bake.
- Mix Dry Ingredients: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, cinnamon, ground nutmeg, and salt. Stir well to evenly distribute all the dry ingredients.
- Whisk Wet Ingredients: In a separate small bowl, whisk together the egg, oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined. The batter will be thick and slightly dry at this stage.
- Add Bananas: Fold in the mashed ripe bananas carefully until the batter is well incorporated with no dry flour patches remaining.
- Fill Muffin Tin: Evenly divide the batter into a muffin tin prepared with nonstick spray or paper liners, filling each cup about ¾ full.
- Prepare Topping: In a small bowl, mix oats, cinnamon, brown sugar, and melted butter to create a crumbly topping. Sprinkle this evenly over the filled muffin cups.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool slightly before removing from the tin.
Notes
- Use ripe bananas with plenty of brown spots for optimal natural sweetness and moisture.
- You can substitute some or all of the flour with whole wheat flour for added fiber.
- To make these muffins gluten free, use a certified gluten-free flour blend and oats.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- For a vegan version, substitute the egg with a flax egg and use coconut oil or other plant-based oil.
- If you prefer less sweetness, reduce the added sugar slightly as the bananas provide natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: healthy banana muffin recipe, banana oatmeal muffins, easy breakfast muffins, natural sweetened muffins, kid-friendly muffins
