Posted Jan 23, 2023, Updated Feb 14, 2024 These healthy banana oatmeal muffins are a delicious and nutritious breakfast or snack (also try these oatmeal muffins and blueberry oatmeal muffins). They’re easy to make with a handful of simple ingredients in the blender. They have no flour so they’re gluten-free! Plus, they freeze well so you can prep them in advance and pull them out to enjoy at any time.
Banana Oatmeal Muffins: Ingredients & Substitutions
Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process. Whole Milk. 2% milk or non-dairy milk both work well in this recipe. Greek yogurt. Sour cream is a good substitute for Greek yogurt. Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter. Old-fashioned oats. You can use 2 cups oat flour in place of 2 cups old-fashioned oats. Coconut sugar. granulated sugar and brown sugar are great substitutions for coconut sugar. Mix-ins. there are so many possible mix-ins that can be added to this healthy banana muffins recipe. Chocolate chips, dried cranberries, raisins, dried cherries, coconut, pecans, walnuts, almonds, etc. Try these blueberry oatmeal muffins!
How to Make Banana Oatmeal Muffins
Begin by using a high-powered blender (Vitamix) to blend the banana, milk, Greek yogurt and butter until smooth, starting on low speed and increasing to high. Then, add the vanilla, eggs, oats, flaxseed, baking powder, baking soda, sea salt cinnamon and coconut sugar to the blending container and blend, starting on low speed increasing to high, until the mixture is smooth. Let the mixture rest in the blending container for 2-3 minutes, until slightly thickened. Once the batter has slightly thickened, you can add mix-ins if you’d like. Here are some suggestions.
Banana Oatmeal Muffins: Optional Mix-in suggestions
Chocolate Chips (milk, dark, light, etc.) Walnuts Pecans Cinnamon chips White chocolate chips Blueberries Dried fruit (cranberries, rasins, etc.) Swirl of peanut butter or Nutella Unsweetened coconut
Then, fill the wells of a standard muffin tin (greased or lined with cupcake liners) ¾ full with batter. Bake the banana oat muffins at 375 for 20-22 minutes, or until a toothpick inserted in the center comes out with wet crumbs and the tops spring back when touched. After baking, cool the oatmeal banana muffins in the muffin tin for 5 minutes, then release the muffins from the pan with a spoon and transfer them to a wire rack to cool completely.
Enjoy
Serve these banana oat muffins slightly warm or at room temperature. I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter.
Store
Store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Freeze
These muffins freeze very well. Let them cool, then transfer them to an airtight container in the freezer and store for up to 2 months. To thaw, warm in the microwave for 30-60 seconds. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
