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These banana oatmeal muffins are made with oats and ripe bananas. They’re moist, flavorful, and easy to whip up right in the blender.
These banana oatmeal muffins are the ultimate no-fuss breakfast or snack. Everything gets tossed into the blender—yes, even the oats!—and in just minutes, you’ve got muffin batter ready to go. No mixing bowls, no extra mess, and no overthinking.
The result? Soft, tender muffins full of banana flavor and the cozy texture of oats. They’re easy to customize with chocolate chips, nuts, or whatever you’ve got on hand, and they bake up beautifully every time.
Why You’ll Love These Banana Oatmeal Muffins
- Easy to make. Just toss all the ingredients into a blender, give it a whirl, and you’re ready to bake. Minimal effort, maximum reward.
- Perfectly moist and tender. Thanks to ripe bananas and applesauce, these muffins come out soft, flavorful, and just the right amount of sweet.
- Customizable to your heart’s content. Throw in some chocolate chips, nuts, or berries to make them uniquely yours.
- Great for meal prep. Bake a batch, and you’ve got a quick grab-and-go breakfast or snack ready for the week.
Ingredient Notes
Whip up these healthy and gluten-free muffins with some ordinary kitchen staples, all united in your trusty blender. These muffins are ultra-moist and nutritious, and nicely packed with wholesome goodness. To get the recipe in its entirety, scroll down to the recipe card.
- Old-fashioned oats – Rolled oats work best here; they blend smoothly and give the muffins structure without needing flour. Avoid quick oats or steel-cut.
- Ripe bananas – The riper, the better! Spotty bananas add natural sweetness and moisture.
- Applesauce – Adds moisture and keeps the muffins soft. Unsweetened is best, but sweetened will work if that’s what you have.
- Plain yogurt – Helps create a tender texture. Greek or regular, both work.
- Light brown sugar – Adds sweetness and depth of flavor. You can swap in dark brown sugar or coconut sugar if needed.
- Egg – Binds everything together. A flax egg might work as a substitute, but results may vary.
- Honey – Adds a warm, natural sweetness. Maple syrup can be used instead.
- Vanilla extract – Just a splash adds great flavor and warmth.
- Baking powder, baking soda, salt – These dry ingredients help the muffins rise and balance the flavor.
Optional add-ins: chocolate chips, nuts, shredded coconut, cocoa nibs, blueberries—feel free to mix and match based on what you love or have on hand!
Directions
- Prep your tools. Preheat the oven to 400°F. Prepare a 12-cup muffin pan by lining it with muffin liners and lightly greasing them with baking spray.
- Make the batter. Mix all the ingredients (except the toppings) in a blender until the mixture is smooth.
- Add to the tin. Distribute the batter into the muffin cups, filling each one with 3/4 cup of the batter. Sprinkle your chosen toppings over the batter.
- Bake. Place the muffin pan in the oven, baking for 12 to 15 minutes or until a toothpick comes out clean from the center of a muffin.
- Cool and serve. Once done, take the banana oatmeal muffins out of the oven and let them cool briefly. Serve and enjoy your freshly baked healthy muffins.
Tips & Variation Ideas
- Choose Ripe Bananas: Using ripe or overripe bananas will provide a sweeter flavor and smoother texture to the muffins.
- Avoid Overfilling: Be mindful to fill the muffin cups only about 3/4 full to allow room for the muffins to rise as they bake.
- Customize with Toppings: Take inspiration from my Morning Glory muffins, or feel free to get creative with the toppings. Nuts, chocolate chips, or berries can add an extra dimension of flavor and texture.
- Blender Choice: A high-powered blender will ensure that the oats are finely ground and that all ingredients are well combined. If your blender is less powerful, you might need to blend for a bit longer to achieve the right consistency.
- Check for Doneness: Ovens vary, so start checking the muffins a little earlier than the suggested time. If a toothpick inserted into the center comes out clean, they’re ready.
- Grease Well: Even if you’re using muffin liners, a quick spray of baking spray inside each liner ensures that the muffins will come out easily.
How to Store
- Countertop: Store the muffins in an airtight container lined with paper towels and keep them at room temperature on your countertop for a maximum of 4 days.
- To Freeze: Individually wrap each muffin in plastic wrap, then place them in a freezer-safe container and seal tightly. Keep the muffins in the freezer for 2 to 3 months.
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Banana Oatmeal Muffins Recipe
Ingredients
- 2 cups old fashioned oats
- 2 ripe bananas
- ½ cup applesauce
- ¼ cup yogurt
- ¼ cup light brown sugar
- 1 large egg
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings (optional)
- Your choice of cocoa nibs, chocolate chips, nuts, shredded coconut, blueberries, etc.
Instructions
- Preheat oven to 400˚F.
- Line a 12-cup muffin pan with liners and lightly grease each liner with baking spray; set aside.
- Combine all the ingredients, except for the toppings, in a high-powered blender and blend until smooth.
- Divide the batter evenly among the prepared muffin cups, filling each muffin cup with 3/4 cup batter.
- Top each muffin with your chosen toppings and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and transfer the muffin pan to a wire rack; let the muffins cool in the pan for 10 minutes.
- Remove the muffins from the pan and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Love the recipe because it’s simple and quick. Very happy with the muffins.
I made the mistake of adding the ingredients into the blender in the order they appear in the recipe. So the blender blades were covered in dry oats, and it was a mission to try and get the machine to blend. The next time I will as the wet ingredients first and oats last.