These light and moist Banana Oat Muffins are a hit with kids of all ages, and the topping options are almost endless. Naturally sweetened banana muffins, they can be a nutritious breakfast on the go, or a filling snack. With no butter, refined sugar or oil, these muffins are a lighter choice, but still bursting with flavour.
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Muffins have a bad reputation for being loaded with sugar and really not a healthy option - but they don't have to be! I love making these easy banana oat muffins as a nutritious after school snack that the kids actually love.
These taste like you are eating something far more indulgent than you are. Make a big batch and stash them in your freezer for handy snacks. If you leave the almonds out, then they are a great school snack option too.
If you are looking for some other muffin recipes, then try our fibre packed High Fibre Breakfast Muffins, deliciously moist Healthy Blueberry Muffins or our amazing Peanut Butter Banana Muffins.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Flour - Use plain (all purpose) flour. I have tried with wholewheat flour before but they are just a bit too dense.
- Oats - Rather than using just flour, I have mixed some oats into them for some extra texture and fibre. Use plain rolled oats.
- Spices - A mixture of cinnamon and ground ginger add a nice warmth to the banana oat muffins. You could use nutmeg instead though.
- Vanilla - This adds lots of extra flavour. It is really important that you use vanilla extract, not essence for a more natural flavour. If you are using an artificial essence, you will need to reduce the amount.
- Baking powder - This helps the muffins rise and makes them lovely and fluffy.
- Banana - This is used instead of butter and replaces some of the sugar. These do have quite a strong banana flavour, so these aren't something for the banana haters out there. 2 medium bananas is 130g. If your bananas aren't very ripe, you might need to add a splash of milk to loosen the mixture up.
- Eggs - These help to bind everything together and give them that delicious muffin texture. use medium sized eggs.
- Milk - I used almond milk, but a dairy milk would work too.
- Honey - This is what adds extra sweetness to the muffins. You could use maple syrup too.
- Chocolate chips - These are a must in muffins, right? I used dark chocolate chips, but you could use milk or white. But you could leave them out if you wanted to.
- Berries - I used strawberries and blueberries and they make the muffins really vibrant.
- Almonds - These add a nice crunch to the top of the banana oat muffins. I used flaked almonds, but pecans or walnuts would work too.
Banana Oat Muffin Variations
Mix ins - Other great topping/filling options include dried fruit like cranberries, raisins or chopped apricot, other nuts like chopped pecans or walnuts, or swap the dark chocolate chips for white chocolate chips. Why not add in a little (not too much, otherwise the muffins will be too moist) shredded carrot or courgette for a veggie boost.
Chocolate - If you want something a little more indulgent, pour a little batter into the muffin hole, then add a spoonful of our Homemade Healthier Nutella and then top up with batter. You have yourself some Nutella Banana Muffins.
Of course, you don't have to use any extra toppings at all, and could just keep these as plain muffins. That would save you some calories too.
How to Make Banana Oat Muffins
Prep: Preheat your oven at 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: In a large bowl, mix together the oats, flour, cinnamon, ginger and baking powder.
- Step 2: In a small bowl, mash the bananas and add the whisked egg, milk, vanilla and honey.
- Step 3: Pour the wet mixture into the oat mixture.
- Step 4: Stir together until combined.
- Step 5: Line a 12 hole muffin tin (or two 6 hole muffin tins) with muffin cases. Divide half the blueberries, strawberries, almonds and chocolate chips between them.
- Step 6: Pour the oat muffin batter into the cases until nearly full. You could just stir all the berries and nuts into the batter, but I find adding half in first means you get an even distribution of filling.
- Step 7: Top with the rest of the almond, strawberry, blueberry and chocolate toppings.
- Step 8: Put into the oven for 35 minutes. Leave to cool for 30 minutes before serving.
Important!
- It is SO important to let the muffins sit in the muffin tray for 30 minutes to cool before eating. They are moist muffins, so this allows them to cook a little more outside of the oven. It also helps them not stick to the muffin cases.
- These muffins contain a lot of moisture and will probably stick to standard paper liners. To prevent them from sticking, use either non-stick silicone cases or spray the inside of the paper case with a little non-stick spray oil.
Storage
Store: You want to make sure that the muffins don't go soggy when you are storing them, and paper towels are the key here. Simply line and airtight container with a paper towel, and it will act as a sponge for the moisture. Put the muffins on top of the paper towel and put the lid on and store at room temperature. They will keep for about 2-3 days like this.
Freeze: These freeze really well, so we often batch cook them and then keep them in the freezer for a handy snack. Just wait for them to cool completely, wrap in clingfilm (saran wrap) and then put them into a freezer-safe bag in the freezer.
Defrost: You can then either defrost them at room temperature, or put them in the microwave for 30-60 seconds to defrost.
Reheat: If you want these warmed, then you can warm them in the microwave for 30 seconds.
Dannii's Top Tips
- Give these banana oat muffins a nutrition boost by stirring a couple of tablespoons of flaxseeds into the mixture.
- Make sure you use super ripe bananas as it will help the texture of the muffins and also make sure they are deliciously sweet.
- You could make these just with oat flour, however they would be more dense.
- Use fresh baking powder - baking powder can lose its effectiveness if it is old or out of date and your muffins might not rise properly.
- Don't over-mix the batter. Just fold it until it is mixed through. Over stirring it can give you tough muffins.
- For even sized muffins, use an ice cream scoop to put the mixture in the muffin case.
- Check the muffins after 35 minutes. The edges should be golden brown and they shouldn't wobble in the centre, but all ovens cook differently. If they seem underdone, bake them an extra 5 minutes.
Frequently Asked Questions
To make these vegan, use flax eggs instead of eggs, use a dairy free milk, swap the honey for maple syrup and make sure all your toppings are vegan. The flax eggs will change the consistency a little, but you will still have a delicious vegan muffin.
More Banana Recipes
If you've tried this healthy banana oatmeal muffin recipe with oats, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Banana Oat Muffins
Ingredients
- 180 g (2.25 cups) of Rolled oats
- 120 g (1 cups) of Plain flour
- 1 teaspoon of Cinnamon
- 1 teaspoon of Ground ginger
- 2 teaspoon of Baking powder
- 2 Bananas - mashed
- 2 Eggs - whisked
- 250 ml (1 cups) of Almond milk
- 1 teaspoon of Vanilla extract
- 80 ml (0.33 cups) of Honey - or maple syrup
- 30 g (0.25 cups) of Dark chocolate chips
- 20 g (0.25 cups) of Flaked almonds
- 150 g (1 cups) of Mixed berries
Instructions
- Preheat your oven at 190°C/170°C(fan)/375°F/Gas 5.
- In a large bowl, mix together 180 g of Rolled oats, 120 g of Plain flour, 1 tsp of Cinnamon, 1 tsp of Ground ginger and 2 tsp of Baking powder.
- In a small bowl, mash 2 Bananas and add the 2 Eggs, 250 ml of Almond milk, 1 tsp of Vanilla extract and 80 ml of Honey.
- Pour the liquid into the oat mixture.
- Stir together until combined.
- Line a 12 hole muffin tin (or two 6 hole muffin tins) with muffin cases. Divide half of the 150 g of Mixed berries, half of the 5 Strawberries, half of the 20 g of Flaked almonds and half of 30 g of Dark chocolate chips between them.
- Pour the oat muffin mixture i to the cases until nearly full.
- Top with the rest of the almonds, strawberries, blueberries and chocolate chips.
- Put into the oven for 35 minutes. Leave to cool for 30 minutes before serving.
Recipe Video
Recipe Tips
- Give these muffins a nutrition boost by stirring a couple of tablespoons of flaxseeds in to the mixture.
- Make sure you use super ripe bananas as it will help the texture of the muffins and also make sure they are deliciously sweet.
- You could make these just with oat flour, however they would be more dense.
- Use fresh baking powder - baking powder can lose its effectiveness if it is old or out of date and your muffins might not rise properly.
- Don't over-mix the batter. Just fold it until it is mixed through. Over stirring it can give you tough muffins.
- For even sized muffins, use an ice cream scoop to put the mixture in the muffin case.
- Check the muffins after 35 minutes. The edges should be golden brown and they shouldn't wobble in the centre, but all ovens cook differently. If they seem underdone, bake them an extra 5 minutes.
- It is SO important to let the muffins sit in the muffin tray for 30 minutes to cool before eating. They are moist muffins, so this allows them to cook a little more outside of the oven. It also helps them not stick to the muffin cases.
- These muffins contain a lot of moisture and will probably stick to standard paper muffin cases. To prevent them from sticking, use either non-stick silicone cases or spray the inside of the paper case with a little non-stick spray oil.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kat says
Delicious! I was able to make 18 medium size muffins. My only hurdle was that they stuck to the muffin paper case, I'll need to experiment with that.
Dannii Martin says
I use silicone muffin cases which I find makes it easier to get them out.
Jess says
I love everything about these muffins! They are bursting with flavor and full of all my favorite things!
Kelly Anthony says
I really like how you added ginger to your muffin recipe. My kids will love helping me make these and add their favorite toppings.
Tania | Fit Foodie Nutter says
Such a perfect recipe to add to the summer picnic basket! Love how quick and easy it is and can't wait to try it with my daughter x
Alison says
Thank you for leaving the directions to make these vegan and the beautifully illustrated steps to create these muffins. I also love that they're toddler approved! My toddler is going to love these! Thanks!
Lizzy says
Thanks for sharing this awesome back-to-school breakfast/snack idea! Looks delish
Natalie says
I love banana muffins, and with oats it makes them perfectly fit for breakfast! Looks so delicious and moist!
Cindy @ A Uniquely Edible Magic says
These muffins are great! The photos are also gorgeous :)
kim says
I love strawberry everything and these have the best flavor! So easy and tasty! I'll be making this one again for sure!
Estee @soulandstreusel.com says
I love all the fruit toppings on these! I have a favorite banana muffin recipe- I make them every week(sometimes more) when bananas are in season and on sale....but they don't have oats and these look like a very healthy and delicious alternative! Thanks for the recipe.
Sara Welch says
What a light and flavorful recipe! Perfectly refreshing and easy too!
kim says
My new favorite muffin recipe! These were absolutely delicious!