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Introducing my Banana Oatmeal Muffin recipe that is not only delicious, but also healthy! They are incredibly quick and easy to make and filled with simple ingredients.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
They’re perfect for a make-ahead snack option. To top it all off, they’re gluten-free, dairy free, and refined sugar free!
I’m always down for an easy breakfast food and these homemade oat banana muffins hit the spot! With the syrup and bananas as natural sweeteners, there is no sugar added. These healthy banana oatmeal muffins are also packed with protein, helping to keep you going throughout the day!
Another great thing about this banana muffin recipe is that it’s made up of such basic ingredients. Almost everything is likely already in your pantry! And it’s the perfect way to use those brown bananas that you never got around to eating. Move over banana bread – healthy banana oatmeal muffins are the new rage!
This banana oatmeal muffins recipe will be one you make time and time again!
Ingredients to make Banana Oatmeal Muffins
- Porridge Oats – or rolled oats in the US, form the base of these banana muffins.
- Bananas – should be ripe to ensure accentuating the natural sweetness.
- Vanilla Extract – adds a delicious flavour and helps add moisture.
- Maple Syrup – is a great natural sweetener.
- Milk – adds moisture. I go for oat milk or almond milk but standard milk works too.
- Baking Powder – helps these banana oat muffins to fluff up.
- Vanilla Protein Powder – helps this healthy snack pack some protein as well but totally optional.
- Fresh Blueberries – are a great pop of flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Porridge Oats – Old-fashioned oats, quick oats, or steel cut oats will also work well. If you want to use store-bought oat flour instead of making your own, that will also work. All purpose flour or whole wheat flour would also work if you don’t need this recipe to be gluten-free.
- Maple Syrup – You can also sweeten these vegan banana muffins with honey or brown sugar. If you do use brown sugar, you’ll need to increase the liquid in the muffin batter.
- Non-Dairy Milk – Regular milk also works great for this banana blueberry oatmeal muffins recipe.
- Vanilla Protein Powder – You could use chocolate if you have a bit of a sweet tooth.
- Blueberries – Some other great toppings and mix-ins are chocolate chips, raspberries or strawberries.
Variations
- Deluxe – These banana blueberry muffins are already pretty deluxe! You could drizzle over some peanut butter or almond butter before serving .
- Kid friendly – These blueberry banana muffins are kid-friendly as is, but turning them into banana oatmeal chocolate chip muffins certainly wouldn’t hurt!
How to make Banana Oatmeal Muffins
Step 1: Firstly, preheat the oven to 200°C. Transfer 100g of the oats to a blender and blend into a fine flour.
Step 2: Mash all but one of the bananas in a large bowl. Combine the mashed banana with the vanilla extract, maple syrup, and milk.
Step 3: Add the oat flour, remaining oats, baking powder, and protein powder and combine. Fold through 3/4 of the blueberries.
Step 4: Transfer the mixture into a 12 part muffin tin and top with the remaining blueberries. Slice the last banana and add the slices to the tops of the muffins. Bake for 25 minutes.
Hint: Oven baking time can vary based on a variety of factors. Use a toothpick or knife to check that the muffins are done.
Leftovers
Leftover oatmeal banana muffins should be stored in an airtight container at room temperature. They will keep for up to four days. You can also store them in the freezer for up to three months in an airtight container.
Recipe FAQs
Yes! My oat muffins with bananas and blueberries are great for you! They are packed with protein and use a natural sweetener to avoid adding refined sugar. I even use an oat flour ground from oats rather than a white flour.
Yes! My banana oatmeal blueberry muffins don’t call for any oil. The wet ingredients are vanilla extract, maple syrup, and dairy free milk. They come out so delicious, still perfectly moist, and make for a healthy breakfast!
Brown bananas are perfect for my banana oatmeal breakfast muffins! When those bananas get brown, they don’t taste as good on their own, but they are perfect for banana oatmeal cups! They are the perfect breakfast or snack on the go. You’ll hope your next bananas go brown sooner so you can make some more!
I love mine with blueberries mixed in an don top. You can’t go wrong with chocolate chip banana oatmeal muffins if you want a bit of a sweet treat. If you wanted to add nuts – walnut or almond would be good choices.
Banana Based Recipes
Here are some more delicious recipes using bananas for the next time you have some going brown!
- Breakfast Banana Bars
- Oat Cookies
- Banana Oat Pancake
- Protein Overnight Oats
- Eggless Banana Bread
- Baked Oats
YOU MIGHT ALSO LIKE…
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Baked Oats
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Breakfast Banana Bars
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Oat Crumble Topping
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Protein Overnight Oats
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Banana Oatmeal Muffins
Ingredients
- 250 g oatmeal, (rolled oats or porridge oats)
- 4 medium bananas, or 5 small bananas
- 1 tbsp vanilla extract
- 75 ml maple syrup
- 250 ml milk, (I use dairy-free)
- 1½ tsp baking powder
- 30 g vanilla protein powder, (can use any protein powder)
- 180 g fresh blueberries
Instructions
- Begin by preheating the oven to 200C (390F). Transfer 100g of the oatmeal to a blender and blend into a fine flour.
- Mash all but 1 off the bananas in a bowl, then combine with the vanilla extract, maple syrup and milk.
- Next add the oat flour, remaining oats, baking powder and protein powder and combine. Fold through ¾ of the blueberries.
- Transfer the mixture into 12 cupcake cake liners in a cupcake tin then top with the remaining blueberries. Slice the last banana and add the slices to the top of the muffins. Bake in the oven for 25 minutes.
These were so easy and tasty. Also my child loved them!
Thank you Kelsie 🙂
Im a little confused? The actual recipe doesn’t call for oat “flour”. In the process though it says add oat flour and remain oats?? Am I suppose to ground up the oats? How much do I grind up and how much do I leave out for “remaining” oats?
Thanks
Hey Catherine, it does state the quantities in the recipe card at the bottom of the page. You blend just under half the oats into a flour. Just follow the step by step recipe and it will walk you through it. Enjoy 🙂
Can I ask what the protein powder gives to the recipe and can it be omitted?
Hey Paul, good question! So it basically just adds a bit of protein to make them a bit more balanced nutrients wise but you can absolutely remove it if you prefer 🙂 enjoy!