Banana Oatmeal Muffins

Filled with hearty old-fashioned rolled oats and sweetened with honey and ripe bananas. It's the perfect grab-and-go breakfast!

4.12 from 171 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: 12 muffins

Ingredients

1 ½ cups old fashioned rolled oats
1 ½ cups oat flour - see instructions for details
2 tsp cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 ripe bananas - mashed
2 eggs - beaten
½ cup honey - or maple syrup
¾ cup milk
3 tsp vanilla extract

Instructions

Preheat the oven to 350°F degrees. Line a muffin tin with cupcake liners and set aside.
To Make Oat Flour: In a food processor or blender, add 1 ½ cups of rolled oats and blend until it turns into a fine oat flour.
Add the 1 ½ cups oat flour to a medium bowl, along with 1 ½ cups of whole rolled oats (you’ll have half oats flour, half whole oats). Add the 2 tsp cinnamon, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Mix everything together.
Add the two ripe bananas to a plate and mash them thoroughly with a fork.
In a separate large bowl, mix together the mashed bananas with 2 eggs, ½ cup honey, ¾ cup milk, and 3 tsp vanilla extract.
Add the dry oat flour mixture to the wet ingredients. Stir everything together until just combined, but don't overmix.
Let this sit for 20 minutes to let oats soak up the wet ingredients. Then give another quick stir.
Spoon about ¼ cup of batter into each muffin cup. Sprinkle a small amount of rolled oats on top of each muffin (optional).
Bake for 25-30 minutes, or until a toothpick comes out clean from the muffin. Let cool for 10 minutes, then remove muffins and place on a cooling rack.

Video

Recipe Notes:

Use fresh baking powder. If it’s been in your cupboard too long and is too old, it can lose the ability to help your muffins rise.
Let the batter sit for 20 minutes. This will help the rolled oats soak up the liquid and make the texture of the muffins so much better.

Storing In The Fridge: These oat banana muffins store best when in the fridge. I find that they can get a bit mushy when stored on the counter because of the added moisture. Store them in an airtight container in the fridge for up to one week.

Freezing Instructions: These muffins also store great in the freezer. After you bake, let them cool completely on the counter. Then wrap each one in parchment paper or plastic wrap and store them all in a large freezer bag up to 3-4 months.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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