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5.0 from 18 votes

Banana Oatmeal Muffins

These Banana Oatmeal Muffins are made with just 10 ingredients, including whole grain oats and sweetened with just bananas (no added sugar!). Ready in under 30 minutes, it's a quick and healthy breakfast or snack great for kids and adults. These muffins freeze well too!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 9
Calories: 200 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ⅔ cups oat flour tutorial here
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup mashed banana about 2 medium bananas
  • 1/3 cup avocado oil or other light oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk of choice I used oat milk

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
  2. Mix dry ingredients: In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
  3. Mix wet ingredients: In a large bowl combine mashed banana, oil, eggs and vanilla.
  4. Combine: Add in half of the flour mixture, stir a few times then add in milk and remaining flour; stir until just combined.
  5. Bake: Evenly distribute batter into 9 muffin cups, filling about 3/4 way full. Bake for 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
  6. Cool: Allow muffins to cool in pan for about 10 minutes before transferring to wire rack. Muffins can be stored at room temperature and best enjoyed within 3-4 days.

Notes

  • TO MAKE OAT FLOUR - use a food processor, high powered blender or NutriBullet to process rolled or quick oats into flour consistency. Use this oat flour tutorial for step-by-step photos. Use about 3 cups of oats and you'll have enough for this recipe, plus these reader favorite healthy cookie dough bars.
  • blender
  • STORAGE - leftover muffins keep best in an airtight container in the fridge for 3-4 days.
  • FREEZE - store completely cooled muffins in airtight container and freeze up to 3 months. To thaw, place in fridge overnight or you can set out at room temperature. Enjoy thawed muffins within 3-4 days.
  • Nutrition information approximate.

Nutrition Information

Serving 1/9 Calories 200kcal (10%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Cholesterol 41mg (14%) Sodium 208mg (9%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 200

% Daily Value*

Serving 1/9
Calories 200kcal 10%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Cholesterol 41mg 14%
Sodium 208mg 9%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.