These Banana Oatmeal Muffins are a quick and easy breakfast on the go. I love that you can toss everything in your blender and have them baking in just about 10 minutes of hands-on time. With no added oil or refined sugar, they make a healthy snack for kids, too!
How to Make Banana Oatmeal Muffins
Making these oatmeal muffins is incredibly fast and efficient when you use your blender. You’ll only have one dish to clean when you’re done!
You’ll want to use ripe bananas for this recipe, as the more ripe they are, the sweeter they will be. I found that I only need to add 2 tablespoons of honey to make them sweet enough for my kids, but you can leave that out if you want to use no added sweetener and don’t mind a less-sweet muffin.
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Pour the blended batter into a lined muffin pan (I use reusable silicone liners) and bake until the muffins rise and the centers feel firm to a light touch. Let them cool completely before serving.
Oatmeal Muffins with No Added Oil
I’ve been on a mission to use less oil in my recipes lately, so these muffins rely on peanut butter for a bit of healthy fat instead. Make sure you use a nut butter that has no added oil for best results.
Can you Make Banana Oatmeal Muffins without Eggs?
You can make these muffins egg-free by using an extra banana and oat flour. The mixture will be thicker in this case, so I don’t recommend using your blender for mixing. (You can grind rolled oats in your dry blender, however, to make oat flour if you don’t have some already.)
Here’s what you need for Vegan Banana Oatmeal Muffins:
- 3 ripe bananas (about 1 cup mashed)
- 1 1/2 cups oat flour (rolled oats finely ground in a food processor)
- 2 teaspoons baking powder (this is better for vegan baking)
- 1/4 cup peanut butter butter
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
Stir all of the ingredients together in a bowl until it looks uniform, then divide it among the 10 muffin cups and bake for 25 minutes. Cool completely before serving.
These Banana Oatmeal Muffins make a healthy snack or breakfast on the go! I love that they are sweetened with honey and are naturally gluten-free.
Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners.
In a blender, and in the bananas, eggs, rolled oats, honey, peanut butter, baking soda, and salt. Blend until smooth, stopping to scrape the sides as needed.
Pour the batter evenly into the 10 muffin cups. (They should be about 3/4 the way full.) Top with a sprinkle of rolled oats, if desired. Bake at 350ºF for 25 minutes, or until the center of the muffins feel firm to a light touch.
Allow the muffins to cool completely, then serve. These muffins will keep well at room temperature for up to 3 days, or up to a week when stored in an airtight container in the fridge.
Per Muffin (1 of 10): Calories: 118, Fat: 7g, Carbohydrates: 10g, Fiber: 1g, Protein: 5g
- You can swap 2/3 cup applesauce in place of the banana, if you’d like to. Or try it with pumpkin puree for a less-sweet muffin.
- Any nut or seed butter can be used in this recipe instead of peanut butter.
- You can use 3/4 cup of oat flour to replace the oats if you have that on hand.
- You can use frozen bananas in this recipe, but be sure to thaw them completely before using them. Thawed bananas release liquid as they melt, and it’s important to use that liquid in this recipe, too, for correct results.
- You can add in any extras you like, such as mini chocolate chips, blueberries, or raspberries.
If you try this recipe, please leave a comment below and let me know what you think! If you make a substitution, please let me know how that works for you, too. We can all benefit from your experience.
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