Banana Oat Muffins are made eggless with simple ingredients like flour, lots of oats, mashed bananas and other basic baking ingredients.
Banana Oat Muffins took some trial and error to make. I wanted to make a healthy muffin with no butter or flour or eggs. So, tried it with applesauce and then yogurt but ultimately ended up using butter and flour! Go figure- right? You need the butter, it is not a ton but much needed and baking without flour always ends up being a disaster for me. I would rather eat foods that taste good in moderation than eat things that are just edible without any guilt. You can start your morning with one Banana Oat Muffin and a non fat latte for about 200 calories. Not a bad start to the day.
Banana Oat Muffins
Banana Oat Muffins are a perfect breakfast paired with a latte or healthy after school snack. Just enough banana flavor and lots of oats to keep you full. Try to sprinkle some mini chocolate chips on top before cooking too for your daily chocolate fix! My kids love these as a snack popped in the microwave for 10 seconds and with a little butter or peanut butter on top.
Healthy Oats
Oats are a gluten-free, whole-grain food that can play a big role in a healthy diet. Oats contain loads of fiber, vitamins and minerals that aid in controlling blood sugar, keep you regular and may even help aid in weight loss.
Love this recipe? Try the Blueberry Banana Oat Muffins.
Banana Oat Muffins
Ingredients
- 4 Tablespoons unsalted butter softened
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 2 large bananas over ripe
- 1/2 cup brown sugar
Instructions
- Preheat oven to 400 degrees.
- Line or use cooking spray in your muffin pan.
- In a large mixing bowl, add softened butter, 2 bananas, 1 cup flour and half cup brown sugar. Using the hand or stand mixer, mix for a minute.
- Add 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon baking powder and mix another minute.
- Lastly, stir in the cup of oats and pour into muffin pan.
- Sprinkle a few oats on top to garnish if you please.
- Bake for 15 -20 minutes. I find 17 minutes to be perfect for my oven. You want them fully cooked and just beginning to brown on the tops.
- Let cool for 10 minutes and enjoy!
This recipe has been featured on the Weekly Meal Plans for Making Motherhood Matter. ** recipe images updated 5/19/19
Kristy
January 6, 2019 at 8:40 AMJust curious with how much butter to use as it just says tablespoons of butter?thank you, can’t wait to make these!!
Amber
January 7, 2019 at 3:38 PM4 Tablespoons unsalted butter, softened
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 cup oats
1 cup flour
2 bananas, over ripe
1/2 cup brown sugar
Auds
December 17, 2018 at 11:05 PM5 cups of sugar?! Really?
Amber
December 17, 2018 at 11:36 PMHALF a cup of brown sugar is in this recipe.
Randi Jones
February 9, 2018 at 4:34 PMThe batter was way too dry, so I added some applesauce. Yummy!
Amber
February 10, 2018 at 7:50 PMGood call!
Debbie
January 6, 2018 at 7:46 PMI made these this morning, substituting coconut oil for the butter and I used whole wheat flour.
The batter seemed dry when I,was making it so I whisked up a egg and added it in, before the oatmeal,also added 1/2 cup of mini chocolate chips they came out great. Considering I used the whole wheat flour.
Amber
January 9, 2018 at 5:30 PMI never have much luck with whole wheat flour but will have to try it out this way.
Country Cook
October 18, 2017 at 6:13 AMLovely recipe, moist and plenty sweet enough. I used xylitol instead of sugar and used only 1/4 cup with a token of brown sugar just in case. I also used 1/2 cup oatbran and 1/2 cup rolled oats.
They turned out beautifully.
Amber
October 18, 2017 at 1:35 PMGlad you were able to twist these into your own with a few little changes.
Faith
September 4, 2017 at 2:18 PMThese are amazing, my new favorite banana muffin recipe. I made a double batch for breakfast this morning- should last us a while! I added some flax seed and pumpkin spice extract. Perfect start to this cool September morning. Thank you!
Amber
September 4, 2017 at 3:05 PMI bet it is delicious with pumpkin spice added. Great idea! Glad you enjoyed these Faith.