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Why You'll Love These Banana Oat Muffins
- easy to make (made in a blender, whaaaaat?!!)
- satisfying
- real ingredients (nothing weird that you can't pronounce)
- made with oats instead of flour (no gluten, no prob)
- no refined sugar
- chocolate chips because we love ourselves
Banana Oat Muffins
You won't miss the butter, oil or sugar in these easy-to-make flavorful banana muffins, trust me!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 15 muffins
- Category: Breakfast, Snacks
Ingredients
- 2 and ½ cups old fashioned rolled oats, plus extra for topping*
- 2 teaspoons baking soda
- 1 and ½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 3 large ripe bananas
- 2 large eggs
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup plain Greek yogurt*
- ¾ cup total optional add-ins: chocolate chips, chopped nuts, etc.*
Equipment Needed
- high powered blender
- food processor
- muffin liners
- 12-count muffin pan
Instructions
- Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners. This recipe makes about 15 muffins, so prepare a second muffin pan the same way.
- Place the oats1 in a blender or food processor. Blend or process until powdery and flour-like. Then, add the rest of the ingredients, in the order listed, except for the ¾ cup of add-ins. Blend or process until combined, scraping down the sides or bottom as needed. Stir in the add-ins.
- Pour the batter into the prepared muffin pans, filling them all the way to the top. Top with a few oats, if desired.
- Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 6-8 minutes or until a toothpick inserted into the center comes out clean— these took 7 additional minutes. The total baking time for these muffins is 12-13 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
- Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
Make ahead tip: These muffins freeze well. Store in air-tight bag or container and freeze up to 3 months. Allow to thaw on the counter or defrost in the microwave.
Make these vegan: Use 2 chia seed eggs (1 chia seed egg = 1 Tablespoon chia seeds + 2.5 Tablespoon water + let sit for a few minutes) with dairy-free yogurt mentioned below.
1To make these gluten-free, use certified gluten-free old fashioned oats. I prefer the Bob's Red Mill brand.
2Any fat % of Greek yogurt can be used for these. To make this dairy-free, you can use dairy-free yogurt. I prefer Kite Hill plain unsweetened since it has a very plain flavor.
3The total add-ins for these muffins are ¾ cup— use whatever you prefer (chocolate chips, chopped walnuts, etc.)
Karina
YUM!! Love how simple, nutritious, and delicious these look 🙂
Christina
They are sooooo good! 🙂
Jennifer
These we're some of the easiest muffins that I've ever made! And my kids loved them!
irmar
The recipe sounds yummy and I'm going to try it ASAP. But I have a question.
I am currently looking at muffin recipes all in various website. And I have to wonder. Since muffin pans are always for 12 or for 6 muffins, why are most of the recipes for 15 muffins? For the sake of not having to weigh the ingredients, we have to use and wash up a second muffin pan?
irmar
"looking at muffin recipes in various websites". Sorry, no edit feature 🙂