Banana Oat Muffins: Revisited

Happy holidays, everyone! I’m back in the Midwest for the holidays, and one of the first things that greeted me at my parents house was a bowl full of overripe bananas. I instantly took it upon myself to find a purpose for them: my banana oat muffins.


These muffins are a favorite of mine. Even when I get bored of banana in my oatmeal, I never seem to get sick of these gems. They require no added sugar (even in honey or maple syrup form), and they are so adaptable. They taste great with chocolate chips, raisins, extra spices, or plain (like banana bread!), or with peanut butter or jam smeared onto them after baking. When you taste these muffins, you’ll wonder why most banana bread recipes have SO much added sugar (seriously, WHY?!).


As I said in my last muffin post, I’ve gotten much better at making muffins with oats. Thus, it just made sense for me to update my first muffin post, the super tasty Banana Oat Muffins. My mom makes muffins similar to this, but they are much more traditional; in other words, they contain added sugar, eggs, etc. I wanted to show them my version. 🙂


In my original post, I simply linked to another post and listed the modifications I made. This time, I have a new recipe for you. The muffins are similar to the original, but are fluffier and contain no egg or egg replacement.


Oh, and one more thing: out of curiosity, I looked up the nutritional information for this recipe. Without any add-ins (like chocolate chips), this recipe has only 30 calories each (calculated for 30 mini muffin servings)! Woah. When I added 1/3 cup of chocolate chips, it only bumped them up to 40 calories each. Enjoy!

(P.S. If you know you’re not yet accustomed to unsweetened recipes, you could add about 1/4 cup maple syrup or honey with the other wet ingredients. You would then omit the 1/4 cup of water.)

Banana Oat Muffins: Revisited

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: ~30 mini muffins

What you'll need:

  • 3 overripe bananas
  • 1 cup milk of choice
  • 1/4 cup water (or more milk)
  • 1 tsp vanilla extract
  • 2 cups oat flour
  • 1 cup instant oats
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt

How to make it:

  1. Preheat oven to 350 degrees F and spray muffin tins with nonstick spray.
  2. In a large bowl, mash bananas and mix with milk, water, and vanilla extract.
  3. In another bowl, mix together oat flour, oats, cinnamon, baking powder, baking soda, and salt. Combine dry ingredients with wet ingredients and mix well.
  4. If you're adding optional ingredients (see below for variation ideas), do so now.
  5. Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.) Top with more instant oats, if preferred.
  6. Bake in oven for 13-15 minutes. Allow to cool for a couple of minutes before removing from pan.

Just an FYI:

Chocolate Chip: Reduce cinnamon to 1/4 tsp and add 1/3 cup semi-sweet or dark chocolate chips (mini ones are best).
Raisins: Add 3 tbsp raisins or another dried fruit.
Spiced Banana: Spice up the batter with your favorite spices, like cardamom, nutmeg, ginger, or a blend like pumpkin/apple pie spice.
Fresh Berries: Fold in 1/2 cup of berries or chopped strawberries into the batter before pouring into the muffin tins.

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

6 Responses to Banana Oat Muffins: Revisited

  1. Mag says:

    Hi! This recipe looks great, but how would I adjust it for regular size muffins?

  2. Inge says:

    I have a batch of these standing in the oven right now. The batter was delicious, so I’m quite certain the muffins will be a succes!

    Thank you for the recipe!

  3. London vegan says:

    This looks so great! Just wanted to ask if rolled oats can replace instant oats?

  4. Lisa says:

    I’ve made these a few times now. I’m wondering if there is a way to increase moistness? I just follow recipes. I have no idea what to even experiment with.

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