Healthy Banana Oat Muffins Recipe

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Banana Oat Muffins
So moist and full of flavor like a regular banana muffin. Enjoy these guilt-free muffins!

Breakfast is a very important meal of the day because it often sets the tone for how you’ll feel and how you’ll perform. This means that breakfast should:

⬜Have good-for-you ingredients that give you that perfect energy boost for the day.
⬜Keep you full until lunch.
⬜It needs to taste amazing! Almost as good as the sugary cereals but healthier.

And you know what? These banana oat muffins check all the boxes, and they are portable. Because we are all busy and could use more healthy and portable breakfast ideas to-go.

Banana Oat Muffins Recipe


➠2 cups rolled oats
➠4 small bananas or 3 large ones
➠¹/₃ cup coconut oil (melted)
➠2 large eggs
➠1 teaspoon baking soda
➠Pinch of salt


Preheat oven to 350°F (180°C). Line a 12 cup baking pan with cupcake/muffin liners or grease with oil.

Place the oats in a blender and blend into a powder. You could also use a food processor to grind the oats.

Place the bananas in a bowl and mash with a fork or potato masher until it forms a paste. Add the coconut oil, eggs and whisk together. Add the oat flour, baking soda, and a large pinch of salt. Fold in with a spatula to combine.

Place equal quantities of the batter into the muffin cups. I like using my ice cream scoop to do this so it is evenly distributed.

Place in preheated oven and bake for 15 minutes until a toothpick inserted in the middle of a cupcake comes out clean.

Enjoy for breakfast or for snack time.

Recipe Notes

1. These muffins are great for making ahead and storing in the fridge. You could make them and store for a quick breakfast during the week.

2. For the best flavor, use overripe bananas.

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