FREE 5-Ingredient Recipe EBook

In This Post

My Banana Oatmeal Muffins Are Like Mini Banana Bread With Oats
Ingredients & Substitutions
How To Make Banana Oat Muffins
My Recipe Tips
Banana Oatmeal Muffins Recipe card
Recipe Reviews

My Banana Oatmeal Muffins Are Like Mini Banana Bread With Oats

I make almond flour muffins most often, but one of my kids isn’t a fan of almond flour on its own, so I created these banana oatmeal muffins for her — and they passed the kid test. Probably for these reasons:

Super moist texture and just the right sweetness – The bananas lock in moisture and the flavor reminds me of banana bread. But with oats. And melty chocolate chips.
Oats and bananas = kid approved – These are two of my kids’ favorite foods in the past few years, which is why I’ve had more of them lately (like my banana oat pancakes, oatmeal bars, banana smoothie, and healthy oatmeal cookies). If your kids are the same way, they’ll love these banana oat muffins!
No refined sugar or white flour – These muffins are naturally sweetened, gluten-free, and dairy-free. But they don’t taste like it.

If you’ve enjoyed my healthy breakfast muffins with oats, this oatmeal banana muffin recipe is a lot like those, but with bananas. Make it with me in just half an hour!

Ingredients & Substitutions

Here I explain the best ingredients for my healthy banana oatmeal muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

Bananas – The riper, the better! You need 1 cup of mashed bananas, which is usually two of them.
Oats – You can use oat flour or just grind oats in a food processor. I’ve done it both ways. My banana oat muffins need 1 cup of oat flour, which translates to about 1 cup of rolled outs or 1/2 cup of steel-cut oats.
Almond Flour – Oat flour is too dense on its own, so I use this to mix with it, instead of white or wheat flour. My Wholesome Yum Blanched Almond Flour is super fine, which will get you the best texture in your muffins. Wheat flour should work, but most of you know I don’t use wheat or gluten in my recipes.
Honey – The natural sweetener! I use Wholesome Yum Zero Sugar Honey to keep this recipe low in sugar, but regular works too. You can also use maple syrup, or my sugar-free maple syrup.
Eggs – For structure and moisture. Flax eggs also work.
Coconut Oil – I recommend refined coconut oil for a neutral flavor. You can also use ghee or unsalted butter.
Vanilla Extract (I like this brand), Baking Powder (I use this non-GMO one), & Sea Salt – Sometimes I add a teaspoon of cinnamon for extra banana bread vibes.
Optional Mix-Ins – My faves in these banana oatmeal muffins are sugar-free dark chocolate chips and chopped walnuts. You can omit them, or try other add-ins, like raisins, pecans, or other nuts.

Labeled recipe ingredients: bananas, oats, almond flour, eggs, coconut oil, honey, vanilla, baking powder, chocolate chips, and walnuts.

How To Make Banana Oat Muffins

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Whisk the dry ingredients. In a large bowl, whisk together the almond flour, oat flour, and baking powder.
Combine the wet ingredients. In a separate bowl, mash the bananas. Stir in the honey, eggs, melted coconut oil, and vanilla.

Dry ingredients whisked together in a bowl.

Mashed banana and other wet ingredients mixed in a bowl.

Mix up the batter. Once the muffin batter is uniform, fold in the chocolate chips and nuts (if you’re using them).
Transfer the to a lined muffin pan. I like these parchment paper liners for easy cleanup, and so I can grab the banana oatmeal muffins to go. If you like, dot the tops with extra chocolate chips or even a few oat pieces.
Bake until golden. Your muffins are ready when an inserted toothpick comes out clean. Let them cool for 10 minutes before enjoying, which improves their texture.

Dry and wet ingredients combined, with chocolate chips and walnuts folded into the batter in a bowl.

Baked banana oat muffins in a muffin tin.

Sweet, moist banana oatmeal muffins stacked together.

My Recipe Tips

Use ingredients at room temperature. This keeps the melted coconut oil from solidifying when it hits cold wet ingredients. The only ingredient in this recipe that I keep cold is eggs, and I just place them in a bowl of warm water to bring to room temp quickly.
Prefer a lighter texture? Add 1/4 cup of Greek yogurt or sour cream to the batter, together with the other wet ingredients.
Don’t overmix the batter. Stir just until combined to keep the banana oat muffins soft and tender. Mixing too much can make them dense.
Want taller muffin tops? I didn’t fill the muffin cups too full, because these are quite filling. But if you want larger banana oatmeal muffins with tall tops, fill the cups all the way. They don’t rise a lot.
Want to make mini muffins or a loaf? For minis, just use a mini muffin pan — you’ll get double the number of muffins with the same amount of batter. Reduce the baking time to about 15 minutes. I’m not sure if this batter would stand up to a loaf, but you might like my almond flour banana bread that’s a little similar (without the oats).