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These easy banana oatmeal muffins are healthy, filling, and the perfect quick and easy breakfast or snack when you have a busy week. I love making these up on Sunday and having them ready to go for the week ahead. They’re delicious and so easy.
Why You’ll Love Healthy Banana Oatmeal Muffins
- Quick: You can make these in less than 25 minutes
- Versatile: Take out the chocolate, add nuts, raisins, or dried fruit, get creative!
- Filling: The peanut butter and banana, combined with oatmeal in this recipe really make these muffins hearty and filling
Ingredients
Bananas: Bananas are so versatile and this recipe for banana oatmeal muffins is a great way to use up bananas in your freezer or that are getting brown. They’re also rich in nutrients, awesome for your digestive health and full of antioxidants.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Peanut Butter: Peanut butter can be a great, healthy source of protein. The issue is a lot of typical peanut butter has all sorts of ingredients and sugars that make them unhealthy. Make sure you look at the ingredient list of the peanut butter you’re buying. The only ingredient should be peanuts!!
How to Make Healthy Banana Oatmeal Muffins
- Preheat the oven to 400F and prepare 2 muffin trays with liners.
- In a large blender, add ALL of the ingredients except the dark chocolate chips. Pulse a few times and then blend for 30 – 40 seconds on medium-high speed. The batter should have some small oat pieces and be thick + smooth. Transfer to a large bowl.
- Fold in the dark chocolate chips.
- Scoop the batter evenly into 16 – 18 prepared muffin liners.
- Sprinkle a few extra dark chocolate chips on top of each muffin.
- Bake for 12 minutes, until golden on top and a toothpick comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve on its own, with butter, or however else you’d like!
- They are delicious!!
Tips and Tricks
- Add Spices: For an extra delicious punch, add 1 tsp of cinnamon or even other spices!
- Meal Prep: Make a big batch and freeze these for a quick grab-and-go snack you can just thaw out the night before or heat up
Variations
- Get Creative: Don’t be afraid to add some raisins/dried fruits, nuts, seeds, chopped chocolate, or anything you wish to your muffins. Make sure to stir these types of ingredients in after blending.
- Vegan: To make vegan, use Bob’s Red Mill 1:1 egg replacement and add 1 tsp extra of the baking powder
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How to Store Leftovers
Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave before serving.
Common Questions
Absoultely! Let them cool down first then freeze. This makes a great option for quick grab-and-go breakfasts or snacks.
When you make homemade muffins and you know what ingredients are being added to them, they definitely can be healthy. However, many storebought ones are pumped with sugar.
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Ingredients
- 2 medium bananas
- 2 large eggs
- ½ cup + 2 tbsp peanut butter
- ⅓ cup maple syrup
- 1 tbsp vanilla
- 2 ½ cups rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegan dark chocolate chips
Instructions
Start Cooking- Preheat the oven to 400F and prepare 2 muffin trays with liners.
- In a large blender, add ALL of the ingredients except the dark chocolate chips. Pulse a few times and then blend for 30 – 40 seconds on medium-high speed. The batter should have some small oat pieces while also being thick + smooth. Transfer to a large bowl.
- Fold in the dark chocolate chips.
- Scoop the batter evenly into 16 – 18 prepared muffins liners.
- Sprinkle a few extra dark chocolate chips on top of each muffin.
- Bake for 12 minutes, until golden on top and a toothpick come out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve on its own, with butter, or however else you’d like!
36 people are discussing this recipe. Join in
These look so gooey and delicious. How long will the juiciness last?
well the muffins themselves won’t last more than 24 hours in your house…. but I would say around 3-4 days for sure! Just follow the storage instructions in the notes!
Whats the difference between ripe and known ripe??
You mean by appearance or the taste benefits or a non-ripe vs ripe banana?
taste !
thank you!!!
These look absolutely delicious and I wish I had had one with me at my lunch break.
go home and make them!
Yummy recipe, delicious muffins, and made in less than 1 hour! Thank you
You’re so welcome!
I always come back to simple recipes like this, I’m all of a sudden hungry for muffins!
please let me know if you try them!
I really love your recipes with the easy blender, these were really tasty!
thanks for the love, Holly!
Making these for the second time this week. Perfect muffins! Thanks for posting!
thank you for your support!