Introducing my Banana Oatmeal Muffin recipe — a tasty, wholesome treat that’s quick and simple to make using everyday ingredients.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Banana Oatmeal Muffins
- Substitutions
- Variations
- How to make Banana Oatmeal Muffins
- Leftovers
- Recipe FAQs
- Banana Based Recipes
- Rate it…
- Banana Oatmeal Muffins Recipe
Why this recipe works
These muffins are ideal for make-ahead breakfasts or grab-and-go snacks. They’re free from gluten (if you use gluten-free oats), dairy, and refined sugar when sweetened with banana and maple syrup. The combination of oats, bananas and optional protein powder gives them satisfying texture and extra protein to keep you full longer.
The ingredient list is simple and pantry-friendly, which makes these muffins a practical way to use overripe bananas. Unlike traditional banana bread, these banana oatmeal muffins are lighter, quicker to make, and versatile — perfect for busy mornings or a healthy snack.
Ingredients to make Banana Oatmeal Muffins
- Porridge oats (rolled oats) — the base of the muffins.
- Bananas — ripe bananas bring natural sweetness and moisture.
- Vanilla extract — adds flavor and aroma.
- Maple syrup — a natural sweetener that complements the banana.
- Milk — dairy or plant-based milk to loosen the batter.
- Baking powder — for lift and a light crumb.
- Vanilla protein powder — optional, for added protein.
- Fresh blueberries — for bursts of flavor and color.
See the recipe card below for exact quantities and metric/US conversions.
Substitutions
- Porridge oats: use old-fashioned or quick oats. You can substitute oat flour or regular flour if gluten isn’t a concern.
- Maple syrup: substitute honey or brown sugar (increase liquid slightly if using brown sugar).
- Milk: any dairy or plant-based milk works.
- Protein powder: swap vanilla for chocolate if preferred, or omit entirely.
- Blueberries: replace with chocolate chips, raspberries, or chopped strawberries.
Variations
- Deluxe: drizzle warmed peanut or almond butter over warm muffins for extra richness.
- Kid-friendly: swap blueberries for chocolate chips to make banana oatmeal chocolate chip muffins.
How to make Banana Oatmeal Muffins
Step 1: Preheat the oven to 200°C (390°F). Measure 100g of oats and blend them into a fine oat flour.
Step 2: Mash all but one of the bananas in a large bowl. Stir in vanilla extract, maple syrup and milk until combined.
Step 3: Add the oat flour, the remaining oats, baking powder and protein powder (if using). Mix until evenly combined and gently fold through three-quarters of the blueberries.
Step 4: Spoon the batter into a 12-cup muffin tin lined with cases. Top with the remaining blueberries and banana slices. Bake for about 25 minutes or until a toothpick inserted into the centre comes out clean.
Hint: Oven temperatures and bake times can vary; test with a toothpick to ensure muffins are fully cooked.
Leftovers
Store leftover muffins in an airtight container at room temperature for up to four days. For longer storage, freeze them in an airtight container or freezer bag for up to three months.
Recipe FAQs
Yes. These muffins use whole oats, ripe bananas and a natural sweetener, and can include protein powder for extra protein. They avoid refined white flour and added refined sugar when prepared as described.
Yes. This recipe relies on mashed banana, milk and maple syrup for moisture, so no oil is necessary and the muffins remain moist.
Overripe bananas are perfect here — they add sweetness and moisture. Use them in these muffins instead of letting them go to waste.
Blueberries are great, but you can also add chocolate chips, chopped nuts (walnuts or almonds), or other berries to vary flavour and texture.
Banana Based Recipes
Try these other recipes when you have ripe bananas:
- Breakfast Banana Bars
- Oat Cookies
- Banana Oat Pancake
- Protein Overnight Oats
- Eggless Banana Bread
- Baked Oats
YOU MIGHT ALSO LIKE…
Breakfast
Baked Oats
Breakfast
Breakfast Banana Bars
Dessert
Oat Crumble Topping
Breakfast
Protein Overnight Oats
Rate it…
Tried this Banana Oatmeal Muffins recipe? Please leave a star rating below and tell me how it turned out. Your feedback helps improve future recipes and I appreciate every review.
Banana Oatmeal Muffins
Ingredients
- 250 g oatmeal (rolled oats or porridge oats)
- 4 medium bananas (or 5 small)
- 1 tbsp vanilla extract
- 75 ml maple syrup
- 250 ml milk (dairy-free works well)
- 1½ tsp baking powder
- 30 g vanilla protein powder (optional)
- 180 g fresh blueberries
Instructions
-
Preheat the oven to 200°C (390°F). Blend 100g of the oats into a fine oat flour.
-
Mash all but one banana in a bowl, then mix in the vanilla, maple syrup and milk.
-
Stir in the oat flour, remaining oats, baking powder and protein powder. Fold through ¾ of the blueberries.
-
Divide the batter between 12 lined muffin cases, top with remaining blueberries and banana slices, then bake for about 25 minutes or until a skewer comes out clean.
Notes
Substitutions & variations: See the suggestions above.
To store: Keep muffins in an airtight container at room temperature for up to four days.
To freeze: Freeze in an airtight container for up to three months.
Tip 1: A food processor or small blender works well to make oat flour.
Tip 2: For mini muffins, reduce baking time and check frequently.
Tip 3: Overripe bananas add extra sweetness and work best.
Nutrition
