There’s something about this cold weather that just calls for turning on the oven, and filling the home with baked goods to tantalize our taste buds.
Well, my taste buds have been tested with SO many sweets during the holidays that I was craving something yummy, yet healthy.
This Banana Oatmeal Muffin recipe fits the bill. Slathered with a bit of butter and jam, I definitely enjoyed these delicious healthy muffins.
Read through the comments because I love how some of my readers have put their own twist on this recipe.
Banana Recipes are some of the most popular on my blog. Search my banana recipe archives to find more tried and true recipes.
Banana Oatmeal Muffins
- 1 1/2 cups flour (I used freshly ground whole wheat, but all-purpose was in the original recipe.)
- 1 cup quick-cooking oatmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, beaten
- 1/2 cup milk when using honey (3/4 cup milk when using sugar)
- 1/3 cup oil
- 1/2 cup honey or sugar
- 2/3 cup mashed banana (I often add a bit extra to top it off.)
Preheat oven to 400 degrees. Stir together oatmeal, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey or sugar and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full. Bake for 13 – 18 minutes, or until golden brown. (If you like a bit more sweetness to your muffins, sprinkle a little brown sugar on top before baking.)
Makes 12 large muffins (but I recommend using your time wisely and doubling/tripling the batch to freeze the extras.)
Yum! This recipe looks so yum I can practically taste it…and seeing as I have some freshly milled soft white wheat in the fridge this could come together pretty quick…thanks for posting this!
[Reply]
I know exactly what you mean! I really enjoy baking during the winter. My four year old daughter like to help. It’s really nice to have company in the kitchen. 😉
[Reply]
shame on me…all I can think of is how good some chocolate chips would be in that muffin! Thanks for the recipe!
[Reply]
Jens Reply:
January 12th, 2011 at 9:32 am
Dawn – trust me. We are on the same wave length. It was SO hard for me NOT to pop those in there. 🙂
[Reply]
dawn Reply:
January 13th, 2011 at 12:40 am
@Jens, your discipline astounds me. Way to go. :0)
I’m totally going to make these by the way…still debating the chips. :0)
[Reply]
Annie Reply:
April 1st, 2016 at 1:34 pm
I just threw them in there! No shame in my game. 🙂
Those look delicious. I’ll have to try them next time. Today’s agenda is blueberry pumpkin muffins. I’m excited to see how they come out.
[Reply]
These muffins look and sound yummy. We are all out of holiday baking and that is good. Time to get eating healthier again. Thanks for the recipe.
[Reply]
These sound fantastic! I’m going to make these tonight!
[Reply]
I made these with my boys this morning! I received a wonderful gift of a Kitcheaid Stand Mixer for Christmas and we used it this morning (not that I technically needed a mixer for it, it was just a good excuse to play with my new toy AND bake something!).
I took them with us to playgroup this morning and most were eaten (I made them as mini muffins)… my oldest (4) did hesitate just a moment when first eating it because we’re trying to wean off all the holiday sugar… but then gobbled another up!
Thanks for the recipe! I shared it with my friends on facebook!
[Reply]
This is a PERFECT recipe to go with all of those near-FREE Oatmeal containers that were on sale at Publix last week! You are AWESOME! Would it be okay if I did a little link-back from my blog to show a few of my friends what you did with the Quick Cook Oatmeal??? 🙂
[Reply]
Jens Reply:
January 12th, 2011 at 3:37 pm
@Kassandra Wood, Sure thing, Kassandra…feel free to link to this post. 🙂
[Reply]
How many muffins does this make? With teenage boys, just wondering if I’ll have to double or triple it to have any left after breakfast. LOL
[Reply]
Jens Reply:
January 12th, 2011 at 3:37 pm
@nancy l., Oh yes…I can’t believe I left that out. I tripled it, so I could have a TON. 🙂 You may want to double it to try it first. 🙂
[Reply]
By quick cooking oatmeal are you talking about quick cooking oats?
[Reply]
I tried this recipe and it’s simply delicious!
[Reply]
Jens Reply:
January 13th, 2011 at 10:09 am
So glad you enjoyed it, Katie. 🙂
[Reply]
Oh yummy!! Was just thinking that it was about time to make some muffins…I will so be making this tomorrow. 🙂 I would LOVE to add chocolate chips but since I have none, (and I’m trying to be good) I will add walnuts instead. lol
[Reply]
Just made these this morning – delish! I substituted soy milk for the milk. Thanks for they yummy idea – I never would have thought of putting oatmeal in muffins.
[Reply]
I can’t wait to try them. They sound so good. I know my blog friends will want this recipe so I am featuring you on my blog this coming Friday. Thanks for sharing.
[Reply]
Made these last week (used whole wheat flour and half honey/half sugar). I made one batch with chocolate chips and one without. The ones without chips are super yummy, as you said, with butter and jam. I definitely preferred the ones with chocolate (but then, who wouldn’t?) but they were all yummy, my kids love them, and they’re super filling. Thanks for sharing the recipe!
[Reply]
i jsut pulled these out of the oven and they were a bust for me. i tested them at 13 minutes and they were a somewhat overcooked at 13 minutes. they didn’t have much flavor and were a bit dry. i will definitely eat them with jam. they would certainly be better with chocolate chips
[Reply]
Jens Reply:
January 20th, 2011 at 9:24 pm
Oh, so sorry to hear that. They are definitely not a sweet muffin at all, but healthy. I wonder why they were dry? Mine were moist? Sometimes ovens vary.
[Reply]
I whipped these up in no time! AND they are amazing. I was looking for a healthier version of the recipe I usually use (which had lots of butter, sugar and eggs). I used AP flour (that’s all I had) and old fashioned oats (also what I had on hand) and they turned out so tasty, and baked up super golden/dark brown which I love…hate the look of blonde baked goods. I have to admit I did put the pinch of brown sugar on top which I recommend and also added about 1c. chopped pecans and a dash of cinnamon. (I did the honey recipe, not the sugar) I’m seriously impressed, with how well they turned out. I can’t believe a recipe without butter could be so tasty and the fact that I used canola oil makes them a much healthier choice. Definately sharing this recipe!!!!
[Reply]
These turned out very good. I did do a little modification. I added a small dollop of Nutella on top of each muffin before putting them in the oven then swirled it around. They tasted amazing!!! Just a hint of the chocolate hazelnut goodness 😉
[Reply]
Jen Reply:
June 13th, 2012 at 5:23 pm
Oh girl – Nutella makes EVERYTHING better. 🙂 Fun addition. 🙂
[Reply]
These muffins came out perfectly. I altered the recipe as follows. I used 3 ripe bananas, 1 teaspoon of vanilla extract, and 1/4 teaspoon ground cinnamon and it tasted wonderful. The honey flavor came out, and you could not tell that there wasn’t any sugar in the recipe. I also used old fashioned oats and the recipe turned out fine. I also added 1/2 cup of dried blueberry to the muffins.
[Reply]
Liz Reply:
December 23rd, 2012 at 4:40 am
Also I baked mine for 15 minutes at 400 and they did not overcook. I did use muffin liners sprayed with pam. When I checked the inside of one muffin, it was slightly crispy on the bottom. I would recommend maybe 14 minutes instead. One batch made 24 little muffins, and 6 large muffins with the modifications. They tasted so good, I ate three small muffins right away. So I know my two toddlers will love them in the morning. No butter or jam needed.
[Reply]
Jen Reply:
December 27th, 2012 at 8:13 am
Thanks so much for sharing your experience. I love hearing how others tweak the recipe. 🙂
[Reply]
These muffins are delicious! I use 1/3 cup of Agave instead of honey, and I added a few chocolate chips. Because chocolate chips make everything better. They’re perfect for bringing to work for a mid-morning snack, and sooooo much better – and healthier, and cheaper – than anything you could buy in a coffee shop.
Out of curiosity, do you know approximately how many calories are in each muffin? Without chocolate chips, obviously … although last time I checked chocolate was calorie-free if eaten between 12:01am and 11:59pm on days that end in Y… 😉
[Reply]
Omg!! I just made these and they are delicious!!! I used coconut oil and added cinnamon and they are to die for!!! So moist and just perfectly sweet with the honey! I sprinkled the top with brown sugar!! Mmm mm mmm!!
[Reply]
YUM! Made these tonight with some nearly-rotten bananas that had been siting in my produce basket for far too long. I used coconut oil for the oil and it turned out fabulously. Had to use regular sugar as I found I was out of honey, so I’m looking forward to trying them again with the honey next time! Can’t wait to eat these for breakfast tomorrow…. Yum yum yum….
[Reply]
Jen Reply:
May 20th, 2013 at 9:07 am
YAY! I am so glad Leslie and I loved hearing they worked well with your coconut oil. That’s an even better healthy option. 🙂
[Reply]
This was an easy and delicious recipe. I also used coconut oil and added dried cranberries. It was a nice little extra pop of flavor without the fat of chocolate chips.
[Reply]
Jen Reply:
September 19th, 2013 at 1:03 pm
OH yes!! I would LOVE the dried cranberries. What a great swap. 🙂 Did you use the coconut oil 1:1?
[Reply]
I made these today used Whole Wheat Pastry Flour instead of AP, Maple Syrup instead of Honey and for my oil I used Coconut oil and thick oats instead of quick. Turned out great! The thick oats gave a nice chew to the muffins. I also sprinkled a little bit of coconut sugar on top of each muffin, not sure if it made a huge difference though. I will make these again, I love oatmeal! Thinking I might switch out the banana for pumpkin and add pumpkin pie spice.
[Reply]
These are my favorite muffins! I make them all the time and eat them for breakfast, snacks, dessert, you name it! I typically use whole wheat pastry flour, coconut oil, and regular rolled oats (not quick). Absolutely delicious, and not too guilt-inducing (unless you eat the whole batch in 2 days like me)! 😉 Thank you so much for sharing!!!!
[Reply]
Jen Reply:
January 23rd, 2014 at 10:37 pm
Leslie – I am so glad to hear that!! Thanks for telling me that you swapped out the coconut oil. I was thinking of doing that. Did you do it equal amounts?
[Reply]
Leslie Reply:
May 21st, 2014 at 8:40 am
@Jen, Yes! I just use equal coconut oil to whatever is called for in recipes. It’s a little trickier to work with since it solidifies at cooler temps (like if you melt it for these muffins and then try to stir it into cold milk/egg – better stir fast, you end up with big clumps!) but it tastes great and is so healthy! I usually warm my ingredients to room temp before making these or other things with CO to avoid mishaps. 🙂
[Reply]
Oh wow! I just got these out of the oven and they are amazing! I used 1/3 cup melted coconut oil, 1 tsp vanilla bean paste and cinnamon. Perfect! Thank you for sharing the recipe!
[Reply]
Jen Reply:
March 3rd, 2014 at 1:37 pm
Vanilla bean paste? OH my, that sounds like a wonderful addition. 🙂
[Reply]
Love this recipe! Perfection!!!
[Reply]
Jen Reply:
March 20th, 2014 at 8:12 am
So glad you enjoyed it! 🙂
[Reply]
Made these and LOVED them. I made a few adaptions (used coconut oil) and thought they were to-die-for. I hope you don’t mind, but I shared my adaptations on my blog (www.mimisfitfoods.com) today, including nutritional information, with a link back to yours as the original source. I’ve been looking for a healthier banana muffin and this is a winner! THANK YOU!
[Reply]
I made these today and followed the directions exactly. Yummmm! I may add walnuts and cinnamon next time, but the are excellent as is.
[Reply]
Jen Reply:
April 29th, 2014 at 8:54 pm
SO glad to hear you enjoyed them. 🙂
[Reply]
WHAT IS THE NUTRITIONAL VALUE TO BANANA OATMEAL MUFFINS PLEASE
[Reply]
Jen Reply:
May 2nd, 2014 at 1:11 pm
So Sorry, but that isn’t something I have.
[Reply]
I made these for a road trip. I doubled the recipe, but still only used 1/2 cup honey (b/c there’s always too much sugar on road trips), used the higher amount of milk, avocado oil, and added 1 cup of chocolate chips and about 1 cup of chopped strawberries that I needed to use up.
They came out really well and with the lower amount of sugar, they’ll be perfect for us to munch on in the car. I think I’ll probably always half the honey as they tasted great just as it was. My two year old and I had one for a snack and they are fabulous!
[Reply]
Jen Reply:
May 22nd, 2014 at 1:31 pm
WOW, I love that you used avacado oil and they turned out well. YEs, I’ve cut the sugar in half too but my sweet tooth kids then wanted brown sugar on top. hahah. Defeated the purpose. 🙂
[Reply]
This has become my go-to banana muffin recipe. I’m pregnant and wanted pancakes this morning and thought, “No, you need to make something healthier.” I remembered using this recipe twice in the past and we love it. I too add extra banana, I also added three Tablespoons of Chia seeds and a teaspoon of pumpkin spice. Last time I added Cinnamon and Nutmeg. I always love these warm, Fall spices in any type of muffin like this. Thank you for giving me such a great recipe to make for my hubby, baby-to-be, and me!
[Reply]
I had 2 very ripe bananas so I made these tonight……they came out very moist and tasty. I will definitely make them again!
[Reply]
Just made this recipe last night and we absolutely LOVE them! My 6 year old gave them a double thumbs up!!! I am curious though if you have any idea how many calories are in them? I used the honey recipe instead of sugar. I suppose it depends a lot on what ingredients you use. Just wondered if you have any idea on the calorie count. Thank you!
[Reply]
Jen Reply:
July 7th, 2014 at 12:43 pm
So thrilled you enjoyed them, but unfortunately, I don’t have a calorie count. I know that it can’t be that high, since the ingredients in them are fairly whole food (especially since you used honey). Thanks for letting me know about the thumbs up. 🙂
[Reply]
Thanks so much for this recipe. I have 6 old bananas in my kitchen begging me to turn them into muffins! 🙂
[Reply]
OMG…..I just made these this morning and my kids are RAVING over them. They loved the smell of them baking and then when they were cooled enough for them to eat with some butter…..they are asking for more!!!! Thank you for your yummy recipe. Now I have to make some more.
[Reply]
Jen Reply:
July 23rd, 2014 at 1:50 pm
LOVE hearing that!!!! Thanks for sharing.
[Reply]
Made this last week using quick cooking syrup cut oats. They came out amazing! Everyone loved them.
[Reply]
Jen Reply:
August 25th, 2014 at 7:58 pm
So glad you shared that. I love the easy changes you made to make it your own. 🙂
[Reply]
Made these today and my 3 yr old and almost 2 yr old tore them up! Had to make a few adjustments…time to go shopping.lol. I used half WW flour and half oat flour. I used agave nectar…mostly to finish it off and not buy again 🙂 also…had no oil so I used half coconut oil and had to get creative when I realized I needed more, so I used a very ripe avocado for the rest of the fat. Added chia seeds and flax as well for a healthy kick. Doubled the recipe and used the second half as a loaf instead of muffins. Thank you for sharing your recipe, I will be making it again…perhaps w some frozen blueberries??
[Reply]
Jen Reply:
November 13th, 2014 at 9:50 am
It’s so fun to hear all your changes and I LOVE that you tried an avocado for the fat. You win for creativity. 🙂
[Reply]
I made these tonight and also in the Netherlands we
[Reply]
i made these muffins a few days ago and everybody loved them so much! I was wondering, can you use Greek yoghurt instead of milk? I want to make it even healthier 🙂 maybe adding some nuts in the future.
[Reply]
Jen Reply:
March 15th, 2015 at 10:07 pm
So glad they liked them. I have not tried yogurt, but I bet it might work since it’s such a small amount. Can’t guarantee texture, but I bet the taste would be good. I’ve added nuts, as well as dried fruit and both were yummy. 🙂
[Reply]
This is a fabulous recipe! I’ve made it many, many times. I love that it uses whole wheat flour, oatmeal and sweetened without refined sugar. I add 1/2 c walnuts and a few dark chocolate chips for some endulgance. Great for healthy school lunches!
[Reply]
Jen Reply:
November 24th, 2018 at 11:38 am
YAY!! So thrilled you enjoy it. Thanks for sharing. 🙂
[Reply]