banana oatmeal muffins

Need an easy and delicious banana oat muffin for breakfast? These are easy to make, they come together in the blender, the oven does the rest! They are a perfect breakfast recipe!

Healthy Banana Oatmeal Muffins

bananas

oats

plain low-fat Greek yogurt

eggs

honey, or sugar

baking powder

baking soda

Preheat oven to 400F. Line a muffin pan with waxed paper or foil liners or, grease it so the muffins don’t stick.

Inside a blender, place banana, oats, yogurt, eggs, honey, baking powder, and baking soda. Blend until smooth.

Divide batter among cupcake liners, and bake for 18-20 minutes, or until a toothpick comes out clean.

I made these muffins last night and they are delicious and filling. I am going to freeze them for easy grab and go breakfasts on school days.

Thanks for sharing this Laura. I am a big fan of Momables. My 7 year old has LOTS of food allergies and intolerances, gluten being one of the main offenders. I make these muffins for her all the time for quick easy breakfasts. I normally do a double batch and freeze them. :-)

I made these today substituting coconut milk for the yogurt and added mini chocolate chips. They raised well, and tasted good. I had trouble mixing in the blender with my basic blender but after “helping” mix with a scraper it was able to blend well.

Awesome recipe. The kid in me, loves chocolate so I added 4 tablespoons of Hershey's special dark cocoa

This recipe is so easy and the muffins are DELICIOUS 

Thank you MOMables, needed something fast to eat tonight and I saw your post. It tasted amazing. Thank you. Luckily, had all ingredients at home 

Fluffy and delicious chocolate chip Banana Oatmeal Muffins made with wholesome ingredients like Coach's Oats, Greek yogurt, and flax. They're perfect for a quick, filling breakfast or snack on-the-go!

Power Flax Chocolate Chip Banana Oatmeal Muffins

vanilla Greek yogurt

vanilla almond milk

extra bananas, mashed

olive oil

vanilla extract

Coach’s Oats 100% whole grain oatmeal

whole wheat pastry flour

flaxseed meal

cinnamon

salt

dark chocolate chips

walnuts

Preheat oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray the inside of the liners with nonstick cooking spray. This is important to do so that the muffins do not stick to the liners. I would recommend using liners, as they can be difficult to get out of the tin since they are larger muffins.

In a large bowl or blender, mix together the Greek yogurt, almond milk, mashed banana, oil, egg and vanilla until smooth and well combined. Transfer to a large bowl, and stir in Coach’s Oats. Allow the mixture to sit for 5 minutes to soften the oats.

After 5 minutes, add in the whole wheat pastry flour, flaxseed meal, cinnamon, baking soda and salt. Stir until just combined. Fold in chocolate chips and chopped nuts.

Divide batter evenly between the liners. Bake for 7 minutes at 400 degrees, then reduce heat in oven to 350 degrees (do not open the door!) and bake for 13-16 minutes more or until tester comes out clean or with just a few crumbs attached. Allow to cool for 5 minutes in pan before removing and transferring to a wire rack to finish cooling.

Scrumptious baked oatmeal cups infused with banana. Made with 9 ingredients, naturally sweetened, and perfect for making ahead of time!

Baked Banana Oatmeal Cups {gluten-free &amp; dairy-free}

banana (about 2 medium very ripe bananas)

egg egg

vanilla almond milk (any milk will work)

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.

In a large bowl, stir together oats, baking powder, cinnamon and salt.

Add mashed banana, egg whites, vanilla extract, milk and any other optional add-in, if using, to oat mixture and stir well to combine.

Fill muffin cups almost completely full with oatmeal mixture. The oatmeal cups will not rise. Add a few mini baking chips to each oatmeal cup, if desired.

Bake for about 30 minutes and until the center of each oatmeal cup is set. Allow to cool for 10 minutes before removing from muffin pan. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.

<em>These Banana Oatmeal Muffins are moist, healthy and oil free applesauce muffins with a delicious cinnamon banana flavor. Easy gluten free muffins made with oat flour!</em>

Banana Oatmeal Muffins

bananas, mashed

applesauce

raw old fashioned oats (ground into oat flour)

flaxseed

sea salt

Preheat oven to 350 degrees F, and line 12 count muffin tin with high quality foil muffin liners.

In large bowl, whisk together bananas, eggs, applesauce, vanilla.

Add oats, ground flaxseed, baking soda, salt and cinnamon to the bowl and stir to combine.

Spoon batter evenly into 12 muffin cups; Bake 15-18 minutes, until toothpick inserted into muffin is clean.

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.

Healthy Banana Muffins (with Oatmeal!)

bananas (1 1/2 cups mashed)

rolled oats,

neutral oil (sunflower, vegetable

maple syrup

allspice (optional)

Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.

Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.

Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

Made with simple ingredients, these Banana Oatmeal Muffins are the perfect breakfast or snack! These muffins are filling, tasty, and so easy to make.

all-purpose flour ((180 grams))

old fashioned rolled oats (plus more for topping (150 grams))

sugar ((133 grams))

ground cinnamon (plus more for topping)

milk ((120 milliliters))

vegetable oil ((60 milliliters))

banana ((about 2 bananas/250 grams))

chocolate chips (optional (90 grams))

Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.

Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

https://www.youtube.com/watch?v=e1cMEkn-h24

Flavorful, moist, and full of healthy goodness, these Banana Oatmeal Muffins come together effortlessly in a few simple steps. You will love these muffins as they are so fluffy and tender. You can enjoy them whenever you want, but they make for a comforting breakfast or quick afternoon snack.

RECIPE: https://preppykitchen.com/banana-oatmeal-muffins/

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Amazing Oatmeal Banana Muffins Recipe | SO Easy!!!

With just a handful of nutritious ingredients, you can bake up super easy Banana Oatmeal Muffins to share with the kids. For the best flavor and sweetness, use bananas with a lot of brown spots. Bonus: These store so well in the fridge for days!

Banana Oatmeal Muffins (SO Good!)

bananas ((about 2 medium, very ripe))

milk ((or plain whole-milk Greek yogurt))

chocolate chips ((optional))

Preheat the oven to 375 degrees F and grease 10 cups of a standard-size muffin tin.

Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.

Add the rest of the ingredients except the chocolate chips, if using.

Blend until very smooth, stopping to scrape down the sides of the blender if needed.

Divide among 10 muffin cups. You want each cup to be about 3/4 full. Top with chocolate chips if using.

Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool.

Serve warm, at room temperature, or chilled.

Thanks for the recipe.

Can I use frozen bananas?

These are so good and easy! I used half cottage cheese and half milk because I didn't have yogurt but wanted the protein and they are perfect! Whole family loves them and they freeze so well.

Would using baby oatmeal change the recipe? I have so much leftover!

I made these today and everyone including my toddlers loved them. I love making a lot of your recipes!

I made these today and thought to double the recipe to finish up my oat flour and yogurt. "Midway" I ran out of both ingredients and sub all purpose flour and whole milk respectively to compensate for them. They turned out really moist and fluffy at the same time! Half of the batch was already gone in two hours!

Thank you for this recipe.

Easy to make and my 2.5 year old loves them!  I eat them too in the mornings when I'm running late or need a little add on with my regular breakfast.  I pretty much make these or the chocolate muffins once a week for easy morning breakfast option to go with fruit or eggs.

Can I use quick oats for this or would the recipe be ruined?

Mine look just like your pictures! Super yummy and wholesome. My 4 year old loved helping make them too!

This has become a staple in my household over the last few weeks. My 2 year old is obsessed. Could you use flax or chia eggs in place of the eggs to make them vegan?

https://content.jwplatform.com/videos/MRdrjxoZ.mp4

Easy Banana Oatmeal Muffins made quickly in the blender.

These banana chocolate chip oatmeal and almond flour muffins are not only absolutely delicious, but they come together effortlessly with a few steps and offer more fiber and nutrients than your traditional muffins!

Healthy Banana Chocolate Chip Oatmeal Muffins

Cup Almond Flour

Cup Oat Flour (Can either purchase

Teaspoons Baking Powder

Teaspoon Cinnamon

Mashed Bananas

Cup Peanut Butter

Cup Maple Syrup (or honey.)

Teaspoon Vanilla Extract

Large Eggs

Cup Milk of Choice

Cup Dark Chocolate Chips (Divided)

Pre-heat your oven to 350 F and set your rack to the middle position.

In a large bowl, add in your dry ingredients (almond flour, oat flour, baking powder and cinnamon). Use a whisk to mix all of the ingredients together until everything is evenly distributed (especially the baking powder to allow an even rise).

In a separate smaller bowl, add in your mashed bananas, peanut butter, vanilla extract, maple syrup, eggs, and milk of choice. Whisk until everything is combined.

Add your wet ingredients to your dry ingredients in the larger bowl. Use a whisk or a rubber spatula to mix until just combined. Make sure there are no dry spots and flour stuck to the edge of the bowl and make sure not to over mix.

Fold in half of your chocolate chips until they are just combined in the batter.

Use a medium cookie scoop and evenly distribute your mixture into a non-stick 12 inch muffin baking pan. Evenly top the muffins with the other half of the chocolate chips. Bake for 20-25 minutes or until a toothpick comes out clean when stuck into the center of the muffin. Let cool for 10-15 minutes after baking and enjoy!

Hint: if your oat flour appears clumped together, I would recommend sifting the flour into the large bowl to prevent oat clumps in the bread and allow for even mixing.

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