Jan 11, 2011 | | 68 comments
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.)
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Staceyon January 11, 2011 at 10:37 pm
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!
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Laryssa @Heaven In The Homeon January 11, 2011 at 11:53 pm
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. 😉
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dawnon January 12, 2011 at 12:47 am
shame on me…all I can think of is how good some chocolate chips would be in that muffin! Thanks for the recipe!
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Jenson January 12, 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. 🙂
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dawnon January 13, 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
Annieon April 1, 2016 at 1:34 pm
I just threw them in there! No shame in my game. 🙂
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Amandaon January 12, 2011 at 8:32 am
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.
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Lorion January 12, 2011 at 11:25 am
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.
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Beckyon January 12, 2011 at 12:06 pm
These sound fantastic! I’m going to make these tonight!
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Tyson January 12, 2011 at 2:03 pm
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
Kassandra Woodon January 12, 2011 at 3:23 pm
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??? 🙂
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Jenson January 12, 2011 at 3:37 pm
@Kassandra Wood, Sure thing, Kassandra…feel free to link to this post. 🙂
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nancy l.on January 12, 2011 at 3:29 pm
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
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Jenson January 12, 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. 🙂
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Suzanneon January 12, 2011 at 4:32 pm
By quick cooking oatmeal are you talking about quick cooking oats?
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katie kirbyon January 13, 2011 at 10:07 am
I tried this recipe and it’s simply delicious!
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Jenson January 13, 2011 at 10:09 am
So glad you enjoyed it, Katie. 🙂
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Annon January 13, 2011 at 1:22 pm
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
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Rachel at Jewish Mommieon January 13, 2011 at 3:46 pm
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.
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Lindaon January 15, 2011 at 11:25 pm
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.
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Suzanneon January 18, 2011 at 3:34 pm
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!
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kathleenon January 20, 2011 at 7:28 pm
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
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Jenson January 20, 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.
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Bethon January 31, 2012 at 6:03 pm
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!!!!
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Jenon June 13, 2012 at 12:32 pm
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 😉
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Jenon June 13, 2012 at 5:23 pm
Oh girl – Nutella makes EVERYTHING better. 🙂 Fun addition. 🙂
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Lizon December 23, 2012 at 4:34 am
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.
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Lizon December 23, 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.
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Jenon December 27, 2012 at 8:13 am
Thanks so much for sharing your experience. I love hearing how others tweak the recipe. 🙂
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Jessieon December 29, 2012 at 10:51 pm
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
Andreaon April 26, 2013 at 1:59 am
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!!
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Leslieon May 19, 2013 at 11:10 pm
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….
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Jenon May 20, 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. 🙂
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Katieon September 19, 2013 at 12:13 pm
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.
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Jenon September 19, 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?
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Valerieon October 16, 2013 at 10:03 am
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.
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Leslieon January 23, 2014 at 8:52 pm
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!!!!
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Jenon January 23, 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?
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Leslieon May 21, 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. 🙂
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Lindsayon March 2, 2014 at 5:29 pm
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!
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Jenon March 3, 2014 at 1:37 pm
Vanilla bean paste? OH my, that sounds like a wonderful addition. 🙂
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C. Woodson March 19, 2014 at 3:59 pm
Love this recipe! Perfection!!!
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Jenon March 20, 2014 at 8:12 am
So glad you enjoyed it! 🙂
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Mimion March 28, 2014 at 11:26 am
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!
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Sunion April 29, 2014 at 12:32 pm
I made these today and followed the directions exactly. Yummmm! I may add walnuts and cinnamon next time, but the are excellent as is.
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Jenon April 29, 2014 at 8:54 pm
SO glad to hear you enjoyed them. 🙂
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LOUon May 2, 2014 at 12:49 pm
WHAT IS THE NUTRITIONAL VALUE TO BANANA OATMEAL MUFFINS PLEASE
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Jenon May 2, 2014 at 1:11 pm
So Sorry, but that isn’t something I have.
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Bekaon May 22, 2014 at 12:46 pm
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
Jenon May 22, 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. 🙂
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Naomion May 23, 2014 at 9:43 am
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!
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Janison June 1, 2014 at 10:44 pm
I had 2 very ripe bananas so I made these tonight……they came out very moist and tasty. I will definitely make them again!
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Samanthaon July 7, 2014 at 9:11 am
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!
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Jenon July 7, 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. 🙂
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Heather @ My Overflowing Cupon July 12, 2014 at 2:10 am
Thanks so much for this recipe. I have 6 old bananas in my kitchen begging me to turn them into muffins! 🙂
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Kellyon July 23, 2014 at 9:08 am
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.
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Jenon July 23, 2014 at 1:50 pm
LOVE hearing that!!!! Thanks for sharing.
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Nellron August 20, 2014 at 12:39 am
Made this last week using quick cooking syrup cut oats. They came out amazing! Everyone loved them.
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Jenon August 25, 2014 at 7:58 pm
So glad you shared that. I love the easy changes you made to make it your own. 🙂
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Stephanieon November 13, 2014 at 9:25 am
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??
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Jenon November 13, 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. 🙂
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Kim Sheridanon December 21, 2014 at 4:52 pm
I made these tonight and also in the Netherlands we
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Evelineon March 15, 2015 at 8:51 am
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.
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Jenon March 15, 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. 🙂
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Char Aon November 22, 2018 at 5:20 pm
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!
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Jenon November 24, 2018 at 11:38 am
YAY!! So thrilled you enjoy it. Thanks for sharing. 🙂
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Jojo79on April 5, 2020 at 5:04 pm
These were great!
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Jen Schmidton April 20, 2020 at 3:33 pm
YAY! So glad you enjoyed them. 🙂
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