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–+ servings
Breakfast, Dessert, Snack

Oatmeal Banana Muffins

5 from 4 votes
These moist Oatmeal Banana Muffins are packed with delightful flavors and whole grain oats. Made in a bowl with no flour, healthy banana muffins are the perfect breakfast and snack for the whole family.
30 minTotal
12muffins
Oatmeal Banana Muffins
Carbs-forward 181 kcal
Protein 10% 5g
Carbs 53% 25g
Fat 37% 8g
Print Recipe 12
Ingredients Steps Nutrition
  • 150 grams (1 ½ cup) oat flour or whole wheat flour, all purpose flour
  • 70 grams (¾ cup) rolled oats
  • 65 grams (⅓ cup) coconut sugar or brown sugar
  • 3 ripe bananas about 300 grams (10 oz.)
  • 2 eggs
  • 45 grams (3 tbsp) nut butter almond butter, cashew butter, peanut butter or sunflower seed butter
  • 45 ml (3 tbsp) vegetable oil I recommend canola oil or melted coconut oil
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ⅙ tsp salt
  • 2 tsp baking powder
Metric - US Customary
  • Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
  • In a large bowl, mash three ripe bananas with a fork until completely smooth. Stir the eggs, the nut butter and the oil into the banana mixture.
  • Add in the coconut sugar, the vanilla extract, the cinnamon and the salt. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.
  • Sift in the oat flour, the rolled oats and the baking powder. Give it a good stir until all is well combined.
  • Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
  • Remove your oatmeal banana muffins from the oven and let cool over a baking rack for about 15 minutes.
181 kcal
Protein 10% 5g
Carbs 53% 25g
Fat 37% 8g

Per serving, estimated automatically, not a substitute for professional dietary advice.