Banana Oatmeal Muffins

So delicious! These easy Banana Oatmeal Muffins with Chocolate Chips are flourless, gluten-free, dairy-free, and made with oats and bananas. They are not only super tasty, but they are also so quick and easy to make. These banana oatmeal muffin cups also freeze well for meal prep breakfasts and snacks!

Based on the popularity of these Pumpkin Oatmeal Muffins and these Apple Oatmeal Muffins, you guys like muffins that are both healthy and EASY to make! Kind of like snack-sized banana baked oatmeal, these healthy banana oatmeal muffins are a fun after-school snack for the kids. I often eat them for snacks, too. A healthy muffin, a handful of almonds, and a cup of coffee or tea are one of my favorite morning snacks.

Like the lemon blueberry oatmeal cups, these healthy banana oatmeal muffins have become a staple in my house. I love making a big batch of them for the week. They are even great when you let them cool and throw them in the freezer for later! I promise you these healthy banana muffins don’t even taste healthy because they’re incredibly moist and delicious!

If you have been wanting an easy, healthy, grab-n-go breakfast (that is not a smoothie – although I do love this oatmeal breakfast smoothie, too!) that the whole family will love, look no further! These simple Banana Oatmeal Muffin Cups are just that (and then some!).

Banana Oatmeal Muffins Are:

• made with 100% whole grains
• naturally sweetened with bananas
• lower in calorie
• quick + easy
• the perfect healthy breakfast, snack or dessert!

How To Make Banana Oatmeal Muffins:

To make these muffin cups, start by mashing up your bananas and then combine oats, baking powder, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl mix together mashed bananas, eggs, and milk until well combined. Pour the milk mixture over the oat mixture and stir well to combine. Evenly divide the oat mixture between 12 muffin cups and then top each one with a sprinkle of chocolate chips (or another preferred mix-in). Bake at 350 degrees for 20-25 minutes and until set. Allow muffins to cool and then store in an airtight container in the fridge for up to a week.

What Is The Texture Of These Banana Oatmeal Muffin Cups?

The texture of these muffins is somewhat similar to baked oatmeal. They are soft and have an almost custard-like texture. But not in a weird way. Since they are flourless, the texture is different than your usual banana bread or muffin made with white or wheat flour. How about I’ll just say that we love the taste and texture, and the small bits of oats are delicious in these muffins.

Are Banana Oatmeal Muffins Gluten-Free?

These oatmeal muffins are made with oats rather than white or wheat flour. Oats are naturally gluten-free, but often get contaminated with gluten because they are processed in facilities that also process wheat, barley, and rye. Be sure to use certified gluten-free oats, if you are serving the muffins to someone with a gluten intolerance.

Are These Banana Oatmeal Muffin Cups Dairy-Free?

As long as you use dairy-free chocolate chips (or leave them out) and a dairy-free milk, like almond milk, these muffins will be dairy-free.

Muffin Variations:

I love topping these muffins with chocolate chips, but you can really use any topping or stir in your favorite mix-in ingredients. Literally ANYthing you would stir into your oatmeal will work in the muffin cups. Just think of them as a bowl of oats on the go. Stirring the chocolate chips or whatever mix-in you’re using into the batter is also an option, if you want more flavor throughout the muffin cup. Other great mix-in ideas:

• blueberries or raspberries
• walnuts, pecans or almonds
• raisins or craisins  
• shredded unsweetened coconut
• peanut butter chips

Oatmeal Muffin Tips:

• For the best flavor, use very ripe bananas as they are the sweetest. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
• A mini silicone spatula helps to remove muffins gently without scratching your muffin tin.
• To freeze the muffins, first let them come to room temperature, then seal them inside a freezer bag. When you’re ready to enjoy them, either reheat them in the oven (set to a very low temperature), microwave them, or simply place on your counter to thaw.
• You may want to just double the recipe and make a double batch from the get go! Muffins freeze beautifully and you can keep a stash in the freezer to toss into lunches or for an easy snack when your chocolate cravings hit. You can put frozen muffins in the kids’ lunchboxes. By lunchtime, they will defrost and be ready to eat.

Warm and fresh from the oven, these muffins are incredibly good. Soft and a little squishy, supremely moist, and tons of banana flavor, complemented by melty chocolate chips. Yum!

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4.30 from 299 votes

Banana Oatmeal Muffin Cups

These flourless Banana Oatmeal Muffins are dairy-free and gluten-free. They are so quick and easy to make and they freeze well for meal prep breakfasts and snacks!

Course: BREAKFAST, snack

Cuisine: American

Author: Dani Spies

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Calories: 122.87kcal

Ingredients

• 3 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup mashed banana (2-3 bananas depending on their size)
• 2 pastured eggs
• 1.5 cups unsweetened almond milk (or any milk you prefer)
• 2 tablespoons mini chocolate chips (or other favorite mix-in)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter.
• In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
• Pour milk mixture over oat mixture and stir well to combine.
• Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
• Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.

Notes

RECIPE NOTES

*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them on the microwave for 30-45 seconds or pop them in the toaster oven until warm.

*I rely on the bananas to keep this recipe naturally sweet.  If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.

*I top each muffin with chocolate chips because my kids demand them.  Feel free to use other mix-ins like blueberries, walnuts, raisins or raspberries.  Stirring them into the batter is certainly an option if you want more flavor throughout the muffin cup.

 

Nutrition

Serving: 1muffin | Calories: 122.87kcal | Carbohydrates: 20.56g | Protein: 4.08g | Fat: 3.05g | Saturated Fat: 0.85g | Cholesterol: 27.66mg | Sodium: 151.67mg | Potassium: 221.34mg | Fiber: 2.81g | Sugar: 4.24g | Vitamin A: 57.82IU | Vitamin C: 1.71mg | Calcium: 86.57mg | Iron: 1.13mg