Banana Oat Muffins are a healthy, pantry staple recipe to have on hand for busy mornings. Reminiscent of its cousin and comfort food classic, banana bread, these muffins are quick, hearty and filling. A perfect option for breakfast, snacks or brown bag lunches.
I’m always looking for healthy, fiber-filled snacks to keep the family full during our long, active days. And when I can find recipes that use pantry ingredients, it’s a good thing for busy days!
In fact, I try to make a batch, or two, of muffins over the weekend, then freeze them for hectic weekday mornings.
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Banana Oat Muffins
Banana Oat Muffins… a healthy pantry staple recipe to have on hand for busy mornings. Reminiscent of its cousin and comfort food classic, banana bread, these muffins are quick, hearty and filling. A perfect option for breakfast, snacks or brown bag lunches.
- 2 cups all-purpose flour (see note)
- 1/2 cup old-fashioned oats
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup brown sugar
- 3/4 cup banana, mashed (2–3 bananas)
- 3/4 cup milk
- 1/2 cup vegetable oil
Preheat oven to 375 degrees. Use cooking spray to prepare a 12-cup muffin tin.
In a medium bowl combine egg, brown sugar, mashed banana, milk, and oil. In a separate bowl, mix dry ingredients: flours, oats, baking powder, baking soda, cinnamon, and salt. Add egg mixture to dry ingredients, stirring until just combined.
Spoon batter into prepared cups. (I use a cookie scoop to portion out the batter into the cups).
Bake for 18 to 20 minutes or until golden brown and a tester inserted in the middle comes out clean.
- If you have whole wheat flour on hand, I like to add 1 cup all-purpose flour with 1 cup whole wheat flour.
Keywords: Banana Oat Muffins