Making homemade muffins is easy, quick, and perfect for meal prep. These delicious banana oatmeal muffins freeze well and are perfect for breakfast on the go!
These delicious muffins are great for kids, adults, and everyone in between. We love to have these banana oatmeal muffins on hand for breakfasts on busy mornings, lunches at school or work, and even a sweet treat after dinner!
Here's what you'll need to make banana oatmeal muffins:
With just a few wholesome ingredients you can be on your way to a delicious and nutritious treat. These banana oatmeal muffins are made from scratch, they're a treat you can feel good about serving your family.
You can make them with or without the chocolate chips, though I like to add them for a more indulgent feeling treat!
- Unsweetened Applesauce
- Ripe Banana
- Light Brown Sugar
- Large Egg
- Vanilla Extract
- Baking Soda
- Old Fashioned Oats
- Chocolate Chips (Optional)
Howpr to make easy banana muffins:
Making these banana oatmeal muffins is quick and easy. There's nothing to it…and before you know it there's a delicious treat ready to be enjoyed. I love that the chocolate chips add a nice touch of sweetness and the oatmeal adds nutrition that I can feel good about!
- Preheat the oven to 350 degrees, and spray a 6 count muffin tin with non-stick cooking spray
- In a large bowl, combine the applesauce, mashed banana, brown sugar, egg, and vanilla, mixing well.
- In a separate bowl, mix the baking soda, oats and flour.
- Slowly fold dry ingredients into wet ingredients.
- If using, add the chocolate chips to the batter.
- Drop about 2 tablespoons of the mixture into each muffin tin.
- Bake 18-20 minutes.
- Insert a toothpick around 18 minutes; if it comes out clean the muffins are done.
Can I over-mix this batter?
It is possible to over mix muffin batter! You should try to avoid over mixing because it will make your muffins less light and airy. They can end up more dense and a bit tough.
Over mixing can also lead to your muffins not baking evenly. If your muffins end up with peaks or odd holes inside this can also be from over mixing!
Just mix your batter until everything is combined to avoid all of these issues!
How many muffins does this recipe make?
This recipe makes 6 muffins. It's a nice small recipe so you don't have to worry about having more than you know what to do with. That being said, you can easily double or even triple this recipe to make a large batch.
When I know we'll be sharing, feeding a crowd, or when I want some muffins to freeze I make a triple batch of these banana oatmeal muffins.
Can I freeze these banana oatmeal muffins?
Yes! These banana oatmeal muffins are very hearty. They hold up well to being frozen and thawed out. I usually wrap them in parchment and put them into a freezer bag so that they're easy to pull out and thaw.
You can let them thaw on the countertop or you can put them into the microwave for a few seconds. Be careful! When you microwave them they can get very hot, very quickly!
Looking for more delicious muffin recipes?
We love muffins…they're great for lunches, breakfast on the go, and healthy snacking. I've put together a lot of great muffin recipes and I hope you and your family will love them as much as we do!
- Blueberry Oatmeal Muffins
- Orange Cranberry Muffins
- Homemade Apple Muffins
- Chocolate Chip Wheat Mini Muffins
- Whole Wheat Blueberry Muffins
- Banana Blueberry Breakfast Muffins
- Chocolate Banana Mini Muffins
- Whole Wheat Cinnamon Mini Muffins
- Whole Wheat Banana Muffins
Printable Banana Oatmeal Muffin Recipe:
- 1/2 cup unsweetened applesauce
- 1 ripe banana, mashed
- 1/3 cup light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 cup old fashioned oats
- 1 cup flour
- 1 cup chocolate chips (optional)
Preheat the oven to 350 degrees, and spray a 6 count muffin tin with non-stick cooking spray.
In a large bowl, combine the applesauce, mashed banana, brown sugar, egg, and vanilla, mixing well.
In a separate bowl, mix the baking soda, oats and flour.
Slowly fold dry ingredients into wet ingredients.
If using, add the chocolate chips to the batter.
Drop about 2 tablespoons of the mixture into each muffin tin.
Bake 18-20 minutes.
Insert a toothpick around 18 minutes; if it comes out clean the muffins are done.
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Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons, Set of 6
Farberware Color Measuring Cups, Mixed Colors, Set of 4
Gorilla Grip Original Mixing Bowls Set of 2, Slip Resistant Bottom
Rubbermaid Spoon-Shaped Spatula, 9 1/2 in, White
Wilton Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup
Wilton Perfect Results Cooling Rack, 3 Tier, Non-Stick
Amount Per Serving: Calories: 319Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 229mgCarbohydrates: 56gFiber: 4gSugar: 30gProtein: 6g