Our Healthy Banana Muffins are a great grab and go treat. They taste like dessert, but it’s like enjoying a bowl of oatmeal in a muffin wrapper! These healthy muffins are vegan, gluten-free, plant-based, and oil-free.
These muffins are a great way to enjoy oatmeal and you can even use up any overripe bananas you may have laying around.
HOW ARE THESE MUFFINS HEALTHY?
We use super simple and super clean ingredients in our Healthy Banana Muffins. There’s minimal fat from the oats and the only sugar is the sugar from the bananas and optional toppings like chocolate chips. It’s about the same we would eat if we were enjoying a bowl of oatmeal, aside from the baking powder and salt of course.
INGREDIENTS FOR HEALTHY BANANA MUFFINS
You’ll need:
- overripe bananas – these sweeten the muffins and also hold them together like eggs would
- oat milk – you could swap this out for any plant based milk or even water works in our tests
- vanilla – this adds that floral note to the muffins that we all love in baked goods.
- oat flour – this is the flour and base for the muffins
- rolled oats – these add texture and a bit of chewiness
- cinnamon – adds a little fall flavor, you could also use pumpkin spice if you prefer
- salt – this balances the sweetness
- baking powder – this helps the muffins rise, be sure to purchase aluminum-free
optional mix-ins could be chocolate chips, raisins, other dried fruit, nuts or seeds.
HOW TO MAKE BANANA MUFFINS
- Preheat oven to 350 degrees F.
- Line a baking sheet with unbleached parchment paper liners or reusable silicone liners and set aside.
- In a bowl combine the bananas, oat milk, and vanilla then set aside.
- In another bowl combine the oat flour, cinnamon, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Fold in the rolled oats and optional chocolate chips.
- Use a cookie scoop to place the batter into the lined muffin pan.
- Top muffins with rolled oats and chocolate chips if desired, you could also do a crumble topping.
- Bake muffins for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the muffins on a baking rack and enjoy warm or cold.
DO YOU REFRIGERATE BANANA MUFFINS?
You absolutely can, some of us here prefer them cold and the refrigeration allows you to keep them longer.
HOW LONG DO MUFFINS LAST?
These muffins will last about 1-2 days in an airtight container at room temperature but can last about 4-5 days in the refrigerator.
RECIPE NOTES:
- Learn how to make oat flour in advance so you can easily make these muffins whenever you want.
- Learn how to make oat milk or you can use any plant-based milk or even water in this recipe.
- If the muffins stick to your liners we suggest these unbleached parchement paper liners – they’re the best we’ve tested!
- Add your favorite mix-ins or toppings, even let the kids pick their favorite.
- Store in an airtight container for 1-2 days at room temperature or in the refrigerator for 4-5 days.
Healthy Banana Muffins
Ingredients
Wet Ingredients
- 1 1/4 cup banana mashed
- 1/3 cup oat milk
- 1 teaspoon vanilla
Dry Ingredients
- 1 cup oat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Mix-ins
- 1/2 cup rolled oats
- 1/4 cup mini chocolate chips (optional - not included in nutrition calculator due to various types of chocolate)
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with unbleached parchment paper liners or reusable silicone liners and set aside.
- In a bowl combine the bananas, oat milk, and vanilla then set aside.
- In another bowl combine the oat flour, cinnamon, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Fold in the rolled oats and optional chocolate chips.
- Use a cookie scoop to place the batter into the lined muffin pan.
- Top muffins with rolled oats and chocolate chips if desired, you could also do a crumble topping.
- Bake muffins for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the muffins on a baking rack and enjoy warm or cold.
Notes
- Make oat flour in advance so you can easily make these muffins whenever you want.
- You can use any plant-based milk or even water in this recipe.
- If the muffins stick to your liners we suggest these unbleached parchement paper liners - they're the best we've tested!
- Add your favorite mix-ins or toppings, even let the kids pick their favorite.
- Store in an airtight container for 1-2 days at room temperature or in the refrigerator for 4-5 days.
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