Not all desserts have to be unhealthy and these Oat Banana Muffins prove exactly that! They’re naturally sweetened, super moist and bursting with wholesome goodness, making them the perfect guilt-free treat for any occasion!
Anyone else have to constantly deal with an overly-hungry person?! Is that a thing? Cause it damn sure is in my house. I mean, we have dinner…. and I’m talkin’ a FULL OUT dinner…. whether it be pasta shells stuffed to the brim with Italian sausage and ricotta or a whole ass steak dinner with mashed potatoes, salad, veggies AND garlic bread, it’s still never enough. Calls for snacks and rummaging through cupboards and drawers, without fail, ensues shortly after. Sometimes even a few mere minutes after we’ve inhaled every last crumb on our dinner plates. And sometimes, even BEFORE. Yeah, I truly don’t get it.
And believe me, I love my chips. But I don’t normally keep them in the house. And sure, I enjoy a good late night snack every now and then but I also genuinely enjoy intermittent fasting. I don’t neeeeed to snack late at night and find it easy to talk myself out of the thought, especially when I’m in my fitness girl era. You feel me? But that’s just something the boyfriend cannot do. It doesn’t matter what we eat, how much we eat, how late we eat, not a day goes by where I don’t hear the word “snack” come out of his mouth. Like a 100 times a day. Sometimes I feel like every other word out of the man’s mouth is snack. And I’m not even exaggerating.
So, to maintain my weight but more so my sanity, I’ve just found it easiest for everyone if I have a few reliable healthy snacks on hand. Ones we can turn to when a salty or sweet craving strikes. Ones that aren’t filled with crap like some of the snacks you find at the grocery store. Grab and go. Quick and easy. A kind of snack that will answer the daily “what do we have for snacks?!?!?!” question so I don’t have to. Oat and banana muffins to the rescue! At least for a few minutes….
WHAT YOU’LL NEED TO MAKE THESE HEALTHY OAT BANANA MUFFINS
These oatmeal banana muffins are made with a combination of wholesome ingredients and some pretty basic pantry baking staples. Let’s discuss exactly what you’re going to need to whip up a batch in a little bit more detail down below:
- Bananas: The primary sweetener and flavour enhancer in these muffins. They add natural sweetness, moisture and a distinct banana flavour. Similar to when making banana bread, extremely ripe (or overly ripe!) bananas work best in this recipe.
- Eggs: Act as a binding agent, helping to hold the muffins together. They also contribute to the muffins’ structure and texture.
- Maple Syrup: Adds sweetness to the muffins without the need to use refined sugar. It also provides moisture and help to tenderize the muffins. You can use honey instead, if you prefer.
- Applesauce (unsweetened): A healthy substitute for oil or butter in baking recipes. It adds moisture and helps keep the muffins moist without the need to add any extra fat.
- Almond Milk: Adds moisture to the muffin batter and helps create a tender crumb. You can use a different kind of milk (dairy included) instead, if you prefer.
- Vanilla Extract: A common ingredient in several different baking recipes. It enhances the flavour of the muffins, adding a warm and aromatic note.
- Rolled Oats: The main ingredient in these muffins, providing texture, fiber and a hearty, wholesome flavour. They also make the muffins more filling and nutritious and are responsible for the crisp and crunchy coating on top.
- Whole Wheat Flour: Adds structure to the muffins and contributes to their nutty flavour. It’s a healthier alternative to refined white flour, providing more fiber and nutrients. However, you can use a different kind of flour instead, if you prefer. All purpose, almond, oat or gluten free all make great alternatives (although may change the flavour and texture of the muffins slightly).
- Baking Powder and Baking Soda: Leavening agents that help the muffins rise and become light and fluffy.
- Cinnamon: Adds warmth and spice to the muffins, complementing the sweetness of the bananas and honey/maple syrup.
- Coconut Oil: Helps bind the oat topping together and promotes browning and crisping during baking. You can use either coconut oil or butter for this. Coconut oil adds a subtle tropical flavour, while butter contributes richness and a classic taste.
- Salt: Enhances the flavour of the other ingredients and helps balance the sweetness.
HOW TO MAKE OAT BANANA MUFFINS (KEY TIPS)
You can find full instructions for how to make this healthy recipe for banana muffins in the recipe card down below, but here are a few quick tips to keep in mind:
- Use ripe bananas. Make sure your bananas are ripe with brown spots on the skin for best results. Ripe bananas are sweeter and easier to mash, which will enhance the overall flavour and sweetness of the muffins.
- Don’t overmix. When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough muffins. It doesn’t have to be perfect. It’s okay if there are a few lumps in the batter.
- Make sure to properly and generously grease the muffin tin or use paper liners to prevent the muffins from sticking.
- Evenly divide the batter. Use a spoon or an ice cream scoop to evenly distribute the batter among the muffin cups. This will ensure that all the muffins bake at the same rate and size.
- Ensure that all the ingredients in the oat topping are well combined. Thorough mixing will help evenly distribute the flavours and ensure that all of the oats are coated with the sweetener and fat. EXTRA TIP: Once mixed, spread the oat topping evenly onto a lined baking sheet. Make sure it’s spread out in a thin, even layer to promote even baking and to prevent clumping. EXTRA EXTRA TIP: Allow the oat topping to cool completely on the baking sheet before using it to top your muffins. This will help it crisp up and maintain its crunchy texture.
- Sprinkle the crunchy oat topping on top of the muffins before baking. This will allow them to adhere to the muffins as they bake. EXTRA TIP: Use your finger or the back of a spoon to gently press the topping into the batter so they stick better.
- Check for doneness. All ovens are different and baking time can vary. Bake the muffins until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can result in dry muffins.
- Cool before serving. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from becoming soggy.
- Store properly. Store any leftover muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer shelf life (about a week). You can also freeze the muffins for future enjoyment.
FREQUENTLY ASKED QUESTIONS
Dry oatmeal muffins can be caused by a few factors. One common reason is overbaking. If the muffins are left in the oven for too long, they can lose moisture and become dry. Another possibility is using too much flour or oats in the recipe, which can absorb too much liquid and result in a dry texture. Additionally, not enough fat or moisture in the batter can lead to dry muffins. Ensuring the correct balance of wet and dry ingredients and following the baking time closely can help prevent dryness and produce moist and delicious oatmeal muffins every single time.
Keeping homemade muffins moist involves several key steps. First, ensure that your recipe includes enough moist ingredients such as bananas, applesauce, yogurt or oil. These ingredients add moisture and prevent the muffins from drying out during baking. As mentioned above, be careful not to overmix the batter, as this can lead to dense and dry muffins. Additionally, avoid overbaking the muffins. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready. Once baked, allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps retain moisture.
Storing the muffins in an airtight container or resealable bag at room temperature can also help preserve their moisture for longer. If you’re not planning to eat them all within a few days, consider freezing them individually wrapped in plastic wrap or foil. When ready to enjoy, simply thaw them at room temperature or gently warm them in the microwave or oven. These steps will ensure that your homemade muffins stay moist and delicious for days to come.
While homemade banana muffins can be stored at room temperature for a day or two in an airtight container, it’s generally recommended to refrigerate them if you plan to keep them for longer. The moist and perishable nature of banana muffins makes them prone to spoilage at room temperature, especially in warmer climates. Refrigerating the muffins helps extend their freshness and prevents them from molding or becoming stale too quickly.
Before refrigerating, allow the muffins to cool completely to room temperature to prevent condensation buildup, which can make them soggy. When ready to enjoy, simply warm them up in the microwave or oven to restore their freshness and flavour.
OAT BANANA MUFFINS
Not all desserts have to be unhealthy and these Oat Banana Muffins prove exactly that! They're naturally sweetened, super moist and bursting with wholesome goodness, making them the perfect guilt-free treat for any occasion!
Ingredients
FOR THE OAT AND BANANA MUFFINS
- 2 Ripe Bananas, mashed
- 2 Eggs
- 1/4 cup Honey or Maple Syrup
- 1/4 cup Unsweetened Applesauce
- 1/4 cup Almond Milk (or any milk of your choice)
- 1 tsp Vanilla Extract
- 1 1/2 cups Rolled Oats
- 1/2 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- Pinch of Salt
FOR THE CRUNCHY OAT TOPPING
- 1/2 cup Rolled Oats
- 2 tbsp Honey or Maple Syrup
- 2 tbsp Coconut Oil or Butter, melted
- 1/4 tsp Cinnamon
- Pinch of Salt
Instructions
- MAKE THE OAT TOPPING. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix together the rolled oats, honey or maple syrup, melted coconut oil or butter, cinnamon and a pinch of salt until well combined. Spread the mixture evenly onto the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through, until the oats are golden brown and crispy. Allow the oat topping to cool completely before using it to top your oat banana muffins.
- Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the mashed bananas, eggs, honey or maple syrup, applesauce, almond milk and vanilla extract until well combined.
- In another bowl, mix together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the cooled oat topping on top, gently pressing it into the batter with your fingers.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 137mgCarbohydrates: 29gFiber: 3gSugar: 14gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
MORE GUILT FREE TREATS TO SATISFY THAT SWEET TOOTH
Can you make this in a pan (instead of making muffins) and then cut into squares?
Can you make this in a pan (instead of making muffins) and then cut into squares? If so pan size and and any adjustments to recipe. Thank you!
Hi Ann,
I really haven’t tried it that way before so I’m not sure what the results would be. I’m assuming they would still be good, you might just have to adjust the baking time. Grease your pan before pouring the batter in and cook until a toothpick inserted into the center comes out clean. Let it cool completely before cutting it into squares. You can use a 9×13 baking dish for this – this size should allow the batter to spread evenly and give you nicely sized squares once cut. Hope it turns out well!