Healthy Banana Oatmeal Muffins for Busy Mornings
Soft, naturally sweet oatmeal banana muffins made in a blender with wholesome ingredients. These quick breakfast muffins are perfect for busy mornings, meal prep, and a healthier grab-and-go option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups rolled oats (old-fashioned, not instant)
3 large ripe bananas
2 large eggs (or flax eggs for vegan option)
1/3 cup pure maple syrup or honey
3/4 cup plain Greek yogurt
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional mix-ins: 1/2 cup chopped walnuts, dark chocolate chips, or blueberries
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease.
2. Add oats, bananas, eggs, maple syrup, Greek yogurt, coconut oil, and vanilla to a blender. Blend until mostly smooth with slight texture remaining.
3. Add baking soda, baking powder, cinnamon, and salt. Pulse 2–3 times just until combined.
4. Pour batter into a bowl and gently fold in any optional mix-ins.
5. Divide batter evenly among muffin cups.
6. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
For extra fiber, replace 1/4 cup of oats with ground flaxseed.
Use very ripe bananas for the best natural sweetness.
These muffins store well and can be frozen for up to 2 months.