These wonderfully moist Banana Oatmeal Muffins are full of flavor and perfect for breakfast. The whole wheat flour makes them an easy way to sneak some nutrition to a picky eater too. Everyone will devour these deliciously healthy breakfast muffins!
Banana Oatmeal Muffins
Who doesn’t love a perfectly baked sweet treat for breakfast? What if I told you there’s a muffin that could satisfy your sweet tooth craving while still providing the nutrients to start your day off right?
These healthy banana oatmeal muffins are packed with raisins, whole wheat flour, and even carrots! They’re further flavored with the autumnal spices we all love like nutmeg and cinnamon, making them the perfect fall morning treat.
Your kids can grab them as they run out the door to the bus on a crisp morning, and you can leisurely enjoy one or two at the table with a steaming cup of tea or coffee. I’m telling you, this grab-and-go breakfast is such a great way to begin the day with a belly full of healthy food and a smile on your face.
I don’t know about you, but when I look at an ingredient list and see that it’s on the longer side, I kind of automatically check out. I try to keep my recipes simple as a result, and this recipe for oatmeal banana muffins is no exception! It may look like there are more ingredients in here than normal, but I promise you that these are all ingredients you probably already have in your pantry and fridge.
A few more of my favorite simple breakfasts include Swedish Pancakes, this Berry Baked Oatmeal, and (of course) these Ham and Egg Breakfast Cups — another grab-and-go favorite!
Why You’ll Love Oatmeal Banana Muffins
- Made with simple ingredients
- Perfect for breakfast or a healthy snack
- One bowl recipe
- Freezer-friendly
- Ready in 20 minutes
Key Ingredients to Make Healthy Banana Oatmeal Muffins
- FLOUR – Use a mixture of all-purpose flour and whole wheat flour for texture and flavor. You could use entirely all-purpose flour if needed, but I wouldn’t use all whole wheat flour — your muffins will be too dense.
- BROWN SUGAR – Make sure to pack this into your measuring cup to get the right amount! It adds moisture and a hint of caramel flavor.
- OLD FASHIONED OATS – For chewy texture and extra nutrition. Quick oats will work in a pinch, though they’ll be even chewier.
- BAKING SODA & BAKING POWDER – Use both to give your healthy oatmeal banana muffins plenty of lift.
- SPICES – Cinnamon and nutmeg complement the other flavors so well and add delicious warmth to the batter. If you’re not a fan of nutmeg, replace with ground cloves or leave it out.
- EGG & MILK – Add much-needed moisture and also help these banana oatmeal muffins rise.
- BUTTER – Melt first and let it cool a bit before using. Otherwise, you might scramble the egg or curdle the milk.
- SHREDDED CARROT – Naturally sweet and packed with vitamins. This adds moisture and texture too!
- MASHED BANANA – The riper the banana, the sweeter it is. Look for a well-freckled peel, but avoid any with large patches of brown or ones that have turned completely black.
Instructions to Make Healthy Oatmeal Banana Muffins
PREHEAT AND PREP: Preheat the oven to 375 degrees and lightly coat your muffin tin with cooking spray. Alternatively, you could use liners.
COMBINE DRY INGREDIENTS: In a large bowl, combine the flours, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt. Then, stir in the oats and raisins.
STIR IN WET INGREDIENTS: Add the melted butter, egg, milk, shredded carrot, and mashed banana. Stir until just combined.
ADD BATTER TO PAN AND BAKE: Fill each well of the muffin tin with an equal amount of batter, then bake your banana oatmeal muffins for 15 minutes or until a toothpick comes out clean.
FAQ
Absolutely! You can make them ahead of time and store them in an airtight container for a few days. If you’re making a particularly big batch, or you just want a muffin available at all times, wrap and freeze them individually.
Well, it depends on what you put in it, of course! This recipe is on the healthier side because of the whole wheat flour, oats, banana, and carrots. Those ingredients have a heck of a lot of goodness in them. One could argue that the sugar in these muffins makes them unhealthy, but then I’d argue for a life of balance.
There’s a good chance there was too much moisture in the batter. Pay close attention to the measurements, especially for the shredded carrot and mashed banana. You may end up with more than you need, so be sure to use just the amount listed.
Overmixing is the biggest culprit, though you may have also overbaked your oatmeal banana muffins. Pull them from the oven when the tops no longer appear wet and a toothpick inserted in the center comes out clean. Rest for just a few minutes in the pan, then turn out onto a wire rack or clean dish towel to finish cooling.
Banana Oatmeal Muffin Pro Tips
- Don’t forget to grease your muffin tin, or these healthy banana oatmeal muffins will get stuck! I usually just lightly spray the bottom of each well, but you can also use paper liners to be extra safe.
- Whisk together the dry ingredients first. This breaks up any clumps and ensures the baking soda and baking powder and evenly distributed throughout the batter.
- Use a fresh carrot, not the prepackaged shreds — those will be too dry. Baby carrots will work in a pinch!
- Avoid overmixing the batter. Stir just until the mixture is moistened and there are no more streaks of flour. Otherwise, your banana oatmeal muffins will come out dense and a bit dry.
- Tip for dividing the batter: A large cookie scoop makes it super easy to transfer the muffin batter into the tins, and it ends up being just the right amount too!
More Delicious Muffin Recipes to Try
- Banana Oat Muffins
- Easy Banana Muffins
- Blueberry Banana Muffins
- Raisin Bran Muffins
- Apple Cinnamon Freezer Oatmeal Cups
Thanks so much for reading! Let me know what you think about this banana oatmeal muffin recipe!
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Banana Oatmeal Muffins
Ingredients
- 1/2 c all purpose flour
- 3/4 c. whole wheat flour
- 1/2 c. packed brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 c old fashioned oats
- 1/2 c. raisins
- 3 TBSP butter melted
- 1 egg
- 1/2 c milk
- 1/2 c shredded carrot 1 medium carrot
- 1 medium ripe banana mashed
Instructions
- Preheat oven to 375 degrees.
- Lightly coat the muffin tin with cooking spray or use liners.
- In a large bowl combine the flours, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt. Stir in oats and raisins.
- Add melted butter, egg, milk, carrots and banana.
- Stir just until moistened.
- Fill each muffin tin with batter and bake for 15 minutes or until toothpick comes out clean.
Love the grab and go nature of muffins. And they’re delicious so that’s a huge plus!
YUM – these look like they would be great for a crowd 🙂