If I Can Make These Banana Oat Muffins, So Can You
Okay, story time: I started making these make-ahead banana oat breakfast muffins after one too many mornings of opening the fridge, seeing nothing but a lone suspicious carrot, and realizing breakfast for the kids (and let's be honest, for me) was either going to be cereal again or sheer chaos. I mean, I've been known to eat cold pizza in a pinch, but even I have my limits. So, one Saturday I mashed up some bananas that were so brown they looked like they'd seen better centuries, chucked in a handful of oats, and hoped for the best. The result? Well, let's just say even my pickiest kid (the one who once claimed toast was 'too spicy') asked for seconds. Now they're basically a staple here. And yes, I've eaten them for dinner. Don't judge.
Why You'll Love This (Or At Least, Why I Keep Making 'Em)
I make these when mornings are looking extra bonkers or I've got bananas about to stage a mutiny on the countertop. My family goes crazy for these since they're just sweet enough but not sugar bombs (seriously, I think my husband secretly sneaks them out the door). Also, you can eat them in the car, which is where most of my breakfasts happen these days. Oh, and they're a lifesaver when you realize you've got, like, 7 minutes until the first Zoom call. Trust me, I've tried skipping the muffin liners before—total disaster. But honestly, one less dish to wash, so who's really losing?
What's Going In (Plus My Substitution Tangent)
- 3 very ripe bananas (fresher ones work but, you know, not as much flavor)
- ¼ cup honey or maple syrup (I sometimes just use brown sugar if I'm out)
- ⅓ cup melted coconut oil (or butter—my grandmother always insisted on Kerrygold, but honestly, any will do)
- 2 eggs
- ½ cup milk (dairy, almond, oat—I've tried them all, oat is my current weird favorite)
- 1 teaspoon vanilla extract (I skip this if I can't find it, and nobody complains)
- 1 ½ cups rolled oats (quick oats work in a pinch, steel-cut... tried it once, nope)
- 1 cup whole wheat flour (but I've done half white, half wheat when the cupboard looks bare)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (sometimes I sprinkle extra—depends on the mood)
- Optional: ½ cup chocolate chips, chopped nuts, or blueberries (my daughter insists on choc chips every. single. time.)
Let's Make Some Muffins—There Will Be Batter Everywhere
- Preheat your oven to 350°F (180°C). If you remember. If not, just pop them in when you finally do. Line a muffin tin with papers, unless you love scrubbing pans.
- Mash those bananas in a big bowl—like, really mash 'em. This is where I usually sneak a taste (don’t worry, it gets baked).
- Stir in the honey (or whatever sweet thing you found), melted oil, eggs, milk, and vanilla. Mix until it looks mostly smooth. If it's lumpy, that's fine. Lumpy is honest.
- In another bowl (or just on top if you’re feeling rebellious), combine oats, flour, baking soda, salt, and cinnamon. Give it a quick stir. (I sometimes skip this separate bowl step, and it’s never ruined anything.)
- Mix the wet and dry together—don't overdo it, or they get tough. Just until you can’t see dry flour anymore.
- Fold in your extras (choc chips, nuts, or whatever questionable ingredient your kids have handed you).
- Spoon into the muffin tin. I like to fill them pretty full, but sometimes I run out and have a tiny sad muffin at the end. It happens.
- Bake for about 20–23 minutes, or until a toothpick comes out clean-ish. (If you nibble one while they’re hot, you’ll burn your tongue every time. I never learn.)
- Let them cool in the tin a few minutes, then pop out onto a rack or a plate or straight to hungry hands. Up to you.
Notes From (Too Much) Trial and Error
- Actually, I find it works better if you don’t overmix. Once I beat the batter like it owed me rent, and the muffins turned out like little hockey pucks.
- If you use frozen bananas, they work—but let them thaw, or else the batter is cold and weird and bakes unevenly. Learned that the hard way.
- Sometimes I forget to add cinnamon until they're in the oven. It's not a dealbreaker. Still good.
Variations That (Mostly) Worked
- I once swapped all the flour for almond flour. Interesting texture, but a bit too dense for me.
- Swapped in diced apples for half the bananas—this was actually a hit! Added a bit of nutmeg too.
- Tried making them with zucchini for a "hidden veggie" thing. My toddler knew immediately and staged a protest. Maybe don't bother.
Do You Really Need Fancy Muffin Tins?
Sure, a muffin tin is handy, but I’ve totally done this in a square cake pan and just hacked it into breakfast bars. (If yours is non-stick, just grease it well, or use parchment.) No muffin papers? Grease those wells and cross your fingers.
How to Store (Assuming They Last That Long)
In theory, these keep in an airtight container for up to 3 days at room temp, or a week in the fridge. Honestly though, in my house they never last more than a day! You can also freeze them. I chuck them in a zip bag and reheat in the microwave for 30 seconds on busy mornings.
How We Serve 'Em (And a Little Breakfast Tradition)
Most mornings I just hand these out with a cup of coffee (for me, please) and whatever fruit we’ve got. But the kids like them sliced in half and spread with peanut butter. Sometimes we pretend we’re at a fancy café and put out little bowls of yogurt and berries too. The dog always gets the crumbs.
Lessons Learned (AKA, Please Don't Skip These)
- I once tried to double the recipe in one bowl—big mistake. Batter everywhere. Use two bowls, trust me.
- Let them cool a bit before removing—or else they sometimes fall apart in your hands. Not the end of the world, but, you know, messy.
- Don’t bake these on the top oven rack. They get too brown before the inside sets. Ask me how I know.
FAQ—People Actually Ask Me This Stuff!
- Can I make these vegan? Yep, just use flax eggs (I do 1 tablespoon ground flax plus 3 tablespoon water per egg), and plant milk. I skip the honey for maple syrup.
- Are these gluten-free? If you use GF oats and flour, sure. I’ve done it for friends, and it’s still tasty (though a bit more crumbly).
- What's the best way to mash bananas? I use a fork, but in a pinch, you can use a potato masher, or even your hands if you’re feeling wild. (Just wash them first!)
- Can I add protein powder? You probably can. I tried it once and it made the muffins kinda dry, so maybe add an extra splash of milk.
- How do you freeze them? Let them cool fully (seriously, I skipped this and got condensation sogginess), then pop in a zip bag or container. Microwave from frozen or toss in a warm oven for 5 mins.
- Where did you learn this recipe? Bits and pieces from everywhere, honestly. I’ve glanced at sites like Smitten Kitchen and Cookie and Kate’s banana muffins, but it’s mostly trial, error, and ‘what’s left in the fridge’ syndrome.
Quick digression: Last week, while making these muffins, I realized halfway through that I'd forgotten to buy coffee. That was a dark morning, let me tell you, but the muffins helped (a bit).
So there you have it, my not-so-perfect but always-devoured make-ahead banana oat breakfast muffins to conquer mornings—no matter how much you oversleep or how wild the school run gets. Go on, give ‘em a go. And if they don’t look like the pictures online, join the club; they still taste grand.
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ⅓ cup melted coconut oil
- 2 large eggs
- ½ cup milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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2In a large bowl, mash the ripe bananas. Add eggs, melted coconut oil, and milk, and whisk until well combined.
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3In a separate bowl, mix together the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
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4Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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