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Healthy Banana Oatmeal Muffins: Your Perfect Egg-Free Breakfast Solution

These healthy banana oatmeal muffins are an egg-free breakfast solution made with wholesome ingredients like ripe bananas and rolled oats. They're perfect for meal prep and provide a satisfying, nutritious option for busy mornings or afternoon snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe bananas, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup milk (dairy or plant-based)
  • Optional: 1/2 cup chocolate chips or chopped nuts

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mash the bananas until smooth. Add the maple syrup, melted coconut oil, vanilla extract, and milk. Mix well until combined.
  3. In a separate bowl, combine the oats, baking powder, baking soda, cinnamon, and salt. If you're using chocolate chips or nuts, add them to the dry ingredients.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't overmix - a few lumps are fine!
  5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use very ripe bananas with brown spots for best flavor. Store in airtight container for up to 5 days or freeze for 3 months. Can be made gluten-free with certified gluten-free oats.