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An overhead photo looking at an oatmeal banana muffin on a wire cooling rack.
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4.93 from 26 votes

Oatmeal Banana Muffins

These oatmeal banana muffins combine bananas, oats and almond flour to create a delicious breakfast treat that's perfectly moist and fluffy.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakast
Cuisine: American
Keyword: oatmeal banana muffins
Servings: 12

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
  • In a large bowl, whisk together mashed bananas, maple syrup, eggs, vanilla extract, coconut oil and almond milk until combined.
    A large mixing bowl with mashed bananas, maple syrup, eggs, vanilla extract, coconut oil and almond milk.
  • In a medium bowl, combine oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt
    A medium sized bowl with oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt.
  • Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined.
    Wet and dry ingredients incorporated together.
  • Fold in chocolate chips and divide batter evenly into 12 muffin tins. Top muffins with rolled oats.
    Chocolate chips added to the muffin batter.
  • Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    Six baked oatmeal banana muffins in a muffin tin.
  • Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
  • Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Nutrition

Serving: 1muffin | Calories: 266kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 215mg | Potassium: 183mg | Fiber: 5g | Sugar: 14g