Quick and Easy Banana Oat Muffins

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These are quick, easy, healthy and delicious Banana Oat Muffins!

Bananas and Banana Oat Muffins

I’ve been making these muffins for a long time, and I finally got around to putting up new photos for them and sharing these muffins as new with you.  And as the name indicates, they are definitely quick and easy to make.  Bonus:  they are a healthier muffin too.

Bananas and Banana Oat Muffins

The recipe creates exactly 9 Banana Oat Muffins.  I know that might seem odd as most recipes are for a dozen muffins, but this one makes just nine.  I personally like that about this recipe because I intend to eat just one muffin at a time. 

One for breakfast is a healthy choice, and that’s usually my plan.  Whether or not I actually follow that plan is another story!

Biting into Banana Oat Muffins

Each muffin will give you about 122 calories.  If you’re on the Weight Watchers plan, points are included at the top of this post.  And if you’re not on any kind of plan, you can eat as many muffins as you’d like!

Here are a few reasons why they’re a bit healthier than your average banana muffin:

  • They’re made with nonfat milk.
  • There is very little oil in the recipe (and no butter).
  • Whole wheat flour is used in place of white flour.
  • And there is only 1/4 cup sugar in the whole recipe!

Banana Oat Muffins

These Banana Oat Muffins are quite good on their own.  I do love them best when they’re piping hot out of the oven.  But you can certainly slather them with butter, if that’s your thing.  The slathering-with-butter option turns them into not-as-healthy muffins… just so you know 🙂


Here are a few more healthy banana muffin recipes you might enjoy:

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4.43 from 7 votes

Quick and Easy Banana Oat Muffins

Super easy muffin recipe that's healthier for you too!
Prep Time 20 minutes
Cook Time 16 minutes
Servings 9 muffins
Calories 122kcal
Course Breakfast
Cuisine American
Keyword banana oat muffins, easy banana oat muffins, quick and easy banana oat muffins


  • 3/4 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup nonfat milk
  • 2 tablespoons vegetable or canola oil
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 2/3 cup whole wheat flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup granulated white sugar
  • teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • Preheat the oven to 375°F.
  • In a medium bowl, combine the bananas, milk oil, egg and vanilla; mix well, and set aside.
  • In a small bowl, whisk together the flour and remaining ingredients.
  • Stir the flour mixture into the banana mixture until they are just combined.
  • Spray 9 muffin cups with cooking spray (or use paper liners) and divide the batter evenly among the nine cups.
  • Bake 16 minutes or until a wooden pick inserted in center comes out clean.



Serving: 1muffin | Calories: 122kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 201mg | Fiber: 2g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 1.1mg | Calcium: 59mg | Iron: 0.7mg
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Lori Lange of Recipe Girl

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  • Sari wrote:

    Thank you Lori for sharing this banana nut muffin recipe. I love muffins and banana muffins are one of my favorite. I made some arrangement to the recipe. I used a loaf bread baking pan instead of the cupcakes mold and I also replaced the white sugar with 2 tbs of truvia. It came out delicious.

  • Marisa wrote:

    Do you know if flax egg would work to make this vegan? Also, would coconut sugar be ok to use?

    • Lori Lange wrote:

      I have no idea- I’ve not tried either of those, sorry!

  • Valery wrote:

    My husband and I have really enjoyed these muffins. So soft and the perfect amount of sweet! We will definitely be making them again. Thanks for sharing it!

  • Alison Whittaker wrote:

    Can replace sugar with honey or maple syrup?

    • Lori Lange wrote:

      Possibly– maybe Google to see how much to sub honey or maple syrup for regular sugar.

  • Debbie wrote:

    This recipe sounds delicious! Can I use quick cooking steel cut oats for this recipe or does it have to be old fashioned oats?

    • Lori Lange wrote:

      I would think the steel cut oats would not soften up much during baking?

  • Rose wrote:

    Can I use all-purpose flour? That is all I have on hand. Thank you.

    • Lori Lange wrote:

      Yes, that is probably fine.

  • Mayine Dill wrote:

    Too soggy and mushy, unfortunately am throwing them out.

    • Lori Lange wrote:

      I’m sorry they didn’t work– curious, did yours look like the photos? Mine do not turn out soggy.