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Banana Oatmeal Breakfast Muffins Recipe

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I am always on the go. My husband and I are both in school and we work, so we don't have much time to make breakfast. These Banana Oatmeal Breakfast Muffins have changed the game. They are the perfect, healthy breakfast, for people on the go. Or just anyone. I eat them as snacks and even dessert too.
Banana Oatmeal Breakfast Muffins Recipe

Breakfast is supposed to be the most important meal of the day, but for some reason it’s the hardest for me to sit down and actually eat.

We’ve been living on the go the last couple of weeks with my husband finishing up his last semester of school.

He’s out the door by 7am and doesn’t get back until after dinner.

I wanted to make sure he was getting enough to eat before he started his busy day, but I was not about to wake up at 6am to make a full breakfast.

If you are looking for a healthier muffin recipe, try our Protein Blueberry Muffins!

How to make Banana Oatmeal Breakfast Muffins:

Step 1: Preheat oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.

Step 2: In a bowl, whisk together the eggs, maple syrup, mashed bananas, vanilla, and milk.

Step 3: Slowly add in coconut oil while stirring mixture. Whisk until smooth. If you don’t like coconut oil, you could also use butter, vegetable oil or olive oil.

For taste purposes we recommend using butter or vegetable oil, if you are replacing the coconut oil.

Step 4: Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture. These spices give it an amazing taste, as well as smell.

People will honestly think you lit a candle, they smell so good when they bake.

Step 5: Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins. This will be about a 1/3 – 1/4 cup, scoop.

Step 6: Bake for 25 minutes, or until tops become golden brown.

Step 7: Let cool for at least 5 minutes, and then serve warm. My husband likes to put a little butter on his. I like to drizzle a little honey on mine.

Step 8: We keep these in an airtight container. You can reheat them for breakfast or eat them cold. I like to microwave mine for about 15 seconds. It makes them taste like they came right out of the oven.

I love these breakfast muffins because they are full of natural ingredients, and I know they’ll keep him full for the whole morning.

Not to mention, I do not mind my house smelling this delicious. We added in a few chocolate chips to give them a true breakfast muffin taste and they turned out perfect. The chocolate chips are totally optional.

I also saw sugar free chocolate chips at the store yesterday, but you could also use dark chocolate chips, peanut butter chips, white chocolate chips, or nothing at all.

Do these freeze well?

These muffins definitely do freeze well. We recommend when you take them out of the freezer, you keep them in the fridge so they don’t harden, or go bad.

When you are ready to eat one, simply pop it in the microwave for a few seconds, and it will taste like it came fresh out of the oven.

Related article: looking for more great on-the-go breakfast ideas? Try our Peanut Butter Breakfast Bites.

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We have hundreds of simple and delicious recipes, your family will love. Each recipe is tried and true, so you know even your picky eaters will love them.

We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make our other favorite healthy treat, Skinny Banana Cookies, here:

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Banana Oatmeal Breakfast Muffins Recipe

These Banana Oatmeal Breakfast Muffins have changed the game. They are the perfect, healthy breakfast, for people on the go.
Serving12
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Save Print

Ingredients

  • 2 large eggs
  • ¼ cup maple syrup
  • 1 cup mashed bananas
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • ¼ cup coconut oil
  • 3 cups rolled oats
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup coconut flakes

Equipment

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk eggs, maple syrup, mashed bananas, vanilla, and milk.
  3. Slowly add in coconut oil while stirring mixture. Whisk until smooth.
  4. Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture.
  5. Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins.
  6. Bake for 25 minutes, or until tops become golden brown.
  7. Let cool for at least 5 minutes, and then serve warm.
  8. We keep these in an airtight container. You can reheat them for breakfast or eat them cold!

Nutrition

Calories: 199 kcal · Carbohydrates: 25 g · Protein: 5 g · Fat: 10 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 29 mg · Sodium: 155 mg · Potassium: 213 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 85 IU · Vitamin C: 2 mg · Calcium: 67 mg · Iron: 1 mg
Cuisine: American
Course: Breakfast
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe Adapted From: OrganizeYourselfSkinny.com

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Published: October 16, 2018Updated: August 31, 2024

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Questions & Reviews

  1. Commercial RO Plant says:
    I love LOVE LOVE these Muffins!!! I will most definitely be trying these out.
  2. Linda says:
    Do you think this would freeze well?
  3. Cyd says:
    These should freeze just fine.
  4. Jody says:
    Can you substitute vegetable oil for the coconut oil?
  5. Cyd says:
    We have only used coconut oil when making these muffins. I googled it to find some options for you. I did find this information, but no sure how well it will work. You may need to experiment with it. -Coconut oil is a solid at room temperature, like butter, so I'd probably substitute melted butter (or solid butter, if it seems to want solid coconut oil) for it to get the most similar result. Otherwise, try using canola oil and see what happens. It'll probably still work, but have a different texture and crumb. Muffin recipes are pretty forgiving.-
  6. Eureka Forbes RO Service Center says:
    Thank you for sharing yummy & delicious recipe.
  7. JEN says:
    The muffins were so much better when I mixed it all together and let it soak over night in the fridge.
  8. Aquaguard customer says:
    mouthwatering recipes thanks for sharing i am looking more
  9. Charlotte says:
    Made these today. Added about a cup of pecans and had enough mix for 3 more muffins! Very tasty and will definitely make again!!
  10. Wendy says:
    Do you use small or standard muffin tins holes?
  11. Cyd says:
    We used a standard muffin tin for these muffins.
  12. Jordan Cooper says:
    Do you have the nutritional information for these? Calories, sugars, fiber, etc?
  13. Cyd says:
    We don't have the nutritional info at this time. You can add it into MyFitnessPal or other calorie trackers.
  14. Kristina says:
    Made them without the milk and maple syrup. Substituted 1/2 of the syrup for blue agave. Came out delicious. My husband who does not eat sweets LOVES these! Thanks for sharing!
  15. Cyd says:
    Hi Kristina. We love to hear the changes everyone makes to make the recipe just for their family. Great ideas and thanks for sharing. So glad you liked the banana oatmeal muffins. You might also like to try our scrambled egg breakfast muffins. They are a breakfast favorite. Here is the link - https://www.sixsistersstuff.com/wp-content/uploads/2013/09/pumpkin-cheesecake-700x8811.jpg
  16. Cindy says:
    Baking these now, the house smells delicious!
  17. Cynthia Dunning-Lazaroff says:
    can you sub almond milk?
  18. Cyd says:
    We havn't subbed in Almond Milk in this recipe. But if you sub it in a lot of recipes and it works great, I'm sure this will be fine too.
  19. Terri says:
    In Florida coconut oil is liquid. Recipe turned out perfectly! New fave of the family!
  20. Cyd says:
    So glad to hear that you loved the banana oatmeal breakfast muffins.
  21. Kelly says:
    My husband does not like coconut, what would be a good substitute for the flakes coconut?
  22. Vanessa C says:
    Just made this recipe. I used almond milk and instead of chocolate chips I used dries raisins. The house smells so good. The muffins taste great. This will be a recurring recipe in my house.
  23. Michelle says:
    Can you sub quick oats instead of rolled oats?
  24. Momma Cyd says:
    Sure, quick oats will work too.
  25. Jennifer says:
    These are so good! The best healthy muffin recipe I've tried so far. I used sliced almonds instead of coconut, and it turned out great! Thank you!
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