Amazing Banana Oat Muffins: 180 Calories

Oh, those crazy busy mornings, right? Feels like you’re always running out the door with a coffee in one hand and a wish for a *real* breakfast in the other. I totally get it! I used to be right there, juggling my marketing career and that dreaded “what’s for dinner?” question, which often turned into less-than-inspiring takeout. My grandmother’s kitchen, filled with flour dust and love, felt like a million miles away. But you know what? I started bringing that joy back, one simple recipe at a time. That’s how these amazing **banana oat muffins** came to be! They’re a lifesaver for busy mornings – no flour needed, just pop everything into a blender. They’re naturally a bit lower in sugar, and honestly, they taste like pure comfort. It’s all about making delicious, everyday meals easy again, just like Grandma taught me. You can read more about my journey here!

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Why You’ll Love These Healthy Banana Oat Muffins

Seriously, these muffins are a game-changer for my busy week! Here’s why you’ll be baking them again and again:

• Super Easy Blender Batter: Just toss everything in and blend! No messy bowls or complicated steps.
• Flourless & Delicious: Made with wholesome oats, they’re packed with goodness and have a fantastic, tender texture.
• Healthier Sweetness: Naturally sweetened with ripe bananas, they’re perfect when you want something sweet without the sugar overload.
• Meal-Prep Magic: Bake a batch on Sunday and you’ve got breakfast or snacks ready to go all week long.
• Kid-Approved: Even picky eaters love these, especially with a few chocolate chips tossed in!

Ingredients for Delicious Banana Oat Muffins

Alright, let’s talk about what goes into these little pockets of morning happiness! It’s pretty straightforward, using pantry staples you probably already have. You’ll want to grab:

Two ripe bananas, mashed up until they’re nice and smooth. Two cups of rolled oats – not the instant kind, the old-fashioned ones work best here! Then you’ll need about half a cup of your favorite milk, maybe almond or oat milk for extra yum. For a touch of sweetness, a quarter cup of maple syrup or honey, and another quarter cup of unsweetened applesauce to keep things moist and healthy. Two large eggs are key for binding everything together, and a teaspoon of vanilla extract always makes things smell amazing. Don’t forget your baking essentials: one teaspoon of baking powder, half a teaspoon of baking soda, the same amount of cinnamon for that warm flavor, and just a pinch of salt to balance it all out. Oh, and of course, the fun part – if you like, toss in about half a cup of chocolate chips, some chopped nuts, or even fresh berries!

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How to Make Banana Oat Muffins: Step-by-Step

Okay, let’s get these awesome muffins into the oven! It’s seriously a breeze, and you’ll be so happy with how they turn out. First things first, get your oven preheated to 375°F (that’s 190°C). While it’s warming up, grab your muffin tin and either pop in some paper liners or give the cups a good grease. This stops them from sticking, which is no fun!

1. Into your blender go the mashed bananas, those rolled oats, your milk, maple syrup (or honey!), applesauce, and the eggs. Blend it all up until it’s nice and smooth. You want it to look like a thick batter.
2. Now, stir in the vanilla extract, baking powder, baking soda, that lovely cinnamon, and a pinch of salt. Just give it a gentle mix until everything is combined. Don’t go crazy overmixing here!
3. If you’re adding any goodies like chocolate chips or chopped nuts, this is when you gently fold them in. Treat them kindly!
4. Spoon that batter into your prepared muffin cups. Aim to fill them about two-thirds full so they have room to rise beautifully.
5. Time to bake! Pop them in for about 18 to 22 minutes. You’ll know they’re ready when a toothpick poked into the center comes out clean.
6. Let them hang out in the muffin tin for a few minutes to cool down a bit before you move them to a wire rack to cool completely. Trust me, they’re worth the wait!

Tips for Perfect Banana Oat Muffins Texture

So, you want to avoid that gummy center, right? I totally hear you! It comes down to a couple of things. First, if you want a finer oat texture, just pulse the rolled oats in the blender a few times *before* you add the wet ingredients. It breaks them down just enough. Then, make sure you’re not underbaking them! That toothpick test is super important. You really want to see a clean result. Overripe bananas also help keep things moist and tender without being gummy. It’s all about that perfect balance!

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Customizing Your Banana Oat Muffins: Mix-Ins

Okay, so these banana oat muffins are already pretty awesome, but if you really want to make them *yours*, it’s all about the add-ins! I love tossing in about half a cup of good quality chocolate chips – dark chocolate is divine here! Or maybe some chopped walnuts or pecans for a nice crunch. Fresh berries, like blueberries or raspberries, are also fantastic; just be gentle when you fold them in so they don’t bleed too much color. You can find more breakfast ideas here!

Make-Ahead and Freezer Friendly Banana Oat Muffins

One of the best things about these **banana oat muffins** is how perfect they are for getting ahead of the game! I love baking a big batch on a Sunday afternoon, and then I’ve got breakfast sorted for the whole week. You can even get a head start with other make-ahead meals, like these yummy make-ahead breakfast burritos or these high-protein freezer breakfast burritos. Once your banana oat muffins have cooled down completely, just pop them into an airtight container. They’ll stay fresh in the fridge for about 3-4 days. If you want to keep them even longer, you can totally freeze them! Just make sure they’re snugly packed in a freezer-safe container or bag. They’ll keep beautifully like this for up to 3 months. It’s like having a little store of deliciousness ready whenever you need it!

Frequently Asked Questions About Banana Oat Muffins

Got questions? I’ve got answers! People ask me about these **banana oat muffins** all the time, and I love sharing all the little tips and tricks. Here are a few things you might be wondering:

Can I make these without oats?

Honestly, the oats are pretty key to these muffins’ texture and their “flourless” magic! They’re what give them that lovely, tender chewiness and bind everything together. If you absolutely have to skip the oats, you’d probably be looking at a completely different recipe, maybe one that uses almond flour or a gluten-free flour blend. But for *these* **banana oat muffins**, the oats are a must-have!

How can I make them vegan or dairy-free?

Oh, absolutely! Making these vegan is super simple. Just swap out the milk for any plant-based milk you like – almond, soy, or oat milk all work wonderfully. And for the eggs? You can use a flax egg! Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about 5 minutes until it gets a little gel-like. That’ll do the trick beautifully. That way, you still get that binding power without the eggs, and they’re still super tasty.

Can I use different sweeteners?

You bet! Ripe bananas add a lot of natural sweetness, but if you like things a little sweeter, or maybe your bananas aren’t super ripe, you have options. While I love maple syrup or honey for their flavor, you could also try a bit of agave nectar. Just start with the amount called for and taste the batter (before you add the eggs, of course!). You can always add a touch more if your sweet tooth is calling! Remember, using really, really ripe bananas, the ones with all those brown spots, is your best bet for natural sweetness.

What if I don’t have a blender? Can I still make these?

That’s a great question! The blender really makes these **blender banana oat muffins** so quick and easy, especially for getting that smooth texture. If you don’t have one, don’t worry! You can absolutely make them by hand. You’ll just need to mash your bananas really, really well with a fork in a big bowl. Then, you’ll want to finely chop or pulse your rolled oats in a food processor first, or just mash them really well with the bananas and other wet ingredients. It’ll take a bit more elbow grease to get everything combined smoothly, but it’s totally doable!

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Nutritional Information for Healthy Banana Oat Muffins

Alright, let’s talk about what’s actually in these delicious little guys! When I make these **healthy banana oat muffins**, I usually figure each one comes in around 150 calories. It can bounce around a bit depending on exactly how ripe your bananas are, if you add chocolate chips, or what kind of milk you use. But generally, you’re looking at about 25 grams of carbs, maybe 3 grams of fiber, and around 4 grams of protein. Plus, they’ve got about 10 grams of sugar, but that’s mostly from the bananas and a little bit of sweetener, so it feels way more wholesome than your average muffin. These are just estimates, of course, but they give you a good idea of what you’re working with!

## Share Your Banana Oat Muffin Creations!

I just love hearing from you all! If you make these **banana oat muffins**, please leave a comment below and let me know what you think. Did you add chocolate chips? Did the kids devour them? I can’t wait to hear all about your creations! You can also reach me directly here.

Healthy Banana Oat Muffins

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Enjoy these easy banana oat muffins, made in a blender for a quick and healthy breakfast or snack. They are flourless, lower in sugar, and perfect for meal prep.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 ripe bananas, mashed
• 2 cups rolled oats
• 1/2 cup milk (any kind)
• 1/4 cup maple syrup or honey
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional: 1/2 cup chocolate chips, nuts, or berries

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Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. In a blender, combine the mashed bananas, rolled oats, milk, maple syrup, applesauce, and eggs. Blend until smooth.
3. Stir in the vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
4. If using, gently fold in any optional mix-ins like chocolate chips or nuts.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For a finer oat texture, pulse the oats in the blender a few times before adding the wet ingredients.
• To prevent gummy centers, ensure your muffins are fully baked. The toothpick test is crucial.
• These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months.
• Adjust sweetness by using very ripe bananas or adding a touch more sweetener if desired.

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg