Easy, Healthy Banana Oat Mini Muffins
Banana Oat Mini Muffins
Kid-friendly banana oat mini muffin recipe that’s healthy, low in sugar, and budget-friendly — perfect for filling those snack tubs.
Ingredients
- 2 ripe bananas medium to large
- 1 egg
- 1/4 cup oil vegetable, coconut, or melted butter
- 1/4 cup milk dairy or plant-based
- 1 tsp vanilla extract optional
- 1/3 cup brown sugar or honey adjust to taste
- 3/4 cup rolled oats
- 3/4 cup all-purpose flour or half whole wheat, half white
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- Mash the bananas in a large bowl.
- Add the egg, oil, milk, vanilla, and sugar or honey. Stir until well combined.
- Add the oats, flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined — do not overmix.
- Spoon batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 12–15 minutes for mini muffins (18–20 for regular), or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Storage Tips
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Freeze in a zip-top bag for up to 2 months. Thaw overnight or microwave for 10–15 seconds.
Optional Add-ins
- Mini chocolate chips
- Blueberries
- Grated carrot or zucchini
- Chia seeds or ground flax
