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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 muffins

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