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Banana Oatmeal Muffins
10
min active
·
12
servings
·
30
min total
Soft, naturally sweet muffins made with ripe bananas and oats in 30 minutes.
Avo's Tip
Use bananas with plenty of brown spots; the higher sugar content in overripe bananas is essential for both the moisture and the "Premium Editorial" sweetness profile.
If your batter seems too thick, add a tablespoon of almond milk to loosen it.
No overripe bananas? ½ cup unsweetened applesauce per banana gets you most of the way there.
No rolled oats? Quick oats work — avoid steel-cut, which don't soften enough.
No egg? 1 flax egg or ¼ cup plain yogurt binds the batter just as well.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Make vegan?
Yes. Replace the two eggs with "flax eggs" (2 tbsp ground flaxseed mixed with 6 tbsp water) and use a dairy-free soy or almond yogurt.
Can I use steel-cut oats?
No. Steel-cut oats are too dense and will not soften properly in the 18-minute bake time. Rolled oats (old-fashioned) are required for the correct "Craveable" texture.
My muffins didn't rise. What happened?
Check the expiration date on your baking powder and soda. Because this recipe uses heavy oat flour and wet bananas, active leavening agents are critical for achieving that domed muffin top.
Storage & Reheating
Storage: store in an airtight container at room temperature for 2 days or
Fridge: refrigerate for up to 5 days.
Reheat: microwave for 15 seconds to restore that "just-baked" softness.
Why It Works
By using a blender to turn standard pantry oats into flour, you skip the need for specialized gluten-free ingredients while keeping the prep time under 10 minutes.
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Ingredients
1
1 tsp ground cinnamon
2
1/2 cup plain Greek yogurt (2% or full fat)
3
3 cups rolled oats (divided: 2.5 cups blended into flour, 0.5 cups left whole)
4
2 large very ripe bananas, mashed (about 1 cup)
5
2 large eggs
6
1/4 cup pure maple syrup
7
1 tsp vanilla extract
8
1.5 tsp baking powder
9
1/2 tsp baking soda
10
1/2 tsp kosher salt
11
Optional: 1/2 cup dark chocolate chips or crushed walnuts
Instructions
1
Preheat & Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously.
2
Blend the Oats: Place 2.5 cups of oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
3
The Wet Base: In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, maple syrup, and vanilla until smooth.
4
Fold in Dry: Stir in the blended oat flour, the remaining 0.5 cups of whole oats, baking powder, baking soda, salt, and cinnamon. Do not overmix; stir just until combined. Fold in your optional mix-ins now.
5
Fill: Divide the batter evenly among the 12 muffin cups. They will be quite full.
6
The Bake: Bake for 15–18 minutes. A toothpick inserted into the center should come out clean.
7
Cool: Let the muffins sit in the tin for 5 minutes before transferring to a wire rack.
Quick Fixes
Dense and gummy: Make sure bananas are very ripe (heavily spotted) for enough natural sweetness and moisture.
Not rising well: Check that baking powder is fresh. Fill liners ¾ full, not to the top.
Sticking to liners: Let muffins cool 5 minutes in the pan before peeling the liner — they release more cleanly when slightly set.
ingrediENTS
—
1
1 tsp ground cinnamon
—
2
1/2 cup plain Greek yogurt (2% or full fat)
—
3
3 cups rolled oats (divided: 2.5 cups blended into flour, 0.5 cups left whole)
—
4
2 large very ripe bananas, mashed (about 1 cup)
—
5
2 large eggs
—
6
1/4 cup pure maple syrup
—
7
1 tsp vanilla extract
—
8
1.5 tsp baking powder
—
9
1/2 tsp baking soda
—
10
1/2 tsp kosher salt
—
11
Optional: 1/2 cup dark chocolate chips or crushed walnuts
instructions
1
Preheat & Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously.
2
Blend the Oats: Place 2.5 cups of oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
3
The Wet Base: In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, maple syrup, and vanilla until smooth.
4
Fold in Dry: Stir in the blended oat flour, the remaining 0.5 cups of whole oats, baking powder, baking soda, salt, and cinnamon. Do not overmix; stir just until combined. Fold in your optional mix-ins now.
5
Fill: Divide the batter evenly among the 12 muffin cups. They will be quite full.
6
The Bake: Bake for 15–18 minutes. A toothpick inserted into the center should come out clean.
7
Cool: Let the muffins sit in the tin for 5 minutes before transferring to a wire rack.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Banana Oatmeal Muffins
10
min active
·
30
min total
·
12
servings
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