Breakfast is the most important meal of the day, and these Banana Oatmeal Breakfast Muffins, just made breakfast easy and delicious.
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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. These Banana Oatmeal Breakfast Muffins make for an easy grab and go breakfast!
Recipe Ingredient Notes
To make Banana Oatmeal Breakfast Muffins, you will need the following ingredients:
- Large eggs
- Maple syrup
- Mashed bananas
- Vanilla extract
- Milk
- Coconut oil
- Rolled oats
- Cinnamon
- Nutmeg
- Baking powder
- Salt
- Chocolate chips
- Coconut flakes
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Banana Oatmeal Breakfast Muffins
- Preheat oven to 350℉.
- In a bowl, whisk eggs, maple syrup, mashed bananas, vanilla, and milk.
- Slowly add in coconut oil while stirring mixture. Whisk until smooth.
- Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture.
- Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins.
- Bake for 25 minutes, or until tops become golden brown.
- Let cool for at least 5 minutes, and then serve warm.
Storage Suggestions
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
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Banana Oatmeal Breakfast Muffins Recipe
Breakfast is the most important meal of the day, and these Banana Oatmeal Breakfast Muffins, just made breakfast easy and delicious.
Serving Servings
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
- Preheat oven to 350℉.
- In a bowl, whisk eggs, maple syrup, mashed bananas, vanilla, and milk.
- Slowly add in coconut oil while stirring mixture. Whisk until smooth.
- Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture.
- Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins.
- Bake for 25 minutes, or until tops become golden brown.
- Let cool for at least 5 minutes, and then serve warm.
Notes
Recipe Adapted From: OrganizeYourselfSkinny.com
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
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.
I love LOVE LOVE these Muffins!!! I will most definitely be trying these out.
Do you think this would freeze well?
These should freeze just fine.
Can you substitute vegetable oil for the coconut oil?
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.-
Thank you for sharing yummy & delicious recipe.
The muffins were so much better when I mixed it all together and let it soak over night in the fridge.
mouthwatering recipes thanks for sharing i am looking more
Made these today. Added about a cup of pecans and had enough mix for 3 more muffins! Very tasty and will definitely make again!!
Do you use small or standard muffin tins holes?
We used a standard muffin tin for these muffins.
Do you have the nutritional information for these? Calories, sugars, fiber, etc?
We don’t have the nutritional info at this time. You can add it into MyFitnessPal or other calorie trackers.
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!
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-700×8811.jpg
Baking these now, the house smells delicious!
can you sub almond milk?
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.
In Florida coconut oil is liquid. Recipe turned out perfectly! New fave of the family!
So glad to hear that you loved the banana oatmeal breakfast muffins.
My husband does not like coconut, what would be a good substitute for the flakes coconut?
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.
Can you sub quick oats instead of rolled oats?
Sure, quick oats will work too.
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!
I love these! I made them months
I love this recipe! I made these this morning and I have not one bad thing to say. I am a diabetic and one muffin barely raised my blood sugar. I did substitute sugar-free dark chocolate chips. I will definitely be making these often. Thank you so much for the
I love this recipe so much! The only deviation I made from the recipe was to substitute sugar-free dark chocolate chips. I am a diabetic and these barely affected my blood sugar. I will be making these often.