Go Back
+ servings

Baked Banana Oatmeal Muffins

Print Recipe
I’ve had one of these Baked Banana Oatmeal Muffins for breakfast, the past couple of mornings. Oh my guuuuuudnnnnesss…. you guys these are incredible! Just like a soft warm hug in a bowl.
Course Breakfast
Cuisine American
Keyword banana oatmeal muffins, healthy oatmeal muffins, homemade oatmeal muffins
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 muffins
Calories 91
Author Kim


  • 2 cups old-fashioned rolled oats gluten-free as needed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 packets stevia optional
  • 1 cup mashed banana about 2 medium ripe bananas
  • 2 egg whites or 1/3 cup liquid egg whites
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk any milk will work


  • Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, cinnamon, salt and stevia.
  • Add mashed banana, egg whites, vanilla extract and milk to oat mixture and stir well to combine.
  • Fill muffin cups almost completely full with oatmeal mixture. The muffins will not rise.
  • Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.


These are the perfect make-ahead breakfast because they taste great cold and are easy to eat on the go.


Serving: 1muffin | Calories: 91kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 144mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg