Banana Oat Muffins

I have an eleven year old boy this summer. If you have ever had an eleven year old, you know this means he’s eating CONSTANTLY. We try to encourage healthy foods for his forever snacking, and generally begin our sentences with “have a banana or a string cheese.” Then he eats three of them. What’s a mom to do? This also means we buy bananas in bulk. Most of the time we are making second trips to the grocery store for more. But sometimes we end up with some overly ripe ones. When that happens, I make banana bread, banana ice cream, or banana oat muffins. 

This banana oat muffin recipe is everything you would hope for. They are beautifully dense. Perfectly sweet using maple syrup for the sweetener. They have texture and the right amount of chocolate chips to make anyone happy. And friends, it’s gluten free to boot. It’s full of good for you ingredients and only two tablespoons of oil. How can you go wrong, right? 

These muffins will pair great with your coffee in the morning, as a mid morning snack to get you to lunch time or for a guilt free dessert (although I totally believe in not feeling bad about dessert, but that’s another story for another time). I’m excited for you to give them a try and share them with your littles or your bigs or better yet, keep them to yourself. (You did hear I have an eleven year old right? I have to start hiding my favorite foods and treats from him!) 

Let’s get baking some banana oat muffins

YOUR INGREDIENTS FOR THE BANANA Oat Muffins

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4 mini chocolate chips

Your Steps to the banana Oat Muffins

First, preheat the oven to 350 degrees. Prepare a 12 muffin tin with non stick cooking spray. Then measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup real maple syrup

Once mixed, stir in the oat mixture until just combined. Finally, fold in the melted coconut oil and 1/4 cup mini chocolate chips. Fill each muffin using a 1/4 cup measuring cup. Bake for 22-25 minutes, until cooked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

Banana Oat Muffins

Simple wholesome ingredients come together with a food processor to make these gluten free and perfectly sweet banana oat muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil melted
  • 1/4 cup mini chocolate chips

Instructions
 

  • Preheat oven to 350° F. Prepare a muffin tin by spraying with non-stick cooking spray.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Place about 1/4 cup batter in each cup. Bake for 22-25 minutes, until cooked through
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Looking for other Tasty treats?

Check out my baking page or maybe my breakfast page. Or perhaps you want to check out one of my favorites below?

Oh So Good Banana Bread (Gluten Free!)

I have this great banana bread recipe. In fact, I had declared it THE best banana bread. It was clean and gluten free, which, let’s be honest, when combined can mean it doesn’t taste that great. But my friends and family will agree, it is darn good banana bread. You can get the recipe by clicking here

However, THE best banana bread requires the baker to create oat flour by putting all the dry ingredients in a food processor. I love my food processor, but the other evening, I was not interested in heading to the basement to grab it to make banana bread. Yes, I know this is slightly lazy. Okay, a lot lazy. But out of my refusal to grab an appliance, another great recipe was born. 

This recipe is STILL gluten free. While I am not gluten free myself, I dig being able to create for my friends who are. It still doesn’t have refined sugar. While I still love me some sugar, I enjoy finding good substitutes for my friends who try hard to cut extra sugar from their life. So if you are gluten free, watching your sugar, or you’re like me who really just loves a great banana bread recipe, I hope you give this a try. My husband (who doesn’t love banana bread) definitely went for seconds. And thirds. 

Ready? Let’s get baking!

Your Ingredients

  • 3 very ripe bananas, mashed
  • 2 eggs, room temperature
  • 2 tablespoons coconut oil, melted (olive oil would do fine too!)
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ¼ cup chopped walnuts 
  • ¼ cup dark chocolate chips 

Your Steps for Great Banana Bread 

Preheat oven to 350 degrees. Lightly grease a 9×5 quick bread pan. In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla. Stir in oil. Combine flour, oats, baking soda, and salt. Stir into the wet mixture. Fold in walnuts and chocolate chips. If you want it to look extra beautiful, sprinkle a few extra chocolate chips on top. Pour into prepared pan. Bake for 45-60 minutes, until cooked through. 

Looking to bake other delicious treats? Head on over to my baking page for more inspiration!

Tools of the Trade

There isn’t much you need for a quick bread, but I want to share out the tools I love when I am baking!

Oh So Good Banana Bread

Oh So Good Banana Bread (Gluten Free!): Clean eating doesn't have to be flavorless. This banana bread is to die for and is gluten free too!
Prep Time 20 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 3 very ripe bananas mashed
  • 2 eggs room temperature
  • 2 tablespoons coconut oil melted (olive oil would do fine too!)
  • ¼ cup real maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup chopped walnuts
  • ¼ cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 9×5 quick bread pan.
  • In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla.
  • Stir in oil. Combine flour, oats, baking soda, and salt. Stir into the wet mixture.
  • Fold in walnuts and chocolate chips. Sprinkle a few extra chocolate chips on top.
  • Pour into prepared pan. Bake for 45-60 minutes, until cooked through.
Keyword Banana Bread, bananas, Breakfast, Quick Bread
Tried this recipe?Let us know how it was!

THE Banana Bread.

Jump to Recipe

I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup honey (maple syrup)
  • 2 tablespoons coconut oil melted
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!