Moist and delicious oatmeal banana bread muffins are so easy and healthy. They are great for a treat, as a snack or for breakfast. What a lovely way to start your morning with so many healthy ingredients!
Oatmeal Banana Bread Muffins
These banana muffins are made with mostly oats. Toasting the rolled oats and processing it into a fine flour and combining it with traditional banana bread ingredients gives you an INCREDIBLE taste experience while nourishing your body.
Enjoy it with milk, tea or coffee and it will feel like you are having a dessert for breakfast while being healthy. They are really SO moist!
How to Make The Muffins
- Toast rolled oats at 350 degrees F for about 10 to 15 minutes.
- Process the oats in a food processor until finely ground.
- Using the back of a fork mash the ripe bananas in a medium bowl.
- Whisk the olive oil with honey.
- Add eggs and whisk one at a time into the mixture.
- Stir in the mashed bananas.
- Then add the yogurt and stir.
- Add vanilla, ground cinnamon, baking powder, baking soda and salt.
- Mix the ground oats and flour into the mixture and make a thick batter.
- Finally add the chopped walnuts, raisins or other mix ins.
- Spoon the batter into a prepared muffin pan (greased or lined with paper muffin liners).
- Bake at 350 degree F for about 18 to 20 minutes, until a tester inserted comes out clean and the muffins tops are golden brown.
Following are the main ingredients used for making the oatmeal banana muffins.
- Rolled Oats
- Whole oats are a good source of fiber, protein, vitamins, minerals and antioxidants.
- Rolled oats have a lower glycemic load, releasing sugar slowly from the carbohydrates, resulting in a controlled release of energy throughout the day and helps keep one satisfied longer.
- Bananas give sweetness and an incredible flavor for these muffins. They are a rich source of potassium, fiber, vitamin C, vitamin B 6 and magnesium.
- Olive oil
- Olive oil makes the muffins moist and is a great source of heart healthy monounsaturated fats.
- The muffins are sweetened by honey, but you may also try maple syrup. Other than being a natural sweetener, honey also has antiseptic and antibacterial properties. From ancient times to modern days, honey has been found to be useful in wound management and fighting infection.
- I have used Greek yogurt for this recipe. It adds moistness, enhances the sweetness and adds to the protein content of the muffins.
- I think that a combination of vanilla and cinnamon with bananas is a classic taste that never fails. But you can always try adding variations to it, such as, cardamom, citrus, rose water, hints of spices - nutmeg, star anise etc.
Gluten-Free: Make sure to use certified gluten free oats only or replace some of the wheat flour with Bob's red mill gluten free flour.
Nut-Free: The recipe includes optional walnuts. You can skip the nuts and/or use pumpkin seeds and coconut flakes.
Dairy-Free: Skip the dairy yogurt and try coconut yogurt (I have not tried this myself). Or just increase the oil to ½ cup and skip any yogurt.
Egg-Free: Use flax eggs instead of regular eggs.
Vegan: Substitute flax eggs for regular eggs, use maple syrup instead of honey, use ½ cup oil and skip the dairy yogurt.
- Use Ripe Bananas: If the bananas are not ripe enough, bake them at 350 degrees F for 6 to 8 minutes until the skin darkens.
- Thick Batter: The muffin batter should be thick and with a consistency in between that of cake and drop cookies. Thick enough to mound. Adjust the amount of flour if needed.
- High Domed Muffins: For a nice domed muffin top, fill the batter almost full in the muffin pans.
- Hot Oven: You may preheat the oven to a higher temperature of 400 degrees F and then lower the temperature to 350 to 375 degrees F. This will help rise the muffins better.
- Add-ins and Toppings: May add chocolate chips or other dried fruits and nuts. You may sprinkle some oats on the muffin tops before baking.
- Storage: The muffins can be frozen in freezer safe bags of containers. These muffins are best for 1 to 2 days at room temperature.
More Sweet Breakfast Recipes:
- Carrot Breakfast Pancakes
- Almond Granola Bars
- German Apple Pancakes
- Mango Chia Smoothie Bowl
- Soft Honey Wheat Rolls
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Zaalouk (Moroccan Eggplant Dip)
- Red Pepper Flakes
- Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
- The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
- Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
- Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
- Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
- Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
- Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
- Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
- Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.
- Cooking Eggplants:
- Grill: Roast eggplants on charcoal or gas grill for 20 to 30 minutes, turning them slowly in between, until skin turns darker and shrinks.
- Broil: Cut eggplants lengthwise into halves and place the cut side down on a foil lined baking sheet. Place on the second rack and broil until skin turns darker and shrinks, about 20 minutes.
- Stovetop: Peel the eggplants completely, only some stripes or leave the skin on if you don’t mind it. Cut the eggplants into small pieces. Steam on high heat until soft or cook in a pan with some water until soft and mushy.
- Easy Zaalouk: Combine all ingredients with ⅓ cup of water and cook it over stove top until softened. Mash it up well and drizzle olive oil.
- Peeled and deseeded tomatoes: If you prefer, you can blanch the tomatoes. Cut a small cross on the surface of tomatoes and dump them in hot boiling water. After a minute, pick out the tomatoes and peel the skin, cut them into halves and deseed. Chop them into small pieces.
- Use more tomatoes if you want the dip to be saucy. You may even try using a little bit of tomato paste to give it thickness.
- Leftovers: Can be refrigerated for 4 to 5 days. You can freeze zaalouk for couple months. Thaw and reheat. Adjust the consistency, evaporating or adding water as needed. Check the seasoning as well.
- Nutrition facts not including any added salt.
- For other variations, tips and serving suggestions, scroll up the page to the blog post.
Oatmeal Banana Bread Muffins
- 2 cups rolled oats old fashioned
- 3 bananas ripe, large (1½ cups mashed)
- ⅓ cup olive oil light
- ½ cup honey or maple syrup
- 2 eggs large
- ⅓ cup yogurt reduced fat, Greek
- 1 tsp vanilla
- ½ tsp ground cinnamon ground
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¾ cup flour white whole wheat flour or all purpose
- 1 cup walnuts chopped (optional)
- ⅓ cup raisins optional
- Preheat oven to 350 degrees F.
- Spread the rolled oats in a thin layer on a baking sheet and toast for about 10 to 15 minutes. Let the oats cool.
- Process the toasted oats in a food processor until finely ground and set aside. (You should get about 1½ cups oats flour.)
- Using the back of a fork mash the ripe bananas in a medium bowl.
- Whisk the olive oil with honey until well combined.
- Add the eggs, and whisk them one at a time into the mixture.
- Next add the mashed bananas and stir it in. Then add the yogurt and stir.
- Add vanilla, ground cinnamon, baking powder, baking soda and salt, making sure to whisk after adding each of these.
- Mix the ground oats and flour into the mixture and make a thick batter that forms a mound with a scoop.
- Finally add the chopped walnuts and raisins and stir.
- Prepare a muffin pan with butter and dust with flour. Or line with paper muffin liners.
- Spoon the batter almost full into the muffin cups. Bake at 350 degree F for about 18 to 20 minutes, until a cake tester inserted comes out clean and the muffins tops are golden brown.Tip: Preheat oven to 400 degrees F and then lower to 350 degrees F prior to baking.
- If the bananas are not ripe enough bake them at 350 degrees F for 6 to 8 minutes until the skin darkens.
- If using only flour to make the muffins and not with ground oats, use about 2 cups of flour and add more by the tablespoon, only if mixture is not thick enough.
- Make the batter thick enough to mound it with the scoop. Adjust the thickness with flour if needed.
- The muffins can be frozen in freezer safe bags of containers.
- You may sprinkle some oats on the muffins tops before baking.
- These muffins are best for 1 to 2 days at room temperature.