Mini Banana Oat Muffins
I make a batch of these mini banana oat muffins whenever I have too many ripe bananas and need a quick snack that’s healthy enough for breakfast and small enough for little hands. They’re simply mashed bananas, rolled oats, a touch of vanilla, and whatever mix-ins you like — baked into tiny, portable bites that are perfect for lunchboxes, coffee breaks, or a last-minute brunch.
Why you’ll love this dish
These mini muffins are the kind of recipe that solves three problems at once: they use overripe fruit, they’re fast to put together, and they’re naturally portion-controlled. No flour or added sugar needed (unless you want it), so they’re budget-friendly and often kid-approved. Make a batch for a weekday breakfast stash or as a snack for after-school energy.
“Tender, banana-forward bites with just enough chew from the oats — perfect when you’re short on time but still want something wholesome.”
If you like small-batch baked goods, try pairing them with other quick bakes like these blackberry muffins for variety at brunch.
How this recipe comes together
Think of this as a one-bowl, no-fuss method. Mash bananas, stir in rolled oats and vanilla, fold in any mix-ins, scoop into a mini muffin tray, and bake until the tops are set. The oats hydrate as they sit and during baking, giving a slightly chewy, tender crumb. You don’t need eggs or butter — the banana provides moisture and binding — so the step-by-step is intentionally short and forgiving.
What you’ll need
- 4 large ripe bananas, smashed (the riper, the sweeter)
- 3 cups rolled oats (old-fashioned oats give best texture; see variations below)
- 1 tsp vanilla extract
- Optional mix-ins: chocolate chips, chopped walnuts, raisins, shredded coconut, or a spoonful of peanut butter
Substitutions/notes inline: use gluten-free certified oats to make the muffins gluten-free. For a little lift, add 1 tsp baking powder (optional) but these are traditionally dense and moist without it. If you want a sweeter bite, stir in 1–2 tablespoons of maple syrup or honey.
How to prepare it
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini liners.
- In a large bowl, mash the ripe bananas until mostly smooth — a few small lumps are fine.
- Add the rolled oats and vanilla extract to the mashed banana. Stir until evenly combined and the oats begin to absorb moisture.
- Fold in any mix-ins you like, distributing them evenly.
- Spoon the batter into the prepared mini muffin cups, filling them almost to the top.
- Bake 15–18 minutes, until tops are set and slightly golden. A toothpick should come out mostly clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
These short, action-forward steps keep the flow clear when you’re baking quickly.
Best ways to enjoy it
Serve warm straight from the oven with a pat of butter or a smear of nut butter. They’re also great at room temperature for a grab-and-go snack. For brunch, arrange them on a platter next to yogurt, fresh fruit, and a pot of coffee. Crumble one over yogurt with a drizzle of honey and sliced banana for a quick parfait-style breakfast.
How to store & freeze
Cool muffins completely before storing. Keep at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate up to 5 days. To freeze, layer muffins between parchment in a freezer-safe container for up to 3 months; thaw overnight in the fridge or warm gently in a 300°F oven for 8–10 minutes. Always discard if you see mold or if the muffins smell off — safety first.
Pro chef tips
- Use ripe bananas with brown speckles for the sweetest flavor and best texture.
- Let the batter rest 5–10 minutes before scooping so the oats absorb moisture — this improves structure.
- Don’t overfill mini cups; the batter rises a little and you want neat, uniform tops.
- If you want them fluffier, stir in 1 beaten egg or 1 teaspoon baking powder.
- For a coconut hint, swap some mix-ins for shredded coconut; if you like cookie-style oat bites, check this almond flour oatmeal cookies recipe for texture ideas you can borrow.
Creative twists
- Chocolate-banana: fold in mini chocolate chips and a sprinkle of flaky sea salt.
- Nutty butter: drop a little peanut or almond butter into the center as a surprise filling.
- Fruit-forward: stir in chopped dried apricots or fresh blueberries (fresh will add moisture).
- Breakfast bars: bake in a square pan for 18–22 minutes, then cut into bars.
For coconut-forward versions and inspiration, see these coconut oatmeal cookies and adapt mix-ins.
Common questions
Q: Can I use quick oats instead of rolled oats?
A: Yes — quick oats work in a pinch, but the texture will be softer and less chewy. Rolled oats yield a more substantial bite.
Q: Are these muffins vegan?
A: As written they are vegan (no dairy or eggs). If you add egg or dairy-based mix-ins, they would not be. Use plant-based chips and nut butters to keep them vegan.
Q: Can I make the batter ahead of time?
A: You can refrigerate the mixed batter for up to 24 hours. The oats will continue to hydrate, so the mixture may thicken; stir before scooping and add a splash of plant milk if it gets too dense.
Q: How many mini muffins does this recipe make?
A: Expect roughly 36–48 mini muffins depending on how full you fill each cup.
Q: Is it safe to freeze with mix-ins like chocolate chips?
A: Yes. Chocolate chips can hold up in the freezer but may change texture slightly; wrap well to avoid freezer burn.
Conclusion
These mini banana oat muffins are a flexible, low-effort bake that makes use of ripe bananas and pantry staples — great for busy mornings or school lunches. For a similar take and extra notes from another home cook, see the original riff on mini banana oat bites at Mini Banana Oat Muffins – Aberdeen’s Kitchen. If you want another small-batch banana-oat idea with slightly different ratios and tips, check out this version at Banana Oatmeal Mini Muffins – Spanglish Spoon.
Mini Banana Oat Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini liners.
- In a large bowl, mash the ripe bananas until mostly smooth — a few small lumps are fine.
- Add the rolled oats and vanilla extract to the mashed banana. Stir until evenly combined.
- Fold in any mix-ins you prefer, distributing them evenly.
- Spoon the batter into the prepared mini muffin cups, filling them almost to the top.
- Bake for 15–18 minutes, until the tops are set and slightly golden. A toothpick should come out mostly clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
