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Mini Banana Oat Muffins

These mini banana oat muffins are perfect for using up overripe bananas, serving as a healthy snack or breakfast option that is easy for little hands.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 36 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large ripe bananas, smashed The riper, the sweeter.
  • 3 cups rolled oats Old-fashioned oats give the best texture.
  • 1 teaspoon vanilla extract
Optional Mix-ins
  • to taste chocolate chips, chopped walnuts, raisins, shredded coconut, or a spoonful of peanut butter Feel free to adjust based on personal preference.
Optional Additions
  • 1 teaspoon baking powder For a little lift, optional.
  • 1–2 tablespoons maple syrup or honey For added sweetness, optional.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini liners.
  2. In a large bowl, mash the ripe bananas until mostly smooth — a few small lumps are fine.
  3. Add the rolled oats and vanilla extract to the mashed banana. Stir until evenly combined.
  4. Fold in any mix-ins you prefer, distributing them evenly.
Baking
  1. Spoon the batter into the prepared mini muffin cups, filling them almost to the top.
  2. Bake for 15–18 minutes, until the tops are set and slightly golden. A toothpick should come out mostly clean.
  3. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Store muffins at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze muffins between parchment in a freezer-safe container for up to 3 months.