Homemade Banana Oat Mini Muffins
Soft, naturally sweet mini muffins made with ripe bananas and whole oats, ideal for a kid-friendly breakfast or snack. This American-inspired kid-friendly recipe, ready in about 25 minutes, pairs Ripe bananas, Rolled oats, Baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 24, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, mashed Ripe bananas
- 1 1/2 cups Rolled oats
- 1 tsp Baking powder
- 1/2 tsp Cinnamon
- 1 large Egg
- 1/4 cup Milk
- 1 tsp Vanilla extract
- 2 tbsp Honey
- 1/4 tsp Salt
- 2 tbsp Olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat the oven to 350°F and lightly grease a mini muffin pan (24 cups) with 2 tablespoons olive oil.
- Step 2: In a large bowl, mash 2 medium ripe bananas until smooth.
- Step 3: Add 1 large egg, 1/4 cup milk, 1 teaspoon vanilla extract, and 2 tablespoons honey to the mashed bananas and whisk until combined.
- Step 4: In a separate bowl, combine 1 1/2 cups rolled oats, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
- Step 5: Gradually mix the dry oat mixture into the wet banana mixture until just combined.
- Step 6: Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full.
- Step 7: Bake for 12-15 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Step 8: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.









