Make-Ahead Banana Oatmeal Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and naturally sweet banana oatmeal muffins made with wholesome ingredients, perfect for prepping ahead and enjoying busy mornings. This American-inspired recipe (vegetarian), ready in about 30 minutes, combines Ripe bananas, mashed, Old-fashioned rolled oats, Whole wheat flour into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Prep: 10 min Cook: 20 min Serves 12 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, combine 1 1/2 cups rolled oats, 1 cup whole wheat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt, stirring to mix evenly.
  3. Step 3: In a separate bowl, whisk together 2 large eggs, 1 cup mashed ripe bananas, 1/4 cup honey, 1/4 cup unsweetened applesauce, and 1 tsp vanilla extract until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix.
  5. Step 5: Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full.
  6. Step 6: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
  7. Step 7: Cool in the pan for 5 minutes, then transfer muffins to a wire rack. Store cooled muffins covered in the refrigerator or freeze for up to 3 months.

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