Make-Ahead Banana Oatmeal Muffins
Soft and naturally sweet banana oatmeal muffins made with wholesome ingredients, perfect for prepping ahead and enjoying busy mornings. This american-inspired breakfast (vegetarian) ready in about 30 minutes combines (about 2 medium) 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.
Ingredients
- 1 cup (about 2 medium) Ripe bananas, mashed
- 1 1/2 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
- 2 large Eggs
- 1/4 cup Honey
- 1/4 cup Unsweetened applesauce
- 1 tsp Vanilla extract
Instructions
- Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- 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.
- 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.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix.
- Step 5: Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full.
- Step 6: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Make-Ahead Banana Oatmeal Muffins take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Make-Ahead Banana Oatmeal Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Make-Ahead Banana Oatmeal Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Make-Ahead Banana Oatmeal Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Make-Ahead Banana Oatmeal Muffins vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
