Soft Baked Mini Banana Oat Muffins
Moist and tender mini muffins made with ripe bananas and wholesome oats, ideal for little hands and nutritious snacking. This kid friendly ready in about 30 minutes pairs medium, mashed ripe bananas, rolled oats, whole wheat flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 18, 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 cup rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 large egg
- 1/3 cup milk
- 2 tbsp maple syrup
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease a mini muffin pan or line with mini paper liners.
- Step 2: In a large bowl, combine 1 cup rolled oats, 1/2 cup whole wheat flour, 1 teaspoon baking powder, and 1/2 teaspoon ground cinnamon, stirring well.
- Step 3: In a separate bowl, whisk together 2 mashed medium ripe bananas, 1 large egg, 1/3 cup milk, 2 tablespoons maple syrup, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined—do not overmix.
- Step 5: Spoon the batter evenly into 18 mini muffin cups, filling each about 3/4 full.
- Step 6: Bake for 12-15 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Step 7: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Soft Baked Mini Banana Oat Muffins take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soft Baked Mini Banana Oat Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, mashed ripe bananas from drying out.
Can I substitute ingredients in Soft Baked Mini Banana Oat 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 Soft Baked Mini Banana Oat Muffins for a different number of people?
The recipe is written for 18 servings. Multiply each ingredient by (your serving target / 18). 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.
What goes well with Soft Baked Mini Banana Oat Muffins?
Kid Friendly kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
