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Banana Oat Muffins 147

Banana Oat Muffins

"A healthy and delicious morning treat!"
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35 m servings 200 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine flour, oats, sugar, baking powder, soda, and salt.
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 1010
  1. 1212 Ratings

Most helpful positive review

I substituted unsweetened applesauce for the oil, two egg whites for the egg, and 1/4 cup brown sugar + 1/4 cup Splenda for the white sugar. They were DELICIOUS and so moist! I've been trying ...

Most helpful critical review

A touch dry, but perfect with tea!

Most helpful
Most positive
Least positive

I substituted unsweetened applesauce for the oil, two egg whites for the egg, and 1/4 cup brown sugar + 1/4 cup Splenda for the white sugar. They were DELICIOUS and so moist! I've been trying ...

These are the best! I did as some suggested by using half whole wheat flour and half white flour, also half white sugar and half brown sugar (plus an additional 1 Tbl of sugar), and added choco...

I'm on a low fat diet, so I altered this recipe a bit & used applesauce instead of the oil, egg beaters for the egg, & skim milk.(If you are using paper liners in your pan, be sure to spray them...

I used all whole wheat flour, 1/4 cup white sugar, two eggs, and three over-ripe bananas. I did add a half teaspoon each of cinnamon and nutmeg at the last minute. Super moist and really just......

This is a great recipe. The muffins have a really good texture - not too heavy, not too crumbly. I substituted applesauce for the vegetable oil and used 1/2 cup packed brown sugar instead of whi...

This recipe was great, although it does need nuts in it. Quick and easy. I made mini muffins (bake 10-12 min.) and they turned out beautifully!

I made this recipe with my 1st graders in Taiwan after we read a story about goats that make oat muffins (long 'o' sound). I let them mix the things and mash the bananas and we made extras for ...

Great muffins! Very moist and delicious. I added a mashed up apple and decreased oil to 1/4 cup. They were wonderful.

Excellent muffins! Substituted the oil with applesauce and half the white sugar with brown sugar. Great chewy texture with the oats, just the right amount of sweetness, and they freeze well to...

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