Go Back
Banana berry oat muffins on a white plate on a wooden countertop

Banana Berry Oat Muffins

Soft and hearty muffins with bananas, oats, and mixed berries.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Mashed banana About 2 medium bananas fresh or if using frozen fully thawed
  • 1/3 Cup Melted coconut oil Can substitute butter or other oil
  • 1/2 Cup Honey Can substitute brown sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 Cup Milk
  • 1 1/2 Cups Rolled oats or old Fashioned oats Old fashioned oats will be chewier
  • 1 Cup All-Purpose Flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Ginger Optional
  • 1/4 tsp Ground clove Optional
  • 1 Cup Chopped mixed berries (Strawberries, Raspberries, Blueberries)

Equipment

  • Large mixing bowl
  • Muffin pan

Method
 

  1. Preheat oven to 350. Line or grease a muffin pan.
  2. In a bowl mix banana, oil, honey, eggs, vanilla, and milk.
  3. Stir in oats, then add flour, baking powder, baking soda, salt and spices.
  4. Gently fold in berries.
  5. Scoop batter into muffin pan about 2/3's full.
  6. Bake for 20-25 minuets, until golden and springy and a tooth pick inserted comes out clean.
  7. Let cool in pan before moving to cooling rack.

Notes

Storage Notes

  • Room Temperature:
    Store muffins in an airtight container at room temperature for up to 3 days. To keep them extra fresh, line the container with a paper towel to absorb any moisture.
  • Refrigerator (Optional):
    You can refrigerate them for up to 5–6 days, but note that this may dry them out slightly. Bring to room temperature or microwave for 10–15 seconds before serving.
  • Freezer Friendly:
    These muffins freeze beautifully!
    • Let them cool completely.
    • Wrap individually in plastic wrap or place in a freezer-safe bag or container.
    • Freeze for up to 3 months.
    • Thaw at room temperature or microwave for about 30–45 seconds for a quick snack.