Healthy Mini Banana Oat Muffins

If you follow me closely, you know I made a lot of different kinds of banana bread/muffins and tend to use my well ripened bananas for muffins. They’re tasty and delicious and are the perfect snack to pop right into your mouth.

Today’s variety includes some muffins made with maple syrup and oats so not refined sugars were included. They don’t have that ‘ughh, another healthy muffin taste and you’ll have a hard time just eating 1… or 2. 🙂

Sometimes, I smear some peanut butter or butter with a drizzle of honey on time, if I’m feel decadent. Today, I was. So, I did. 🙂 How do you like eating yours?

Healthy Mini Banana Oat Muffins

  • Servings: 36 mini muffins
  • Difficulty: easy
  • Print


  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 3 bananas)
  • 1/4 cup milk of choice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1 3/4 cups whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top


  1. Preheat the oven to 325 degrees.. Grease muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  3. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total). Bake muffins for 16-18 minutes, or until a toothpick inserted into a muffin comes out clean.
  4. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy!

Adapted from:


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