These banana nut muffins are soft and moist! They are great to serve for a quick breakfast or a midday snack!
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Finely chopped nuts are a great way to introduce more textures into your little one’s palate. These banana nut muffins have a nice slight sweetness and are packed with healthy fats!
WHAT YOU’LL NEED
Here is what you’ll need to make these banana nut muffins:
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these muffins gluten-free.
- Baking Powder: Leavening agent to help these muffins rise.
- Cinnamon: Provides an extra warm spice.
- Vanilla: To enhance the natural sweetness of these muffins.
- Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
- Egg: Used as a binder to hold the muffins together.
- Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
- Finely Chopped Nuts: Optional ingredient for added texture.
PROCESS
- Mash the bananas in a bowl until smooth.
- Add in the milk, vanilla, and egg and whisk until combined.
- Blend the oats into a flour and add them to a bowl.
- Add the baking powder, and cinnamon to the bowl with the ground oats and mix until combined.
- Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.
- Fold in the finely chopped nuts.
- Pour the mixture into a mini muffin pan. Bake for 15 minutes, or until a toothpick comes out clean.
STORAGE INSTRUCTIONS
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
SUBSTITUTIONS
- Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
- Milk: You may replace the milk with a dairy free alternative like coconut milk or oat milk.
- Nuts: I ususally finely chopped pecans or almonds in this recipe, but you may use any type of nuts. You may also omit the nuts to make plain banana muffins!
RECIPE NOTES
- This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time. You may also bake in a loaf pan to make banana bread.
- Be sure to use very ripe bananas with brown spots. The bananas provide the main sweetness in these muffins, so the ripper, the better.
- These muffins are not that sweet, so if you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
You may also like:
Banana Nut Muffins
Ingredients
- 1 cup old fashioned rolled oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 3 tbsps milk
- 1 egg
- 2 medium overripe bananas
- ¼ cup finely chopped nuts
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl until smooth.
- Add in the milk, vanilla, and egg and whisk until combined.
- Blend the oats into a flour and add it to a bowl.
- Add the baking powder, and cinnamon to the bowl with the ground oats and mix until combined.
- Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.
- Fold in the finely chopped nuts.
- Pour the mixture into a mini muffin pan. Bake for 15 minutes, or until a toothpick comes out clean.
Notes
- This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time. You may also bake in a loaf pan to make banana bread.
- Be sure to use very ripe bananas with brown spots. The bananas provide the main sweetness in these muffins, so the ripper, the better.
- These muffins are not that sweet, so if you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
My one year old loves these!! So easy to make, and are a big hit!!
I’m so happy to hear that your little one likes these! 🙂
Very easy to make and tasty! I added a few chocolate chips to them as well!
I love the idea of adding chocolate chips! Thanks for sharing your great feedback!😊
Can we use store bought oat flour?
Hi! Yes you definitely can use store bought oat flour😊
Thank you!! 😊 My little one loves the chocolate chip mini muffins. Will try these today!
So happy to hear that!! I hope your little ones likes these nut muffins as well!😊