Freezer-Friendly Banana Oat Muffins

ByFoodieMom

Freezer-Friendly Banana Oat Muffins – Healthy, Soft, & Ready to Go

Nothing beats a homemade banana oat muffin that’s soft, hearty, and perfect for breakfast, snacks, or even dessert. These muffins are naturally sweetened with bananas and a touch of honey, loaded with rolled oats for texture and fiber, and freeze beautifully so you can have a batch ready whenever you need it.

With ripe bananas, a wholesome oat base, and a simple mix of pantry staples, these muffins are healthier than store-bought, but still taste indulgent. Whether you want a quick grab-and-go breakfast, a snack for kids, or a make-ahead treat for the week, these banana oat muffins fit the bill.

Freezer-Friendly Banana Oat Muffins

Soft, healthy, and freezer-friendly banana oat muffins 🍌🥣 — perfect make-ahead breakfast or snack, naturally sweet, and loaded with rolled oats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Healthy
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 to 3 ripe bananas bananas mashed
  • 1/4 cup honey or maple syrup optional
  • 2 eggs
  • 1/2 cup milk dairy or plant-based
Dry Ingredients
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
Optional Add-ins
  • chocolate chips, nuts, or dried fruit as desired

Equipment

  • Muffin tin
  • Mixing bowls
  • Fork or potato masher
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Mash 2–3 ripe bananas. Stir in honey, eggs, and milk until combined.
  3. In a separate bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt.
  4. Fold dry ingredients into banana mixture until just combined. Optionally fold in add-ins.
  5. Spoon batter into muffin cups. Bake 20–25 minutes or until toothpick comes out clean. Cool on wire rack, then freeze if desired.

Notes

Cool completely before freezing. Wrap individually and store in an airtight container for up to 3 months. Thaw at room temperature or microwave briefly before serving.

Why You’ll Love This Recipe

✅ Freezer-friendly: Bake a batch, freeze extras, and enjoy fresh muffins anytime.
✅ Healthy & hearty: Made with rolled oats, bananas, and whole ingredients.
✅ Soft & moist: Bananas keep muffins tender, while oats add satisfying texture.
✅ Quick & simple: Minimal prep, one bowl, 10-minute mixing, 20–25 minutes baking.
✅ Kid-friendly & versatile: Great for breakfast, school snacks, or even a light dessert.

Ingredients You’ll Need

  • Ripe bananas (2–3): Naturally sweet and help keep muffins moist.
  • Rolled oats (1 cup): Adds fiber, texture, and a hearty bite.
  • All-purpose flour (1 cup): Can swap part with whole wheat for a healthier twist.
  • Baking powder (1 tsp) & baking soda (1/2 tsp): Leavening agents for soft, fluffy muffins.
  • Eggs (2): Bind ingredients and provide structure.
  • Milk (1/2 cup): Can use dairy or plant-based milk.
  • Honey or maple syrup (1/4 cup): Natural sweetener; adjust to taste.
  • Cinnamon (1 tsp) & salt (1/4 tsp): Flavor enhancers.
  • Optional add-ins: Chocolate chips, nuts, or dried fruit.

Step-by-Step Instructions

1) Prep Oven & Muffin Tin

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

2) Mash the Bananas

In a large bowl, mash 2–3 ripe bananas until smooth. Stir in honey (or maple syrup), eggs, and milk until combined.

3) Mix Dry Ingredients

In another bowl, combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt. Mix thoroughly to evenly distribute leavening agents.

4) Combine Wet & Dry

Fold dry ingredients into the banana mixture until just combined. Do not overmix—overmixing can make muffins dense. Optionally fold in chocolate chips or nuts.

5) Fill Muffin Cups & Bake

Spoon batter evenly into muffin tin cups. Bake 20–25 minutes, or until a toothpick inserted comes out clean. Remove from oven and let muffins cool in tin for 5 minutes before transferring to a wire rack.

6) Freeze for Later

Cool completely, wrap individually in plastic wrap, and store in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw at room temperature or microwave 15–30 seconds.

Tips & Variations

  • Whole wheat swap: Replace half the flour with whole wheat for added fiber.
  • Extra flavor: Add 1 tsp vanilla extract or a pinch of nutmeg.
  • Add-ins: Chocolate chips, chopped walnuts, or dried cranberries work beautifully.
  • Sugar-free: Use a ripe banana and skip honey for minimal added sugar.

Nutritional Info (per muffin, approx.)

  • Calories: 140
  • Protein: 4g
  • Carbs: 25g
  • Fat: 3g
  • Fiber: 3g
  • Sugar: 8g
  • Sodium: 120mg

Serving Suggestions

  • Grab one for a quick breakfast with coffee or tea.
  • Pack for school lunches or work snacks.
  • Pair with Greek yogurt or nut butter for extra protein.

FAQs

Can I use frozen bananas?
Yes! Thaw completely and drain excess liquid before mashing.

Can I make mini muffins?
Absolutely! Reduce baking time to 12–15 minutes.

How do I prevent muffins from getting soggy in the freezer?
Cool completely, wrap individually, and store in an airtight freezer bag.

Can I replace oats with almond flour?
Yes, but texture and moisture will change; you may need slightly less milk.

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