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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.
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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.