These healthy banana walnut oat muffins are quick and easy to make, soft, filling, and light, and make a delicious, satisfying breakfast treat whether you eat sugar and flour or not!
These Banana Walnut Oat Muffins Are:
- Naturally sweetened with mashed bananas
- Free of highly processed flours
- Easily made gluten free
- Healthy
- Hearty & filling
- Low glycemic
- Perfect on-the-go
- Freezer friendly
- Delicious!
Common Questions About This Recipe
Can I make these vegan by using flax eggs?
- I’ve tested this recipe with both real egg and flax egg, and the real egg is definitely better. It works okay with the flax egg, but it’s hard to get the center to cook all the way through, so I’d recommend muffin tins over loaf pans, and be sure to let it cool completely before cutting into it.
Can I make this recipe in a loaf pan?
- This recipe works great a mini loaf pan! I wouldn’t use regular loaf pans in order to avoid gooey centers. You’ll need to cook them a little longer too if you use loaf pans, but exactly how much will depend a bit on your oven and the size of your pans. Just take them out when the loaves are holding together well and wait to cut into it until it has cooled for at least 15 minutes.
Can I skip processing the oats and just use oats?
- If you prefer not to eat anything flour-like, you can skip the processing of the oats and just use quick oats for all of it. They will still be very yummy, but I find that the addition of a little bit of lightly processed oat flour improves the texture.
Substitutions & Modifications
- You can swap the nut butter for coconut oil in this recipe, both work great. A little bit of oil or fat is important for flavor though, don’t skip it!
- To make these muffins gluten free, be sure to use certified gluten free oats.
- If you eat regular flour, feel free to replace the oat flour for your all-purpose flour of choice. They will still work great.
- Experiment with fun add-ins such as other nuts, seeds, dried fruit, coconut, cacao nibs, or chocolate chips. This recipe is very versatile!
Tips for Success
- Use paper muffin liners or well-greased muffin tins to prevent sticking. I love my reusable silicone baking cups
- The batter for these treats is too thin and wet to make cookies out of. It won’t hold its shape if poured onto a baking sheet. If it’s cookies you’re after, check out my awesome breakfast cookie recipe.
More Healthy Baking Inspiration:
- Sugar & Flour Free Baking Hacks
- How to Make Healthy Breakfast Cookies
- Lemon Poppy Seed Muffins
- Banana Oat Breakfast Cookies
- Blueberry & Almond Flourless Oatmeal Muffins
- Strawberry Rhubarb Oatmeal Bars
- Carrot Cake Oatmeal Bars
- Flourless Oat & Seed Rolls
If you make these soft and delicious banana walnut oat muffins, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Banana Walnut Oat Muffins
These healthy muffins are quick and easy to make, soft, filling, and light, and make a delicious, satisfying breakfast treat whether you eat sugar and flour or not!
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Servings muffins
Ingredients
Dry Ingredients
- 1/2 cup quick oats, + 1/8 cup for processing, see instructions
- 1/4 cup chopped walnuts, a few reserved for decoration
- 1 tsp cinnamon
- 1/4 tsp fresh ground nutmeg
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 bananas, mashed
- 1 egg, or 2 Tbsp ground flax seed mixed with 3 Tbsp of water
- 2 tbsp peanut butter
- 1 tsp vanilla
Useful Equipment
Instructions
- Preheat the oven to 350°F.
- Mash the wet ingredients together in a small mixing bowl using a fork or potato masher.
- Optional step: In a blender cup, pulse a handful or two of dry rolled oats or quick oats to make a coarse flour. This step isn't necessary but it will give the muffins a softer texture and better absorbency.
- Stir in the dry ingredients, plus 1/8 cup (or 2 tablespoons) of your homemade oat flour.
- Fill 6 greased or lined muffin tins. Decorate with a few walnuts and a sprinkle of fresh ground nutmeg.
- Bake for 20 minutes, or until the muffins are golden and holding together well.
- Allow to cool for at least 10 minutes before eating.
Notes
- This recipe makes about 6 muffins. I like to eat 2 for a lighter breakfast, or 3 for a more filling breakfast.
- For a measured breakfast in ounces, use 2.5 oz of oats (including the processed oats), 1 oz of nut butter, 2 oz of walnuts, 8 oz banana.
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I love your recipes. I can’t wait to try this one.
Is a Tablespoon the correct measurement for the baking powder? This seems like a lot for this amount of ingredients. Just checking before I make it.
Thanks for all you do.
Aww, thanks Renea! Yep, it’s a lot but without flour and all the heavy ingredients, I’ve found these need a good boost. If you find you can taste the baking powder, experiment with reducing it, or add more spices to cover it up. I couldn’t taste it. Let me know how it goes!
Please can you share conversion cup to ounces
Thank
Yep, usually I do that but I forgot this time. I’ll add those in.
Hi Katie,
I was looking for the Banana Oat Zucchini Walnut muffin recipe? Seems to be gone from your recipes? Could you tell me where to find it? Thanks! Nan
Hi Nan,
I made it again recently and it wasn’t as good as the first time I made it, I took it down temporarily to work on the recipe for consistency and make a few tweaks. Have you made it before?
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Wow these look delicious! They would be perfect for a midday snack.
Absolutely! 🙂