Easy Banana Oatmeal Muffins

These easy banana oatmeal muffins are made with whole wheat and contain no added sugar, making them the perfect healthy snack or breakfast.

Now that my little one is officially approaching toddler-hood (I can’t believe that I have a toddler! Can’t he stay tiny forever?) we’ve been enjoying experimenting with table food. So far, we haven’t found a food that he doesn’t like, which is great.

We try to eat a variety of healthy foods, but his favorite is definitely Cheerios – he loves feeding himself and he thinks is hilarious to hold out a Cheerio, pretend like he’s going to feed it to me, and then quickly pop it in his mouth – cheeky boy! 🙂

I’ve long been a fan of making a big batch of healthy muffins, wrapping them individually, and popping them in the freezer. It’s a great way to ensure that a healthy snack is always readily available, and my husband likes to take one to work every morning for breakfast.

These easy banana oatmeal muffins have been a favorite in our house for years and I’ve recently started feeding small pieces to my son. He still loves his Cheerios but these are a pretty close rival.

I love them too because they’re the perfect quick, healthy breakfast or snack (because if you’re a mom, you know that often you’re the last one to get fed!)

Easy Banana Oatmeal Muffins

What yoúll need to make to Make Easy Banana Oatmeal Muffins

Besides the ingredients and some mixing bowls, the absolute best thing I’ve ever bought when it comes to making muffins the easiest possible way is a silicone muffin mold. I love using silicone muffin molds over regular metal ones because there is no need to spray or use a liner and the clean up is super easy. I also use them for making mini-quiches and various other things. You can pick up a silicone muffin mold super cheap on Amazon.

Instructions

1. Pre-heat your oven to 350 degrees Fahrenheit.
2. If you’re not using a silicone muffin mold, then spray a 12-cup muffin pan with non-stick cooking spray.
3. Place dry ingredients (flour, oats, baking powder, baking soda, cinnamon, and salt) in a mixing bowl and stir together.

4. Place the bananas in a separate bowl and mash well.

5. Add the wet ingredients (applesauce, milk, vanilla extract) to the bananas and mix well.

6. Add the wet ingredients to the dry ingredients and stir until just combined.

7. Divide batter evenly into muffin pan.

8. Bake for 16-18 minutes.

9. Remove from pan and let cool on a wire rack.

Notes

These muffins freeze very well!

If you have older children that can eat nuts, chopped walnuts are a great addition.

For a treat, I like stirring some dark chocolate chips through the batter.

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