Banana Oat Honey Muffins

Banana-Oat Honey Muffins

Tender, naturally sweet muffins made with ripe bananas, rolled oats, and a touch of honey—perfect for grab-and-go mornings.

Banana-oat honey muffins on a board with cinnamon sticks
No mixer required—just whisk, stir, and bake.

At a glance

Prep: 10 min
Bake: 15–18 min
Total: ~28 min
Yield: 10–12 muffins

Ingredients

  • 2 ripe bananas, mashed
  • 1 large egg
  • 3 Tbsp honey
  • ¼ cup milk (dairy or non-dairy)
  • 1½ cups rolled oats
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • Pinch of fine sea salt
  • Optional but lovely: 2 Tbsp neutral oil or melted butter for a softer crumb; ½ tsp vanilla extract.

Instructions

  1. Prep. Heat oven to 350°F (175°C). Line or lightly grease a 12-cup muffin pan.
  2. Mix wet. In a bowl, whisk mashed bananas with egg, honey, and milk (add oil/vanilla if using) until smooth.
  3. Add dry. Stir in oats, baking powder, cinnamon, and salt until just combined. Rest batter 5–10 minutes to hydrate the oats.
  4. Fill. Divide batter among cups (about ¾ full).
  5. Bake. 15–18 minutes, until set and lightly golden; a tester comes out clean. Cool in pan 5 minutes, then transfer to a rack.

Storage: Airtight 2–3 days at room temp or 5 days refrigerated. Freeze up to 2 months; reheat in a 300°F oven or toaster.