Healthy Banana Nut Muffins (Easy One-Bowl Recipe)

Healthy Banana Nut Muffins are soft and hearty, with bananas and walnuts, and wholesome ingredients including steel-cut oats and whole wheat flour. They come together in just one bowl with vegan, gluten-free and nut-free options included.

It’s back-to-school week in many places so I thought it was a good time to share a few of my go-to healthy snacks. First up are these banana nut muffins made with overnight oats. They’re wholesome and filling, and perfect for an afternoon snack or quick breakfast as you’re heading out the door.

And I’ve included a nut-free version in the notes so they can also be packed in school lunches.

Ingredients for making these easy banana oatmeal muffins:

• Steel-cut oats
• Nut milk
• Overripe bananas (mashed)
• Egg
• Extra virgin olive oil
• Honey
• Whole wheat flour
• Coconut sugar
• Baking soda, cinnamon and salt
• Walnuts

How do you make these banana muffins with steel cut oats?

This is a one-bowl situation so these muffins come together easily.

• Start by adding your oats and nut milk to a large bowl and let them soak until the nut milk is fully absorbed (I usually do this overnight).

• Once the oats are soaked, whisk in your mashed bananas, egg, oil and honey. Next, add the flour, sugar, baking soda, cinnamon and salt. Stir until just combined. Fold in the walnuts.

• Divide the batter evenly into a 12-cup muffin pan and bake at 425F for 16-18 minutes.

• Let cool and store in a container. Or slather on some butter or honey and enjoy warm!

Recipe variations for these banana nut muffins:

Nut-Free

Substitute dairy milk for the nut milk, and replace the walnuts with pumpkin seeds, raisins or chocolate chips. The nutty texture of the steel-cut oats will still give these banana muffins a nutty vibe.

Gluten-Free

Use gluten-free flour in place of whole wheat flour. You’ll also want to make sure the oats you’re using are certified gluten-free. The muffin texture will be a little different, and the tops will bake up a little crackly instead of dome-shaped. But they will still turn out soft and hearty.

Vegan

Replace the honey with maple syrup and use a flax egg instead of an egg. I always refer to this How to Make a Flax Egg tutorial.

Other tips and substitutions for making these healthy banana muffins with oats:

• If you’re pressed for time, or don’t have steel-cut oats, you can use quick cooking rolled oats and soak them for 30-60 minutes. They won’t create the same nutty texture, but they still work well in this recipe.

• I usually make muffins with whole wheat flour, but if you only have all-purpose white, it will work in this recipe too.

• If you don’t have coconut sugar, you can substitute brown sugar.

• I always find that dark coloured pans brown the muffins faster, especially on the bottom. So if you’re using a dark pan, just keep an eye on the muffins as they near the end of their bake time.

Gluten-free version with chocolate chips

If you like easy muffin recipes that use overnight oats as their base, you may also enjoy these recipes:

• Cranberry Orange Overnight Oatmeal Muffins (with video) are perfect for the fall and holiday season. They’re bursting with cranberries, a hint of orange and dark chocolate chunks.

• Blueberry Vanilla Almond Overnight Oatmeal Muffins are filled with juicy blueberries, almond slices and the warm flavour of vanilla. For a fun twist, omit the almonds and substitute white chocolate chips.

• Blackberry Lemon Overnight Oatmeal Muffins are packed with berries and fresh lemon flavour. Feel free to change it up and use blueberries or raspberries instead of blackberries.

Pin this Healthy Banana Nut Muffin recipe to make for breakfast tomorrow!

If you make these banana nut muffins, or any of the variations included in the recipe, I would love to hear what you think in the comments below!

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Healthy Banana Nut Muffins (Easy One-Bowl Recipe)

★★★★★

5 from 20 reviews

Healthy Banana Nut Muffins are soft and hearty, with bananas and walnuts, and wholesome ingredients including steel-cut oats and whole wheat flour. They come together in just one bowl with vegan, gluten-free and nut-free options included.

• Author: Leanne
• Prep Time: 4 hours (includes time for oats to soak)
• Cook Time: 18 minutes
• Total Time: 4 hours 18 minutes
• Yield: 12 muffins 1x
• Category: Snacks
• Method: Bake
• Cuisine: Canadian, American

Ingredients

Scale 1x2x3x

• 1 cup steel-cut oats
• 1 cup unsweetened nut milk
• 2 large overripe bananas, mashed (about 3/4 cup)
• 1 large egg
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 1 1/4 cup whole wheat flour
• 3 tablespoons coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3/4 cup raw chopped walnuts

Instructions

1. In a large bowl, add the oats and milk and let soak overnight (or for at least 4-5 hours).
2. Pre-heat oven to 425F and grease a 12-cup muffin pan.
3. To the bowl of soaked oats, add the mashed bananas, egg, oil and honey. Whisk until combined. Add in the flour, sugar, baking soda, cinnamon and salt and stir until the dry ingredients are well incorporated. Fold in the walnuts.
4. Divide batter evenly into the cups of the muffin pan. The cups will almost be full. Bake for 16-18 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Store in an airtight container on the counter or freeze for later enjoyment.

Notes

1. Nut-free version – substitute dairy milk for nut milk, and replace the walnuts with pumpkin seeds, raisins or chocolate chips.
2. Gluten-free version – substitute the whole wheat flour for gluten-free flour and make sure your oats are certified gluten-free. The texture will be a little different, and the muffin tops will turn out a little crackly instead of dome-shaped.
3. Vegan version – replace the honey with maple syrup and use a flax egg instead of an egg.
4. If you’re pressed for time, or don’t have steel-cut oats, you can use quick cooking rolled oats and soak them for 30-60 minutes. They won’t create the same nutty texture, but they still work well in this recipe.
5. If you don’t have coconut sugar, you can substitute brown sugar. And if you don’t have whole wheat flour, you can use all-purpose white flour. Just note that these substitutions will make the muffins a little less healthy.
6. Dark coloured muffin pans tend to brown the muffins faster, especially on the bottom. So if you’re using a dark pan, just keep an eye on the muffins as they near the end of their bake time.

Keywords: oatmeal muffins, banana muffins, healthy muffins