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 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 to make 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 oat 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.
Additional recipe tips and substitutions
- 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
Other muffin recipes you might enjoy
- Cranberry Oatmeal Muffins
- Healthy Blueberry Oatmeal Muffins
- Spelt Banana Muffins
- Raspberry Lemon Muffins
- Coconut Mango Muffins
- Blackberry Lemon Oatmeal Muffins
- Banana Blackberry Oatmeal Muffins
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)
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 6 hours
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
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.
Ingredients
- 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
- In a large bowl, add the oats and milk and let soak overnight (or for at least 5-6 hours).
- Pre-heat oven to 425F and grease a 12-cup muffin pan.
- 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.
- 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.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container on the counter or freeze for later enjoyment.
Notes
- Nut-free version – substitute dairy milk for nut milk, and replace the walnuts with pumpkin seeds, raisins or chocolate chips.
- 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.
- Vegan version – replace the honey with maple syrup and use a flax egg instead of an egg.
- 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.
- 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.
- 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.
- Total time in the recipe card includes time for the oats to soak.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
You had me at the crossroads of healthy and easy. Plus… these muffins look legit delicious!
Thanks Jess!
These Muffins were so yummy! I really like the texture that the steel cut oats give them. I added two tablespoons of peanut butter instead of adding chocolate chips, as well as a splash of vanilla and they turned out amazing!! Thank you for this recipe, I love them!
Hi Alyssa. I’m so glad you enjoyed them! Thanks for letting me know.
You had me a one bowl!!! Love this recipe!!
Thanks!
This recipe for banana nut muffins is just what I’ve been wanting. I like making nutritious muffins for hectic mornings when I don’t have time to sit and eat a healthy breakfast. I’m making up two batches and giving some to my daughter and family.
I hope your daughter and her family enjoy them! Thanks Marisa!
I do love a good muffin, I like how you’ve provided so many ways to customize it based on dietary needs! Yum yum yum!
Thanks Matt!
Muffins are my goto for easy morning breakfasts or afternoon treats. These healthy banana nut muffins are just what I’ve been looking for!
Thanks Sharon! Hope you like them!
There is something so wonderful about fall mornings and a hearty muffin! These look fabulous and I would love one right now 😀
Thanks Tammy! Yes, love fall mornings!
I’m always looking for healthy after school snacks to feed my kids and this recipe will be perfect.
Thanks Kelly!
This is my kind of breakfast! I love the photos and the steps to make these! Thanks for sharing!
Thanks Analida!
That last photo with the butter and the drizzle of honey has me craving this treat big time! Nothing like a delicious banana nut muffin to start the day off right!
Thanks Annie! I’m glad that photo had that affect 😉
Banana muffins are one of my very favorite snacks. These look PERFECT–so wholesome and delicious! Have a great weekend, Leanne!
Thanks Kelsie!
Oh Leanne, these muffins look divine! The texture looks so soft and delicious, I just want to reach out and grab one! They will be perfect for a breakfast or snack on the go, and I just love all of your tips and swaps you have included with this recipe!
Thanks Anna! Glad you liked all the tips and substitutions!
We are terrible at eating bananas before they get too ripe, so I have a steady supply of over-ripe bananas 🙂 Muffins are one of my favourite ways to use them up, so I can’t wait to try this one out!
Always a steady supply here too! Thanks Jennifer. Hope you like them!
These banana muffins are gorgeous and the perfect thing to grab in the morning! Love all the variations. Thanks for sharing this recipe!
Thanks Paula!
Leanne, you always have the BEST muffin recipes! So wholesome and healthy. These look particularly delicious. I’d love one warm with lots of good quality salted butter. Perfect to go with coffee or as a fun snack during the day! YUM! 🙂
Thanks Haylie! That’s so sweet of you to say! 🙂
Love your healthy muffin recipes, Leanne! These look just as good as the others. I think fresh muffins from the oven are such a treat for breakfast! The kids would devour these!!
Thanks so much Katherine!
These muffins look great…perfect for school lunches! Kids will love these.
Your pictures look amazing as well.
Thanks Terry! Sorry I missed your message! Appreciate it!
You really checked off all the boxes on this one. It’s healthy, it’s tasty, and it doesn’t leave me having to do a ton of dishes. Winner winner!
Thanks Ben! Glad it checks off those boxes for you!
Loving this recipe! I was just staring at some most certainly overripe bananas on my counter, lol. Such a great after school snack for kiddo! Pinned.
Thanks Milena! Definitely great for after school!