Mini Oat & Banana Muffins

Name: Mini Oat & Banana Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 34 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs banana (large, ripe (spotty peels)); 1.5 cup rolled oats (old-fashioned, not instant); 1 pcs egg (large); 2 tbsp honey; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp vanilla extract; 1 pinch cinnamon powder; 1 pinch salt; 1 tsp oil (for greasing the muffin pan)

RATING

0.0/5

TASTE SCORE

8/10

Soft, moist mini muffins packed with natural banana sweetness and hearty oats. Made entirely in a blender, these little treats are perfect for busy mornings, lunchboxes, or a quick snack. No refined flour, no added sugar — just simple wholesome ingredients you probably have in the pantry right now.

PREP

10m

COOK

12m

SERVES

3 PIECES

245 cal

SERVINGS

METHOD · 4 STEPS

prep
Preheat the oven and prep the pan.
1.Preheat oven to 350°F (175°C).
2.Lightly grease a 12-cavity mini muffin pan with oil.
mix · ~2 min
Blend all ingredients into a smooth batter.
1.Peel the bananas and break them into chunks.
2.Add bananas, rolled oats, egg, honey, baking powder, baking soda, vanilla extract, cinnamon powder, and salt to the blender.
3.Blend on high for 30-45 seconds. Scrape down sides with a spatula.
4.Blend again for 15-20 seconds until smooth and pourable.
TIPLet the batter sit for 2 minutes after blending — the oats absorb moisture and thicken the batter to the perfect muffin consistency.
bake · ~12 min
Fill pan and bake the muffins.
1.Spoon or pour batter evenly into the 12 prepared mini muffin cavities, filling each about ¾ full.
2.Bake at 350°F for 10-12 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
3.Let muffins cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
TIPDo not overfill — these mini muffins rise well. About 1 generous tablespoon of batter per cavity is perfect.
serve
Serve warm or store for later.
Enjoy these muffins warm as-is, or with a smear of nut butter. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use very ripe bananas with spotty peels for maximum natural sweetness and moisture.
2
Let the batter rest 2 minutes after blending so the oats absorb liquid and thicken.
3
Fill each mini muffin cavity with about 1 generous tablespoon of batter — do not overfill.
4
Check doneness at 10 minutes; a toothpick inserted in the center should come out clean.
5
Cool muffins in the pan for 3 minutes before transferring to a wire rack to prevent sogginess.
6
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

nutty crunch

Nutty crunch

Fold in 2 tablespoons of chopped walnuts or pecans into the batter before baking for a pleasant crunch and healthy fats.

chocolate chip

Chocolate chip

Stir in 2 tablespoons of mini dark chocolate chips after blending for a touch of indulgence that kids love.

vegan

Vegan

Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, rested for 5 minutes) and use maple syrup instead of honey.

high protein

High protein

Add 1 scoop of unflavored or vanilla protein powder and reduce oats by 2 tablespoons; you may need an extra tablespoon of milk to maintain batter consistency.

berry burst