Name: Low Carb Baking Banana Oatmeal Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 medium ripe bananas, mashed; 2 cups old-fashioned oats; 2 large eggs; 1/4 cup milk of choice (dairy or non-dairy); 1 tsp baking powder; 1/2 tsp cinnamon; 1 tsp vanilla extract; Pinch of salt; Optional: 1/4 cup chopped nuts or dark chocolate chips

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Some mornings start with good intentions, like skipping the drive-thru and reaching for something that doesn’t make you feel like you just ate a brick. These banana oatmeal muffins are that little win you need. They’re soft, naturally sweet, and they don’t rely on flour or sugar to do their job. I like to think of them as muffins with a conscience—light enough for breakfast, yet hearty enough to hold you over until lunch. When I pull these out of the oven, the kitchen smells like comfort. The oats toast slightly as they bake, the bananas melt into the batter, and the whole house feels warmer, even if it’s already July. And the best part? You don’t have to be a master baker to get them right. If you can mash a banana with a fork and stir oats in a bowl, you’re pretty much set. What I love most is how they fit into low carb baking. They tick off the boxes for anyone looking at banana oatmeal recipes, or those flipping through a list of low carb dessert recipes. Call them an easy banana muffins recipe, a favorite among easy low carb desserts, or even a sneaky way to enjoy low cal oatmeal recipes. However you label them, they’re the kind of easy banana muffin recipe you’ll want to keep making.

1) Key Takeaways
2) Easy Banana Oatmeal Muffins Recipe
3) Ingredients for Banana Oatmeal Muffins
4) How to Make Banana Oatmeal Muffins
5) Tips for Making Banana Oatmeal Muffins
6) Making Banana Oatmeal Muffins Ahead of Time
7) Storing Leftover Banana Oatmeal Muffins
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9) Banana Oatmeal Muffins
10) Nutrition

1) Key Takeaways

Simple, wholesome muffins made with oats and bananas, no refined flour or sugar needed.
Perfect for breakfast, snack, or a quick grab-and-go bite during a busy day.
Part of low carb baking, these muffins balance sweetness and texture without guilt.
They store well, freeze well, and reheat beautifully.

2) Easy Banana Oatmeal Muffins Recipe

When I call something easy, I mean the kind of recipe that lets you mash, stir, and bake without second guessing yourself. These banana oatmeal muffins fit that promise. They lean on pantry staples and a couple of ripe bananas that might be sitting on your counter looking sad. This is the kind of low carb baking that feels both practical and rewarding.

What I like most is that the muffins don’t try too hard. They’re naturally sweet from bananas, full of oats for body, and light enough to pair with coffee or tea. It’s one of those banana oatmeal recipes you’ll reach for when you want comfort without fuss. You can even let the kids stir the batter, because it doesn’t need precision—just a few bowls and a warm oven.

Call them a low carb dessert recipe if you like, or just call them breakfast in a wrapper. Either way, this easy banana muffins recipe gives you twelve soft, golden rounds that make the kitchen smell like you’ve been working for hours, when in reality, you haven’t. That’s the charm of easy low carb desserts—they do the heavy lifting for you.

3) Ingredients for Banana Oatmeal Muffins

Bananas: Ripe bananas are the backbone of this recipe. They bring natural sweetness and hold everything together. The riper the banana, the better the flavor, so don’t fear a few brown spots.

Oats: Old-fashioned oats give the muffins texture and substance. They’re what make this recipe feel filling, giving each bite a bit of chew while keeping the muffins on the low carb side of things.

Eggs: Eggs bind the batter and add protein. They keep the muffins from falling apart and help create a soft, tender crumb that stays moist after baking.

Milk: A splash of milk, whether dairy or plant-based, loosens the batter just enough. It helps the oats soften and blend with the bananas. It’s a small addition that makes a big difference.

Baking Powder: This is what lifts the muffins and prevents them from being too dense. You’ll notice the tops puffing up beautifully in the oven.

Cinnamon: A little spice makes the bananas shine. It adds warmth without overpowering the natural flavors in the muffins.

Vanilla Extract: A touch of vanilla gives depth and rounds out the sweetness. It’s one of those little touches that makes baked goods taste homemade.

Salt: Just a pinch balances the sweetness and makes every bite taste more complete. Never skip it, even in sweet recipes.

Optional Mix-ins: A handful of nuts or dark chocolate chips takes these muffins in a new direction. I sometimes add walnuts for crunch or chocolate when I want something closer to a treat.

4) How to Make Banana Oatmeal Muffins

Step 1. Preheat the oven to 350°F and line a muffin tin with paper liners. A quick spray of oil works if you don’t have liners handy.

Step 2. Mash the bananas with a fork in a mixing bowl. You want them mostly smooth with a few small chunks for texture.

Step 3. Stir in the eggs, milk, and vanilla. Mix until the liquid is even and glossy. This is your wet base.

Step 4. Add oats, baking powder, cinnamon, and salt. Fold gently with a spoon or spatula until everything is coated. The batter will feel thick and hearty.

Step 5. If you’re using nuts or chocolate chips, fold them in now. Don’t overmix—just enough so every scoop has a little extra bite.

Step 6. Divide the batter evenly into the muffin tin. Each cup should be about three-quarters full so the muffins have room to rise.

Step 7. Bake for 20 to 25 minutes. The tops should be golden and a toothpick in the center should come out clean.

Step 8. Let them cool for a few minutes in the pan before moving to a rack. This helps them firm up and makes them easier to peel from the liners.

5) Tips for Making Banana Oatmeal Muffins

These muffins don’t require much, but a few habits make them even better. Use bananas that are very ripe, almost to the point where you’d think of tossing them. That deep sweetness works best in this recipe. Oats can be swapped with quick oats in a pinch, though I like the chew of the old-fashioned kind.

If you want a smoother texture, pulse the oats briefly in a blender before mixing. This creates a softer crumb without losing the oat flavor. And if you enjoy experimenting, sprinkle a few seeds on top—sunflower or chia add crunch without changing the recipe much.

Low carb baking often relies on alternatives, but here the balance feels natural. The muffins are satisfying without being heavy. They taste like breakfast, snack, and dessert all rolled into one. That’s the sweet spot for a recipe that needs to fit into real life, not just a diet plan.

6) Making Banana Oatmeal Muffins Ahead of Time

I like recipes that give me breathing room during the week, and this one does. Bake a batch on Sunday, and you’ll have breakfast ready for days. Store them in an airtight container at room temperature if you’ll eat them within two days. For longer storage, keep them in the fridge.

The flavor develops as they sit. By day two, the bananas seem even sweeter, and the oats settle into the texture. That makes them an easy choice when you don’t want to fuss with cooking in the morning. Pair them with yogurt, coffee, or even peanut butter spread on top.

This is the sort of easy banana muffin recipe that works with your schedule instead of against it. A little planning on the weekend saves you from scrambling during the week, and that feels like a quiet win.

7) Storing Leftover Banana Oatmeal Muffins

Leftovers are never a problem with muffins, but sometimes you’ll want to keep a few for later. Wrap them tightly in foil or plastic wrap and they’ll hold in the fridge for five days. They’re easy to grab, reheat, and enjoy.

For longer storage, freeze them individually. That way you can take out one or two at a time. Let them thaw at room temperature or warm them in the microwave for twenty seconds. They taste almost as fresh as the day you baked them.

In my house, storing muffins feels less like planning and more like wishful thinking. They disappear quickly, so doubling the recipe might be your best move. And since these are part of low cal oatmeal recipes, you don’t feel bad making extra.

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9) Banana Oatmeal Muffins