Easy to make grab 'n go banana oatmeal muffins. It's oatmeal in muffin form! Make on the weekend & have a healthy breakfast all week. And they're gluten-free too!

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Linda Warren


  • 3 cups old fashioned oats, gluten-free if necessary
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup mashed banana, about 2-3 medium bananas
  • 2 Tablespoons olive oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups almond milk or milk of choice
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees. Spray a 12-cup muffin pan with a non-stick spray.
  2. Combine dry ingredients in a large bowl.
  3. In a medium bowl, mash banana and whisk with remaining ingredients except for chocolate chips. Add to dry ingredients.
  4. Stir in chocolate chips.
  5. Divide evenly into prepared pan making sure each has about the same amount of liquid and oats.
  6. Bake for 20-25 minutes or until set. They should be slightly brown around edges.
  7. Remove to wire rack and let cool completely. Remove from pan carefully by inserting a fork or small spatula down the side and lifting slowly. Set on wire rack to finish cooling.

Recipe Notes

Adapted from recipe found on The Merchant Baker.