Banana Oat Muffins

These Banana Oat Muffins are soft, wholesome, and naturally sweetened with ripe bananas. Made with whole wheat flour, rolled oats, wheat germ, chia seeds, almond milk, and olive oil, they’re a great option for breakfast, snacks, or meal prep.

They’re also easy to customize with blueberries, walnuts, dark chocolate, coconut, or shredded carrots.

Makes: 12 large muffins or 24 mini muffins
Prep Time: 15 minutes
Bake Time: 15–18 minutes
Oven Temperature: 375°F

Equipment

• 2 mixing bowls
• Whisk
• Measuring cups and spoons
• Muffin pan
• Muffin liners
• Spoon or ice cream scoop
• Toothpick

Ingredients

Dry Ingredients

• 1 cup whole wheat flour
• ½ cup wheat germ
• 1 cup rolled oats, not instant
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 teaspoons chia seeds
• ¼ cup water
• ¾ cup unsweetened almond milk, plain or vanilla
• ⅓ cup olive oil
• 1 teaspoon vanilla extract
• 1 cup mashed or puréed ripe bananas

Optional Add-Ins

Choose one or two:

• 1 cup blueberries
• 1 cup shredded carrots
• ½ cup dark chocolate chips
• ½ cup unsweetened shredded coconut
• ½ cup chopped walnuts

Instructions

1. Preheat the oven to 375°F.
2. In a small bowl, combine the chia seeds with ¼ cup water. Stir and let sit for about 5 minutes, until the mixture becomes thick and gel-like.
3. In a large bowl, combine the whole wheat flour, wheat germ, rolled oats, brown sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the almond milk, olive oil, chia seed mixture, vanilla extract, and mashed bananas.
5. Pour the wet ingredients into the dry ingredients and mix just until combined. Avoid overmixing.
6. If using optional add-ins, gently fold in one or two at this stage.
7. Line a muffin pan with baking cups and divide the batter evenly among them.
8. Bake for approximately 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for a few minutes in the pan before transferring them to a cooling rack.

Storage & Meal Prep

Once completely cooled, store the muffins in an airtight container.

They can also be frozen for longer storage. When ready to eat, simply remove the amount you need and allow them to thaw at room temperature.

For a quicker option, warm a muffin in the microwave for about 20–30 seconds or in a toaster oven on a low setting.

Barefoot Nutrition Tip

We like making these as mini muffins because they’re an easy portion for a snack or as part of breakfast with fresh fruit, yogurt, or another source of protein.

When adding extras, stick to one or two ingredients so the muffins keep the right texture. Some of our favorite combinations are:

• Blueberries + walnuts
• Dark chocolate + coconut
• Carrots + walnuts
• Blueberries + coconut

Why We Love Them

These muffins combine whole grains, oats, wheat germ, chia seeds, and bananas in one easy recipe.

The oats and whole wheat flour provide complex carbohydrates and fiber, while chia seeds and walnuts can add healthy fats. Banana brings natural sweetness and moisture, helping create a soft muffin without needing a large amount of added sugar.

They’re especially convenient because you can make a batch ahead of time, freeze them, and have a quick homemade breakfast or snack ready whenever you need it.