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Easy Make-Ahead Banana Oat Pancake Muffins

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These banana oat pancake muffins are a quick, wholesome, and make-ahead breakfast option that combines the cozy flavor of banana pancakes with the convenience of muffins. Perfect for busy mornings, they are soft, moist, and naturally sweetened with ripe bananas.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 ½ cups old-fashioned rolled oats (135g), ground into oat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup milk (180ml), dairy or plant-based
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup (optional)
  • 2 tablespoons unsalted butter, melted
  • Optional mix-ins: chopped walnuts, dark chocolate chips, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the rolled oats in a food processor or blender and pulse until you get a fine, flour-like consistency (about 30-45 seconds). Set aside.
  3. In a medium bowl, mash 2 ripe bananas with a fork until mostly smooth but still a bit chunky.
  4. Add 2 large eggs, ¾ cup milk, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup (optional) to the mashed bananas. Whisk together until well combined and slightly frothy.
  5. In a separate bowl, whisk together the oat flour, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
  6. Pour the dry ingredient mixture into the wet ingredients and gently fold with a spatula until just combined. Fold in any optional mix-ins if using.
  7. Grease your muffin pan with non-stick spray or line with muffin liners.
  8. Spoon the batter evenly into the 12 muffin cups, filling each about ¾ full.
  9. Bake for 18-22 minutes. Check at 18 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, they are done.
  10. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Grind oats finely for a tender crumb. Use very ripe bananas for best sweetness and moisture. Do not overmix batter to avoid tough muffins. Muffins store well in the fridge and can be warmed in the microwave for 10-15 seconds before eating. For gluten-free, use certified gluten-free oats or almond flour. For vegan, replace eggs with flax eggs and butter with coconut oil.

Nutrition

Keywords: banana oat pancake muffins, make-ahead breakfast, healthy muffins, quick breakfast, banana muffins, oat flour muffins, gluten-free option, vegan option

Find it online: https://ovenmila.com/easy-make-ahead-banana-oat-pancake-muffins-recipe-for-busy-mornings/