Caramelized Banana Oat Muffins

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


A delicious twist on the typical banana muffin recipe. These muffins have just the right balance of sweetness, heartiness and nutrition for a delicious, healthy breakfast. Freezer friendly too!


  • 4 bananas, peeled and sliced (NOT overly ripe)
  • 1 cup oats, pulsed through a food processor until coarse flour forms
  • ¼ cup whole wheat flour
  • 2 tablespoons ground flax seed (can sub wheat flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt
  • 2 eggs
  • 5 tablespoons melted butter
  • 23 tablespoons raw honey or real maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts
  • For The Topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon raw honey or real maple syrup


  1. Preheat the oven to 400 degrees.
  2. Slice the bananas into rounds about 1/2 inch thick.
  3. After lining a baking sheet with aluminum foil, spray generously with nonstick cooking spray and place the bananas on the baking sheet.
  4. Bake bananas for about 10-15 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside.
  5. Transfer bananas to a bowl and give them a good smash.
  6. Break down the oats in a food processor until a flour-like meal is formed. (This took about 45 seconds for me.)
  7. Combine all the dry ingredients (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg) in a large bowl. Stir to combine.
  8. In a separate bowl, whisk the half and half, yogurt, eggs, melted butter, vanilla, and honey until smooth.
  9. Make a well in the dry ingredients and add the wet to the dry.
  10. Stir around the bowl until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency).
  11. Fold the caramelized bananas and pecans into the mixture, stirring just a few more times.
  12. Transfer the batter to muffin cups. If you’re using a pan, make sure to grease it well.
  13. Mix the topping ingredients together and spoon over the muffins.
  14. Bake for 13-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.


Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Once cool, place in freezer safe bag or container for up to 3 months.

To Prepare:
Remove desired number of muffins from freezer. Let thaw in refrigerator overnight or warm slightly in the microwave.