Caramelized Banana Oat Muffins

Caramelized Banana Oat Muffins: love these! a healthy, flavorful muffin with whole grains and no refined sugar. 280 calories. |

And the streak of new things continues with Caramelized Banana Can’t Stop Love Them So Much Naturally Sweet Oat Muffins.

But don’t think I’m getting all crazy with the new because you know I like routine and familiar and predictability something fierce. As a result, today my new food things are being delivered to your mouth in the form of an old, predictably delicious favorite: JUMBO MUFFINS.

Friends, I do not mess around with baby muffins. If you are a mini muffin baker, you win the Better Person with More Self Control and Cuteness award. I generally do not associate with any kind of mini muffinery. In my muffin-baking kitchen, we go big or we go muffin-less. 12 cup muffin tin? Try again, baby muffin lover. I bought this massive 6 cup muffin tin at a thrift store and I’ve never looked back. Jumbo muffins are where it’s at.

Also – caramelized bananas. LIKE WHAT.

Caramelized Banana Oat Muffins: a simple, healthy breakfast! 280 calories. |

If there is a better cooking color than deep golden brown, I haven’t found it yet. There is some inappropriately deep satisfaction that I feel when I look at those perfectly golden nuggets of sweetness.

And there you have New Thing #1: caramelized bananas. Eyeroll. I know, you’re a foodie and you’ve been doing this for years. Yeah yeah yeah. Just let me have my moment, okay? These are very new and very awesome to my world. The knowledge that you can just slice a banana and bake at 400 degrees for this beauty is possibly going to change the course of my life. It’s so simple and so, so sweetly good with just one feel-good ingredient. Hey look at me, Mom! No added sugar!

New Thing #2: oat flour.

Caramelized Banana Oat Muffins: a simple, healthy breakfast! 280 calories. |

Disclaimer – I do not have a background in hippie foods and therefore I don’t know if what I’ve created here would be technically considered oat flour. Alternative flour-ers and hippies alike are welcome to correct or confirm in the comments.

Here’s my definition of oat flour: I just basically took the rolled oats – PS. love using rolled oats here because they’re almost always in the pantry, right? requiring no trip to the store, right? WINNING – and pulsed them continuously through my food processor for about a minute until this flour-like meal formed.

Then I used that oat flour instead of a big yucky cup of whole wheat flour because, you guys, that stuff is not what my dreams are made of. I think I tricked myself into liking whole wheat flour and its related baked goods for a few years there, but yeesh. My more mature (because not liking whole wheat flour is obviously mature) older self says nooo thank you and please pass the friendly, yummy oats.Caramelized Banana Oat Muffins: a simple, healthy breakfast! 280 calories. |

I can’t take all the credit for this deliciously and naturally sweet muffin recipe that you can feel good eating (even when it’s jumbo). Usually when I’m baking, I’m working off at least 52 other recipes and this was no exception.

There were two sources of inspo that stood out here: sweet Heather kind of made me obsessed with the caramelized banana thing in her no sugar added banana bread, and my new friend Lisa showed me how to make a really awesome whole wheat muffin that could be adapted any which way to get it just how I wanted it.

Friends are friends forever when they inspire these kinds of yums.

Caramelized Banana Oat Muffins: a simple, healthy breakfast! 280 calories. |

So the results are in: these caramelized banana oat muffins are naturally sweet yummification. They are slightly puffed and crisped on top and packed with bites of warm, sweet caramelized banana on the inside. They beg for a tiny little slab of melted butter and a vanilla latte. Do it now now now.

Plus that little oatmeal topping that gets crispy and perfect. Yeah, that.

Caramelized Banana Oat Muffins: love these! a healthy, flavorful muffin with whole grains and no refined sugar. 280 calories. |

4.8 from 8 reviews
Caramelized Banana Oat Muffins
Serves: 6 jumbo or 9-12 regular
  • 4 bananas, peeled and sliced (NOT overly ripe)
  • 1 cup oats, pulsed through a food processor until coarse flour forms
  • ¼ cup + 2 tablespoons whole 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
  • 2-3 tablespoons raw honey or real maple syrup
  • 1 teaspoon vanilla extract
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. Slice the bananas into rounds. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place the bananas on the baking sheet and bake for 5-10 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.
  2. Break down the oats in a food processor until a flour-like meal is formed. This should yield a little more than ¾ cup. Combine the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir to combine.
  3. In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry. Stir around the bowl just 10 times 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). Fold the caramelized bananas into the mixture, stirring just 5 more times.
  4. Transfer the batter to a greased 6 or 12 cup muffin tin. Mix the topping ingredients together and spoon over the muffins. Bake for 10-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.
Nutrition facts are for 6 muffins.

Store these muffins in an airtight container in the refrigerator.

Nutrition Muffins

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  1. Christina says:

    This might be a silly question but where is the search button on your website? For the life of me I can’t find it

    • Christina, it’s right below the “Hey! nice to meet you!” block at the top right. There are 3 tabs, Subscribe, Stay Connected, Search.

      • Christina says:

        I wonder if it’s cuz I’m on my cell? The hey it’s nice to meet you is at the very bottom of the page and doesn’t have a search option…

        • Oh weird… I was curious so went on my cell and I still see the search below there but yes all the way at the bottom…don’t know what to tell ya…

    • Hi Christina! So sorry – we are working on getting all the features of the site to transfer over to our mobile version but right now the search bar is not visible on mobile. Is there a certain recipe you were looking for?

  2. You are hilarious, and these muffins look delicious!

  3. Delish!! I need one of those jumbo muffin tin, omg! If it makes you feel any better, I haven’t jumped on the carmalized banana train yet so maybe one day I’ll have my moment 😉

  4. You had me spellbound at caramelized bananas…so much deliciousness in one muffin!
    I pulse oats in my blender and pass it off as oat flour – lots cheaper than the pre-packaged “oat flour” at the grocery store!

  5. I’m with you on team HUGE muffins! Why waist time eating 4 mini muffins when you can stuff your face with one huge, delicious muffin. And I also find I’m less likely to dry them out…. BONUS!!!

    Great post as always!


  6. Jumbo muffins are where it’s at! I’m a muffin freak, so I am all for the big guys! Since I’ve gone gluten free I am going to grind my gluten free oats. I’m so excited!

  7. These look so delicious!

  8. If nothing else, trying the carmelized banana thing….as soon as I go get some bananas. Thanks so much for this!!

    xx Sarah | Loser Girl Wins

  9. I am all about giant muffins. No good for the waist but I love that they fill the fist. I would be hard pressed not to devour the caramelized banana slices. They look fantastic.

  10. Caramelized banana smoothies are my absolute favorite! This looks great, I am going to try a gluten free version!

  11. I’m with you, caramelize alll the foods! Those bananas, so so pretty!

  12. Umm, yum. Where can I procure one of these amazingly ginormous muffin tins?! I need one in my kitchen and my life. Also, coming from a kind-of-ish hippie, you absolutely made oat flour!

    • Yessssss! I am accepted in the food hippie community now. :) And the muffin tins — I always look at goodwill for them. Cheap, rustic looking, ginormous.

  13. Love the caramelized bananas in this, I bet these are so addicting!

  14. I love everything about these and I know know what to make with those banana’s looking at me form the counter. I am particularly glad that you don’t have baking soda in this recipe which just makes my banana muffin taste really bitter.

  15. I LOVE caramelized bananas (on peanut butter sandwiches… YUM!), but in a muffin? Definitely an idea I need to try!!

  16. Mmmmm these sound really good!

  17. These really look like the perfect muffin! And I can never decide if jumbo muffins are for me… I have a pan, but AJ always eats 2 muffins, no matter the size. So then I’m down to half the amount of muffins I would normally have, and then I’m sad. But caramelized! Banana! Muffins! amazingness.

  18. Ok, so I knew all about making my own almond flour from almonds, but both are still pretty expensive when you do a lot of baking and have a family to feed. I don’t mind wheat flour in some recipes, but gah. It’s horrible to really bake with because it doesn’t make things all nice and fluffy. I started using a 3:1 ratio of white to wheat just so I could get some perkiness. For health reasons, I try to stay away from the white stuff. I keep hearing about coconut flour, but again, its a little pricey when you’re a food blogger on a budget in need of baked goods from time to time 😉 Oats? Heck yah girl. Those are cheap enough and if you have a health food store that sells it out of the bulk bins – even better! I’m now in baked good heaven. This is possibly something healthier and oh, hai – pretty bananas!

    Lindsay…can we be BFF? I’ll bring the latte 😉 I feel silly because never in a million baking years have I ever thought about bananas like that. This has changed my world.

    Forever. :)

    • SERIOUSLY. Thank you for pointing this out. The alternative flour game is awesome (so many of us are trying to eat more healthy grains, right?) but it is NOT a cheap one, and it drives me nuts to spend $10 on a little bag of almond flour only to enough for a handful of recipes. Oat flour may become a new affordable white flour alternative for me!

      • Edna Siu says:

        Lindsay, I am so excited to find your blog, I have not tried the oats into flour, it is just perfect for moms and housewives who bake a lot to feed the monsters. it will surely be wonderful if you can re-create more yummy goodies recipes with oat flours. Thanks for the sweet recipe, it will be a new era in our kitchen.

  19. I love the idea of caramelizing the bananas. Just the idea of caramelized bananas can get me exploded about all the ways you could use them!

  20. Never thought about caramelising bananas for muffins. These look so delicious and breakfast worthy!

  21. Those caramelized bananas wouldnt even have made it into the bread/muffins for me! How delish do those look!! Beautiful muffins, pinned!

  22. Oh my goodness YUM!!!

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  24. This is such a cool idea!! Love this recipe!

  25. I can’t believe those bananas lasted long enough to make it in to muffins. They look so good. Only jumbo muffin tins in my house. No point deluding myself that I can stop at one mini muffin

  26. YUM! Those caramelized bananas are to die for! These look so moist and delicious. I’m not a hippie so I can’t confirm that your “oat flour” is legit, but I bought your explanation!

  27. HOLD UP! Can we skip the muffins and just eat those caramelized bananas?? Whooah, almost too much for my mind to handle. Ok we have muffins afterwards. :)

  28. Bananas. CARAMELIZED bananas. Muffins. GIANT muffins. Yes, please! Good thing I’m an early riser because I’m baking these first thing tomorrow morning. What a great way to start the day.

  29. Oh girl, I am SO GLAD I could help inspire this kind of greatness! And those caramelized bananas? I want to curl up and nap on top of one. SO GOOD!

  30. I have never tried caramelized bananas but wow- seems like I’d be a fool if I didn’t! I’m also commenting here because it’s your most recently written post and I’ve started my new blog with the help of Food Blogger Pro! Bjork said to “hop on over to Pinch of Yum” and comment, so I have. Trying out my new gravatar.

    Really inspiring blog and ALL the taste buds say “Yeah!” :)

  31. Caramelised bananas?! Ummm… Yes please!! That sounds so amazing!
    Also, I can totally relate to the whole wheat flour thang – oat flour for the win!

  32. These sound amazing! I love the caramelized banana!

  33. any idea how to make them without the wheat flour so they’ll be totally gluten free? Otherwise love the idea and can’t wait to make them as I am sugar-free…..thanks!

  34. Wow, I really like the whole caramelized-banana-thing! Will have to give these a go sometime soon 😉

  35. Merle – you could try a straight substitute of gluten free flour for the other 2 flours listed. However I suspect the oat and wheat flours have different weights (in grams or ounces). you’d get better results using a small digital kitchen scale to measure your gluten free flour.

    I’m sure you can look up the weight of one cup oat flour and of wheat flour online. somewhere. Then translate that to the actual number of cups in the recipe, and use that WEIGHT of gluten free flour.

    I used to think using a kitchen scale was way over my head but it’s actually pretty easy. And this is the perfect example why it’s so useful!

    • thanks Erika, I want to use the oat flour – very nutritious and gluten free…have a scale, was thinking of just subbing in better batter for the wheat flour…..or keeping it all oat flour?

      • Sure you could that. My husband isn’t comfortable using oats, even GF ones. So for us it would be a complete sub. But the oat flour would really taste wonderful, and would be extra nutritious. Makes me curious how much the oat flour weighs. It’s amazing how much extra flour I use when I don’t weigh it.

      • I haven’t made this particular recipe yet, but I’ve always had luck doing 100% swaps for oat flour. I never actually weigh it, I do a cup for cup swap. Oat flour seems very forgiving, in my opinion, and is a dream to work with — plus no fears of over mixing like you have with wheat flours, so if the batter seems super wet you can always add more.

      • Sure you could do that. My husband isn’t comfortable using oats, even GF ones. So for us it would be a complete sub. But the oat flour would really taste wonderful, and would be extra nutritious. Makes me curious how much the oat flour weighs. It’s amazing how much extra flour I use when I don’t weigh it.

      • Oops sorry. Double post.

    • Thanks for the tips Erika! Awesomely helpful.

  36. How much vanilla for the muffins? I just see it listed under the topping ingredients.

  37. These muffins look so delicious!!

  38. Molly V says:

    You are so smart! I never would’ve thought to pulse oats to make oat flour. Well, I never would’ve thought about making oat flour in the first place, but…that’s why you’re amazing. :) Thanks for the inspiration, Linds! And those big 6-cup muffin tins are great for making popovers, too! 😉

  39. i have a serious weakness for banana based baked goods but i cant stand banana by itself. this caramelized version looks amazing.

  40. Had to post again because I made these today and…oh my. Seriously the most delicious muffins EVER! It took every ounce of willpower not to eat them all. I had everything on hand except the half and half so I subbed buttermilk and then I turned up the banana to 11 by pulverizing some Trader Joe’s freeze dried bananas to a powder and throwing about 1/4 cup into the batter, just because… These will definitely be in the regular line up. Thanks Lindsay!

  41. The muffins look delicious!
    Did you put honey on the banana slices before baking?
    Best regards

  42. Wow! These look amazing! I am absolutely going to make these ASAP. I expect the ingredients are not too expensive either.

    Thanks for sharing such a wonderful recipe.

    – Ricky Willis

  43. Hey guys, I love this recipe so much that you have made my top 5 from the web this week.

  44. love the caramelized bananas. yum!

  45. Danielle says:

    ughh these look incredible! would be SO perfect to make on this cold rainy day in New Zealand :)

    question: can you use over-ripe bananas for this recipe?

    • Yep! They’re a little harder to roast in the oven though, since they’re a bit mushier. Just spray your foil really well with oil or nonstick spray.

  46. I made these into 12 muffins and they were delicious. I subbed unsweetened applesauce for the melted butter in the muffin batter and they came out great! Thanks for the recipe!

  47. I made these this morning and they are delicious. Caramelizing the bananas made a difference that I can taste. One of these jumbo muffins was a nice treat after today’s workout.

  48. Courtney says:

    Hi Lindsay – Have made and loved some of your other recipes but this was a semi disaster for me – so saaaad! Did you use ripe or regular bananas? I used very ripe bananas (since that is what I use for normal banana bread/muffins) and mine would not caramelize. I cooked for 10 minutes at 400 then cranked up the heat to 450 and cooked another 10 minutes and the bananas just got mushy and liquidy. It looked nothing like your photo. So I’m wondering if this method doesn’t work with really ripe bananas?????!!!!

    • So sorry! Mine were regular yellow – not overly ripe. I wonder if they were already so sweet and mushy that maybe caramelizing just did them in?! Next time I’d use just regular (not over ripe) yellow bananas.

  49. My bananas were not overly ripe and they would not caramelize either. After 15 minutes of waiting for them to go brown, I took them out of the oven and caramelized them in a dry pan on my hob.

  50. Been requested to make some banana muffins after college on Tuesday for our housemates colleagues… Think I’ve found the recipe to use 😉
    One thought I am having: you know the whole crazy awesome of the caramelised bananas? I have a similar obsession with another baking tweak which I shall attempt to work in.
    When I see melted butter, I think browned butter.

    This is gonna be fun…

  51. Just made these for me and my sister, and we both absolutely loved them! Perfect for university girls on a budget, especially on busy early mornings. (That is, if they last until tomorrow morning). We will definitely make these again!

  52. Just wondering what half and half is? Is it like the cream you can get?
    P. S. I can’t wait to try this :))

  53. I made these and they are so incredibly moist and yummy! I didn’t have half and half so I subbed 1/4 cup milk and an extra 1/4 cup Greek yogurt. Thanks for sharing :)

  54. Tracey Gowdy says:

    I’d love to try making these but as I live in the UK I’ve no idea what half and half is or what to substitute for it. Help please??

  55. Tracey Gowdy says:

    Oops! Just seen the post two above mine!! Am off to try

  56. I made a version of these tonight (I skipped the caramelization, which I realize is pretty much the point, but I had overripe bananas and I wanted to try a new recipe, so I just mashed and folded them in). Even with that mega-tweak, they were so yummy! I officially want crunchy buttery oats on all my muffins forever..

  57. Cynthia says:

    GIIIIRL!! So good! I love the ROASTING of the bananas.. I had to make another batch of bananas for the recipe.. I ate the first batch up!!
    Thank you for the many good eats.. I make my favorites repeatedly.. Like a lot!! The 5 minute yummy sauce~favorite, the veggie pad Thai.. The chopped salads.. On and on!! You are appreciated!!

  58. Sara Anderson says:

    Just discovered this recipe and made them this morning for our Muffin Monday breakfast. Yours sounded so good! Yours looked so good! Mine? Not so much. Not sure what went wrong. Bananas turned black rather than brown. Thought it would still be ok, so I continued with the recipe anyway. When I baked them, I tried a trick I learned at sallysbakingaddiction, which is to bake the muffins at a higher temperature first for 5 min then lower the temperature for the remainder of the bake time. I took them out when all signs were telling me they were finished, waited for them to cool a bit, and when I went to take them out of the pan, they sunk a little bit. When I cut into them, they were not done. Too much banana? Not enough flour? I still love the idea of this recipe, so I want to keep trying. I had also thought of the idea to brown the butter and use buttermilk instead of half-and-half. But why did my bananas turn black rather than brown? They weren’t overly ripe. Any advice would be much appreciated. Thanks! Love your website and started listening to Food Blogger Pro as well. Thanks for all your hard work!

  59. my bananas did not carmelize… they got liquidy and mushy, even after a long time. eventually I broiled them 😉 Anyway, I was mad at the recipe for a while but it turned out I was really just annoyed at my attempting to do anything when my kids were up and running around. always a disaster! Made the 12 muffins… which means I can go in for the other “half” of my not-jumbo-muffin, right??? it was super yummy. thanks!

  60. Hi there,
    I am in Madagascar right now and don’t have access to half and half or greek yogourt. I have access to plain yogourt but it is not as thick a greek yogourt. Any ideas for substitutes? Thank you!

    • Hi, Akin. Half and half is essentially half milk and half cream, so you could use 1/4 c milk and 1/4 c cream in place of the 1/2 c half and half. For the yogurt, I think plain yogurt would work just fine in place of greek yogurt. Hope that helps!

  61. Loved this recipe as soon as I saw it but when I tried to bake them they came out very wet and sad? Any ideas? Does the oven stay at 400 after the bananas are done? Thanks, don’t wanna give up on this just yet..

    • Hi, Ashley! The oven stays at 400 degrees to bake the muffins. My guess is you needed a little more flour and a little more baking time. Each oven is a little different, so try baking them closer to 15 minutes (or even a few minutes past that) until they puff up and look dry on the tops. Hope that helps!

  62. Made these this afternoon and they were lovely! Didn’t wait for my oven to preheat and had trouble caramelizing my bananas, but that was my impatience, and the muffins were lovely anyways! That might be the trouble for some other commenters, if the oven isn’t quite hot enough to start, then the bananas bake and get mushy before they can start caramelizing!

    Due to the low amount of gluten, these were very soft and did go flat when cool, but they were deliciously moist and yummy!

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