These chocolatey banana oat muffins are warm and delicious fresh out of the oven, but also perfect for a week of ready-to-eat breakfasts. They’re healthy, but not too healthy, free of flour, and easy to make vegan. Let this be your go-to breakfast to please just about anybody.
Makes 12-14 breakfast muffins
Ingredients
- ⅓ cup Imperfect Foods Coconut Oil, melted
- ⅓ cup honey
- 2 eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- ¼ cup almond milk or water
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp salt
- ½ tsp Imperfect Foods Ground Cinnamon
- 2 ½ cups Imperfect Foods Rolled Oats, pulsed in a food processor into a powder
- ¼ – ⅓ cup chocolate chunks

Directions
- Preheat your oven to 325 degrees Fahrenheit. Spray a muffin pan with cooking spray.
- In a large bowl, whisk together coconut oil and honey. Beat in eggs, then mix in mashed bananas and milk or water.
- Add and combine the baking soda, vanilla, salt, and cinnamon. With a rubber spatula, fold in pulsed rolled oats, just until combined. Gently fold in chocolate chunks.
- Divide batter into prepared muffin tins and bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
Recipe Notes and Variations
- These banana oat breakfast muffins can easily be made vegan. Just replace the eggs with “flax eggs” and swap the honey for maple syrup or agave.
- If you want your muffins to have a light coconut-y flavor, we recommend using unrefined coconut oil. If you want the flavor of coconuts nowhere near your breakfast muffins, try refined coconut oil.
- Had enough of this recipe and want to mix up your muffin rotation? Try these tasty cinnamon apple oat muffins or a few of our favorite healthy breakfasts that will get you out of bed before lunch.
10 Comments
Carol
February 24, 2021 at 9:09 pmWhat is the measurement for the almond milk/water? 1/4?
Thank you!
Imperfect
March 2, 2021 at 9:13 pmYes 1/4 cup 💚
Paula Smolenski
February 24, 2021 at 9:21 pmThe recipe says 1/4 almond milk or water. Is that 1/4 cup?
Imperfect
March 2, 2021 at 9:14 pmYes! 1/4 cup 🥰💚
Andrea
February 24, 2021 at 10:21 pmThis is great, thank you! I was looking for a new make-ahead breakfast to make my mornings more leisurely. I can also easily make adjustments to increase whatever mineral/vitamin content I’m after.
Imperfect
March 2, 2021 at 8:40 pmSo awesome! A prepped for morning makes for an easy and happy morning 💚☀️
jbsf
February 27, 2021 at 10:23 pmThese are fantastic. I had only one banana so I substituted a roasted sweet potato and it worked! I also had about 1/4 cup of barley flakes and used that in the oat mix. I did not process it all the way to flour consistency so it still has fiber.
Imperfect
March 2, 2021 at 9:05 pmMmm! 😛 So glad you were able to try these out and that you substituted them to make them fit your tastes! The sweet potato sounds like it would be SO delicious! 😍
Denise
March 5, 2021 at 12:44 pmAny idea of nutrition content? I’m trying to be mindful of calories/macros. Thank you. These look delicious and would be great for a make-ahead breakfast.
Imperfect
March 5, 2021 at 7:30 pmYou can use this calculator [bit.ly/34aaVyl] to find out the nutritional information of this recipe! 💚