My “Little Bite” copycat recipe is one of the most popular recipes on my website, and for good reason. I spent a lot of time perfecting that recipe so we could get closest to the taste and texture of the real thing. And I use the term “real” loosely, because we’ve all seen that ingredient list. But these banana oat mini muffins are an extension of those, but maybe just a tad bit healthier. And want to know a secret? My four-year-old likes these ones better.

❤️ Why You’ll Love Banana Oat Mini Muffins

They have half of the ingredients as the boxed ones. Boom. That’s the best part. Hmm…. what else? You can use sourdough discard, so there is no waste. You can use your browning bananas, so there is no waste. Oh, and lastly – THEY’RE DELICIOUS.

🍲 Ingredients

Sourdough Discard – or your “extra” sourdough starter. Sourdough discard is unfed, inactive sourdough starter that can be added to recipes that don’t need a leavening agent.

Bananas – As with almost every recipe that has bananas in it, the riper – the better.

Flour – This recipe calls for both all-purpose flour and whole wheat flour. I like the combination of the two because whole wheat pairs well with the oats.

Oats – I use rolled oats but use what you have on hand.

Sugar – I use both granulated sugar and honey, I think they both give the perfect amount of flavor and sweetness.

Coconut oil – I would stay away from any vegetable oil. But you can substitute this for half a stick of butter.

👩‍🍳 How to Make Banana Oat Mini Muffins

In a large mixing bowl, mash your bananas really well. Then add in eggs, sugar, honey, melted coconut oil, and sourdough discard. Whisk together until there are no more streaks.

Then add in your dry ingredients – flours, oats, baking soda, baking powder, salt and cinnamon. Mix until the batter is just combined. You don’t want to over mix. (You can also fold in chocolate chips if you like).

Spoon one tablespoon of batter into each mini muffin tin well. Preheat your oven to 350 degrees and bake for 12 – 15 minutes. Let cool and enjoy!

🪄 Tips and Tricks

  • Let your batter rest for 15 minutes before baking, this makes the texture of the mini muffins a bit fluffier.
  • If you want to fold in chocolate chips, lightly chop them up first before adding to the batter. This makes the chocolate chips a more appropriate size for the mini muffins.

🗒 Variations

Adding chocolate chips is a great way to change up these muffins, especially if your kids are chocolate fans like mine 🙂

  • Chocolate Chip Banana Muffins

🗒 Substitutions

  • You can use all all-purpose flour to substitute for whole wheat flour.
  • Leave out the oats entirely and add more all-purpose or whole wheat flour.
  • Substitute melted butter for coconut oil.

🗒 Best served with

  • Breakfast
  • Kids snack

👝 How to Store Leftovers

Store your leftover mini muffins in an airtight container, I prefer a large Tupperware over a Ziplock bag but use what you have. They keep on the counter for 3-4 days.

🤔 Common Questions

Can I make these into regular sized muffins?

Yes! I have a banana muffin recipe on my website already if you want to check that one out. Or if you want to stick with the banana oat muffins, bake them at 375 for 18-20 minutes.

Banana Oat Muffins stacked on a cooling rack
5 from 4 votes

Banana Oat Mini Muffins

Print Recipe
If your kids are like mine and love those boxed mini muffins, then this is the recipe for you. These have half the ingredients and are the perfect breakfast muffin for the whole family.
Prep Time:15 minutes
Cook Time:18 minutes
Resting time, optional:15 minutes
Total Time:48 minutes



  • 2-3 ripe bananas
  • ½ cup sourdough discard
  • ½ cup granulated sugar
  • ¼ cup honey
  • ¼ cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon


  • In a large mixing bowl, mash your bananas with a fork. Add in all your wet ingredients – melted coconut oil, eggs, granulated sugar, honey, and sourdough discard.
  • Whisk until it is all combined and there are no more streaks of sourdough discard.
  • Add in all your dry ingredients – all-purpose flour, whole wheat flour, oats, baking soda, baking powder, salt and cinnamon. Whisk everything until just combined.
  • Optional: Let your batter rest for 15 minutes while your oven is preheating. This results in a better rise and fluffier muffin. If you can, I highly recommend not skipping this step.
  • Spoon one tablespoon of batter into each well of your mini muffin pan. Try not to over fill the pan or the muffins will overflow and touch each other.
  • Preheat your oven to 350 degrees and bake for 12 – 15 minutes.
  • Let cool and enjoy!


If you want to make 12 regular sized muffins, preheat your oven to 375 and bake for 18 – 20 minutes. 


Calories: 124kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: banana, Breakfast, Muffins, Recipe, Sourdough Discard
Servings: 12
Calories: 124kcal

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Recipe Rating


  1. I’m new here! If a recipe calls for discard but my starter is active do I just pull off 1/2 cup (or more?) of starter and let it sit in the fridge to become discard? Or how do I do this without letting my starter become discard?

  2. 5 stars
    These are sooo good!! My son loves them. I did 1/4c maple syrup, 1/4c sugar, 1/4c honey and it tastes perfect! Thanks for another great recipe 😊

  3. Hi! Can’t wait to make these! Looking at the nutritional content – does it mean there are 49 grams of sugar in just one muffin? Or is that for the entire batch? Thank you!

    1. I edited the serving size to 12 (4 muffins) which is 14g sugar. I have also made these with only honey (1/2 cup) and they are delicious and even lower in sugar.