Banana Oat Mini Muffins

My “Little Bite” copycat recipe has become one of the most popular recipes on my website, and honestly, I understand why. I spent so much time testing and tweaking that recipe to get as close as possible to the soft texture and sweet flavor everyone loves. And while we all know the ingredient list on the store-bought version leaves a little to be desired, this homemade version brings all the nostalgia with ingredients you can actually feel good about serving.

These banana oat mini muffins are a cozy little spin-off from that original favorite. They’re soft, fluffy, naturally sweetened with banana, and made with hearty oats for an easy snack or quick breakfast. And here’s the real test… my four-year-old actually likes these even better. Which means they disappear almost as quickly as I can bake them.

❤️ 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