Go Back
Lunchbox friendly muffin recipe with chocolate chips fresh from the oven

Classic Banana Oat Muffins (Lunchbox Friendly Muffin Recipe)

Soft, naturally sweetened banana oat muffins perfect for lunchboxes. Made with wholesome oats, ripe bananas, and Greek yogurt for a moist, kid-approved snack that stores well in the fridge or freezer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 3 medium ripe bananas mashed (about 1½ cups / 340g)
  • 2 large eggs 100g
  • ⅓ cup maple syrup 80ml
  • ¼ cup melted coconut oil or neutral oil 60ml
  • 1 teaspoon vanilla extract 5ml
  • 1½ cups rolled oats 150g
  • 1 cup whole wheat flour 120g
  • ½ cup all-purpose flour 60g
  • 1 teaspoon baking soda 5g
  • 1 teaspoon baking powder 4g
  • ½ teaspoon salt 3g
  • 1 teaspoon ground cinnamon 3g
  • ½ cup Greek yogurt 120g
  • ½ cup mini chocolate chips or chopped walnuts optional (85g) — check school policies

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mash the bananas thoroughly. Whisk in the eggs, maple syrup, oil, vanilla, and Greek yogurt until smooth.
  3. In a separate bowl, combine the rolled oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to prevent a tough texture. Fold in chocolate chips or walnuts if using.
  5. Divide the batter evenly among the muffin cups — about ¼ cup (60ml) per standard muffin, or 2 tablespoons (30ml) per mini muffin.
  6. Bake standard muffins for 18–22 minutes, or mini muffins for 12–15 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

  • Store at room temperature in an airtight container for 2–3 days, or refrigerate for up to 5–7 days.
  • Freezes well for up to 2–3 months. Wrap individually before freezing for easy grab-and-go lunchbox packing.
  • For a nut-free version, simply omit the walnuts or use sunflower seed butter-based mix-ins instead.
  • For a gluten-free version, substitute a 1:1 gluten-free flour blend and certified gluten-free oats.