These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.
Here’s a fan favorite recipe we can’t get enough of: these Healthy Banana Muffins! The idea was born when reader Lisa asked us, “Could you create more healthy muffin recipes?” We set about to create a muffin that was 1. easy to make 2. healthy 3. irresistibly good. It’s still a favorite to this day! My mom always has a batch in her freezer for healthy breakfasts. This healthy muffins recipe uses rolled oats and is easy to whip up in a blender. Throw them in the oven, and they come out fluffy and delicious! No one will believe the magic.
Why make this healthy banana muffins recipe?
So, what’s so special about these muffins? There are loads of recipes all over the internet. But here’s why you should add this healthy banana muffins recipe to your arsenal:
- They’re made with mostly oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana.
- No refined sugar! They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
- They’re blender muffins! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.
What people are saying
After trying this recipe out for us, reader Lisa who requested these muffins loved them! In fact, she said “The healthy banana muffins were great and super easy to make. So easy that I’ve made them twice already! The entire family enjoyed the recipe — it’s a winner!“
How to make healthy banana muffins
We make these healthy banana muffins all the time and our Larson gobbles them up! Several of our family and friends do the same. And we feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a cupcake.) Here’s how to make banana muffins, our way:
- Add ingredients: Throw bananas, oats, maple, oil, and a few spices in a blender! (see the recipe below)
- Blend: Blend until the batter is smooth. Pour into muffin cups.
- Bake: Bake 35 minutes until fluffy and baked!
Storage and freezing info
Blending the oats in this way is basically like making oat flour while you make the batter (here are all our oat flour recipes for more with this concept). It’s the perfect go-to healthy snack or breakfast!
These healthy banana muffins also freeze well: just pop them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.
Variations on healthy blender muffins
Over the years, we’ve found readers love the healthy banana blender muffin concept. So of course we had to create a few variations on this recipe! Here are a few different flavors using the same blender muffin idea with rolled oats:
- Add blueberries for Healthy Blueberry Muffins or Blueberry Oatmeal Muffins
- Opt for Favorite Applesauce Muffins
- Try Healthy Zucchini Muffins or Apple Zucchini Muffins
- Grab Apple Gluten Free Muffins
This healthy banana muffins recipe is…
Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.
Print
Healthy Banana Muffins (with Oatmeal!)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 to 10 muffins 1x
Description
These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.
Ingredients
- 3 large very ripe bananas (1 ½ cups mashed)
- 2 large eggs
- 2 cups rolled oats, plus more for topping
- ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
- ¼ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice (optional)
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350F.
- Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
- Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
- Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Notes
*Note: The amount of muffins can depend on the size of the bananas and the type of oats. When we used sprouted rolled oats, we noticed the batter came out much thicker and only made 8 muffins. With large bananas and rolled oats, we got 9 muffins. We’ve had others get more than 9, anything up to 12; if so, bake for about 25 to 30 minutes until a toothpick comes out clean.
**One reader has tested these banana bread muffins with ¼ cup applesauce in place of the oil: she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry.
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: Banana bread muffins, Healthy banana muffins, Banana oatmeal muffins, How to make banana muffins, Blender muffins, How long to bake banana bread muffins
These are amazing! I used coconut oil as it’s what I had; I’d like to try subbing flax eggs but love the texture and flavor so much I’d hate to change it.
Easy. Hearty. Good for you ingredients. ??
Coconut oil is perfect! I think flax eggs would work well. Thank you for trying it out!
These are delicious! I added walnuts and raisins to the batter just before pouring, ended up with 12 muffins (I had 3 super sized bananas), and the texture is very satisfyingly chewy. What a great use for the brown bananas I had in the fruit bowl :) It’s currently too cold to be making smoothies so this was a quick and tasty recipe. Thank you!
Oh, so glad you loved these — and glad it filled up a pan of 12! Thank you for making them!
These look so good! Do you have any suggestions if I don’t have a blender? (I know, I know…). Would a food processor work?
Haha! Yes a food processor should work! Just blend for quite a while until all the oats are pureed and the dough is smooth. I saved my Instagram Stories of making the muffins so you reference that for the consistency! It’s here in my Story highlights, called Banana muffins.
Thank you!! Can’t wait to try these. :)
These are great. My kids (4 & 8) love them. My 8 year old son actually made the recipe himself, except the oven. A great recipe for cooks young and old and a great healthy muffin.
Awww you are kidding! This warms our hearts to hear! Thank you for sharing that :) Hi to the kiddos!
Yum! The whole family loves these. I added flax seeds because I add flax seeds to everything, haha. My 18 month old daughter is a FEIGN for these. She knows some basic signs, including “thank you.” We usually have to tell her to “say thank you,” but when I give her one of these muffins she does it automatically, haha. We’ll definitely make these again.
Oh we are SO glad to hear this! I love hearing that your daughter says thank you automatically for these. SO CUTE!
These are so good! My husband came home and said the house smelled like banana bread, haha. I always make mini muffins for my 2 and 4 year olds, to make the muffins stretch for a while, and I got 24 minis with a little batter left over. I also was curious how they’d do as pancakes, because we make pancakes every other day and these are similar to the banana pancakes I make often. These were great as pancakes, too! These will be on repeat in our house, both ways!
What a great idea to try them as pancakes! Now we have to try it too. I’m so glad to hear that minis work well too! Thank you so much for making the recipe.
You made me so happy! I’ve been on a strict elimination diet for 18 months now due to eosinophilic enteritis. After reviewing your recipe with all allowed ingredients, I made them. It was like heaven to me since I haven’t eaten any baked goods for so long. I even gave one to my registered dietician and gastrointestinal doctor and they both loved them.
I also started following your podcasts and enjoying them greatly. Your son is a doll!
Thank you again for making my stomach and heart so happy!
Oh wow, this makes us SO so happy to hear! It makes our day to know that these muffins are one baked good you can enjoy! So glad your doc and RD loved them too :) Thank you for listening to our podcasts! And Larson says hi too :)
Hi! When making mini-muffins, how long should I bake them? I can’t wait to make these!! Yum!
We haven’t tried this as mini muffins! We’d suggest taking a look at 15 minutes, then checking with a toothpick every few minutes after that until they are cooked through. (This type of muffin takes longer than the standard muffin to bake because of the dense oat batter, so keep that in mind!)
Look delicious! Thanks for sharing such a delicious recipe.
I only had 2 bananas so I added 1/3 cup applesauce. I love how easy this was (I used a food processor). The texture is so nice and they’re really tasty. Thanks!
I love this recipe and have shared these muffins with lots of friends and family, I’ve also shared your website. The only thing different that I do is add some dried fruit and nuts.
Thanks so much for sharing!