Banana Oatmeal Muffins

One of the questions I receive most often is “What’s the most popular recipe on your site?” I think people expect me to answer something especially fancy or foodie, because when I reveal that it’s this recipe for Banana Oatmeal Muffins, I’m typically met with an immediate, unmistakable Double Eyebrow Raise.

Blender Banana Oatmeal Muffins. NO butter, sugar, or oil. This skinny recipes uses Greek yogurt and honey instead. I can't believe how good these tasted!

You are a FOOD BLOGGER and your most beloved recipe is for something as easy as banana oat muffins?” the arched eyebrows say. To which my answer is yes, yes it is.

And after all, since these banana oatmeal muffins contain no flour, no butter, and are gluten free, naturally sweetened with honey, and made ENTIRELY in your blender, what’s not to love?

Did I mention that there are chocolate chips too?

Yep. These are healthy Banana Oatmeal CHOCOLATE CHIP Muffins. Pull out your blender. It’s time to find out what this flourless banana oatmeal muffin fervor is all about.

Clean Eating Banana Oatmeal Muffins. Less than 120 calories with NO butter or oil. These are amazing

I’m sorry I just rhymed there. I promise it wasn’t on purpose. OK, it was a little bit on purpose.

These are not your typical banana oatmeal muffins. Yes, they are ultra moist as any self-respecting muffin should be. Yes, they are healthy and wholesome, another (for me) desirable trait in my breakfast muffins. Yes, they use basic ingredients that you probably have on hand right now: oats, Greek yogurt, honey, and ripe bananas.

Banana Oatmeal Muffins made without butter or oil! These taste amazing

To make the muffins, simply toss all of the goodies into the blender (I’ve made them in both a high-powered, pricey blender and the more economical one you see pictured below—both work fabulously for the muffins) and hit go. You may need to stir the batter a few times, but it will soon become smooth and pourable.

Blender Banana Oatmeal Muffins

These Banana Oatmeal Muffins are easily adaptable to any of your favorite muffin mix-ins (and readers have offered many suggestions in the comments section). Try any of your favorite fruits (dried or fresh), nuts, chia or flaxseeds, and of course, chocolate chips.

If you’re adding the chocolate chips, you can either stir them into the batter—if the batter is warm from the blender, it may melt the chips a bit, which creates the light and lovely chocolate swirl as you see here—or sprinkle them on top.

Or both. I opted for both, because…chocolate.

In the interest of banana oatmeal muffin honesty, the chocolate chips do add a small amount of sugar and fat to the recipe, but it’s quite minimal. Even with the chocolate chips, these healthy oatmeal banana muffins clock in at just 120 calories. By comparison, a banana muffin from Starbucks has 440 calories. I’d rather have four of these banana muffin beauties instead!

Plus, dark chocolate = antioxidants. I like this math.

I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes. While moist, they are somewhat dense and chewy, and they are certainly less sweet than anything you’d find in a bakery.

If you prefer a more traditionally textured banana muffin recipe, I and dozens of readers highly recommend these Healthy Banana Muffins. They are still a wholesome option and unquestionably delicious. These Healthy Blueberry Muffins and these Maple Healthy Oatmeal Muffins are reader favorites too.

Skinny Banana Oatmeal Muffins. Less than 120 calories each and so moist and delicious!

If, however, you are a little less particular about your muffin texture and are looking for a muffin option that’s both tasty and the ultimate in easy to make, healthy to eat, and big banana flavor, (or if you need a muffin recipe that’s gluten free), these Banana Oatmeal Muffins are ideal. Bust out the blender, and let’s bake!

My favorite blender muffin baking equipment:

  • This trusty blender: It’s much more affordable than many high-powered blenders and purées even thick smoothies (and muffins!) quickly and easily.
  • This brilliant muffin tin: It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too.

Store your muffins properly: Don’t miss my guide How to Store Muffins to keep your leftover Blender Banana Oatmeal Muffins fresh for longer.

For a step-by-step of how to make this Banana Oatmeal Muffins recipe, watch this short video:


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Blender Banana Oatmeal Muffins

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

Yield: 12 muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients:

  • 2 cups oats (quick cooking or old fashioned)
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 to 3 tablespoons honey*
  • 1 1/2 teaspoons baking powder (I prefer aluminum free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Directions:

  1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
  2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

  • *Feel free to adjust the honey to your preferred sweetness. Two tablespoons was enough for me with the chocolate, but if you prefer a sweeter muffin, add more.
  • Store leftover muffins according to my guide, How to Store Muffins, or wrap tightly in plastic and freeze for up to 2 months.

Recipe adapted from Running with Spoons.

// All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 muffin with mini chocolate chips

  • Amount Per Serving:
  • Calories: 120
  • Total Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 36mg
  • Sodium: 405mg
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugar: 13g
  • Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

More yummy banana and oatmeal muffin recipes from around the web:

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

432 comments

  1. these are definitely my kind of muffins too..i made waffles like this last weekend..i need to try this soon. 

    • It is currently 12:06 a.m. and I am letting these muffins sit overnight on a wire rack with a paper towel beneath the rack and on top of the muffins. I am so excited to eat one tomorrow morning! Woo!

      • I love that you are baking at midnight Amanda. I hope the muffins hit the spot.

      • These sound gorgeous but I’m completely dairy-free.  Has anyone tried to make them with natural
        Soya Yoghurt instead of Greek Yoghurt? 

        • Hi Shebee! Not that I am aware of (you can read through the comments to see if any touch on this), but I think that as long as the yogurt is thick and creamy like Greek yogurt, that would work just fine.

        • Shebee, 
          I make these with So Delicious plain coconut yogurt (am also dairy free) and they are fantastic. I have substituted the eggs with applesauce (we did a trial of egg free too at one point) and they were just as good. I’ve made these at least once a week since I discovered the recipe a couple months ago! haha

        • I made them today subbing out aquafaba for the eggs and my homemade soy yogurt for the greek yogurt. They were amazing!

          • Thanks for reporting back with your tweaks, Deb! I’m so happy to hear you enjoyed them!

        • These muffins were a hit with my grandson!
          I used cashew yogurt and had no problem.
          The problem I had was trying to use a blender- I had to switch to my processor- think too late I realized I should have put wet ingredients in first but the processor worked fine since all came out great.
          Thank you for this recipe
          Making another batch for my grandson 

          • I’m so glad the muffins were a hit, Carol! Thanks for sharing your tweaks and feedback—I truly appreciate your taking the time to leave this great review!

        • Instead of yougurt maybe you can try apple sauce. 

    • I’m not seeing the the recipe for the total amount of each item. How much oatmeal how much honey how much bananas it’s not saying would you happen to know?

  2. I’m drooling over how perfect these muffins look! I may have to eat my words about never using a blender to make baked goods – though in my defense, this is what I told my college roommate after I found her trying to make chocolate chip cookie dough in my blender…

  3. These look awesome! I’ve never made baked goods or any batter in a blender or processor but I have GOT to try :) Loving that overhead prep shot of your ingredients :)

  4. Muffins in a blender? YES! Sounds good to me! 

  5. Delicious and healthy muffins, wow!! I would love to eat one right now:)

  6. Oh, gosh…muffins made in the blender?! You just blew my mind. These look so moist and perfect, and it’s totally a-ok that I eat the whole batch since they’re healthy, right?!

  7. Blender muffins?! You’ve just started a trend. 

  8. I’ve made a similar muffin before (but not all done in the blender) but would grind up the oats in the blender before adding the ground oats and other dry ingredients to the batter.
    Look forwarding to trying your recipe.
    thx

  9. It’s like deconstructed oatmeal, but in muffin form!

  10. I always struggle to throw away birthday/Christmas cards long after the occasion is over, too!  
    I really love that these are made in the blender, and that they’re healthy.  They truly look delicious :)

  11. I love that these are so easy to throw together and healthy!

  12. Yum – those muffins look perfect for breakfast time!! :)

  13. I’m sold. Love that these are made in a blender. Could they be any easier?? So much better that the bakery “cupcakes” haha 

  14. This is delightful!  I love things that can be made in one pot or blender! We leave birthday cards up for a pretty long time here, too.  It’s nice to see them up!  Seeing what you like in your birthday cards, I think you would have liked what I got a friend of mine a few weeks back!  It was a Hallmark card with a fish in a bowl filled with vodka.  The fish goes – this is awesome!! lol  

    Happy belated birthday!

  15. Yummy!! These look amazing and sounds delish!!

  16. These muffins look incredible! I love that they’re healthy and that you made them in the blender! They sound perfect for breakfast!

  17. All you need is blender? Sign me up! As always, you impress me with your recipes Erin. :)

  18. Hi Meredith! I don’t actually do the calorie counts for any of my recipes (you can read detailed reasons why here: https://www.wellplated.com/faqs/), but I do believe you can plug the recipe into My Fitness Pal if you like and many other free calorie calculators are available online too.

  19. Mary, I’m so sorry that this didn’t turn out perfectly for you! They are more moist and soft than the average muffin, but definitely shouldn’t be soggy. It’s difficult for me to say what went wrong without being in the kitchen beside you. It could be as simple as mismeasuring, which I have definitely done myself, or there could be many other factors at play. For example, did you use extra large versus large eggs or regular yogurt instead of Greek yogurt? It’s also possible that your bananas were especially large, which would definitely add more moisture to the batter. Final thought: your muffin tins might be a little larger than usual, which would require a longer baking time. Just a few guesses! I hope that helps, and again I’m so sorry that they didn’t end up just as they should have.

    • These also did not work out for me… Overdone on outside and soggy in middle. Could be the moisture in the frozen blueberries, size of bananas, or anything else. They sounded so amazing that I had to try, but too many variable that might equal disappointment so sadly I won’t be making these again. 

      • Oh! I’ve only just found the recipe today and this evening hubby and I made some. Im on sugar free diet but couldnt resist a small handful of chocolate chips and even though Im British and dont know what the equivalent measure is for ‘one cup’ I used a mug. They were amazing! Will be making another batch next week but with frozen raspberries! Absolutely YUM! :)

  20. I have tons of bananas frozen for smoothies.  Do you think it would turn out if I made the batter with frozen bananas?

    • Hi Laura! This is a great question, and to be honest with you, I would be a little bit nervous to use the frozen. You would need to thaw them first so that they blend properly, which tends to make them quite watery. One idea might be to thaw them, then place them over a strainer to drain away the excess moisture (if you do want to use the frozen ones, this is the method I would try). I wish I could say for certain, but I’m afraid I’ve only ever made the recipe with fresh, ripe bananas. If you do go with the frozen, please let me know how it goes. This would be very helpful information for others!

      • Hi, I know it’s an old reply but you might ready this. I made mine today and I’ve used frozen bananas. Muffins turn out great and super moist. I only added coconut oil to the mix. Other than that everything was the same. Lovely idea and great recipe. Thank you

      • I made these for the first time today and used frozen bananas. I did add a tablespoon or two of milk so everything would actually blend and they turned out great!  

  21. Celiacs beware – oats have gluten!!! I am an Australian and they are not gluten free. Please make note.
    Otherwise great if you are not celiac.

  22. I made these today and my whole family loved them. So easy to make. 
    Mine were really difficult to get out of the cupcake wrappers. Any idea what I may be doing wrong? Quite a bit of muffin was just stuck to the paper. 

  23. Hi Marilyn! I just realized that asterisk was left by mistake. Nothing unusual. I will say though that these muffins are not very sweet, so go for 3 tablespoons if you prefer a sweeter muffin. I think I’ll even add that to the notes :) Thanks!

  24. Noticing I had a surplus  of very ripe banans,  I just finished making these… YUM! I added walnuts on top too. Now the true test will be when my sugar addicted son comes home, my guess is he will probably eat them all :-) Thanks for the great recipes!

  25. I am using jumbo muffin tins. How much longer should I add to my cooking time?

    • Hi Emma! I’ve never actually baked these in jumbo muffin tins, so I can’t say for certain. I would just check them every couple of minutes and pull them out when the tops are set and a toothpick inserted in the center comes out clean.

  26. Is there a suitable replacement for Greek yogurt for those who cannot have dairy?  

    • Hi Danielle! I’ve never tried a non-dairy replacement—the closest I can imagine is a soy or other non-dairy yogurt. If you decide to experiment, I’d love to hear how it goes!

      • I am so happy to have found your website!  I found this recipe and decided to give it a try.  I have previously been using a banana nut bread recipe for muffins, with a bunch of my own healthier substitutions.

        For a couple years I have been substituting unsweetened applesauce for oil or butter.  Then last year I found organic coconut palm sugar.  I’ve been using that instead of white or brown sugar.

        So when I found your website last week, I was in heaven!  I also learned from your website why my muffins continue to stick to the paper liners!  

        I made this recipe today.  I substituted my applesauce for the yogurt.  I also sprayed the paper muffin liners and have success with no sticking.  So happy!

        My first batch, I just sprinkled a couple dark chocolate chips on top.  Of course, with every batch I make, I have to test it!  It was absolutely delicious!  And so easy!

        My second batch I sprinkled chopped walnuts, diced strawberries, and dark chocolate chips.  I made the mistake of under filling the cups, but it just means more muffins.  

        Thank you for this website!  It is a great service!

    • Hi Danielle, did you try a non-dairy option? Id like to make these but no dairy. Thought I’d check in with you first to see if you’ve had luck with a non dairy substitute.

      • The lady above mentioned that she used apple sauce in place of the yogurt and liked them. That might work for you!

  27. I made theses today for my 1 year old daughter and they are delicious! My husband ate 4 of them before my daughter even had a chance to try them! Wonderful recipe.

    Mine collapsed after they cooled. Any insight as to what I could have done wrong? 

    • I’ve made these 4 times now, they are fabulous. But mine too seem to collapse like a souffle. Not sure whats wrong. Any ideas Erin?

      • Michelle, these do tend to collapse a little bit, so it might not be anything you did. My guess is that your bananas might be particularly large, or maybe your oven temperature is off. Sometimes, the oven will tell you it’s one temperature, it’s actually another. If you want to doublecheck, you can use an oven thermometer. Here is a recommendation for a good model: http://amzn.to/20PMzBj.

  28. best muffins ive ever made! i used crushed walnuts instead of chocolate chips and i added cinnamon and peanut butter and wow! i love this recipe, so simple, healthy and delicious! a perfect treat for my new sugar-free diet 

  29. I woke up this morning seeing my bananas were rotting. I quickly went onto Pinterest (of course) and found your recipe. I am now sending you this comment as I devour my warm delicious banana oat muffin with my coffee! Thank you so much for sharing! Super easy to follow and I feel guilt free eating these delightful muffins! 

  30. Made these this morning and they are so delicious! My kids devoured them and told me I needed to make a whole bunch and keep them for school! Thanks for the recipe!

    • Jessica, I am SO excited to hear this! Thank you so much for letting me know. (They are also super freezer friendly, so if you want to make a bunch ahead for school, it will work perfectly!)

  31. These are really yummy and my toddlers loved them too! Mine didn’t look as pretty as yours (they collapsed after I took them out of the oven), but that didn’t effect the flavor at all. Thank you for the recipe – it is definitely a repeater! 

  32. Thanks for a FABULOUS healthy and EASY recipe. My husband and I are busy people and we both loved them

  33. Hi Alena! I haven’t calculated, but you should be able to plug the recipe link right into My Fitness Pal if you’d like an idea.

  34. Just made these with my Vitamix – added chocolate chips and walnuts. They are so delicious! I can’t believe they’re actually healthy :D Thanks for the recipe!

  35. Hello! Could you tell me, how much you mean by cups in milliliters or grams? I am not from the US, therefore I am not familiar with this kind of measurement option. Thank you in advance :)

  36. As soon as I found this recipe my daughter (3) and I made these. They are amazing!! We used blueberries instead of chocolate chips, and we also added some organic shredded coconut we folded in the mix. Great healthy start to the day, thank you for the recipe!! I will definitely make more to freeze! 

    -Jamie

  37. Hi Erin,

    I just made these AGAIN today (for the third time!) and I can’t thank you enough. My little brother has never touched an oat in his life, and he is devouring these muffins before soccer practice because he doesn’t think they are good for him. I’ve shared this recipe with basically everyone I know. Love love love.

    -Sim

    P.S. Thank you for featuring my previous comment on your newsletter! It means a lot :)

    • Sim this makes me so happy to hear! And no need to tell your brother that they are healthy :-) Also, I was happy to feature your comment, and I’m glad that you saw it. It really means a lot to me that you take time to leave your thoughts on my recipes here and share them too!

  38. I made these today for a quick breakfast throughout the week. They are so good! My picky 3 year old even likes them!!!

  39. These are amazing, have made them twice, using GF oatmeal. Do you think it would work with regular, fat free yogurt (not Greek)?

    • Roslyn, I’m so happy that you love these! You could experiment with regular yogurt, but I do think it would change the consistency (and maybe the baking time), since regular yogurt is quite thin compared to Greek. Another idea is to strain regular yogurt over a sieve lined w/ a cheesecloth overnight (you’ll need about double the amount called for in the recipe if you do this). It will make the regular yogurt thick like Greek yogurt. I hope that helps!

  40. Hi Johnny! I don’t actually calc the nutrition info for my recipes, but if you’d like to find out, there are many free calculators you can use online, such as My Fitness Pal.

  41. Is there a good substitute for the yogurt by any chance?  These look fantastic…finally something different that just banana, nut butter, and baking powder in the blender.  Can’t wait to try but can’t have dairy.

    • Hi Kim! I haven’t tested this with a nondairy substitute myself. but I would imagine that the closest thing would be a non-dairy, soy based yogurt. I can’t say for certain how it would taste, since I’ve never tried it, but if you’d like to experiment, that would be a good place to start.

  42. I just made these and LOVE them!!! No, they are not a cupcake, muffin but I think they are a wonderful healthy snack!! Thanks so much!!!

  43. made these tonight for breakfast tomorrow and we tried them and they are SO good!! We loved them so much they will be in my regular rotation!! So easy!! Thanks for this recipe!

  44. What temperature do you use to cook them?

  45. I’d love to make the blender muffins for my son however, he is allergic to eggs…Do you know what I can substitute for eggs in the recipe? TIA

    • Hi Jenn! I wish I could give you a clear answer, but unfortunately, I’ve never tried any kind of egg substitute for these. I’ve heard of others who use flaxseeds to make a flax egg for baking (use an internet search for specifics), but I’ve never done it myself in these muffins, so it would be an experiment on your end. I wish I could give you a different answer—I just haven’t done the recipe this way myself. Good luck, and if you try making a swap, I’d love to hear how it turns out!

    • Substitute for eggs: 1 Tbsp GROUND Chia seeds and mix with 3 Tbsp WARM water. Blend with fork until gooey “egg white” consistency. :)

  46. hi, 
    why do you need baking soda if you got baking powder, isn’t it exactly the same?
    because if i want to make it and i only have baking powder, can i use that instead of baking soda?
    its like 1 1/2 baking powder twice. i hope you understand me  :)

    • Hi Merinthe,
      Baking soda and baking powder, although both used to make the muffins rise, act differently in the recipe, so you do need to use both.

    • Ive make some variation of this recipe just about every week! one time I accidentally skipped the baking soda and only did the baking powder. They may have turned out a little flatter, but not too dramatically and they still tasted great! So while its best to have both, in a pinch you can make it work! 

      Ps some favorite variations
      Chocolate chips and chopped almonds
      Cinnamon and pumpkin pie spice
      Throwing 1 shredded zucchini in with the bananas and add cinnamon and mini chocolate chips

      I also have used a smaller amount of  milk in place  of yogurt, bc I don’t have it on hand all the time. I just eyeball the consistency so it doesn’t get too runny.

      This is an awesome base recipe that seems very tolerant to experimenting and adapting to your own preferences and what you have on hand. I like this recipe too much to not make it if I’m short on one ingredient! :)

  47. I substituted unsweetened applesauce for the yogurt. They turned out great.

  48. Hi Erin! I tried these, but they weren’t fluffy like normal muffins. They were pretty moist and wet, even though I was sure they were cooked. Any ideas? 

  49. Hi Emily! I’m so sorry these muffins didn’t come out perfectly for you. Though they are a little flatter than the average muffin, they definitely shouldn’t sink so much (and I haven’t seen something that extreme from others who have tried this recipe and shared photos/reviews). It’s so hard to say what exactly went wrong, since I wasn’t in the kitchen beside you. Could you have perhaps forgotten one of the eggs or mis-measured the baking soda/baking powder? 

  50. These sound easy and delicious! I wonder if I add a scoop of protein powder, they will become dry? Have any experience with this?

    • Hi Marlena! I’ve never tried adding protein powder to muffins, though I do think that it would change the consistency. You can certainly try experimenting— I just can’t tell you exactly how it would go, since I’ve never made the recipe that way myself.

  51. Jennifer, I am so bummed too!  Are you sure you followed everything exactly with the recipe? These have been a real reader favorite, so I’m not sure what could have gone wrong. Did you use a standard sized, light metal muffin pan too? Regardless, I’m so sorry they didn’t come out!

  52. Yummy! I made these yesterday 😀 I’ve put half in the freezer to stop myself eating them all in two days! 

  53. I’ve been looking for something easy for breakfast that has a base of oatmeal, and this fits the bill wonderfully.  Oatmeal, eggs, greek yogurt, bananas… it is pretty much all the healthy breakfast food made into one muffin, with chocolate to boot.  I’m sure this will become a well used recipe of mine.

    Oh, and for those wondering, I put it into Calorie count’s calculator, and it has about 140 calories per muffin.  Obviously I’m not a dietitian or anything, so don’t sue if I’m wrong, but that is a good ballpark figure.

  54. I just found these on Pinterest. I’m making healthy breakfast/brunch for a mommy group
    & although I think these will be great, I’m wondering if I could make them as drop cookies instead of muffins. Any thoughts?

    • Anna I’m so glad you found this recipe, and I hope your group loves them! I don’t think the batter is thick enough to be to work as a drop cookie, so I definitely recommend using muffins tins.

  55. I am gluten sensitive and my husband is diabetic with a terrible sweet tooth.  We have tried so many muffin recipes and nothing has appealed to both of us until we tried these.  They are AMAZING!  I love the texture and the fact that they are healthy!  Normally GF stuff can be too dry and crumbly or, when I try paleo recipes, too moist.  These are perfect.  And, extra bonus, these were super easy to make.  Thanks!!

    • Sarah, I am SO incredibly happy to hear this! Thank you so much for trying the recipe and letting me know. It means a lot to hear that it’s allowed you and your husband to enjoy tasty treats that fit with your diet!

  56. I’m a mess in the kitchen. I used 1/2c quick oats and 1 1 2c old fashioned. I only had just over 1/2c Greek yogurt, so I used unsweetened applesauce to total 1c. I tossed in about 1 1/2tbsp almond butter, because I felt like it. No other add-ins were used as I was afraid I’d get carried away. 

    I grabbed my muffin liners and realized I had 4 left, but a crazy number of minis. So, I made 36 minis baked at 400 for about 12min. They came out good! I did spray the lines fairly generously with oil and they still stuck, but they’re the really thin paper liners so I’m not shocked. I wish I had added a little cinnamon, but other than that I’m very happy with how these turned out. 

    Thank you for sharing :o)

    • Desiree, WOW! I love that you added a little almond butter (yum), and I’m so happy that the recipe worked so well with the ingredients you had on hand. Thanks so much for trying  these muffins and letting me know how they turned out for you!

  57. This is a great recipe, but I have the same problem as Emily has, they just deflate imediatelly after I take them out of the oven. Do you have any idea, what I could be doing wrong? Too much soda or backing powder? Too much blender time? I have to convert the recipe to matric units, maybe something got lost in translation? I would to get this right, becuse its such a great recipe!

    • Hi Jenny! Unfortunately, it’s just so hard for me to say exactly what might have happened. Perhaps you have a different quantity of banana? Other ideas: your oven temperature might be off (I’ve found that sometimes the only way I can get an accurate temperature is to use an oven thermometer) or maybe something did go awry in the translation to metric as you suggested. Just so you know, these aren’t ultra fluffy or super tall like regular muffins, but they should at least come out looking like the pictures in this post. I’m sorry I can’t do more to help! It’s just so tough to guess without being the the kitchen with you.

  58. I made these for my gluten intolerant  son, he loves them. Thank you so much for posting this recipe.
    It’s nice I’m making him something that doesn’t taste nor look like cardboard. 
    I plan on making many more of your recipe. Thanks agin.

  59. Hi Krystle! It’s so hard for me to say what happened without being in the kitchen with you. It could have been mismeasurement of an ingredient, a banana that was especially large, or even the temperature of your oven. I will say, these do not have the texture of regular muffins. They do tend to be fairly moist/dense, so it might just be that they weren’t what you expected. I hope they still tasted great, even if the appearance was a bit off!

  60. Delicious! Followed the recipe and added PB2 peanut butter powder. 

  61. 400 degrees? My oven goes only max 220

  62. Thank you SO much for the recipe! Just made these and I love the flavor! I also enjoy the consistency of these muffins with the oats. Unfortunately I undercooked mine despite baking for 16 minutes and testing with a clean toothpick. Not sure why they were raw in the middle – but 100% my own fault and I plan on making these again and possibly altering the cook time. Thank you! 

    • Hi Lauren! I’m so glad you loved the flavor and texture of these muffins. I think extending the baking time should do the trick (every oven is a little different). Thanks for letting me know how they turned out!

  63. Hi Sheryl! I don’t calculate the calories of my recipes, but if you read through some of the other comments, I believe others may have left the calorie count information. If you’d like to doublecheck yourself, you can plug the recipe into myfitnesspal.com to calculate the nutritional info for free. In terms of how many you can eat for breakfast, I think it just depends on how hungry you are. One with some fruit and yogurt is enough for me, two if I’m hungry.

  64. I couldn’t find an oven temp or baking time

  65. Just made these since I had all the ingredients on hand and who can say no to throwing everything into the blender and baking??!! …I have one word for these muffins…AMAZING!! Foolproof and easy. I only had about 6oz of yogurt so I threw in 1/4 of an avocado for the fats. Tossed in flax just because, and they came out perfect!!! My four year old helped with prepping and has downed one already! Rave reviews all around. Thanks for sharing this great recipe. Perfect for my on-the-go, weekly meal-planning family!!!

  66. Made exactly per the recipe but mine sadly sunk as soon as I removed them from the oven,  even with the room being really hot today.
    Oh well the taste was still good! Hopefully not too chewy when cooled.

    • Jen, I’m sorry to hear that! I’m not completely sure what might have caused them to sink (it could be a variation in your oven temp or the amount of moisture/ripeness/size of the banana you used, among other variables). Regardless, I’m glad to hear they tasted great!

  67. Just tried these and are in the oven at the minute. So quick and easy to make. I can’t wait to taste the finished product!

  68. Hi Emily! I don’t, but if you skim through the comments, I believe some other readers have calced them, both with and without chocolate chips, so you should be able to find what you are looking for. Otherwise, you can also calc nutrition info on myfitnesspal.com.

  69. I just made these and changed the Greek yogurt to coconut cream and added dried cranberries and they turned out awesome.  Very tasty and healthy….a great thing. :)

  70. I just made these muffins today and although they are very tasty they stuck to the paper muffin cups so badly that half of the muffin was wasted. I used all organic ingredients so I was very disappointed that they didn’t work out for me. I followed the recipe exactly as it said. I think the kids were more disappointed as they smelled so yummy when they were in the oven ! :(

    • Tenise, I’m sorry these stuck to the paper—it’s a really moist batter and doesn’t have added fat, which will cause the muffins to stick if the liners are not sprayed. Did you happen to see the note in the recipe directions to spray the paper liners with cooking spray? If you did coat the liners did they still stick? That does the trick for me, but maybe your batter was extra moist!

  71. Made these for the second time today, added some raisins and crushed pecans. My mother, daughter and I loved them the first time I made them. Thanks for the delicious recipe! It made my mornings much easier this week :)

  72. Made these muffins today.  They were so delicious! I feel like this is the first “healthy” recipe (no butter, flour, oil) that I’ve tried where the end result is so good. You weren’t lying, there were so moist and fluffy. Will definitely be making a second batch later this week as this batch isn’t going to last long.  Thanks for sharing!

  73. What would you change if using silicone mini muffin pans? Thanks for the great recipe! 

    • Hi Lee! I’d still spray them with baking spray, and I’d reduce the bake time. I can’t tell you by how much, as I’ve never tried them as mini muffins, so just keep a close watch, starting around the 8 minute mark. I hope you love the recipe!

  74. So I made these tonight and they turned out pretty good.  I doubled the recipe.  some modifications i made based on other similar recipes I saw online:  i put 2/3 of the oats through the food processor to make the flour.  the other 1/3 of the oats i left intact (i used quick oats).  also, i put only the wet ingredients in the blender and then folded in the dry ingredients. i filled the muffin tins pretty much all the way and ended up with 22 muffins.  they didn’t rise a lot but they have a nice rounded top like a cupcake.  they are very moist and overall great consistency.  in terms of flavor, they definitely taste healthy.  im thinking of adding cinnamon next time?  how much would you suggest?  thanks! 

    • Hi Isabel! If you want a bit more flavor, cinnamon would be a good addition, and you could also try dried fruit, nuts, or more chocolate chips. An extra tablespoon of honey will make them more sweet too. These will never taste like a standard muffin (you need a decent amount of fat for that), but if you’d like to try a banana muffin that is still good for you but tastes more traditional, this is a great one: https://www.wellplated.com/healthy-banana-muffins/

  75. Omg these are my all time favourite banana bread muffins hands down! I made them last weekend and loved them-knowing they were virtually fat free and had no flour made me feel so much less guilty when I ate one. I’m now making some more to devour this weekend (or tonight) 😂 I used half the mixture to make cakes and half to make a mini loaf which turned out great-I’d definitely recommend this recipe to anyone that loves banana and muffins! 

  76. I can’t believe they turned out!  I pushed chocolate chips and walnuts on top after they were in the muffin pan.  I had to add a little milk to get the blender to start going.  Too much volume for my tiny food processor.  Because after adding the milk, I was worried about it being too liquidy, I then added some flax meal.  Family loved them!  Lesson: chocolate chips make everyone happy.  Going to try adding peanut butter next time.  Banana, chocolate and peanut butter are always yummy!  Also, I happened to use duck eggs and baked for 20 minutes.

  77. Husband was impressed they had no refined sugar or oil/butter.  That is the problem with any whole wheat  muffins.  You have to add so much sugar, brown sugar and oil to get it to taste good.  A side note, I just gave up the whole wheat olive oil tortillas I used to buy at TJ’s because I finally noticed the 330 mg’s of sodium in each tortilla!  It’s corn tortillas only from now on.

  78. This sounds so easy, making it a blender and best of all healthy!! I am trying these babies right now! Thank you! 

  79. Tried these this morning. My 1 yr old and my husband loved them, but probably not as much as I did! Yum

  80. Can’t wait to make these. Can I use agave instead of honey? And full fat greek yogurt instead of nonfat? I think (hope!) even my picky 3 year old will like them!

  81. Thank you Erin! Making them now! Will let you know…

  82. Has anyone tried adding peanut butter to the mix???

  83. I plan on making these in the morning…Any ideas on a dairy substitute?  Avacado is the only thing I have baked with in the passed but if anyone has any other ideas please let me know.

    • Hi Maria! I’ve never tried these with a non-dairy substitute, but you can definitely experiment. You could try soy yogurt (I’m not sure about its flavor, but this seems to be the most natural alternative.) Avocado might also work, but I do think you might notice it’s flavor a bit. If you go that route, I’d suggest adding a little extra honey. Again, I’ve never tried the recipe this way so I can’t vouch for it 100%, but if you do try it, I’d love to hear how it turns out!

  84. Love these! Made them a couple times already and even made them into PANCAKES and they were delicious!! A little hard to handle with the spatula but with practice, anything is possible 😄 thank you for the yummy recipe!! Xo

    • Ashley, I am so happy to hear that you love these. And pancakes? WOW!!! I’m going to have to try them that way myself. Thanks so much for trying the recipe and leaving your review for others. It is so helpful and appreciated too!

  85. These were so easy to make, and made the house smell amazing! I love that these are healthy but definitely taste like they aren’t :)  Definitely a new staple in my recipe book! 

  86. Do you know how many calories and carbs are in each of the muffins?!

  87. These are great!!! After making them as written once, I am going crazy on the chocolate with the following additions: 1.5 tbsp cocoa powder, 1/4 tsp hazelnut extract, and 1/2 tsp chocolate extract instead of vanilla.  I had no trouble with them rising. These are lovely gems! Can’t wait to try new variations.

  88. Helle Erin!
    I just found this recipe on Pinterest yesterday and  decided to try it immediately as it is pretty much VERY EASY and looks delicious. I was skeptical first about the texture … And i baked them for about 30min or even more. But but but those are not the point. I mean… THEY ARE DAMN GOOD ERIN!! I just can’t believe that something sooo easy to make can be these tasty! By the way, my husband didn’t believe me when i tell him it was sugar and butter/oil free. He was like “ok stop lying” yes dear, It is healthy AND so goood! Definitely one of my favorite clean eating recipe! Thank you for sharing!
    ( i live in Madagascar,  your recipe really travelled ;) )  

    • YAY Alexandra!!! I’m so so happy to hear this. Don’t you love it when healthy food tastes anything but? Thanks for trying the recipe and stopping back by to leave your review. It means a lot. Also, Madagascar? WOW. So cool!

  89. LOVE the recipe!  Thank you!  But, I made these in my Vitamix blender and had to stop and mix several times.  I’ll definitely make this recipe again but in a bowl and with a hand mixer.  Thanks again!

    • Thanks so much for sharing your review Kaye! If you decide to forgo the blender, be sure that you grind the oats in your food processor first, as they do get pretty pulverized in the blender—leaving them whole might affect the muffins’ texture. If you do decide to try these without the blender, I’d love to hear how it turns out!

  90. This looks so delicious! What would you recommend as a substitute for the eggs?

    • Hi Hillary! I’ve never tried these with anything besides eggs—you could play around with a flax egg, but I’m afraid I can’t vouch for the results since I’ve never tested the recipe like this. If you do decide to experiment, I’d love to hear how it turns out!

  91. Just tried these and other than sinking a little, they are really good and moist. I added fresh blueberries for extra sweetness. Thank you for this recipe.

  92. Erin – I have been meaning to give you an update! Not only do I love these but my 3-year old son ADORES them and eats one every day (more if I let him). I definitely find it easier to use my food processor rather than blender. Tried it with blender and it really was impossible to get all of the ingredients combined. Food processor works much better for me for this recipe. I use 2% or full fat yogurt and usually add a little more banana than called for to add even more moisture. Agave rather than honey and I always add cinnamon too. Delish. Thank you!!

  93. I made them several times. They are my favorites. I put frozen blueberries and pecans  comes out delicious. 

  94. Hi there,

    Thanks so much for this recipe! I’m preparing them every Sunday- to have them for me and my boyfriend for the whole week at work:) I’m adding many strange stuff inside like flax seed, poppy seed (poppy seed cakes are popular in Poland), grated coconut, dactyl, raisins, dried apricot, different types of nuts, cranberries.. actually whatever I can find in my kitchen. Sometimes I’m adding a bit of whole wheat flour because of big amount of additives. The muffins are always awesome together with coffee for the second breakfast :)

    Thanks a lot, greetings from Warsaw:)

  95. Just made these as a little treat for myself and boy are they tasty! I used Oikos Triple Zero Plain Greek yogurt to up the protein count and baked them in silicon liners with a touch of coconut oil. These will definitely become a staple in my kitchen! 

  96. We are Americans living in Spain, and needed a healthy snack for an event at my child’s international school. I found your recipe on Pinterest, and it turned out perfectly! People were AMAZED that they had no butter/oil or sugar and were gluten free, yet they tasted so moist and delicious!

    It really helped that the ingredients were easy to find in non-US stores, although some items (like liquid vanilla and oats may be in the international section.
    I smeared coconut oil on the cupcake liners, which was tasty. And before I added the other ingredients, I blended the oats first to create the oat flour. They looked just like yours, and were easy to make, even for the first time we made them. Gracias!!
    p.s. Sorry I can’t help the people using metric because I have my US measuring cups and spoons. This is the only negative that I foresee if the US ever moves to the metric system… what will we do with our recipes!?!??! :-)

  97. I had the exact same problem! They looked so perfect when I took them out of the oven and when i let them cool and came back to them it was literally like they deflated lol. I don’t know where I went wrong either.  I followed the recipe as stated.

  98. Turned out great! was so nice to just use the blender as it was way less dishes to do, just poured it right from the blender to the muffin tin. Easy peasy.

  99. Genius! Who knew you could make muffins in a blender? These are DELICIOUS!

  100. Just made these and they are so good! It’s hard not to eat them all at once. I have been wanting to make healthy pumpkin muffins as well, could I swap out the bananas in this for pumpkin purée instead? How much pumpkin do you think would equal the two bananas?

    • Hi Elle! Funny you should ask—I have TWICE tried to do this without good results. You could try swapping about 1 cup of pumpkin puree, but the recipe will need sugar added, along with a lot of spice. I haven’t found the right ratio yet, but if you have any luck experimenting, pleased do let me know!

  101. Without flour? How can it be possible? It looks like more than a cookie? Can you explain me please… Thank you. 

  102. Hello Erin! Chanced upon your recipe on a lazy Sunday and I was so glad I went ahead to bake them! They were so yummy and guilt free :)

  103. Hi Erin, I’ve been playing with similar recipes since I’ve cut out sugar for a month.  I love using bananas as a sweetener – I sometimes use oats, some times not, same goes with pb.  Definitely love using yogurt in the place of butters.  I sometimes use unsweetened apple sauce as well although it changes the flavor a bit.  Thanks for your post – I will def be giving your blender muffins a whirl!

  104. Yes! I had 2 overripe bananas, so no excuse for not making these muffins.
    I was a little stubborn and didn’t grease the paper liners, so a big mess getting the muffins out :-( Such a shame…
    Next time I’ll use only my muffin tin and grease them a little, because I find it hard to grease the paper liners.
    But except that little mistake, they were delicious!

    Thanx again for a great (oats) recipe!

    • Yvonne, I’m so happy to hear that you enjoyed this recipe! As you mentioned, greasing either the muffin tin or the paper liners is essential. I find that if I use cooking spray, it’s really quick and easy. If this is a tool you’re comfortable with, I think it would make it very simple for you. If not, you can certainly bake them directly in greased muffin tins— I am imagine greasing paper liners without cooking spray would be difficult! Thanks for leaving a comment to let me know how the recipe came out.

  105. Hi there! Actually, today I followed the same procedure as you did….toothpick check and all and had to take them out at 25 mins because they were going to burn. The insides were mostly cooked but still raw a bit. I am going to try these tomorrow morning at 350° for 25 to 35 mins and see if the lower heat will work better. In my experience, muffins very rarely turn out using high heat. Good thing my kids didn’t care that they were not cooked all the way through as none were wasted.

  106. Ok, so just to follow up with you…I did make this recipe again today exactly like it said, but cooked at 350° for 35 mins and they were perfectly cooked through. I have read that sometimes your altitude can affect the baking of some things so perhaps that is what is happening here as well? Anyhow….I am very close to sea level if anyone else wants to experiment. Thank you for the yummy breakfast muffin recipe, it’s so fantastically easy too!

    • Maria, thanks so much for sharing this! Altitude could definitely be a factor, as could your oven temp and many other things. Regardless, I’m thrilled to hear you found a method that works and are enjoying the muffins!

  107. These are amazing! Easy and healthy. Thanks for sharing.

  108. These are amazing! Easy and healthy. I found its best to add the eggs and banana first otherwise some of oats got stuck at the bottom of the vitamix. Thanks for sharing.

  109. I just made these and they are very tasty.  Not too sweet (I used 2 tablespoons of honey), so they are nice for breakfast.  I found that they needed far longer than the recommended baking time.  My oven is old and runs cool, but I had them in for almost 30 minutes before they were cooked through.  A very minor complaint though, especially with variables such as the size of the bananas.  I also did them in silicone liners, and they popped out very easily without being greased.  And as was mentioned in many of the other comments, mine did deflate considerably when they came out of the oven, but they are still convex.  Of course, this didn’t impact the flavour – they are lovely!
    I used a food processor to blend the mixture, and this worked well.  I added cocoa nibs instead of chocolate chips, which were very nice.  I always like a little bitterness!  It’s nice to find a healthy recipe that I can send to school with the kids, because their classes are all nut-free and many of the healthy recipes rely on nuts/nut butters.  
    Thank you for sharing!

  110. It sounds so good and easy. I don’t have honey on hand. Can I use maple syra-Syrup instead

  111. I’ve made these several times in the last few weeks and will make again today!   Very easy, healthy and economical to make! Finally a use for my very expensive commercial Waring blender!!   I like that the ingredients can be varied to make it super healthy!!  Thank you for sharing this great recipe!

  112. Amy, I’m sorry that these didn’t turn out perfectly for you! Many readers have had success with the recipe as written, but depending upon the size of the bananas you used, the results can be varied. Some readers have found that they prefer baking the muffins at a lower temperature for a longer period that what is specified in the recipe, so that could be an option too. I hope you are able to find just the right balance, and I’m glad that the recipe was at least easy to make in your blender!

  113. I think they sound wonderful.  But am wondering is there any healthy substitute for bananas as I can not eat them😕. So many wonderful recipes use them.  

  114. I love these muffins!!! They are soooo easy to make! I also love your carrot cake muffins.  Both of these recipes are keepers!  My husband loves them too!! :)

  115. These are delicious and we’re making them for the second time now. I love how low sugar and fat free they are yet they still have flavour and good texture. Thanks!

  116. These tasted absolutely delicious! Even my sugar crazy family loved them :-) One question…. The muffins were flat instead of rising and staying fluffy so they didn’t look very good. Any suggestions?

    • Ashlyn, I’m so excited to hear that! In terms of the muffins being flat, they do deflate quite a bit (that’s the lack of fat and sugar, as well as the large amount of moisture from the bananas), so it isn’t necessarily something you did wrong. I’d check the temp of your oven, and as long as they look good, try not to stress about it too much. You could also try putting a little less batter in the muffin cups.

  117. Hi.
    These look yummy. Do you know roughly how many grams are in one cup ( how many grams of oats)
    Thank you.

  118. Just made these and YUM! I will definitely be baking these again!

  119. These are a weekly tradition in our house! I make them every Tuesday when the kids are at school for an after-school snack, they have the rest the next morning for breakfast.  So super delicious, healthy, and easy to whip up! 

  120. These were wonderful thank you! Enjoyed them so much I had to share them on my blog :)

  121. Me and my 3 yo daughter made this just last night on Eid’s eve and it was really good! Delicious, healthy, and has just the right sweetness level from the banana and honey. Everyone loved it. I also love that my daughter can do ALL the work herself and it was so encouraging and so much fun! (all i did was just plugged in the cables and a little clean ups after lol).
    We used regular plain yogurt and it turned out great as well. The oatmeal went first into the blender until it became smooth powder, so it’s easier to make everything blends together.
    So thank you for this recipe! Love from Jakarta!

    • Widya, I am so happy to hear that you and your daughter enjoyed this recipe so much, and that she could make the muffins all by herself! It sounds like she is on her way to being a master baker :) Thanks for the tip about the oats too!

  122. These muffins are delicious! I was a little doubtful how well they would turn out, but I am very happy with them! I added chocolate chips since I’m a bit of a sweet tooth and these just hit the spot when I’m needing something sweet. They’re very moist inside, and I think I prefer them to regular muffins!

  123. I just made these and they are SO GOOD!! I didn’t have Greek yogurt so I used full fat sour cream and it worked well. I did one batch chocolate chip and one batch with frozen Saskatoon berries. Thank you for a great recipe!

  124. Hi

    I tried this wonderful recipe but it didn’t come out too well. The inside was cooked properly, the outside stiff and it was a bit heavy. Any ideas why?

    • Hi Shireen! It sounds like they may have overbaked a bit. Next time, if the tops seem like they are getting overdone but the middle is not set, you can try tenting the pan with foil, then continue baking until they are cooked all the way though. I hope that helps

  125. These are fantastic!! Just made them this afternoon and have eaten three already. I omitted the honey as I had a hunch they might be sweet enough for me just by using chocolate chips and very ripe bananas. I was right! I will certainly make these again, I love that except for the chocolate, there is no added sugar. Thank you for the recipe!

  126. Do you think I could use oat flour instead of oats, that way they are already grounded.

  127. This was the best only-oatmeal muffin recipe! Usually they add flour or oil to it, I have been making it since 2 3 months ,24 at a time, thankyou for a great recipe!

  128. Hello from Greece! Thank you for the recipe! My almost 6 year old son approves!!! I’m happy that I will have one more healthy recipe for breakfast for him or one to take to school with him. And it’s a great breakfast snack for me too!

  129. I am addicted to banana bread and muffins. I made these today and they are a great alternative to the high calorie, store bought muffins. Absolutely delicious, very moist and the texture, though more bread-like, was perfect. I used oat flour and agave as the sweetener and added in chunks of dark chocolate with 85% cocoa. I’ll try walnuts next time.

    • I am addicted to those things too! I’m so glad you enjoyed this recipe so much. Thanks for sharing this wonderful review, as well as the changes you made. It’s very helpful for others making the muffins too!

  130. Hi Erin, if I wanted to make this recipe as either a loaf of bread or giant muffins, do you have any tips? I know I’d need to bake longer, but should I adjust the temperature or anything? My 17 yr old will eat at least 3 regular muffins at a time, so I’d just as soon make giant muffins for him (or a loaf of bread, which he’ll eat 1/4 of at a time!)

    • Hi Sara! I have never tried the recipe this way, but I think that you would be fine to bake it at 350°. My advice would be to do larger muffins, not a loaf pan. Because these muffins are denser i texture, I’m just not certain how they would bake in a 9 x 5 or even 8×4 loaf pan, since that is such a drastic to dimension change. If you decide to experiment, I would love to hear how they turn out!

  131. I made these muffins and they are delicious. I added walnuts and dried cranberries. They baked up great and nicely domed in the oven, but out of the oven they had some shrinking, almost like a souffle when it falls a slight bit. Any ideas why that happened? I used a high speed blender, similar to a vita mix. To what stage should the oat mixture be blended? Thanks!

    • Hi Rob! I’m so glad that you’re pleased with the flavor of these muffins. It is normal for them to shrink, because they are not made with regular fat and sugar, which provides texture to a more standard muffin. It sounds like you made them just right!

  132. Thanks for sharing this recipe!  My kids are fussy. But I’ve made this (12 muffins) twice in the span of 3 days! It’s a real gem! I added dessicated coconut and flaxseed meal and also blended raw pumpkin seeds into the batter. We didn’t have chocolate chips so I threw in some mini m&m at the end, and they turned  out divinely!! Thanks again. I’m pretty sure I’ll be making them again 😄

  133. Couldn’t sleep this morning, so I got up to make these muffins. I didn’t have fresh bananas but frozen ones left for banana bread. We out ones in freezer after they start to get brown marks on them.
    I had a lot of oatmeal in jars. I dried canned it. Husband got tired of oatmeal for breakfast. So I decided to use it up.Anyways, I mixed up these and put raisins in them.
    I got 16 muffins not 12. These were so moist that I ate 4 of them soon after they cooled enough to eat. I didn’t read about spraying paper liners and they did stick but not a real problem. I just peeled off what stuck and ate that too. Will definitely make these again. Going to try them with chocolate, blueberries and many others. Thank you for posting such an easy recipe.

  134. I just made these muffins yesterday and they are awesome! I am also using the muffin storage tip.  Only problem is we can’t stop eating them!  In my oven I needed to bake them for 4 extra minutes… I also let them “rest” for 15 minutes before we ate them.  Perfect!!

  135. Hi Erin, I can’t wait until my bananas get super ripe so I can make these wonderful muffins! I was wondering if you used fat free Greek yogurt, 2% or full fat Greek yogurt. Thanks much!

  136. My 1 year old has a lactose sensitivity so we attempt to be dairy free when possible. I used 1 carton of vanilla silk (soy milk) yogurt which is actually like 5.3 oz. instead of a full cup. Also I didnt have regular oats so I used the bobs red mill 5 grain cereal with oats, sorghum, barley, etc. I loaded up all ingredients except oats into my nutribullet… a small explosion ensued due to a gas producing reaction upon mixing (no injuries) and then proceeded to blend oats. Bottom line: the muffins turned out great with my substitutions, maybe a bit more breadlike than original recipe, no collapsing and super healthy tasting. Baby has not woken up (despite kitchen dystopia) so it has only been approved by mommy thus far.

    • Caitlin, I’m so happy to hear that you enjoyed the muffins! Thanks for sharing this kind review and your modifications. It’s very helpful to others. Have a great day and enjoy!

  137. Hi,
    My kids love these muffins! I’d like to add some protein powder to them. Do you have any tips?

    • Hi Cicily! I’m afraid I’ve never tried the muffins with protein powder, so I can’t say for certain how they would turn out. You could try experimenting by replacing a little of the oats with protein powder, but again, I can’t make any promises, simply because I’ve never baked them this way. If you do decide to try adding some, I’d love to hear how they come out!

  138. I don’t bake. But when I saw that this was just like making a smoothie, decided to try it. No fault muffins – fabulous!! Have tried various combos now with apples, carrots etc, always great. Best thing, my 6 year old knows how to make them now. I just do the oven part!! Fresh muffins every week. This has turned our snack life upside down ;)

  139. Janine, I am sooooo happy to hear this! When it comes to describing these muffins, I think you nailed it: “unlike any muffins I’m used to making – in the most pleasant way.” Thank you!!

  140. Hello Erin,
    Found your recipe on Pinterest today, hubby made a batch this evening and as I am on a sugar free diet they were a joyous find! Other than not knowing what your ‘cups’ measure here in England I think he did well! Can’t wait to try freeze dried raspberries next time!

  141. These look fab! Going to make them tomorrow – do you think they would turn out okay with fat free greek yogurt?

  142. I have made this recipe multiple times and I love it! I found the recipe on Pinterest and so I decided to make it. I am definitely recommending this to all my friends!

  143. OMG these muffins look absolutely delicious , i’ll definitely give it a try 
    However if i use protein powder should i decrease   the oats quantity? 

    • Hi Rana! I’ve never baked these with protein powder. The two have very different weights and properties, so it would definitely be an experiment. I’d suggest checking the comment above to see if others have successfully made that substitution. Otherwise, use your best judgement, and if you do decide to change the recipe, I’d start with swapping a small amount of protein powder for just part of the oatmeal and see how it goes.

  144. I just made these and they are AMAZING. a couple things I changed in the recipe: I didn’t make it in a blender or food processor. instead, I just mixed it all up in a bowl and left the oats whole. still turned out delicious and super super moist. I was skeptical when you said that they aren’t as sweet as normal banana muffins so I put 4 tablespoons of honey instead of 2 or 3 but honestly I don’t think it even needed it, they were so sweet and delicious!! I didn’t have any baking powder so I skipped that but I don’t think it made much of a difference. and lastly I used vanilla Greek yogurt instead of plain because that’s all I had but again, still really impressive for how healthy they are. im a 20 year old college student who is mediocre at baking but I am definitely making this again (but next time I will blend the oats) and giving some to my friends! I love how healthy it is too. thanks for the recipe! :)

    • Allison, this makes me so happy! I feel like I have a total picture of you bringing this recipe to life :) Thanks so much for sharing this review, and I hope you love the next batch even more!

  145. Normally I soak all my grains in a slightly acidic medium. So I am thinking of putting the oats and yogurt into the blender this evening, slightly mixing and letting them “soak.”
    Then add the bananas and other ingredients in the morning to finish them before cooking.
    Has anyone ever tried these that way before? Curious as to your experience and tips.
    Thanks!
    Love the version on Running With Spoons !

    • Hi Genet! I’ve never tried this method before, but I don’t see why it wouldn’t work, if that’s something you usually enjoy doing for your recipes. If you decide to experiment with the recipe and try it this way, I’d love to hear how it comes out!

  146. Thank you for sharing this recipe. I make these muffins every week, I have one on my way to the gym.  When traveling I always bring them along in my suitcase. I add some chia seeds and flax seeds. My go to mix ins are blueberries. They are also good with dried cranberries.  

    Rating: 5
  147. Most delicious banana muffin I have ever had! Love that it uses oatmeal and not flour.

    Rating: 5
    • Thank you so much! I’m glad you enjoyed them, and I really appreciate your taking the time to leave this kind review!

  148. These are delicious! I halved the recipe since I only had a small container of greek yogurt. Sprinkled a few oats and a bit of Turbinado sugar on top. So good! Thank you for sharing the recipe.

    Rating: 5
    • Thank you, Kelly! The bit of sugar on top sounds delicious. Thank YOU for taking the time to leave this nice review!

  149. Best healthy muffin ever! Mine turned out perfect but I did put 1 T sunflower oil in the mix because I only had 2 small eggs. No sticking to the paper either. So easy in the blender! I added blueberries and pecans…

    Rating: 4.5
    • Hi Lynn! I’m so happy to hear that you enjoyed the muffins! Blueberries and pecans sound like a great flavor combo. I really appreciate your taking the time to leave this review! Thank you!

  150. I just made these, super delicious. They were a hit with my two kids and husband! I used my food processor, as I quickly realized that I had too much for my blender to handle. I should have used more spray in my muffin papers in first batch, a light spray left a lot stuck. Second batch did not stick. Will definitely make these again! Thanks!

    Rating: 5
    • Angie, I’m so excited to hear how much you enjoyed these, and that your kids and husband did too! Thank you so much for trying the recipe and taking time to let me know how it turned out. Enjoy every bite :-)

  151. Made these at the weekend and they are SO GOOD! I sort of improvised on the recipe and substituted some of the oats for vanilla protein powder and swapped the chocolate chips for ‘icing’ i made out of soy yoghurt, protein powder and a bit of peanut butter. These are so ideal for me to eat in the evenings after I work out, so delicious and guilt free. Thanks so much for the recipe x

    • YAY! I’m so glad you enjoyed the muffins, Natalie. Thanks for sharing your swap and the topping you made! I really appreciate your taking the time to leave this wonderful review!

  152. These are super! I now know not to put the oatmeal into the blender first (just not enough wetness to get those gears going), but I will be making these again. I used frozen blueberries and just love how they turned out – and that the recipe made a dozen. Looking forward to poking around your website more for some kitchen inspiration! Thank you for sharing this!

    Rating: 5
    • Thank you so much, Brooke! I’m happy they turned out well for you. I hope you find some other recipes around my site as well! So glad to have you here, and thank you so much for taking the time to leave this nice comment!

  153. Hi Allie! I’m glad you still enjoyed the muffins! You’re right that the underripe banana may have affected things. You should also make sure to verify your oven temp with an oven thermometer, ensure your baking powder and soda are fresh, and resist the urge to open the oven early to peek. I hope they turn out perfectly domed next time!

  154. Awesome recipe! Easy and so yummy 

    Rating: 5
  155. Hi, Erin. I just wanted to stop by and say thank you for the recipe! I am so bad with cooking that’s why I love quick, easy, tasty and healthy recipes. :) The only think I had problem with was the oven, I think mine is much stronger because they were slightly raw inside. But I ate them anyway :D I will know for the next time :)) Once again.. thank you! and will def have a look in your blog for more good recipes. 

    Rating: 5
    • Hi Nadia, thank you so much! :) I’m glad you enjoyed these muffins. It’s definitely true that ovens can vary, so it’s good that you know how yours behaves with these muffins! I really appreciate your taking the time to leave this review!

  156.  I have made this recipe many times, it is such a great fast and easy breakfast for my son. The recipe is very forgiving. I often use a third large banana instead of the two eggs, and I have used all different kinds of yogurt, Greek yogurt, regular yogurt, soy yogurt, etc., so it’s very easy to make this vegan with the substitutions.   if my bananas are extremely ripe and sweet, or if I use a vanilla yogurt instead of a plain one, I skip the honey. Once we swirled in peanut butter chips, which was a big hit.

    Rating: 5
    • Hi Sara! Thank you SO MUCH for sharing all these wonderful variations and tips! I’m so happy to hear you enjoy the muffins and have found them to be so versatile!

  157. I just made these. I got turned on to oat flour a long time ago, I’ve found I like the flavor and texture of oat flour more than any other gluten free flour out there. We are dairy free too, so I substituted almond milk for the yogurt (still used a cup), and used agave nectar instead of honey just Bc it’s what I reached first. The muffins still cooked up great and taste wonderful. Thanks for sharing your recipe!

    Rating: 5
    • I’m so glad you enjoyed the muffins, Alex! Thanks so much for sharing your tweaks. I really appreciate your taking the time to leave this nice review!

  158. I made the muffins yesterday; they are absolutely amazing, perfect flavor for our taste. I plan on made a new batch next week, with almonds instead of chocolate… and I am wondering, have you made them with peanut butter?

    Rating: 5
    • Hi Natalia, I’m so glad you enjoyed the muffins! I have not tried them with peanut butter…you could try adding a tablespoon or two to the batter, but it might make them a little gummy. You could spread some peanut butter on top when you eat them, or I do have a peanut butter muffin recipe if you’d like to try it!

  159. Your GF healthy muffin recipe is the best (and one of the lower calorie recipes I found online). As a healthy foodie, it is annoying and frustrating to read that most GF recipes, especially baked goods, are loaded with fat and far too many recipes. My sister has to eat a GF diet due to bad IBS and she also really liked these as well. They are moist and delicious. My add-ins were dark chocolate chips and a handful of walnuts. These are very easy to make and whipped them up in the food processor.

    Rating: 5
  160. Turned out really really well. It of course “tastes healthy” as my hubby says (aka its not full of sugar lol). I am still in shock that there is no flour in this!

    Rating: 5
    • p.s. Erin you need a pinterest button so we can directly pin your recipes to our pinterest accounts for easy saving :) 

      • I do have Pinterest buttons! To find them, you can hover over the image you’d like to pin (it’s in the top right corner of the picture). There should also be a Pinterest icon in the bar on the left side of your screen. I hope that helps!

    • I’m so glad they turned out well for you, Ila! Thanks so much for taking the time to leave this review!

  161. I made these tonight.
    However I didn’t have my cupcake pans and was forced to create a bread instead.
    I also added a dash of nutmeg and about 1/2 tsp of cinnamon.
    Put in the oven for about 35 mins at 375°F
    It turned out great! Thanks for the recipe.

    Rating: 5
  162. Very Tasty, I put in more than 1/2 cup of fruit and I used Balkan Style Yogurt – ended up using my food processor as I don’t have a blender anymore. Thank you for the great recipe. Great to see that it was made into a loaf as well as another option.

    Rating: 4.5
  163. HEY! I just wanted to know if you could please write down how many grams of banana (approximately) you used since it’d be more accurate, please? Can’t wait to try these!!! :)

    • Hi! Although I don’t weigh all of my ingredients, and these muffins are fairly flexible. I would look for a banana that is around 7 1/2 or 8 ounces. An average banana is 120 g, so you would want something larger than that. I hope that helps!

  164. I have all the ingredients except Greek yogurt! Is there anyway I can subsitute applesauce or any thing else? Not going to the grocery store for a few more days and can’t wait to make these! Sorry if you allready answered this, I didn’t read through all the comments.

    • Hi Kate, I haven’t tried it, but several commenters have mentioned that they substituted applesauce and were happy with the results. I hope you enjoy the muffins!

  165. I made these muffins and while we liked them, my favorite of your recipes continues to be the Strawberry bars. My hubs love them! He asks for them often and they are a snap to put together. I’m not a huge fan of bananas so these muffins were just okay with me. The banana taste was still too strong for me.

    • Hi Tami! Thanks so much for taking the time to leave this nice comment—I’m glad to hear your husband enjoys these muffins and that you like the strawberry bars!

  166. Ahhh, Jen, these are delicious, I love the banana & oatmeal together! When much younger I was a chocolate face like most of you today, but for some reason lately my chocolate taste buds are failing, (I’m almost 80) so enter a few pinches of cinnamon, ginger, & allspice, a few chopped walnuts & a few of the tiny chopped date pieces…love the honey in place of sugar, yes, I fudged on this one, but I do not feel too bad because you suggested other items to add…your recipes are always different and a joy to make…

    Rating: 5
    • Thank you so much, Margo! I truly appreciate your kind words about my recipes. All those spices you added sound delicious. Thanks for sharing your tweaks!

  167. Chocolate Covered Katie has a flourless banana blender muffin that uses puréed cannelloni beans and nut butter instead of eggs and yogurt. It’s a really great recipe, especially for people that don’t eat dairy or eggs! 

  168. I don’t have cupcake liners! This is probably a dumb question but can can i just spray a nonstick cupcake pan? Newbie at baking!

    • Hi Catherine, usually you can do that with muffins, but since these don’t contain any oil, they really do need the cupcake liner or they will stick. You could try greasing the pan really, really well, but I’d suggest waiting until you’re able to pick some up at the store. I know that’s probably not the answer you were hoping for, but other readers have had problems when they try to make the recipe without liners.

  169. Hey girl- these look really tasty!

  170. I have made this recipe several times now.  It is a lucious, low calorie “party in your mouth”..  thank you so much for helping me stay thin and satisfied.  Keep those great recipes coming.

    Rating: 5
    • Hi Bonnie, I’m so happy to hear you enjoy these muffins! Thank you so much for taking the time to leave this wonderful comment!

  171. Amazing amazing amazing recipe I changed it a bit instead of honey I used maple and  also added some cinnamon was great…. I don’t think will have any leftovers for freezing   ;)
    Will definitely make it again 

    Rating: 5
    • I’m so glad to hear the recipe was a winner for you! Thank you so much for sharing your tweaks and leaving this wonderful review. :)

  172. Ate 3 of them , they are so good !! Only thing is My blender wouldn’t mix it so I just mixed everything in a bowl.  I wasn’t to make it again but double the recipe next time , 12 isn’t enough for my family!

    • I’m glad you and your family enjoy the recipe, Traci! I appreciate your taking the time to report back!

  173. Love it.  We added brown sugar cinnamon instead of chocolate to some 

    Rating: 5
  174. Just made these! So easy and DELISH!! I used 2 Tablespoons of Honey, and substituted homemade Milk Kefir instead of Greek Yogurt. This is the BEST recipe EVER!!

    Rating: 5
    • Thank you so much, Cher! I’m so happy to hear the recipe was a hit, and I appreciate your taking the time to share this review!

  175. Very tasty. Found it hard to mix in my blender though so would use a food processor if you have one (I don’t). I had to use a spatula often to get the ingredients mixed.
    Also, be sure to spray the cupcake liners well as the batter will stick.

    Rating: 4
  176. How many calories are each of these banana oat muffins

    • Hi Lisa, the nutritional information is listed directly below the recipe. There are about 120 calories in each muffin.

  177. My entire family loved these. So easy to make!!

    Rating: 5
  178. i made these muffins With a slight variation i live in denmark and didnt have greek yoghurt so i used something called skyr it was just as Nice… but needed a little more honey and a few more blue berries but they went Down a treat. and my work colleagues wanted more…. so they will be baked again

    Rating: 4.5
    • Hi Stacey, I’m so glad you enjoyed the muffins. Skyr does sound like a good substitution! Thank you for sharing this awesome feedback!

  179. This recipe looks amazing! I have a big bag of organic steel cut oats (the quick cooking kind) that I got at Costco… can I use that for this recipe? Or does it have to be the old fashioned style of oats?

    • I used quick oats and had no problem with it/

    • I would recommend sticking with old-fashioned oats—the texture is very different from steel cut, and I worry that steel cut wouldn’t blend properly in the batter and would stay crunchy. I hope you enjoy the recipe!

  180. I accidentally left the eggs out and they came out just fine. No collapsing, just DENSE. Has anyone tried protein powder in them?

    Rating: 5
    • Thanks for reporting back, Wendy! I haven’t tried the recipe with protein powder, but a few other readers have tried it and had success!

  181. Hi Karen! Although the term “healthy” can be subjective, when compared to most muffin recipes out there and certainly to anything in a bakery, these muffins are actually quite wholesome. They have very little sweetener (just a few tablespoons of honey), are 100% whole grain, and 4 grams of protein for a single muffin is also pretty high for a baked item, at least from what I’ve seen. If you’d like to reduce the fat, you can always omit the chocolate chips or even replace them with blueberries. I encourage you to make the best choices for your diet, and if these muffins are not a part of that plan, then it’s totally fine to choose a different recipe too!

  182. I made it in a loaf pan. It’s really good.

    Rating: 5
  183. The bananas I used were probably too small, so the batter was very thick. However, the muffins came out great and tasted fantastic.

    One suggestion: Put all of the ingredients except the oatmeal in first and blend them a bit. Then gradually added the oatmeal. I didn’t do that and my blender wouldn’t handle the load very well. (Blender’s fault – not the recipe’s)

    Rating: 5
    • Hi John! Thanks for giving the recipe a try and sharing your tips for blending! I’m glad you enjoyed the muffins!

    • I  just had the same issue!  

      I also forgot to spray my liners.  😞

      Hoping they end up tasting awesome enough to make up for all of my errors.

  184. Any way to make with less sodium? Extremely high blood pressure and heart surgery so can’t do much sodium.

    • Hi Korrie, you can omit the salt called for in the recipe to reduce the sodium level. I hope you enjoy the muffins!

  185. This is a great muffin recipe for a non skilled baking Dad, which is exactly what I am. 😂

    My kids are going to think I can actually bake after making these.

    Thank you for sharing Erin!

    Rating: 5
  186. I rarely leave comments for anything, but really wanted to let other readers know how amazing these muffins are!  I struggle with paleo/gluten free type baking.  Most of the time, the results aren’t great, espically with muffins in particular.  They are always way too moist and crumbly.  These were seriously perfection.  

    Rating: 5
    • Thank you so much, Sara! I so appreciate your taking the time to leave this wonderful comment. I’m so glad to hear you enjoyed the muffins!

  187. I am curious what you use to figure out the nutrition stats. I input the recipe into myfitness pal exactly as you have it written and the stats are way off from what is posted above. 

    • Great question, Trista! I also use MyFitnessPal, but I’ve noticed that individual ingredients can sometimes be incorrect and vary wildly as far as calories and nutrients. I do my best to check each ingredient to make sure it’s pulling correctly and reflects the ingredients I use. But because it can vary so much, the nutrition info is meant to be just a guideline.

  188. These muffins are the best and the easiest to make!
    I used maple syrup and vanilla Greek yogurt!

    Rating: 5
  189. These are so easy and deliciously moist. I used Greek yogurt that already had honey as a sweetener so I didn’t have to add very much in the recipe. Using a non-stick muffin pan I melted a little coconut oil and brushed in the coconut oil instead of grease. Because Coconut oil will smoke above 350 I cooked them 8 minutes longer at 345-350 instead of the 400 as recipe indicates.

    I also filled the muffin pan just shy of the top because they do collapse. Recipe fills 12 cup pan with no leftover batter this way. After testing with toothpick, use toothpick to loosen edges of muffins in pan and let sit. So NICE not having to use flour~

    Rating: 5
    • Carol, I’m so glad you enjoyed the muffins! I really appreciate your taking the time to share these tips and tweaks—it’s so helpful!

  190. To make the top “crunchy” I added some granola with coconut flakes to the top the last 5 minutes of baking.

    Rating: 5
  191. Love this recipe Have made it a few time and even my co-workers love it. I need to be gluten free so this works well for my sweet tooth. Cranberries work well as do white chocolate chips.

    Rating: 4
    • Michelle I am so happy to hear how much you enjoyed these muffins! And the cranberry and white chocolate both sound delicious. Thank you for taking time to leave this lovely review!

  192. Loved this recipe! I used vanilla greek yogurt and skipped the honey. Also replaced the choc chips with blueberries. After having trouble getting the muffins out of the paper liners I invested in a gotham steel muffin pan and they fell right out. Definitely a go-to recipe for gluten free and low sugar diets.

    Rating: 5
    • Hooray Marianne! I’m happy to hear you loved the muffins. I really appreciate your taking the time to report back with these swaps and the recommendation for that muffin pan!

  193. These are so good and perfect for those of us who need an on-the-go breakfast.  They’re quick to make and last the whole week for my husband and I.  Thank you!  Keep the recipes coming!  

    Rating: 5
  194. I baked them at 450 for 5 minutes then lowered to 400 for 10minutes. The quick high heat at the beginning makes the top rise. They deflated slightly after they cooled. They turned out great! Excellent recipe!

  195. I just made this and I nailed it.

    Rating: 5
  196. Made these last night with my girls (5 and 2). It was nice to change it up and use our blender and a little easier than the stand mixer! Anyways, they are super yummy!

    • Christy, I’m so happy to hear the muffins were enjoyed by all! Thank you so much for taking the time to leave this wonderful review. :)

  197. Hi Erin, Thank you for sharing this delicious healthy recipe. Any recommendations for an equally healthy and delicious recipe to incorporate some zucchini? My zucchini plant is loaded and I am looking for ways to use the zucchini.

    Thanks!

    Rating: 5
  198. This is such an awesome recipe! My boyfriend has a banana allergy, can I replace the banana with avocado? 

    • Hi Ali, I think that may work texture-wise since avocado and banana are similar, but since avocados aren’t sweet you may want to up the amount of honey. I haven’t tried this myself, so you would be experiementing. I’d love to know if it works out!

  199. This recipe is perfect for those searching for a healthy muffin made without sugar.  I did not mix in the blender, which gave the muffin some texture. Yum!

    Rating: 5
    • Robyn, I’m so happy to hear you enjoyed the muffins! Thanks for weighing in on how they turned out without the blender. :)

  200. Hi,
    Can I use a nutri bullet or should I use a food processor?

    • Hi Sarah, a Nutribullet would work as well as a blender in theory, but the cup may be too small to fit in all the ingredients at once. Another commenter did try it and left out the oats when blending, and she had what she called a “small explosion.” It sounded like everything turned out fine in the end, but if your food processor is larger, that may be the safer way to go!

  201.  Can I use frozen bananas or there’d bananas

    • Hi Barbara, I’ve never tried it this way, but a couple of readers did and enjoyed the results, so I think it’s definitely possible to use frozen. (There’s a comment near the top of the comments thread from reader Laura if you want to look!)

  202. Has anyone ever added peanut butter? How did it go? How much should be added and does it affect the cooking time?

    • Hi Kelly, a few people in the comments have added peanut butter and enjoyed it! No one mentioned a specific amount, but you could start with a tablespoon or two in the batter (I haven’t tried this myself and am not sure if it would make the muffins too gummy). It shouldn’t affect the baking time. They’re also delicious with peanut butter spread on top after baking!

  203. Yummy!!! These were delightfully easy to make! They were fabulous to cook! I only have a toaster oven in the summer months so I cooked them a little less time. I use an AGA during the winter months which is gas heated. I will definitely try them again!!! Excellent work on coming up with this recipe! Everyone in my family loved them!

    Rating: 5
  204. I made half of this today and I’ve got like 12 small size muffins. We finished them all at one go. They are delicious and healthy. Will definitely make this again. So easy to make. Thanks for sharing

    Rating: 5
  205. Made them numerous times and shared them with friends and family. Everyone, including skeptical kids, loved them. They don’t stay around long enough to freeze!  

    • Susan, I’m so glad to hear these muffins are a winner for your family! Thanks so much for taking the time to leave this great review. :)

  206. Hi. How long is the cooking time if I would bake in a 6×6 square pan instead of muffin tins? And can i sub plain yogurt to greek yogurt? Thanks a lot!!! 

    • Hi, I haven’t tried it in that size pan so I don’t know for sure, but it would probably take about 10 extra minutes and possibly more. I’d start checking at 15 minutes just to be safe. Yes, you can use plain yogurt instead of Greek! I hope you enjoy the recipe.

  207. I made these muffins after seeing my sister in law’s post of the recipe and I have to say they are awesome! The great thing is that my 3 year old helps me make them. It is so easy since all of the ingredients go into a blender and clean up is a snap! My whole family loves them including my kids and they are the perfect on the go snack. Thanks for the great recipe!

    Rating: 5
  208. THANK YOU!! I bake them again and again.. Sometimes i use the dough for  little pancakes with apples, peanutbutter and  cinnemon, the dough is perfect when it rests a few minutes in the Fridge. Kind regards from Germany!

    Rating: 5
  209. These were great and so easy! I don’t like things super sweet, so 3 T of honey worked out well for me. I used plain nonfat yogurt because it was what I had and added cinnamon, ground flaxseed, chia seeds, and pecans. My 4-year-old son and I enjoyed them warm this morning, and we’ll enjoy the rest of the muffins with my husband tomorrow. I love having muffins in the fridge or freezer to pop in the toaster oven on busy weekday mornings, and these fit the bill. (And I love that there’s only the blender jar and measuring spoons/cups to clean up–hooray!) Thanks for a great recipe!

    Rating: 5
    • Laura, I’m so glad to hear this recipe was a winner for you! Thank you so much for taking the time to leave this awesome review and share your tweaks!

  210. Best thing ever!  I make a batch of these for my sweet husband that takes one to work with him everyday!  I make half with chocolate chips, half fresh blueberries……he enjoys them with his morning coffee break…..just bake and cool, put in fridge…..they keep, and EAT!

    Rating: 5

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