Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, these blender Banana Oatmeal Muffins are one of the oldest and most popular Well Plated recipes! Beloved by toddlers and adults, they are a healthy grab-and-go breakfast or snack that’s so easy to make, even the littlest hands can help.
What’s not to love? These banana oatmeal muffins contain:
- No flour
- No butter
- No gluten
- PLUS, they are naturally sweetened with honey.
Sound too be good to be true? Just check out all of the 5-star reviews!
I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes, like these Healthy Banana Muffins or Banana Bran Muffins.
While moist, they are somewhat dense and chewy (this is due to their low fat content), and they are certainly less sweet than anything you’d find in a bakery.
If you are not particular about your muffin texture and are looking for a muffin option that’s tasty, easy to make, and healthy, (or if you need Gluten Free Muffins), these banana oatmeal muffins are THE ONE.
5 Star Review
“I’m just here to say that I have been living off these muffins for the past few months. I just can’t get enough!”
— Jess —
How to Make Banana Oatmeal Muffins
These healthy, gluten-free banana oatmeal muffins use basic ingredients that you probably have on hand right now, all whizzed up in the blender.
They are ultra-moist, healthy, and wholesome.
The Ingredients
- Bananas. Those brown bananas may have been shunned from topping your Steel Cut Oats, but they were destined for banana oatmeal muffin (or Healthy Banana Bread) greatness. No need for mashed bananas, the blender does it all.
- Oats. My healthy, gluten-free, and fiber-filled swap for flour. The blender does all the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins and Banana Oatmeal Pancakes). Old fashioned rolled oats and quick oats both work here. Do not use steel cut oats, which won’t soften or blend (save those for Overnight Steel Cut Oats instead).
- Greek Yogurt. Keep these muffins low in fat and high in moisture while also packing in a little protein.
- Chocolate Chips. Of course, chocolate chips are always delicious!
- Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
- Honey. Naturally sweetens the muffins and infuses them with a light honey flavor.
- Vanilla Extract. Throwing in a teaspoon vanilla extract is never a bad idea for any baked good.
- Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.
TIP!
If you’re adding the chocolate chips, you can either stir them into the batter or you can sprinkle them on top before baking. (Note that, if the batter is warm from the blender, it may melt the chips a bit, creating a light and lovely chocolate swirl.)
I opted for both on top and in the muffins, because…chocolate. (If you also love chocolate in your muffins, you have to try these Chocolate Banana Muffins!)
The Directions
- Place all of the ingredients (other than mix-ins) into the blender.
- Blend until smooth.
- Stir in any mix-ins.
- Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
- Bake banana oatmeal muffins at 400 degrees F until golden and toothpick comes out clean when inserted into the center. Remove, let cool, and ENJOY!
Banana Oatmeal Muffin Mix-Ins
This tasty banana oatmeal muffins recipe is easily adaptable to any of your favorite muffin mix-ins (and readers have offered many suggestions in the comments section). You could also add cinnamon to the batter for a little warmth.
- Fruit. Blueberries, cranberries, raisins, or cherries. Try any of your favorite fruits (dried or fresh).
- Nuts. Chia, hemp, or flaxseeds would all be tasty.
- Seeds. Walnuts, pecans, pistachios are nice ways to add crunch and texture.
Storage Tips
- To Store. Place muffins in a paper towel-lined, airtight container and store at room temperature on counter for up to 4 days.
- To Freeze. Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.
Storage Tips
Don’t miss my guide How to Store Muffins to keep your leftover muffins fresh for longer.
What to Serve with Banana Oatmeal Muffins
These banana oatmeal muffins are a healthy snack for toddlers and adults alike (and everyone in between). For a full breakfast, here are a few ideas of what to serve with banana oatmeal muffins.
- Smoothie. Like superpowers in a cup, this Green Smoothie will start your day off strong.
- Smoothie Bowl. A fun variation on a smoothie, it is sprinkled with favorite toppings and then scooped with a spoon, rather than sipped through a straw.
- Eggs. For more of a protein punch, pair your muffins with Egg White Frittata or Instant Pot Boiled Eggs.
Recommended Tools to Make Banana Oatmeal Muffins
- Blender. It’s much more affordable than many high-powered blenders and purées even thick smoothies (and muffins!) quickly and easily.
- Muffin Pan. It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too. If you don’t need a lid, this muffin pan is top-notch.
- Measuring Cups. These heavy-duty measuring cups clean beautifully and store easily with their magnetic handles.
So, bust out your blender. It’s time to find out what this flourless banana oatmeal muffins fervor is all about.
Frequently Asked Questions
Yes. Countless readers have reported success making these healthy banana oatmeal muffins by swapping the Greek yogurt for an equal amount of their favorite applesauce to make them dairy free.
All oats are naturally gluten free. However, not all oats are manufactured and processed in a certified gluten-free facility. Therefore, if you are sensitive to gluten, I always recommend checking your labels and purchasing from a brand that certifies their oats are free from any gluten contamination during processing.
To make these banana oatmeal muffins without honey, you may swap for an equal amount of maple syrup or agave. Some readers have also tried swapping it for Stevia with success.
Yes, you can use this same oatmeal muffin recipe for a mini muffin tin. Bake time would be lower, so check early for doneness.
Banana Oatmeal Muffins
Ingredients
- 2 cups old fashioned rolled oats quick cooking or old fashioned
- 2 large bananas very ripe
- 2 large eggs
- 1 cup plain nonfat Greek yogurt
- 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
- 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)
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
- Place all of the 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.
- 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!
Video
Notes
- TO STORE: Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.
- TO FREEZE: Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.
Nutrition
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Mine were still wet when they came out of the oven. Hmm. They taste good though! Any tips?
Hi Danielle! I’d continue to bake until toothpick inserted in the center comes out clean. Make sure to use a wire rack when cooling and you might need to remove them from the pan earlier if you are experiencing them to be too wet. They are an ultra-moist muffin. Hope this helps!
We loved these! Thank you! (I used oat milk yogurt and added a TB of coconut oil.)
Hi A! So glad you enjoyed the recipe! Thank you for this kind review!
Just had to let you know. I made these by mistake as pancakes and it so worked . Hahaha
Hi Sharon! Great to hear! Thank you!
this wasn’t good..too moist…you really shouldn’t have this online..or you should fix it!
I’m sorry to hear that you had trouble with the recipe, Lily. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
These were different than my go-to banana muffin recipe; they definitely came out of the oven looking different. A couple were oddly shaped and browned, possibly because I overfilled them. When he saw them come out of the oven, my son commented that they looked weird. I think he was referring to two of the twelve that were oddly shaped and brown. However, after tasting them, my son, daughter, and husband declared them a hit. They loved them. Thank you!
so happy to hear, thanks Tevin!
Any idea if these will cook the same way at altitude? I know I’ll probably increase oven temp, but not sure if I should add anything else
Hi Anne! I haven’t had a chance to test these at high altitude yet but my understand is that you would just need to increase the amount of time it cooks. Other muffins and cakes of mine have been cooked this way and have worked out perfectly for readers, so maybe start there? If you decide to experiment, I’d love to know how it goes!
These are amazing! Used 1/4 cup of Lily’s chocolate chips as a mix-in and will definitely make these again! Thank you for the recipe.
Great to hear, thank you Tracy!
These are wonderful. I followed the recipe as written and sprinkled pecan pieces on the top along with some cinnamon. They baked perfectly in 15 minutes. They deflated slightly cooling. I did spray the muffin papers with spray. The muffins didn’t stick to the papers. They freeze very well in a ziploc bag.
Great to hear! Thank you KB!
I loved the simplicity and combination of ingredients of this recipe. But I think there are flaws in the recipe. My
Muffins came out very flat and a overcooked. They lacked the nice muffin peak in the middle and were very dense . I used a mixer but wonder if I should have hand mixed. My kids still ate them but more as a breakfast bar. I couldn’t serve them to guests as planned.
Hi Jayne! I’m sorry you were disappointed with the recipe, I know that stinks. These are definitely not typical muffins, because they lack the sugar and fat that helps contribute to that muffin “dome.” They are definitely more of a super healthy breakfast option vs. company breakfast. For more of a traditional banana muffin like what you’re looking for, check these out: https://www.wellplated.com/healthy-banana-muffins/