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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.

the best banana oatmeal muffins made in a blender

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.

healthy banana oatmeal muffins made in a blender

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!

Dietary Note

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 158 calories. By comparison, a banana muffin from Starbucks has 440 calories. I’d rather have three of these banana muffin beauties instead! Plus, dark chocolate = antioxidants. I like this math.
  • 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.


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

banana oatmeal muffins made in a blender
  1. Place all of the ingredients (other than mix-ins) into the blender.
blender banana oatmeal muffins
  1. Blend until smooth.
easy banana oatmeal muffins batter in a blender
  1. Stir in any mix-ins.
banana oatmeal muffin batter in a muffin tin
  1. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.
baked banana oatmeal muffins in a muffin tin
  1. 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.

blender banana oatmeal muffins recipe on a plate

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.
banana oatmeal muffins with chocolate chips
  • 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

Can I Swap the Greek Yogurt for Applesauce?

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.

Are All Oats Gluten 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.

What Other Sweeteners Can Be Used in These Muffins?

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.

Can I Make These Oatmeal Muffins as Mini Muffins?

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

4.91 from 322 votes
With no flour, no butter, and no oil, these blender banana oatmeal muffins with chocolate chips are moist, healthy, gluten free, and tasty!

Prep: 5 minutes
Cook: 15 minutes
Total: 40 minutes

Servings: 12 muffins


  • 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)


  • 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!



  • 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.


Serving: 1muffin with mini chocolate chipsCalories: 158kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgPotassium: 220mgFiber: 2gSugar: 15gVitamin A: 77IUVitamin C: 2mgCalcium: 62mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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

    1. 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!

      1. 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 you5 stars

      2. 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!  5 stars

  2. 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.

    1. Hi Katrina! Thanks for the heads up—in the U.S., you can purchase oats that are produced to be completely gluten free, but this is a good reminder for others who might not have that option. Glad you like the muffins!

      1. These muffins look and sound amazing, will definitely try them. Glad you made the point about oats containing gluten because as an Aussie I couldn’t figure out how these were gf :)

    2. Oats, in and of themselves do not contain gluten. They are often cross contaminated with wheat or other gluten containing grains.

    3. bob’s Red Mill has oats that are certified gluten-free. I don’t know if you can get them in Australia..

  3. 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. 4 stars

    1. Hi Rhonda! I’m so glad you liked the taste but sorry that they stuck! Did you happen to spray the cupcake liners as noted in step 1? I know it seems like a silly thing to do, but it really does make a difference!

  4. 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!

  5. 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!5 stars

    1. Jana, YAY! I’m so, so excited to hear this, and I love the addition of the walnuts. I hope Scott enjoys them too, and if not, more for you ;-)5 stars

    1. 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.

    1. 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!

      1. 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!5 stars

        1. forgot to mention, I also throw in ground flax seeds to my muffin recipes just for a little extra healthy kick

          1. When substituting yogurt with applesauce, add a squeeze of lemon juice. The acid in the yogurt help give the the baking powder more umph. So if you are not going to use it add a bit of citric acid instead :)5 stars

        2. Pamela, I’m so happy to hear that you had such success with this recipe! Thanks so much for sharing your kind review and the different twists you put on the recipe too.

    2. 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.

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

  6. 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? 5 stars

    1. 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?4 stars

      1. 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:

  7. 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 5 stars

    1. Tamsin, I’m thrilled to hear this, thank you! Your additions sound scrumptious—I’m definitely adding cinnamon next time, and walnuts are one of my favorites too.

  8. 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! 5 stars

    1. Amanda, I am sooooooooo happy to hear this! Thanks so much for trying the recipe and taking time to let me know how it turned out. It really means a lot!

    2. Would you be able to provide the ingredients in grams? I get different amounts on different sites for things and I just can’t seem to get them right! They seem to need to bake for ages so something in my measurements isn’t adding up, the flavour is delish though

      1. Hi Josie, Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link:

  9. 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!5 stars

    1. 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!)

  10. 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! 5 stars

    1. Jennifer, as long as you all enjoyed them, that is way more important than appearances! Thank you so much for letting me know, and I’m so happy to hear you liked them.

  11. Thanks for a FABULOUS healthy and EASY recipe. My husband and I are busy people and we both loved them5 stars

    1. Dina, I am SO excited to hear this! Thanks so much for trying the recipe and letting me know how it turned out for you. Much appreciated!

  12. 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.

  13. 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!5 stars

    1. I am so happy to hear that Sim, and I love the idea of adding walnuts! Thank YOU so much for trying the recipe and taking time to leave your review. It means a lot!

  14. 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 :)

    1. Hi Anne! I’m afraid since I’m in the US, I don’t measure the recipe this way. I’d suggest checking online for ingredient conversion charts. Sorry I can’t be of more help!!

  15. 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! 

    -Jamie5 stars

    1. Jamie, I am so, SO excited to hear this, thank you! The coconut sounds like a delicious addition too. Thanks for taking time to let me know, and enjoy every bite!

  16. 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.


    P.S. Thank you for featuring my previous comment on your newsletter! It means a lot :)5 stars

    1. 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!

  17. I made these today for a quick breakfast throughout the week. They are so good! My picky 3 year old even likes them!!!5 stars

    1. I am so excited to hear this Catheryn! Thanks so much for trying the recipe and letting me know :)

  18. These are amazing, have made them twice, using GF oatmeal. Do you think it would work with regular, fat free yogurt (not Greek)?5 stars

    1. 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!

  19. 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.

  20. 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.

    1. 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.

  21. 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!!!5 stars

    1. Amelia, I am so incredibly happy to hear this! Thanks so much for trying the recipe and for letting me know how they turned out for you. Enjoy!

  22. 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!5 stars

    1. Teresa, I’m so so happy to hear this! Thanks for trying the recipe and letting me know how it turned out for you. Enjoy!

  23. 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

    1. 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!

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

  24. 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  :)

    1. 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.

    2. 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! :)5 stars

      1. Sarah, this is wonderful! I’m thrilled this recipe has been so successful for you and given you so much to play around with. Your variations sound delicious. Thanks so much for sharing with all of us!

    1. I’m so excited to hear that Randi, and it’s great to know that the swap works out! Thank you so much for trying the recipe and sharing the results.

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

    1. 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.

    1. Jan, I’m so excited to hear that you loved these muffins! Thanks so much for letting me know, and enjoy the extra stash in your freezer too :)

  26. 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.5 stars

    1. Alice, I am SO happy to hear you liked this recipe! It is like a whole breakfast in a muffin. Love that analogy :) Thanks for the calorie information too!

  27. 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?

    1. 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.

  28. 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!!5 stars

    1. 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!

  29. 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)5 stars

    1. 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!

  30. 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.5 stars

    1. Lori, I am SO happy to hear that your son loves them. Thank YOU for taking time to leave your comment. It means a lot!

    1. YAY!!! So happy you loved these Raynie. Thanks for letting me know. Maybe I’ll try them with PB2 next time myself!

    1. Hi Bahora! It’s 400 degrees F. Is your oven using Celsius? If yes, that would be 204 degrees C. If not, I’m afraid these muffins need to bake at the 400 F, or they won’t come out properly.

  31. 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! 5 stars

    1. 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!

  32. 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!!!5 stars

    1. Wendy, I’m so excited to hear this, and I love the addition of the avocado and flax too! Thanks so much for trying the recipe and letting me know how it turned out for you. Enjoy every bite :)

  33. 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!5 stars

  34. 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

  35. 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. :)5 stars

    1. I’m so happy to hear that Kathy, and the coconut cream sounds yummy! Thanks for trying the recipe and letting me know how it turned out for you.

  36. 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 ! :(4 stars

    1. 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!

  37. 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 :)5 stars

    1. I am so happy to hear that Crystal, and our addition of raisins and pecans sounds so yummy! Thanks for letting me know how these turned out—I’m thrilled you all love them!

  38. 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!5 stars

    1. Alison, I am soooooo happy to hear this! Making healthy recipes that still taste great is my #1 cooking goal, so to know these muffins hit the spot for you means so much. Thank you for letting me know!

    1. 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!

  39. 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! 5 stars

    1. 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:

  40. 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! 5 stars

    1. Thank you SO much Daisy! I’m thrilled to hear you loved them, and that’s a great tip about the mini loaves too.

  41. 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.5 stars

    1. Lea, I’m so happy to hear that you enjoyed these muffins! I love the addition of flaxseed, and chocolate chips are certainly a way to everyone’s heart :-) Thanks for taking time to leave your review!

    1. I’m so happy to hear that you and your family loved these Marie! Thank you so much for trying the recipe and letting me know. Enjoy every bite :-)

  42. 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!

    1. Jen, I haven’t tried this myself, but you can certainly check out the comments and feel free to experiment too!

  43. 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.

    1. 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!

  44. 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!! Xo5 stars

    1. 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!

  45. 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! 5 stars

    1. YAY!!! So happy to hear that Chelsea. Thanks for trying the recipe and taking time to leave your lovely review.

  46. 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.5 stars

    1. Hooray! I’m so happy to hear you loved these Rachel, and the chocolate twist sounds so yummy. Thanks for sharing!

  47. 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 ;) )  5 stars

    1. 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!

  48. 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!5 stars

    1. 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!

    1. 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!

  49. 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.5 stars

  50. 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!!5 stars

  51. I made them several times. They are my favorites. I put frozen blueberries and pecans  comes out delicious. 5 stars

    1. Melissa, blueberries and pecans and such a great combo. So glad to hear these have been a regular and a favorite on your menu. Thanks for letting me know!

  52. 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:)5 stars

    1. Katarzyna, I’m so happy to know these have been a staple on your menu! Thanks so much for taking time to stop by and leave this review. It’s much appreciated!

  53. 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! 5 stars

    1. I’m so happy to hear these muffins were a winner for you Valerie! Thanks to trying the recipe and leaving this lovely review.

  54. 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!?!??! :-)5 stars

    1. Alex, I can’t tell you how happy it makes me to know that this recipe is now being made abroad! Thanks so much for sharing your review, and I’m thrilled you loved them.

  55. 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.5 stars

    1. Kim, I’m so, so happy to hear this! Thanks for trying the recipe and letting me know how it turned out for you.

    2. This is one of the tastiest muffins I’ve had in a while. I was initially worried because the batter was runny, but the muffins were soft and spongy. They’re so easy to make too. This is going to become a staple in our home!!5 stars

      1. I’m so pleased that you enjoyed the recipe, Sara! Thank you for sharing this kind review!

  56. 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?5 stars

    1. 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!

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

  58. 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 :)5 stars

    1. Eliza, I’m so happy to hear that you enjoyed the muffins! Thanks for trying the recipe and letting me know how it turned out for you.

  59. 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!

    1. 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.

  60. 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.

  61. 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!

    1. 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!

  62. 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.5 stars

  63. 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!5 stars

    1. Nicola, thank you so much for sharing your detailed review and tips. It is so appreciated, and I’m glad you were happy with how the muffins came out!

  64. 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!5 stars

    1. I’m so happy to hear that you enjoy this recipe so much!! Thanks for taking time to leave your review. I truly appreciate it!

  65. 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!

  66. 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.  

    1. Michele, I’m sorry but I haven’t found a good swap in the recipe, because the banana does so much to give the muffins structure, moisture and flavor. I’d suggest checking out one of the other muffins in my recipe index. There are several muffins without bananas that are healthy too. Here’s a short cut to find them:

  67. 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!! :)5 stars

  68. 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!5 stars

    1. I am so excited to hear this Robyn! Thanks so much for trying the recipe and letting me know how they turned out :)

  69. 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?5 stars

    1. 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.

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

    1. Hi Sam! I’d recommend checking the labeling on the brand of oats that you buy (most list this with the nutrition facts). A quick google search shows me 90 grams for 1 c of rolled oats.

  71. 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! 5 stars

  72. 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!5 stars

    1. 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!

  73. 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!5 stars

    1. Morgan, I am thrilled to hear this! I love them with the chocolate too :) Thanks for sharing this kind comment!

  74. 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!5 stars

    1. Kristi, I’m so excited to hear that you enjoyed this recipe so much! That’s a great tip about sour cream too. Thanks for sharing!

  75. Hi Betty! Please refer to the recipe above the comment section for the exact baking instructions.

  76. 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!5 stars

    1. Hi Melissa! I saw another reader kindly answered your question, but yes—you can use the same amount of oat flour. I hope you enjoy the muffins!

  77. 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!5 stars

  78. 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!5 stars

    1. WOW! I can’t believe this recipe made it all the way to Greece. I’m so happy that you and your son love the recipe. Thanks for sharing this kind review!

  79. 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.5 stars

    1. 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!

  80. 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!)

    1. 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!

  81. 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!5 stars

    1. 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!

      1. Thanks for the help. They certainly are tasty.. I made another batch today and they’re a big hit around here ;-)5 stars

  82. 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 ?5 stars

  83. 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.5 stars

    1. Carolyn, I am so happy to hear how much you enjoyed these muffins. Thanks so much for trying the recipe and taking time to come back and leave this lovely review.

  84. 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!!

  85. 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!

    1. Hi Mollie! I used fat free, but you can use any kind you like. I hope you enjoy the muffins (and that your bananas ripen quickly :) )

  86. 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.

    1. 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!

    1. 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!

      1. I did it! I made them with chocolate vegan protein powder. I didn’t change a thing, just added the powder and they are GREAT!

  87. 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 ;)5 stars

    1. Joanna, this is so wonderful to hear! I love that your 6 year old is handling the batter making too. So fun! Thanks for sharing this lovely review.

  88. 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!!

  89. 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!

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

      1. 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.

      2. 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

        1. Candace – how much applesauce did you use to replace the eggs?
          I just made these as above, but added some cinnamon – waiting for them to cool so I can try them:)

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

      4. 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 5 stars

        1. 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!

          1. Hi Ashley, yes, I generally do use nonfat. I will update the ingredient list—thanks for pointing that out!

        1. Hi Joanne, I would not recommend using ghee here as that would not be a straight swap for anything in the ingredient list (there’s no butter or oil in these muffins). I hope you enjoy if you give them a try!

  90. 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! :)5 stars

  91. 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!

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

  93. 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!5 stars

  94. 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? 

    1. 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.

  95. 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! :)5 stars

    1. 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!

    1. Hi Charlene, yes, these muffins are naturally gluten free! (Make sure to check the ingredients you use, especially the oats and vanilla extract, to make sure they’re made in a gluten-free facility if you or family/friends are particularly sensitive to gluten.)

  96. 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.
    Love the version on Running With Spoons !

    1. 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!

  97. 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.  5 stars

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

  98. 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.5 stars

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

  99. 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…5 stars

    1. 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!

  100. 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!5 stars

    1. 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 :-)

  101. 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 x5 stars

    1. 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!

  102. 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!5 stars

    1. 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!

  103. 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!

  104. 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. 5 stars

    1. 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!

  105.  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.5 stars

    1. 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!

  106. 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!5 stars

    1. 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!

  107. 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?5 stars

    1. 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!

  108. 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.5 stars

    1. Therese, I am so happy to hear how much you and your sister loved these! Thanks so much for trying the recipe and leaving this kind review.

  109. 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!5 stars

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

      1. 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!

  110. 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.5 stars

    1. Making these in bread form is a great idea, Heather! I’m so glad you enjoyed the recipe. Thanks for reporting back!

  111. 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.5 stars

  112. 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!!! :)

    1. 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!

  113. 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.

    1. 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!

  114. 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…5 stars

    1. 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!

  115. 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! 

  116. 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!

    1. 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.

  117. 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.5 stars

    1. 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!

  118. 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 5 stars

    1. 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. :)

  119. 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!5 stars

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

    1. That’s a great idea, Corry! Thank you for sharing your review! I’m so glad you love the recipe.

  120. 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!!5 stars

    1. 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!

  121. 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.4 stars

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

    1. Thanks for leaving this great feedback, Sondra! I’m glad the recipe was a hit for your family!

  122. 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 again5 stars

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

  123. 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?

    1. 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!

  124. I accidentally left the eggs out and they came out just fine. No collapsing, just DENSE. Has anyone tried protein powder in them?5 stars

    1. 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!

    1. I’m happy you enjoyed the recipe, Elissa! Thanks for sharing how it went baked in a loaf pan!

  125. 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)5 stars

    1. Hi John! Thanks for giving the recipe a try and sharing your tips for blending! I’m glad you enjoyed the muffins!

    2. 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.

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

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

  127. 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!5 stars

  128. 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.  5 stars

    1. 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!

    1. I am so excited to hear that Linda! Thanks for sharing your swaps and letting me know how they turned out.

  129. 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~5 stars

    1. 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!

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

  131. 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.5 stars

    1. 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!

  132. 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.5 stars

    1. 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!

  133. 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!  5 stars

  134. 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!5 stars

  135. 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!5 stars

    1. 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. :)

  136. 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!5 stars

    1. Hi Jessica, I have a few zucchini recipes that you can find here! The healthy zucchini muffins and paleo zucchini bread are good bets!

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

    1. 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!

  138. 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!5 stars

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

    1. 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!

    1. 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!)

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

    1. 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!

  140. 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!5 stars

  141. 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 sharing5 stars

  142. 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!  5 stars

    1. 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. :)

  143. 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!!! 

    1. 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.

  144. 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!5 stars

    1. Leslie, I’m so glad you enjoyed the muffins! Thanks so much for giving them a try and taking the time to report back. :)

  145. 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!5 stars

    1. Doris, I’m so glad to hear you enjoy this recipe! Thank you so much for taking the time to leave this wonderful review!

  146. 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!5 stars

    1. 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!

  147. 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!5 stars

  148. I made these with paper liners, but did not listen to Erin’s instructions to spray the paper liners…Spray the liners!! I’m losing half my muffin because they’ve stuck so bad to the paper. Otherwise, I am enjoying them.5 stars

  149. I quite enjoy these muffins, I have made them both totally blended down or by leaving the oats whole – they are good either way, I load them up with more fresh, frozen or dried fruit and/or nuts. I have taken out the Yogurt and used one small tin of pumpkin with a bit of cinnamon or pumpkin pie spice added in. Quite delicious. I recommend this recipe to everyone I know…. :)5 stars

    1. Shannon, thank you so much for taking the time to leave this wonderful review! I’m happy to hear you enjoy the muffins!

  150. These came out sooooo yummy! Love the fact that i didnt have to use flour, oil or butter to get these great tasting muffins. :)5 stars

  151. Honestly these are amazing. I have some issues with baking since I only have a convection oven in my apartment and because of that they turned out a little undercooked. With that said, I’m so going to make these again and figure out the right baking time and such. I am so happy with these! Thank you so much for the recipe!!5 stars

  152. Made these muffins today for work and they were gone! Everyone enjoyed them and it was nice knowing that even during the holiday season, healthy naturally sweet delicious muffins are not out of the question. (I did use dark chocolate chips.)5 stars

    1. Susan, I’m happy to hear the recipe was a hit! Thanks so much for giving them a try and for taking the time to leave this great review!

  153. These look lovely and I’m going to attempt them later! Are they healthy enough to have one for breakfast everyday? I often don’t have time for breakfast so end up eating a lot more rubbish later on as i get hungry! Also how long do they generally keep for and would you keep in or out of the fridge?? Thanks!

      1. 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 you have anything larger, that may be the safer way to go!

        1. thank you! I used a nutribullet and did the oats separate, the wet ingredients did explode when I took the lid off! I guess thanks to the baking soda! Great recipe and they taste great, thank you!5 stars

    1. Hi Beccy, these are definitely great for breakfast! As for storing them, I’ve got you covered in the notes section below the recipe—you can store at room temp or in the freezer according to this guide!

    1. HOORAY Deena! Good call on adding the cinnamon chips. Thanks so much for taking the time to leave this great review!

  154. These little muffins were delish kids loved them added cinnamon as an extra i will be definately doing these again Sonia5 stars

    1. I’m glad to hear they were a hit, Sonia! Thank you so much for giving them a try and taking the time to leave this review!

    1. HOORAY! Sue, I’m so glad to hear these muffins are a favorite. Thanks so much for taking the time to leave this wonderful review!

  155. Amazing, I used one table spool of honey and it was sweet enough and added a ton of blueberries. Tasted so good. I’m really excited I found this recipe. 5 stars

    1. Priya, I’m so glad to hear you enjoy the recipe! Thank you so much for taking the time to leave this review!

    1. Hi Marilyn! The muffins do have a softer texture and are more dense because they are made with added fats, but they shouldn’t be wet and mushy. Almond milk will be fine. Agave will change the flavor and make the muffins sweeter (I’d probably pick maple syrup over honey if you’d like the muffins to be dairy free, but agave should still work!)

  156. I subbed a 6 oz container of unsweetened applesauce + 1/2 cup of cashew milk for the yogurt and added 1/2 cup of peanut powder.  They were delicious and moist!5 stars

  157. I am so excited to try making these! Do you think I can use an immersion blender instead of a standing blender?

    1. Hi Sarah, the batter is pretty thick, so an immersion blender might have a difficult time. I haven’t tried it myself, so you could experiment, but I find a standing blender works well.

  158. I didn’t use a blender ,these muffins were a hit in my house . I made a few modifications , used just one cup of gluten-free oats, four bananas , one egg ,respected everything else in the recipe and they came out great.5 stars

    1. Dana, I’m so glad you enjoyed the muffins! Thanks for taking the time to write this awesome review and for sharing your tweaks!

  159. I was wondering how they would come out using egg whites instead of eggs. I used 1/4 cup pasteurized liquid egg whites. I put the oatmeal in my food processor first, pulsing it a few times to get it closer to flour consistency. Then I added rest of ingredients., adding 3 tbsp. honey (the recommended max) and hand mixed in frozen berries and 1/4 cup unsweetened coconut threads. They Came out moist and fluffy and didn’t  even deflate!

  160. Um… followed exact recipe muffins are soggy in middle so baked at least another hour. Still same and now tops are little black. Put them back in  @ 350 don’t want to throw them out. I used silicone bakeware. What do you think happened? Plus side is house smells amazing! TIA

    1. Jackie, did you measure out the banana? It sounds like the muffins might be overly moist. Depending upon the size of your banana, that can make a big difference!

  161. I just made these with a couple changes.. I used rice milk instead of yogurt to make it dairy free and added about 1/4 cup peanut butter for protein. I also made these as mini muffins (8 minutes cook time). My kids love them and have been eating them since I pulled them out of the oven. Thank you for a great simple recipe. I plan on making another batch and freezing them and taking them with us this weekend when we go camping and to an amusement park.5 stars

    1. Hi Erin! I’m so happy these are kid and adult approved! Your changes/additions sound delicious – have a great time this weekend! Thanks so much for the feedback!

  162. I had two very ripe bananas on hand and was putting off getting out the bowl and mixer to make banana bread or muffins.. Then I found this recipe and decided to make blender muffins using my Ninja pulse blender. It is an easy recipe and the muffins are delicious. I added I/2 cup applesauce, 1 T. Splenda sweetener, and I teaspoon cinnamon and the recipe made 18 muffins. I’ll definitely make this recipe again.5 stars

  163. I love this recipe! I’ve made these muffins several times and I actually just pulled a batch out of the oven! I mixed in the zest of one orange and sprinkled  few dried cranberries on each muffin, and they are delicious! Perfect for a healthy breakfast. :) 5 stars

  164. Made this recipe as is using a fork only. Added cranberries and semisweet chocolate chips. Came out smelling great and tasted even better. The texture was really nice. Will definitely make this again.5 stars

  165. Absolutely love these muffins. Amazing these have no flour and yet they have great texture. Definitely need to bake them until they are done. I under baked the first time and the texture wasn’t as good. Love adding nuts and dried cranberries. It’s my go to for muffins these days since I am on WW.5 stars

  166. The first time I made this recipe, I made it exactly as written and I found these muffins to be a little dry and lacking  banana flavor. They also were a little over done and sticking to my greased nonstick muffin pan, so I decided to give them another shot with a few tweaks. 

    I added a dash of cinnamon and another banana for moisture and flavor and I lowered the temp by 20 degrees (and lengthened the cooking time by 3 minutes). The end result was fabulous!! This recipe is a great springboard for gluten free muffins, I just had to tailor it to my personal preferences. Thanks for sharing Erin!  :)4 stars

  167. These are by far my favorite muffins!! I have been making them for over two years now and just recently found your blog and the source of the recipe. These muffins have been a lifesaver throughout my pregnancies when I was so sick with morning sickness these muffins were one of the few things I could eat. I even adjusted them to be beneficial as lactation muffins! I recently wrote a post and posted the recipe on my blog that I have with my soon-to-be sister-in-law. I’d love for you to check it out if you have time! Here is the blog post: 
    And now that I’ve found your blog I need to try so many more of your recipes!! 5 stars

  168. I’ve tried several banana oatmeal muffin recipes and I’ll look no further. These were the winner, by far. I have an extremely picky 4 year old and his only complaint was that I had put nuts in them. I made him a special batch without and he ate them faster than I did. The first time I made them, I didn’t have greek yogurt on hand so I substituted 1 cup of unsweetened applesauce. They were so good that I never tried making them with the yogurt. They come out SO moist. Can’t say enough about these muffins.5 stars

    1. Elizabeth, HOORAY! I’m so happy to hear this recipe is a winner. Thanks for sharing this awesome review and your tweaks too!

  169. I’ve now made this recipe 5 times and each time it’s been phenomenal. The first time I made it exactly as the recipe is written. The next few times I’ve had to make substitutions because I didn’t have something. I’ve made this with sour cream instead of Greek yogurt and didn’t notice a difference. I’ve also made them with peanut butter instead of the eggs and it was so so good. I’ve made it with blueberries as a mix-in, but I think my favorite is chocolate chips. Thanks for a yummy, easy and versatile recipe! 5 stars

  170. These are delicious every time we make them and we do not even process the old fashioned oats anymore. They are just as delicious added whole. I’m just curious why no protein is listed in the nutrition facts or if you have that on hand?5 stars

    1. Hi Dianna, thanks for pointing out that protein is missing! It’s about 6 grams. Nutrition info has now been updated.

    1. Hi Fran! Great question. Unfortunately I’m not familiar with calculating Weight Watchers points, so I’m not sure what these muffins would be. I know other readers using WW have tried them, so I hope you love them too if you give them a try!

  171. So good! Moist and delicious! I used silicone baking cups and they worked wonderfully! Thanks for the recipe!5 stars

  172. OMG, I LOVE these. I searched under, “Banana, Oatmeal, Yogurt” recipe. I was in the mood for something sweet and wanted to see what might come up. I made these, and they are better than any muffin I’ve ever had. I love the density and the texture, and I really love that they’re not overly sweet. I will make these ALL the time! Thank you for sharing!!5 stars

  173. I was so excited at how delicious these muffins tasted. Even my daughter with special needs who detests bananas ate like 5 without me ever drawing her attention to them. Thank you so much for Sharing this recipe it is definitely going to be in our breakfast rotation. The only thing I chose to mix in were blueberries. I’m trying to reduce our chocolate intake.5 stars

  174. Made these today & they turned out great! Followed recipe exactly but added 1/2 tsp cinnamon plus mini chocolate chips as mix-ins. Used parchment paper muffin liners lightly sprayed with olive oil spray and not a bit of sticking ?5 stars

  175. these look delish! Do you know how much sugar these have? I’m trying to figure out WW Freestyle points. I will try to figure out myself but wasn’t sure if you already had this information. Thanks

    1. Hi Careen! It looks like the number wasn’t displaying properly. It should be about 6 grams, without mix-ins. Sorry about that!

  176. Thanks for a great recipe! I have been making these and freezing them for easy quick yummy breakfast for the past couple of  months now.  And by some miracle BOTH of my twin daughters like them!!
    We use blueberries as mix ins and they are delish. Loving that it’s all done in the blender!  
    Do you think that it would be fine to make the recipe in the evening, pop the muffin trays all ready to go in the fridge,  and then bake it in the morning? Would it affect the baking time  or muffin quality since the recipe is cold and has been sitting overnight? 
    Thanks again! 5 stars

    1. Hi Anissa! I’ve never tried that myself, but you could certainly experiment. The muffins may be more dense and may need a minute or two longer to cook if starting from cold. If you decide to give it a try, I’d love to hear how it goes.

  177. I have used this recipe a few times and it never disappoints me. Today I mixed it up just a bit. I used vanilla greek yogurt and a teaspoon of Stevia because I didnt have enough honey. They are so yummy!5 stars

  178. These are great and so easy. I’ve already made them twice in the past week. The kids love them and I feel good about letting them have one almost any time. The second time I made them, I put chocolate chips on top of half the muffins, and sprinkled the others with maple sugar for some variety. Both types were quickly devoured. Thank you! 5 stars

  179. I made these muffins this morning…simple & delicious! But I noticed that the amount of sodium in the recipe is calculated at 405 mg! I ran it through a calculator several times and came up with only 95 mg!! That is quite a difference. My husband is restricted to a low sodium diet, so I am hoping that my calculations are correct. If you have a chance to check your numbers (and correct if necessary) I would appreciate knowing what you find.5 stars

    1. Hi Cindy! I would definitely recommend going with your own calculation for sodium amount. The numbers I provide are just estimates, and sometimes the nutrition calculator can be off. I try to double check when I calculate, but sometimes it’s hard to know what might be off. I’m glad you enjoyed the muffins!

  180. I make these all the time. I adore their texture. I substitute 1/2 c Splenda for the honey, and 1/2 c egg whites for the eggs. I pour the batter into the pan, then add 3 grams of chocolate chips to each muffin and stir them in with a fork. I like knowing that the chocolate is evenly distributed between the muffins. This adds up to just under 1/4 cup of chocolate chips. Calories per muffin with these changes: 107. Oh, and my kids love them too. They call them “flat muffins”. My husband doesn’t even like chocolate but always eats any that he finds in the kitchen. Happened to show my doctor the recipe and she was very impressed with the nutrition stats I have calculated in  Myfitnesspal.5 stars

  181. Hi Erin, I tried this muffin today. Taste wise is perfect but I’m not sure how the texture supposed to taste like. Mine doesn’t taste dense and chewy at all. It’s too soft I feel like it. Do you think I’m over mixing it? How’s the texture of the oatmeal supposed to like. Does it have to be completely smooth or somewhat still has some texture on it ? 
    But overall they taste amazing ?????? 
    Thank you !!!!5 stars

    1. Josie, I am glad the taste is hitting the spot! These muffins are quite soft (fat, the gluten in wheat flour, and sugar are part of what gives recipes that contain more of the “crumb” texture you are used to in muffins, and these muffins don’t have any of those!). The oatmeal should be mostly smooth, though are few tiny bits are OK. I hope that helps answer your question. As long as you like them, that is what really matters!

      1. Hi again Erin ! Yes taste wise is perfect but now I found out that I should’ve wait little bit longer (couple hours at least) to eat it and I can see the texture is changing and is not as “soft” as came out of oven Hahahaha !! Now I need to double the recipe since my kids devour them in a day ? by the way your quinoa blueberry bar is one of our family favorite too ❤️❤️❤️ Thank you for creating a healthy meal for us !!!! 5 stars

  182. I’ve made these over and over and they are great! I always add a touch of cinnamon too :) Perfect for school lunches, so quick & easy, I make mini muffins and throw in the freezer to put 2 in a lunch each day!5 stars

  183. The recipe was excellent- moist and delicios.  I did add 3/4 tsp xanthum gum along with nuts and mini chips – had no deflate at all stayed nicely domed.5 stars

  184. Erin, we absolutely ADORE this recipe, and have lost count of how many times we have made it: with ALL types of unsweetened yogurts, sour cream, undweetened applesauce, cinnamon, cranberries, raisins, freeze-dried fruit, blueberries, regular and Enjoy Life chocolate chips…but, recently, I switched the oats/fruit to one whole bag of Udi’s gluten free granola that was sitting in the cupboard. No one wanted to eat the granola, so sneaky Mom used the entire 12oz. bag – and they turned out fabulously – with rave reviews from the kids and hubby who would not eat the granola. I used the cranberry-walnut-honey-oat and raisins-banana chips-honey-nuts. Both winners! Thank you for such a delicious and versatile recipe! We share it often with our Brain Balance friends, Moms, and families with food allergies – as well as on @Living Food Recipes on FB. We travel 12 hours to see family, and always make these in advance to bring with us. I had major surgery last year, and prepped 18 dozen of these for our family and stocked the freezer. THANK YOU. You have given us a repeated gift in this favorite recipe!5 stars

    1. This MADE my day! I’m so happy to hear that these are a hit, Crystal! Thank you for taking the time to share this kind review!

    1. Hi Colleen! I have not tried this recipe with zucchini, but you could experiment with it. Another reader has commented saying they threw in shredded zucchini with the banana, and it worked well. I hope you love the recipe if you try it!

  185. I made these muffins last night. Instead of putting chocolate chips, I put a raspberry and a sprinkle of cinnamon on top. They were tasty…not too sweet, but I found them a little heavy, as they didn’t rise up like the ones in your photo. Do you know how much sugar they have without the chocolate chips?5 stars

    1. Hi Sherri! I’m so happy you enjoyed these muffins! While I don’t have the sugar information for these muffins without chocolate chips, an online calculator like MyFitnessPal may be a helpful resource. I hope this helps!

  186. I made these today and they are great. I just added 1/2tsp.cinnamon to the batter…would also make them in the food processor next time just to keep a few chunks of banana 5 stars

  187. Great recipe but definitely needs no muffin cups just non stick spray. The recipe has no oil so the muffins stick to the paper. Great for snack day at school. 5 stars

  188. Omg these are AMAZING!! I’ve made them twice this week! The first time I subbed nuts for choc chips and cooked in a jumbo muffin tin (reduced heat to 390 and baked for 20 mins). Today I used pumpkin instead of banana, added pumpkin pie spice, and Hershey cinnamon chips. ??? So delish, so perfect, and so easy to make variations. Thanks for a great recipe!! 5 stars

    1. I’m so happy to hear that these were a hit, Kathy! The pumpkin version you made sounds DELISH! Thank you for taking the time to share this kind review!

  189. I have made this recipe for 3 years in a row now for a coworker’s bday treat since he eats no added or process sugars. Every year they are all gone before the day is over because everyone else enjoys them too.5 stars

  190. Wow! This is the first time I’ve used a blender recipe like this. I’m loving it! I added cinnamon and about 1/2 cup of natural peanut butter. I used mini silicone muffin cups and sprinkled some chopped pecans on top. I used frozen bananas and added the liquid that pooled when I thawed them. Turned out wonderfully.

    Thank you for sharing your recipe.5 stars

  191. I have made many muffins with oatmeal and they always come out so heavy and dense. I will be making these muffins forever. They are light and fluffy and don’t make me feel like I’ve eaten a brick. I added chopped pecans also, the flavor of these muffins is incredible!!5 stars

  192. I made these this morning when my 4-year-old asked for chocolate chip muffins. Huge hit with him, his younger brother, and me! Will be making these part of my regular rotation. My Vitamix handled these perfectly. 5 stars

    1. Thank you for taking the time to share this kind review, Hannah! I’m so happy to hear that you enjoyed this recipe!

  193. These are delicious! Love that they are so easy- just putting everything into the food processor. They come out so moist! I added protein powder to mine for some extra protein.  I’ve made them with both blueberries and chocolate chips and they are great both ways. I also add a few dashes of cinnamon. Thanks Erin for a great recipe!5 stars

    1. Hi, while I have not tried this swap, another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

  194. Have I already left a review for these before? I don’t know! Haha. But they are wonderful. Almost “creamy”, if muffins can/should be. Delicious. Love they are so low in sugar. I need to keep coming back to this one!5 stars

  195. This was delicious. However I used transformbycathy protein powder chocolate deluxe flavour instead of chocolate chips.5 stars

  196. I LOVE THIS RECIPE! Super easy to make. I forgot to add the honey and it didn’t matter,  they still tasted FANTASTIC. 
    I used almond milk unsweetened plain yogurt, as I am allergic to dairy. I also replaced the chocolate chips with peanut butter….I’m a southern girl and we love our peanut butter and banana sandwich’s. 
    This is EXCELLENT!5 stars

  197. Hi, these sound wonderful and I love healthy alternatives. Have you ever used maple syrup instead of honey? Do you think it would work as a substitute? I know I make a healthy scone and it is sweetened with maple syrup, which I prefer over honey. 

  198. Hi. Thanks for the delicious recipe….I have made these twice now… only problem is that the bottoms are getting really dark when they are finally cooked……Would a lower temperature fix that? Thanks

    1. Hi Mira! It might actually be your muffin pans. Are they very dark? You could also try using silicone or paper liners or put a baking sheet one rack below the rack you have the muffin pan on. I wouldn’t adjust the temp, since the way the recipe is written is how they will bake through best. I hope that helps!

      1. Thanks for the suggestions. They are Wilson muffin tins and I was using parchment muffin liners. I will try the baking sheet next time. The other strange thing that happens, is that the chocolate chips sink to the bottom (both times) even the ones that I sprinkled on top.

        1. Thank you for taking the time to report back, Mira! For the chocolate chips, you could try tossing them with a tiny bit of flour before adding them to the batter. The flour should keep them from sinking. I hope the recipe goes well for you next time!

  199. I had super ripe bananas and so I left out the honey.  I didn’t add chocolate chips either.
    They were super moist and awesome.  I will be making them frequently.  Next time I’ll
    add some walnuts but they were amazing without any additions.5 stars

  200. Yummy. Agree that this muffin is a little more “moist” than regular muffins in the center, but I’d rather have it be moist than dry! Didn’t have baking powder, so I used 1 teaspoon baking soda with 1 teaspoon lemon juice mixed in a tablespoon, and it worked fine. Added 1/2 cup chocolate chips into mix and a couple more chips as topping — I found that the chocolate overpowered the banana taste, so will use less chocolate chips next time. It didn’t look like a lot when I was adding it in, so that was totally on me!

    Haha, husband just asked for a second one :-)5 stars

    1. I’m so pleased that you enjoyed the muffins, Anna! Thank you for sharing this kind review!

  201. I’d I made the batter and now don’t have time to bake till later is it better to put the batter in the fridge or keep out at room temperature? And if I put it in the fridge should I then let it get to room temperature before baking?

    1. Hi Shira! While I’ve never tried it myself, I think you could refrigerate the batter for a few hours, and then bake the muffins right from the refrigerator. I hope you enjoy them!

  202. These are the easiest and the most delicious healthy banana muffins I have ever had! And I love being able to use any mix in I want! Thank you Erin for a well plated treat!5 stars

    1. Hi Babypri! I’ve never tried this swap myself, but other readers have reported success with an equal amount (and some used a little less). If you decide to experiment, I’d love to hear how it goes!

    1. Hi Lauren! I’ve never tried this swap myself, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

  203. Just made these in the blender but switched over to the food processor…yes, maybe wet ingredients on bottom would be better but I’m no cook. These came out sooo good! And I did it!! HAHAHA! Thanks for this recipe!5 stars

  204. Hi!!!! This are great. My children love them. Has anyone try substitute the banana for something else? For those who are allergic to banana.

    1. Hi Andrea! Another reader has reported success with using pumpkin instead. If you decide to try it, I’d love to hear how it goes!

  205. I made these twice already. Each time it was a huge hit. I also shared the recipe with my sister and her family loved it as well. Using very ripe bananas is key. I found no additional sweetners needed, especially if adding chocolate chips. Yum!5 stars

  206. Moist and flavorful, easy to make. The only thing I would suggest is to make it clear in the instructions that because there is no oil or butter, these muffins should not be made using paper cups if you don’t have cooking spray. I don’t have spray and I put the batter in the paper cups and when i peel them to eat I lose a lot of muffin because it sticks. Other than that, great. I also didn’t have yogurt so I substituted with milk. It was quite runny because I used 1 cup, but I added some whole wheat flour and thickened it a bit. They puffed up beautifully and were soft and moist.5 stars

  207. These muffins might actually be the thing i bake the most often, because they make an excellent and delicious snack and i feel good about every ingredient (well, except maybe the honey but it needs so little). I made it with apples yesterday for a fall treat and they were wonderful!5 stars

  208. This is a great muffin recipe, i have made them over and over! So healthy, tasty and my 1 year old LOVES these! I can make them in 5 mins!5 stars

  209. This has been a frequently used recipe at our house for a couple years now. Yesterday I really wanted to make them, but didn’t have greek yogurt. I stubbornly made them with cottage cheese instead (just decreased the salt to compensate) and they turned out great! I wanted to report my successful substitution.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Sara! Thank you for sharing this kind review and your substitution results!

  210. Hi Erin,
    I only have oat flour, could you tell me how much I’d need to replace the rolled oats?
    Are there any conversion sites you’d recommend to go from US cups to grams?

    1. Hi Caz! You can do just shy of 2 cups. And I don’t have a specific site, I generally just Google and hope for the best. I hope you love these!

  211. Love this recipe, it’s such a hit with my friends and I don’t feel guilty eating them. I’ve made the recipe as is, and also used homemade applesauce instead of yogurt when I was in a pinch. Both turned out great, probably because the the chocolate chips don’t hurt!

    I’ve been craving making blueberry muffins and was wondering if you can straight sub blueberries into this recipe instead of bananas?5 stars