I’ve made these several times and this time baked them for 25 minutes in a parchment paper lined 9×13. I cut them into bars and will probably make them this way moving forward. Thanks!
Since seeing your comment I’ve been making them this way too! We love it! Makes clean up a breeze. I’ve actually started making all of our muffins this way. Thanks Amy!
I have made this recipe probably 100 times. They are my kids’ absolute favorite. We make mini muffins and it’s a snack we all love to eat and feel good about eating. The recipe couldn’t be easier. I’ve also made them dairy free by using cashew butter in place of the Greek yogurt and it worked very well.
Just tried these this morning and they were delish! My bananas were pretty large so I added a couple tablespoons of oat fiber (not oat bran) to absorb the extra moisture.
Love this recipe, I have made probably about a dozen times. I love that they are so easy, just toss everything in the blender and they are ready by the time the oven has pre-heated. The last time i made I accidentally forgot the eggs and they surprisingly still turned out quite nice!
Thank you for the recipe. As I psoriaris, I am avoiding gluten and trying many ng recipes. This is the best banana-oatmeal recipe I have tried until now. I think Greek yogurt is what makes these soft and cloudy.
Made my batch with exact amounts, added half a cup of chopped wallnuts, 1 tsp of cinnamon and topped them with dark choc chips. Perfect :)
Hi, I tried this recipe several times and it was awesome. My daughters love those no butter muffins so well. I just skip adding everything to the blender, I just blended the dry items together and mixed with wet ingredients with a spatula. Wow, the muffins were so fluffy and rised up well. Thanks for this wonderful recipe.
These are amaaazing. I subbed vanilla yogurt for greek yogurt and omitted the honey. Made mini muffins and they came out perfectly after 12 minutes. LOVE!
Love it. Our go to morning breakfast. 8 switch the yoghurt around to include strawberries blended yoghurt, or else apple sauce. My avocado didn’t work as well as the muffins came out too mushy.
These delicious and healthy muffins are a favorite weekly staple in our house! The simple ingredients and method motivate me each time. The chocolate chips are a family preference but I’ve used mixed berries and it’s loved too! Thanks for sharing the alternative plan idea, the old square muffin pan is the only “work” I can’t stand ;-)
Hi! 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!
I’m sorry to hear you had trouble with the recipe, Medina. I would definitely keep baking until the toothpick inserted comes out clean. Maybe my oven runs hotter than yours, do you have an oven thermometer? This helps in know if the oven is adequately getting to temperature. Hope this helps!
We make this weekly, the kids love them and I love that they’re healthy! I’ve made them with cottage cheese in place of yogurt just because that’s what we had. Just as yummy!
I’m sorry to hear you had an issue with the muffins, Emma. It sounds like they maybe weren’t cooked long enough based on the pulpy description. These are definitely not super sweet muffins, we let the bananas and the honey do most of the sweetening. You could try upping the amount of honey to see if that helps.
I didn’t care for these. You definitely need to check the sweetness level. I added blueberries but they sank to the bottom. The texture was the breaking point for me. They are extremely dense and no where near the texture of a muffin.
So sorry to hear you didn’t enjoy the muffins, Gina. These are definitely not super sweet muffins, we let the bananas and the honey do most of the sweetening. You could try upping the amount of honey to see if that helps. When adding blueberries you’ll need to coat them in flour first as to prevent them from sinking. As we talked about in the blog post, the texture is different than a typical muffin due to the ingredients listed. You might enjoy these muffins more: https://www.wellplated.com/buttermilk-crunch-muffins/
I’ve made these several times and this time baked them for 25 minutes in a parchment paper lined 9×13. I cut them into bars and will probably make them this way moving forward. Thanks!
Great to hear, thank you Amy!
Since seeing your comment I’ve been making them this way too! We love it! Makes clean up a breeze. I’ve actually started making all of our muffins this way. Thanks Amy!
Great to hear! Thank you Brooke!
I have made this recipe probably 100 times. They are my kids’ absolute favorite. We make mini muffins and it’s a snack we all love to eat and feel good about eating. The recipe couldn’t be easier. I’ve also made them dairy free by using cashew butter in place of the Greek yogurt and it worked very well.
Great to hear, thank you Ellery!
These are my favorites, I make them every week!
So glad to hear you enjoyed the recipe, Laura!
Just tried these this morning and they were delish! My bananas were pretty large so I added a couple tablespoons of oat fiber (not oat bran) to absorb the extra moisture.
Great to hear! Thank you Vscott!
Love this recipe, I have made probably about a dozen times. I love that they are so easy, just toss everything in the blender and they are ready by the time the oven has pre-heated. The last time i made I accidentally forgot the eggs and they surprisingly still turned out quite nice!
Glad to hear you enjoyed the muffins, Ali! Thank you!
I LOVE this recipe! It has been my go-to for years. Question, do you think I could substitute pumpkin in for the bananas?
Hi Charissa! I haven’t tested it, but pumpkin should work. Let us know how it goes if you decide to experiment!
Thank you for the recipe. As I psoriaris, I am avoiding gluten and trying many ng recipes. This is the best banana-oatmeal recipe I have tried until now. I think Greek yogurt is what makes these soft and cloudy.
Made my batch with exact amounts, added half a cup of chopped wallnuts, 1 tsp of cinnamon and topped them with dark choc chips. Perfect :)
So glad to hear you enjoyed them, Fusun! They look great!
Hi, I tried this recipe several times and it was awesome. My daughters love those no butter muffins so well. I just skip adding everything to the blender, I just blended the dry items together and mixed with wet ingredients with a spatula. Wow, the muffins were so fluffy and rised up well. Thanks for this wonderful recipe.
They look great Pughana! So glad you enjoyed them!
We LOVE this recipe and have been putting 5-6 blueberries in each muffin and topping with pecan pieces. We eat every day for breakfast!
Yum, thank you Nancy!
These are amaaazing. I subbed vanilla yogurt for greek yogurt and omitted the honey. Made mini muffins and they came out perfectly after 12 minutes. LOVE!
So glad to hear! Thank you Mandy!
We absolutely loved them! Easy post breakfast snack for everyone while snowed in, in Louisiana!
So glad you enjoyed the muffins, Kellee! Stay warm!
Love it. Our go to morning breakfast. 8 switch the yoghurt around to include strawberries blended yoghurt, or else apple sauce. My avocado didn’t work as well as the muffins came out too mushy.
Glad you enjoyed these muffins, Athena! Thank you!
hiya do i have to blend the ingredients or can it be done without blending?
Hi Emma, based on some reader feedback, you can make these in a mixer. Hope this helps! Let us know how it goes if you decide to experiment!
These delicious and healthy muffins are a favorite weekly staple in our house! The simple ingredients and method motivate me each time. The chocolate chips are a family preference but I’ve used mixed berries and it’s loved too! Thanks for sharing the alternative plan idea, the old square muffin pan is the only “work” I can’t stand ;-)
So glad you enjoyed them, Jenelle!
Sorry may I know if steel cut oats can be used in place of rolled oats and if so what are the adjustments ? Thanks
Hi! 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!
I followed the instructions and these did not cook. It’s super mushy and all of them fell apart.
I’m sorry to hear you had trouble with the recipe, Medina. I would definitely keep baking until the toothpick inserted comes out clean. Maybe my oven runs hotter than yours, do you have an oven thermometer? This helps in know if the oven is adequately getting to temperature. Hope this helps!
We make this weekly, the kids love them and I love that they’re healthy! I’ve made them with cottage cheese in place of yogurt just because that’s what we had. Just as yummy!
Yay! So glad to hear, Taylor! Thank you!
could not get over how gross these were. almost pulpy? and not sweet at all. what a waste of ingredients.
I’m sorry to hear you had an issue with the muffins, Emma. It sounds like they maybe weren’t cooked long enough based on the pulpy description. These are definitely not super sweet muffins, we let the bananas and the honey do most of the sweetening. You could try upping the amount of honey to see if that helps.
So moist and easy bake, adding this to my weekly rotation!
So glad to hear, Mujibul!
I didn’t care for these. You definitely need to check the sweetness level. I added blueberries but they sank to the bottom. The texture was the breaking point for me. They are extremely dense and no where near the texture of a muffin.
So sorry to hear you didn’t enjoy the muffins, Gina. These are definitely not super sweet muffins, we let the bananas and the honey do most of the sweetening. You could try upping the amount of honey to see if that helps. When adding blueberries you’ll need to coat them in flour first as to prevent them from sinking. As we talked about in the blog post, the texture is different than a typical muffin due to the ingredients listed. You might enjoy these muffins more: https://www.wellplated.com/buttermilk-crunch-muffins/