Simple Ingredient Healthy Banana Muffins with Oats -No flour

Healthy banana muffins with oats that not only taste good, but couldn’t be easier to make.  As a mom of three little ones, I love that I can make something that is healthy, convenient to serve and know my kiddos are going to love it.

It’s also a healthy snack option I enjoy too. Perfect for the grab and go easy breakfast.

Protein, fiber and fruit round off this healthy muffin alternative recipe. Lightly sweetened with overripe bananas and no extra added sugar.

I’ve tested plenty of healthy muffin recipes and this one is the top of my kids favorites. For the gluten free family these banana oat muffins with no flour are a must try!

Pin for later- Healthy oatmeal muffin recipes 

Pin these healthy muffins with oats to make later!  

Bananas 

The best bananas for this banana oatmeal muffin recipe are the overripe brown bananas. The more overripe they are, the sweeter they’ll be.

As a trick, you can freeze your brown bananas until you’re ready to use them. Or, if you’re like me and want to save them to make a large batch all at once.  

Oats

I used rolled oats in this recipe, quick oats might work the same, although I didn’t test the recipe with quick oats. Steel cut oats would not be a good alternative. 

Greek yogurt

The Greek yogurt provides a boost of protein in these oatmeal banana muffins. I use whole milk, unsweetened and unflavored yogurt.

You can also substitute the yogurt for milk of any kind if you prefer. Make these healthy banana muffins with oats dairy free by using an alternative non-dairy milk.

Just be mindful that many alternative milks, like almond milk, have added sweeteners.  

Sweeteners

I use bananas only to sweeten these muffins. The natural sweetness is very light and great for babies, toddlers and kids, or adults wanting to cut back on their added sugar intake.

If you would like a sweeter muffin you can add ¼-⅓ cup pure maple syrup or honey (or even brown sugar if you prefer). Another option I do regularly, is use dates to sweeten my muffins.

You can pulse dates in a food processor with the eggs and milk until smooth. About ¼-½  cup whole dates would be plenty. Dates also offer more fiber, which my kids could always use in their diet. 

Oil

You can use your favorite oil here. I like to use avocado oil, melted coconut oil or melted butter.

I’ve also used olive oil but it did alter the taste a little bit. You can also omit the oil all together if you prefer.

Healthy banana oat muffins

Equipment

• Blender or food processor
• Regular muffin tin or mini muffin tin
• Muffin liners (optional) 

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here. 

Ingredients 

• 2 cups rolled oats pulsed in food processor 
• ¼ cup rolled oats
• 3-4 medium sized over ripe bananas (mashed with a fork or potato masher)
• 2/3 cup whole milk plain Greek yogurt
• 2 eggs
• ¼ cup oil of choice (optional)
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ¼ cup maple syrup (optional)
• ¼ teaspoon salt (optional)

Instructions 

Step 1

Preheat the oven to 375 degrees F. Prepare muffin tin by greasing and dusting with oat flour or regular flour. 

Step 2

Process oats in a food processor or blender for 30-60 seconds or until it has the consistency of coarse flour. 

Step 3

Add all other ingredients (except for any toppings) to the blender or food processor and blend until smooth. This takes about 60 seconds. Scrape down the sides of the food processor in between. 

You can skip the blender or food processor if you already have oatmeal flour. Combine wet ingredients in a large mixing bowl first, mix well. Then add dry ingredients and combine.  

Step 4

Divide dough into muffin tin and top with optional toppings (listed below). 

Step 5

Bake for 15-20 minutes. Allow to cool slightly before transferring to a cooling rack. Serve warm with butter or peanut butter or at room temperature. 

Storage

Store in an airtight container in the refrigerator for 2-3 days. Using a freezer gallon sized Ziploc bag, freeze for up to 3 months in a deep freezer.

Alternatively use my plastic free way of freezing muffins as outlined in this Healthy Sugar Free Banana Muffin for Baby Recipe.

Mini muffins

You can use a mini muffin pan for these muffins. Mini muffins are great for little toddler hands. You will want to decrease the baking time and bake for 10-12 minutes. 

Muffin liners

You can use muffin papers or cupcake liners if you don’t want to grease the pan. 

Optional toppings

• ¼ cup mini chocolate chips
• ½ cup raisins
• ½ cup dried cranberries

I would love to hear if you tried these healthy banana oatmeal muffins with oats! Please leave a comment or ask any questions you have about this recipe!