Healthy Banana Oatmeal Muffins

Moist, fluffy, and full of flavor. Enjoy as many as you want because these banana oatmeal muffins are healthy and irresistible. Healthy Banana Oatmeal MuffinsIf there’s one thing out there that I enjoy more than anything else, its healthy muffins. I’ve been making this healthy banana oatmeal muffins for years and my daughters love them. They have no idea they are “healthy”, so serve them during snack time.

They are made with NO sugar and NO butter! What makes these muffins naturally sweet is the addition of honey and the natural sweetness of the ripe bananas. Plus, they are made with 100% whole wheat flour and can be easily made gluten-free.
Healthy Banana Oatmeal MuffinsExtra ripe bananas is the key to moist banana muffins!Healthy Banana Oatmeal MuffinsHealthy Banana Oatmeal Muffins
oatmeal banana muffins (10 of 12)

Healthy Banana Oatmeal Muffins

4.3 from 3 reviews
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Serves: 12
Simple, healthy and easy to make. These banana oatmeal muffins are moist and delicious and can also be made gluten-free.

Ingredients

  • 2 cups whole wheat flour (or all-purpose gluten-free flour)
  • ¼ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • ½ teaspoon salt
  • 1 cup packed mashed ripe bananas (about 2-3 large bananas)
  • 2 eggs
  • ½ cup honey (or maple syrup)
  • ⅓ cup olive oil
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease muffin tin with butter or cooking spray or line with liners. Set aside.

  2. In a large bowl, Combine the flour, oats, baking soda, cinnamon, and salt. Set aside.

  3. In another large bowl, beat the mashed bananas, eggs, honey, olive oil, and milk. Add the dry ingredients and mix until fully combined. Do not over-mix. You can add chocolate chip cookies or nuts at this point, if desired.

  4. Divide mixture evenly into 12 muffin cups. Sprinkle with rolled oats and cinnamon if desired.

    Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

oatmeal banana muffins (12 of 12)Healthy Banana Oatmeal Muffins

11 Comments

  • Maddy

    Love love love this recipe! I added a bit more cinnamon (gotta love cinnamon and banana), used probably 1/4 cup of honey instead of 1/2 cup, and used coconut oil in place of olive oil. I must say, these smelled wonderful while baking and tasted amazing. I will have to try this next time with chopped walnuts added. I thought the muffins tasted very good and not overly sweet as some are. I will definitely be adding this to my list of favorite recipes.

  • Shamilla Budhai

    Hi, thank you for sharing this lovely recipe.
    These are the changes I made:

    One and a half cups plain flour
    Half cup coconut flour
    I reduced the honey to a quarter cup as I donot have a sweet tooth (this measurement was perfect for me)
    I used the cinnamon (banana and cinnamon, definitely a marriage made in heaven)
    For religious reaslns I substituted ghe eggs with 4 x tablespoons of full cream yogurt.
    Last item was instead of olive oil I used the exact same measurement of coconut oil.

    This mixture was dense (I admit I was worried)
    It smelt heavenly while baking.
    I must say it tastes divine. Jus had one with a dollop of butter and a cup of coffee.

  • Mary Goeddertz

    I made these muffins and followed the directions. They tasted good but were crumbly. I used 2 cups of Bob’s Red Mill coconut Flour. Can’t figure out why they were crumbly.

    Mary G.

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