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 Muffins Healthy Banana Oatmeal Muffins
oatmeal banana muffins (10 of 12)

4.66 from 23 votes
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Healthy Banana Oatmeal Muffins

Simple, healthy and easy to make. These banana oatmeal muffins are moist and delicious and can also be made gluten-free.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Layla

Ingredients

  • 2 cups whole wheat flour or all-purpose gluten-free flour
  • 1/4 cup old-fashioned oats plus more for sprinkling on top
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon optional
  • 1/2 teaspoon salt
  • 1 cup packed mashed ripe bananas about 2-3 large bananas
  • 2 eggs
  • 1/2 cup honey or maple syrup
  • 1/3 cup olive oil
  • 1/4 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, milk, and vanilla. 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

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    Comments

    Scott81

    I used fresh ground rolled oats and some flax seed as the flour and subbed olive oil for coconut oil and cows milk with canned coconut milk and they were amazing!!! Hands down best ever!!! I also topped it with a crumb topping of fresh ground walnuts, coconut brown sugar, butter and oats. YUM!!!

    Note: If you use ground oats as the flour, you need to let the batter sit for 10 mins to allow it to fully soak before cooking or else they will be dry and won’t rise.

    Leisa Ezibe

    your recipe was very easy to follow. I like the fact that it did not call for sugar. I followed the recipe, but I added coconut, vanilla extract, and Almond milk instead the muffins turned out very moist and delicious.

    Julian

    Very good.even my kids kould make it.

    Ileana

    These turned out well! a bity dry, but the oats are to blame for that. They are filling, and healthy. Great on the go BREAKFAST. If you add chocolate chips or something a little sweeter im sure they would taste well. I also used maple syrup instead of honey, and that could have contributed to the dryness. The honey would have made it too sweet. the bananas do a fine job of adding the correct sweetness. Overall great RECIPE, will make again.

    Kim

    Just made a batch and popped them in the oven and realised the vanilla extract still sitting on the bench. I am assuming it was supposed to go in with all the other wet ingredients but the method doesn’t mention it at all which is why it is still on the bench. Not sure if anyone has commented on this – don’t have time to sit and read all the comments but perhaps that is why some people have found their muffins bland. I love vanilla in all cakes and muffins so I hope they are not too bland when I pull them out. looking forward to tasting them they smell delcious!

      Melissa Uribe

      My vanilla was forgotten as well. It’s because it isn’t on the ingredient list.

    Joy

    These turn out greAt. I added chopp walnuts and a hand of frOzen blueberries. I also used frozen ulta ripe bananas so my muffins had a lot of flaVor.

    Caligirl

    They were dElicious but i made them on a tueSday afternoon and they spoiled by thursday morning 🙁 any recommendations on storing them to avoid this?

      Layla

      Did you keep them in the fridge or on the counter? I would store them in the fridge to be safe.

    Brigitte hanson

    I followed The Recipe using maple syrup as the SWEETENER and using whole wheat flour. I baked 24 miNi muffins for 20 minutes. The result was unremarkable. Rather bland. Maybe they need nuts or chocolate chips. They definately need something to liven them up.

      Layla

      I’m sorry the recipe did not work out for you. Chocolate chips and nuts are delicious add-ins.

    Poogs

    Very good! I replaced 1/4 cup of flour with wheat germ and they turned out fine! Can’t wait to eat them with peanut butter! Thanks!

    Nhu-Y Huynh

    Delicious receipe!

    I usually like to add raisins and walnuts in the ones I make from this recipe and i also like to double the baking soda so that the muffins are a little bit more fluffy.

    for an extra treat i put a teaspoon of smooth ricotta in the middle! i make a big batch and freeze it so that i can have it whenever i want as a snack 🙂

    thanks for sharing such a delicious and healthy recipe 🙂

    Gaby

    Just made these and they turned out great. The hubby really liked them too. I used coconut oil instead of olive oil and added toasted pecans and chocolate chips. Yummy!

    Danielle

    These turned out AWFUL! I think the recipe calls for WAY too much flour. I would try it with 1 cup of flour instead of 2 but I honestly don’t know what else went wrong? Did this turn out good for anyone that followed the directions exactly? I am so confused.

      Layla

      I’m not sure what went wrong. Did you use whole wheat flour? Also, using 1 cup of flour would yield very mushy muffins. We’ve always made the recipe as written and they turn out great every time!

    Shannon

    I just made these muffins for the first time, wow!!! So good!!
    Here’s some subs I made:

    Coconut oil for olive oil
    Two “flax eggs” for eggs
    Agave nectar for honey
    1.5 cups of Klondike Kakes baking mix + 0.5 cup almond flour instead of whole wheat flour

    They are probably the best banana muffins I’ve ever made and that’s saying a lot!! Thanks so much!

    Meredith

    I used coconut milk instead of regular. Turned out great.

    Jane

    How big is a cup ? I prefer to use ounces, if you can tell me what the recipe will be in ounces

      Layla

      A simple google search will tell you a cup is 8 oz.

    Daisy Meyers

    We’ve added this to our rotation and every picky eater I have loves them! I use 3/4 the flour and add flaxmeal, just for that extra boost of good for you stuff.

    Hayley

    Mine turned out lush, Thanks for sharing this recipe! Making more tonight and I’ll be adding sultanas. Cheers!

    Janis

    Why is the question of calories coming up over and over and over…. when its being answered over and over and over…. thank you for your patience tho….

    Carlos

    I’m impressed, not a baker, but trying to live a healthier lifestyle. I added 1/2 cup of pecans and everyone enjoyed them. Not too sweet, just enough to satisfy! Thanks for sharing your recipe! Side note, any chance you have a calorie estimate for each muffin?

      Layla

      Yum, pecans sound delicious, Carlos. I just added the nutritional info for these muffins. There are about 200* calories per muffin!

        Carlos

        Great thanks for the prompt response, might need to hit the cardio tomorrow…🤔

    Natalie

    just made this recipe and they looked beautiful but tasted like a blob of flour and baking soda. Maybe bananas were not so good. I used maple syrup. next time i’d double the oats for more texture and probably add some brown sugar and english walnuts.

      Layla

      I’m not sure what went wrong. I hope they turn out better next time 😐

        James

        Mine were brilliant – used agave nectar and seemed to work!

        Thank you for sharing.

    Cleo

    Great recipe, I replaced 1 egg with apple sauce, reduced honey to 1/4 cup, and used couple TBS of coconut oil instead of olive oil.

    Naomi

    Delicious! I swapped cow’s milk for oat milk as my daughter has a dairy allergy. Worked perfectly! Could these be frozen?

      Layla

      I haven’t tried freezing them but please let us know how it works out for you.

    Ann Marie.

    The best banana muffins ever.

    Ann Marie.

    THE BEST BANANA MUFFINS.DELICIOUS.!!!

    Anne

    Excellent!! Light, fluffy and very flavorful!
    Keeper recipe!

    Emily

    Can I use 2 cups regular all-purpose flour instead of whole wheat? And how many muffins does this make?

      Layla

      Yes, you can! Please let us know how it worked out for you!

        eileen

        i used regular al-purpose flour and it worked just fine. i made 12 muffins. i also chopped up some sliced almonds i had in the fridge. very nice!

    Sarah

    Wow – delicious, soft, and full of flavor!
    I added a bit more cinnamon, more oats, and did 1 cup whole wheat flour and 1 cup white…i also added less honey (1/4 cup) and opted for adding some chocolate chips….topped it with roasted pecans + cinnamon…
    YUMMY!!
    Thank you for posting this!

    Rach

    They look like they will be delicious, I’m about to bake a batch. You really can’t have ‘gluten free’ muffins with oats in the though. People who are Celiac are told not to eat oats due to gluten. You could say ‘these can be made wheat free’ instead. Just a suggestion.

    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.

    Ali

    FYI: honey is sugar!

      Jada

      But not refined sugar!

    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.

    Lisa

    Can you please she the nutrition info?
    Thanks

      Helen K

      One muffin is about 200 calories ????

    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.

      Layla

      They were probably crumbly because of the coconut flour. Next time try them with the oat flour or gluten free flour and see how they turn out!

    Mary McCord

    Do you have the nutrition information on this?

      Helen K

      One muffin is about 200 calories 🙂

    Medha @ Whisk & Shout

    These look incredible! Love those pretty oats and who can pass up a banana muffin, seriously?? Pinning 🙂