Banana Oat Muffins are Moist, fluffy, and full of flavor. Enjoy as many as you want because these delicious muffins are healthy and irresistible. They are made with NO sugar and NO butter!
If there’s one thing out there that I enjoy more than anything else, it’s healthy muffins. I’ve been making these 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. Extra ripe bananas are the key to moist and sweet banana muffins!
Plus, they are made with 100% whole wheat flour and can be easily made gluten-free.
How to Make Healthy Banana Oat Muffins
To make these tasty muffins simply combine your dry ingredients in one bowl and whisk your wet ingredients in another. Next, combine the two just until lump-free.
Transfer batter to a 12-well muffin pan lined with papers liners or greased. Sprinkle with rolled oats and a dash of cinnamon (optional step).
Lastly, bake for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.
The result is these soft and fluffy muffins that you won’t believe are healthier for you!
Healthy Banana Oatmeal Muffins
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
- Preheat oven to 350 degrees F. Grease muffin tin with butter or cooking spray or line with liners. Set aside.
- In a large bowl, Combine the flour, oats, baking soda, cinnamon, and salt. Set aside.
- 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.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
I added chocolate chips instead of the cookies though 😉
These muffins are delicious!! Followed the recipe exactly and wouldn’t change a thing! Now my new favorite morning muffin😋. Thank you for this tasty and healthy muffin recipe!!
Could you make these with 2 flax eggs instead? Thanks!
Yes, that should work perfectly!
Made these muffins tonight (Sunday) for my family to start our week ahead. I had some bananas on their way out to use and I used half honey/half maple syrup- 1/3 cup in total.
They’ve turned out perfect!! Super moist and delicious. Will definitely be making these weekly from now on.
Thank you for sharing this lovely recipe.
So glad to hear that, Rebecca!
EXCELLENT recipe for banana muffins! I used white whole wheat flour, decreased the honey to 1/3 cup as suggested by several reviewers, and sprinkled some streusel (that was left over from muffins made last week) along with the oats before baking. These crowned beautifully and were delicious. After over 50 years of baking muffins, I’ve finally found the perfect banana muffin recipe– thank you!
They came out beautiful. Soft and fluffy. I used 1% milk, which I had in the house. I used some honey and some maple syrup, as someone suggested, but less than half a cup combined. If you like sweet go with the full half cup. I added some chopped pecans and mini chocolate chips. These were a great Saturday breakfast with coffee!
Can the milk be subbed? My LO has a cow’s milk allergy.
Yes you can go ahead and use milk of choice.
Just made these. Followed the recipe but took the advice of others and cut maple syrup to 1/3 cup. Very fluffy and moist and sweet enough but no depth of flavor so next time will up the spices and add more cinnamon plus nutmeg and a pinch of ginger and cloves.
Made exactly as stated except baked for 17 minutes as I don’t like dry muffins.
Second batch I did 1/3 cup honey, 1/4 cup maple syrup, 1 1/2 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg and baked 14 minutes.
The second batch was gone quickly as the kids ate them up!
I like these a lot. In my 2 batches, I accidentally left the muffins for the full amount of time and there was a little less batter so they became a bit dry.
When I took them out at the minimum amount of time they were still moist and tasted great for healthy muffins especially!
I added some mini chocolate chips when I wanted a little more sweet and that was perfect
Wow, usually when I use wheat flour and/or rolled oats the muffins come out too dry. This recipe was perfect! I used 1/4 cup honey and 1/4 cup maple syrup because I was indecisive and love both. I also added some hazelnuts. Absolutely perfect. Can’t wait to just grab these in the morning and serve them to my kids before school.
Is there a substitute for the oil? Could you use coconut oil?
I always use coconut oil and they come out great
I love this recipe sooo much, it is THE go to banana muffin recipe for myself, I was curious if you knew using self raising flour instead of all purpose would work?
I made these muffins today, exactly according to the recipe. I used almond milk as my milk. They came out GREAT!!! I will definitely be making them again.
Enjoyed these! Used a very ripe medium banana, a ripe pear and a few frozen blueberries since I wasn’t quite making the one cup mark still. Not too dense! I think next time I’ll add some more spices, maybe it was because my pear wasn’t as flavorful as another banana would be? I added mini choc chips to a few of them and that makes them seem like dessert 😉. Great recipe – thanks for sharing.
Can i use any millet flour?
Followed the instructions to a tee and they came out perfect! The only thing I would change up for next time is reducing the amount of maple syrup, I think half the quantity is good in terms of my taste buds!
Made these for the first time today and they turned out wonderfully! I just used AP flour and they are delicious and not dry at all.
I made these with maple syrup as per instructions except for that I used regular flour because I didn’t have any wholemeal. I thought they turned out excellent. I have been baking too many cakes recently and I wanted to find a healthier option that could still satisfy the cake cravings I have. These did the trick for me! Without the sugar and butter they are very tasty still and are moist and delicious. I am going to make more tomorrow and will try the suggested wholemeal flour this time. I will make a double recipe and try freezing some. Hopefully this will work out. It’s a great recipe overall!
I tried this recipe for the 1st time and it was excellent. It was a hit with my family. I’ll be using it again thank you.
Can these be frozen? Thanks x
I just tried this recipe and the muffins came out perfect. I adjust the flour to 1 1/2 and use 3/4 cup oat instead. I don’t have baking soda so I use 3 teaspoon baking powder.
These are beautiful and yummy. I even cut the maple syrup down to 1/3 cup and they still turned out great!
Can I substitute brown sugar (or white sugar) for the honey/maple syrup?!
If so, does the quantity remain the same at 1/2 cup?
I’m not sure what went wrong. The muffins are always moist and delicious. Did you level the flour?
Hi! Wondering if the folks who had trouble with them coming out dry /dense did the same thing I have done … I didn’t spoon the flour into the measuring cup. I didn’t realize I needed to leave a loose fill & just level the top.
Perhaps you are right! the flour needs to be measured properly.
My first time making muffins and these turned out perfect. I’m very pleased and so is my husband and my two-year-old. followed the recipe to a “t”. but I used all three large overripe bananas and didn’t measure them. I don’t believe I could’ve packed them into one cup.
THE PERFECT MUFFIN! PERFECTLY BALANCED. NOT TO SWEET. MOIST AND FLUFFY. I REPLACED HALF THE BANANA WITH MASHED SWEET POTATO, AND IT WAS AMAZING. I THINK THOSE WHO ENDED UP WITH A DENSE RESULT MAY HAVE OVER MIXED.
The muffins turned out very dry. I did not over mix.
Me too, unfortunately. Dry and a little bland. Next time I think I’ll add about a half cup more banana in hopes that that might moisten it up and add a little more flavor!
Turned out wonderful, I added some currants which I happen to love. DEFINITELY will make again
These were amazing and smelled great as well. I did half the batch and added extra cinnamon but it was still an awesome recipe and I probably will use it again with different tweaks in the future.
Substitution for olive oil?
My favorite muffin recipe! Easy and super delicious.
tried it as instructed. It was perfect. My two year old loved it and so did all of us at home! Thank U!
iS ONE MUFFIN A SERVING SIZE AT 202 CALORIES?
Yes, that is per muffin.
Can these be frozen?
Thanks
(sorry its only letting me comment in all caps!)
I Cooked mine to a T and they ended up super dense 😔 not sure what i did wrong
Mine were super dense too….. I wonder where we went wrong as others are saying moist and perfect!
oops, I just commented on the wrong recipe, sorry.
over mixing I think was the issue here 🙂
Great recipe! THe Muffins ended up moist ANd delicious. I like that there is no refined sugar. ???What is the calorie COUnt for THese if made exactly like the recipe???
So glad you enjoyed the recipe! I just added the macros. They can be found directly below the recipe.
They are wonderful!!!
I made these muffins for the 1st time and they came out perfect. It was a hit with my picky eaters. I’ll certainly be using this recipe again. Thanks so much.
I made these yesterday and they’re delicious!! They are easy to make and turn out beautifully. My husband loved them as well. i’ll be making these again and again! thanks for the recipe!!
These NEEed more BANANa!
I used 3 big Bananas and Swapped olive oil For coconut oil and milk for coconut MILK. HONEY IS GOOD WITH THIS. WILL MAKE AGAIN.
I am wondering can yogurt be used instead of the oil?
I have not tried with just yogurt so I can not answer without further recipe testing. Technically, yogurt should work but it will yield a different texture.
I will be making these for my girlfriend. I have wholemeao bread flour would that do?
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.
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.
Very good.even my kids kould make it.
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.
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!
My vanilla was forgotten as well. It’s because it isn’t on the ingredient list.
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.
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?
Did you keep them in the fridge or on the counter? I would store them in the fridge to be safe.
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.
I’m sorry the recipe did not work out for you. Chocolate chips and nuts are delicious add-ins.
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!
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 🙂
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!
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.
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!
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!
I used coconut milk instead of regular. Turned out great.
How big is a cup ? I prefer to use ounces, if you can tell me what the recipe will be in ounces
A simple google search will tell you a cup is 8 oz.
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.
Mine turned out lush, Thanks for sharing this recipe! Making more tonight and I’ll be adding sultanas. Cheers!
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….
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?
Yum, pecans sound delicious, Carlos. I just added the nutritional info for these muffins. There are about 200* calories per muffin!
Great thanks for the prompt response, might need to hit the cardio tomorrow…🤔
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.
I’m not sure what went wrong. I hope they turn out better next time 😐
Mine were brilliant – used agave nectar and seemed to work!
Thank you for sharing.
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.
Delicious! I swapped cow’s milk for oat milk as my daughter has a dairy allergy. Worked perfectly! Could these be frozen?
I haven’t tried freezing them but please let us know how it works out for you.
The best banana muffins ever.
THE BEST BANANA MUFFINS.DELICIOUS.!!!
Excellent!! Light, fluffy and very flavorful!
Keeper recipe!
Can I use 2 cups regular all-purpose flour instead of whole wheat? And how many muffins does this make?
Yes, you can! Please let us know how it worked out for you!
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!
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!
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.
There are gluten free oats! Bob’s Red Mill is reputable and pretty safe. *Everyone’s allergy is different so obviously take precaution =)
http://www.bobsredmill.com/shop/gluten-free/gluten-free-rolled-oats.html
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.
FYI: honey is sugar!
But not refined sugar!
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.
Can you please she the nutrition info?
Thanks
One muffin is about 200 calories ????
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.
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!
Do you have the nutrition information on this?
One muffin is about 200 calories 🙂
These look incredible! Love those pretty oats and who can pass up a banana muffin, seriously?? Pinning 🙂
Thanks for pinning!!