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.
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!
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.