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!

4.57 from 78 votes

Healthy Banana Oatmeal Muffins

By: Layla
Simple, healthy and easy to make. These banana oatmeal muffins are moist and delicious and can also be made gluten-free.
Prep5 minutes
Cook20 minutes
Total25 minutes
Servings 12 muffins


  • 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


  • 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.



Calories: 202kcal, Carbohydrates: 32g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 202mg, Potassium: 173mg, Fiber: 2g, Sugar: 14g, Vitamin A: 60IU, Vitamin C: 1.8mg, Calcium: 19mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. 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.

  2. 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!

  3. 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

  4. 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.

  5. Is there a substitute for the oil? Could you use coconut oil?

  6. 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?

  7. 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.

  8. 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.

  9. 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!

    1. 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.