These banana oatmeal muffins are about to become your most-made muffin recipe. That’s because they taste amazing and are super-quick to prepare. Just toss a few ingredients into a blender, and it’s ready to pour into your muffin tin!
What makes this recipe special is that it requires NO flour. I spent weeks testing an oatmeal-based muffin to make sure it turned out tender, not gummy. (If you add too much liquid, it will become gummy, FYI.)
The resulting muffin is gluten-free and naturally sweetened with bananas and a touch of maple syrup. They make the perfect after-school snack or a fast breakfast on the go!
⭐⭐⭐⭐⭐ Featured Review
“These muffins turned out great! The texture was better than any other oat-only muffin recipe I’ve made before!” – Lydia
Oatmeal Banana Muffin Ingredients
- Ripe Bananas. You’ll need 2 ripe bananas to make this recipe. The more spots on their skin, the sweeter they will be. I recommend using large ones, so you’ll get maximum banana flavor and more overall muffin batter.
- Rolled Oats. I use old-fashioned oatmeal to make this recipe, but quick oats would likely work, too. Don’t use steel-cut oats, or the texture might not be as nice. If you need this recipe to be gluten-free, shop for certified gluten-free oats on the label.
- Eggs. These are a huge help with gluten-free baking. They help make the muffins rise and become fluffy, so I don’t recommend using an egg substitute here. Try my Vegan & Gluten-Free Banana Muffins if you need an egg-free option.
- Coconut Sugar. I tested this recipe with maple syrup first, the the texture turned out too gummy in the middle. Using granulated sugar helps prevent that! If you don’t keep coconut sugar on hand, regular white or brown sugar will work, too.
- Baking Powder. Not to be confused with baking soda, this helps the muffins rise as high as possible. (Helping to create a fluffy texture.)
- Spices. Cinnamon and salt help to boost the flavor.
How to Make Healthy Banana Oatmeal Muffins
Step 1:
Preheat the oven to 350ºF and line a standard muffin pan with 12 parchment paper muffin cups. This recipe moves quickly, so you want the oven to be heating up for as long as possible.
In a high-speed blender, add 1.5 cups of rolled oats, 2 ripe bananas, 3 large eggs, 1/2 cup of coconut sugar, 2 tablespoons of olive oil, 1 teaspoon of ground cinnamon, 2 teaspoons of baking powder, and 1/4 teaspoon of fine sea salt.
Secure the lid and blend until smooth.
You may need to use your blender’s tamper to help keep things blending at first, or stop and scrape down the sides of the blender with a spatula, if needed. There should be no visible pieces of oats in your batter.
Step 2:
Pour the batter evenly into the 12 muffin cups, then add a few chocolate chips on top, if you’d like. (You can also add a few walnuts, or any other mix-ins you like.) Oatmeal-based batter will thicken if you let it rest in the blender, so I recommend pouring it quickly to make it easier to work with.
Bake at 350ºF until the muffins rise in the center, about 25 minutes.
Note: I usually fill each cup about 3/4 full, but it may vary each time depending on the size of your bananas.
Step 3:
When the muffins feel firm to the touch in the center, remove the pan from the oven and let them cool for at least 15 minutes. Then transfer them to a wire rack to finish cooling completely.
You can serve these muffins at room temperature or store them in an airtight container in the fridge for up to a week.
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Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. Into a blender, add the bananas, eggs, olive oil, oats, sugar, cinnamon, baking powder, and salt. Blend until the batter is relatively smooth, about 60 seconds.
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Pour the batter into the 12 muffin cups. They should be about ¾ of the way filled. Add a sprinkle of rolled oats or chocolate chips on top, if you like. You can also add in any other mix-ins you like, such as chopped walnuts or pecans, by pressing them into the muffins.
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Bake the muffins for 25 minutes at 350ºF, or until the centers feel firm to a light touch. Remove the pan from the oven and let the muffins cool completely, then they will be ready to serve.
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Store leftover muffins in an airtight container for up to 1 week. Or you can freeze them for up to 3 months. To thaw frozen muffins, transfer them to the fridge at least 24 hours before you plan on serving them again.
Nutrition information is for 1 of 12 muffins, without any optional toppings. This information is automatically calculated, and is just an estimate, not a guarantee.
Need an egg-free recipe? Try my Gluten-Free Banana Muffins, instead. You can also try swapping mashed banana for the pumpkin in my Vegan Pumpkin Muffins recipe, if you would rather use oat flour.
For more substitution tips, be sure to check the FAQ in this post!
Update Note: This recipe was updated in January 2023, because the original recipe didn’t consistently produce good results. (The texture was far too gummy.) If you prefer the original recipe, which was made with peanut butter instead of oil, you can find that here.
Calories: 119kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 78mg | Potassium: 191mg | Fiber: 2g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
More Recipes to Try
If you try these Banana Oatmeal Muffins, please leave a comment and star rating below letting me know how you like them!