healthy oatmeal muffins

Need an easy and delicious banana oat muffin for breakfast? These are easy to make, they come together in the blender, the oven does the rest! They are a perfect breakfast recipe!

Healthy Banana Oatmeal Muffins

bananas

oats

plain low-fat Greek yogurt

eggs

honey, or sugar

baking powder

baking soda

Preheat oven to 400F. Line a muffin pan with waxed paper or foil liners or, grease it so the muffins don’t stick.

Inside a blender, place banana, oats, yogurt, eggs, honey, baking powder, and baking soda. Blend until smooth.

Divide batter among cupcake liners, and bake for 18-20 minutes, or until a toothpick comes out clean.

I made these muffins last night and they are delicious and filling. I am going to freeze them for easy grab and go breakfasts on school days.

Thanks for sharing this Laura. I am a big fan of Momables. My 7 year old has LOTS of food allergies and intolerances, gluten being one of the main offenders. I make these muffins for her all the time for quick easy breakfasts. I normally do a double batch and freeze them. :-)

I made these today substituting coconut milk for the yogurt and added mini chocolate chips. They raised well, and tasted good. I had trouble mixing in the blender with my basic blender but after “helping” mix with a scraper it was able to blend well.

Awesome recipe. The kid in me, loves chocolate so I added 4 tablespoons of Hershey's special dark cocoa

This recipe is so easy and the muffins are DELICIOUS 

Thank you MOMables, needed something fast to eat tonight and I saw your post. It tasted amazing. Thank you. Luckily, had all ingredients at home 

This gluten-free healthy muffins recipe uses no flour, no sugar, and no oil but still produces moist, delicious muffins. Customize to make your favorite muffin flavors.

Healthy Oatmeal Muffins (No Flour No Sugar No Oil)

½ cups old-fashioned oats (1.5 cups ground, 1 cup whole)

Tbsp oats

2-3 large overripe bananas (1 cup mashed or or 1 cup applesauce)

eggs, (lightly beaten, may use flax eggs)

honey

milk (or non-dairy milk)

vanilla

tsp baking powder

tsp baking soda

tsp salt

cinnamon

Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip the toasting step, however the toasting adds flavor!)

Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp

Turn oven heat up to 350°F degrees to bake the muffins.

Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.

Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.

Add eggs, honey, milk and vanilla. Mix to combine.

Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.

Optional: Fold in 1/2 cup fruit, raisins, or nuts.

Scoop into muffin tin, well greased or lined with parchment muffin wrappers (makes 14 muffins).

Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.

Bake at 350°F for 20 -23 minutes. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean.)

I tried these yesterday and they were delicious!It's hard to find recipes like these.  I want to make them again but I want to add cranberries instead of blueberries. Do you think that would work?

I made the muffins with the cranberries before I saw your response. So here's what happened. I followed the recipe but i blended raspberries and cranberries together and added it to the wet batter. Then I tucked in additional cranberries and raspberries to my final batter (whole ones) which is where I made my mistake. The muffins came out and the batter of the muffins was delicious. Since there were cranberries and raspberries blended into the batter, it wasn't sour, it tasted delicious. But the plain cranberries that i had tucked in were way too sour. Every bite I took that had a cranberry in it was extremely sour. The whole raspberries were actually quite nice; sweet and tart, but the whole cranberries were a huge mistake. So the lesson I learned was that if you blend cranberries and raspberries into your batter it will taste delicious, but if you tuck them in and leave them whole, it will not taste good. I guess we all learn from our mistakes. I love this recipe!

I've been following a no-sugar, no-flour diet for 10 weeks now. Doing great, but I miss baking. These muffins were just what I was looking for. Thank you! I used 1 cup of pumpkin in place of the bananas, pumpkin pie spice instead of cinnamon, and Fruit Sweet in place of the honey. They fit my new eating plan and they are moist and delicious! With pumpkin, you probably want to increase the sweetener a bit. I followed the directions on the Fruit Sweet bottle to sub it in for sugar/honey, but next time I will use the full 1/3 cup of fruit sweet. I bet with applesauce or bananas, the reduced amount of Fruit Sweet would be fine. In any case, they are delicious and guilt-free! Thank you, thank you, thank you!

If you're a fan of these muffins, you should also check out my <a href="https://brendid.com/no-flour-sugar-free-oil-free-dairy-free-healthy-pumpkin-muffins-recipe/" rel="nofollow"> Healthy Pumpkin Muffins Recipe they have no flour, no sugar, no oil and no dairy.

Just made these to prep the family for breakfast tomorrow morning, but I couldn't resist snacking on one tonight. These are oh so delicious! They smell just like banana bread and have juuust the right amount of sweetness. I added a bit of nutmeg as well to make them extra good. Thanks for sharing!

OMG....I was so impressed with these oatmeal muffins.  I just found out that I have a lot of food intolérances and wanted to find a new way to have delicious muffins...Well, this recipe (oatmeal with apple sauce and blueberries) was one of the best I have ever tasted....

One question:  I have a high intolerance to egg whites....Is there a way that I could introduce an ingredient to cover that problem in your recipe?  

My husband loves them too.  Thank you once again.

Anne Legault

Love these! Toasting and grind the oats really makes a difference

These muffins are awesome for my folks with high blood pressure and cholesterol issues, thank you! I would love to make them without bananas as I am allergic...would applesauce work?

I make these muffins at least once a month! Try to change it up sometimes (hempseed, flaxseed, raisins, cranberries, etc.) Always add 2 tsp of cinnamon. Was listening to video today and wanted to make muffins at same time. Knew this recipe by heart 💜BEST MUFFINS EVER 🤗

These were great, I made recipe just about as is (replacing honey for black strap molasses because that's what I had) and adding in diced apples. I will make these again and again. Thank you!

I’m a first-timer to your website and I was so pleased to find this recipe. It was exactly what I was looking for in my quest: healthy, tasty, not loaded with fat and sugar, and normal and all natural ingredients. I made them using the applesauce option and followed directions exactly with the 1/2 cup raisins and 1 tsp. cinnamon for add-ins. My only tweak will be more cinnamon, since it was too understated; otherwise, they’re a winner for us and I’ll make them again. Thank you for sharing your recipe!

Just tried this recipe yesterday and it was so easy to make. I added a tablespoon of chia seeds to each muffin (I made them bigger, in a jumbo muffin tin) because my husband eats 2 for breakfast and I want him to feel full. They came out great but can I substitute agave nectar for the honey? My husband is worried about the sugar content of each muffin.

I made these and they turned out great! I followed the recipe exactly and these were eaten up by the entire family. I have followed a lot of ‘healthy’ muffin recipes and these have been one of the very best. Thank you for sharing!

Ok I've had a blast with this recipe! I did it with bananas the first time and it was awesome! Last week I used pumpkin and added some raisins which turned out amazing! Today I'm doing pumpkin and zucchini and also adding raisins. I think if you follow the basics of this recipe you can change it up just a bit for something different. Also I add just a little stevia. Thanks for the recipe,it beats all the others I've tried!

This wonderful recipe really doesn’t need another review, but I did make one modification that I wanted to share. I think I read that some people had issues with the muffins being a little gooey. To counteract this possibility, I added a couple of tablespoons of organic coconut flour to the mixed batter. I think this helped b/c I’ve had issues with gluten-free recipes in the past not seeming to come together to form a bread like consistency. I hope this helps someone further enjoy this awesome recipe. It’s a keeper for sure!

P.S. My batter yielded 11 nicely domed muffins. I also added chocolate chips. Delicious!

Made these last night and added bits of pear and walnut to the batter. Came out pretty good, so I shared them with a friend.

Love these muffins.  Will make them often.  Mine were not gooey at all.

Bren,
Love, love, love your zucchini oats muffin recipe. I have low blood sugar and MUST eat some carbs every 2-3 hours or suffer a bad headache for the following 2 weeks!  This condition also CAN evolve into full-blown diabetes so I need to watch my total carbs as well.  Your recipe has been a real "God-send" to solve BOTH these issues.

Since I'm somewhat disabled (esp. in the kitchen) LOL,  when we have LOTS of zucchini, like now, I adhere to another cook's "mantra"  of "Cook once, eat twice". But I'm having trouble in these muffins not raising like they should when I double your recipe. . I suspect he doubling of the baking soda &amp; baking powder are to blame. I've tried to adjust these amounts but w/o success.

Please tell me how to double the recipe and use the correct amount of baking soda &amp; baking salt so they will rise properly.  (BTW, when I  let the mix rest for an hour as advised,  I usually am able to get 30 muffins. 

Thanks

I was looking for a recipe to use my leftover oats from making oatmilk with and this has worked perfectly both times! I used way less milk since my oats were already very wet, flax eggs, raisins, pumpkin seeds, and coconut flakes and instead of muffins, I simply poured the batter into a greased 13 by 9 pan to make oatmeal bars! I had to bake them an additional 15 min or so until the toothpick came out clean and then some to ensure they weren’t too mushy. Delicious! Great recipe for kids and adults alike! ❤️😋

Great recipe! I also made it with pumpkin pure and for that one processes all of the toasted oats for a more smoother texture and added pumpkin spices. Absolutely in love!

Thank you for the recipe!
Tasty, healthy, school lunch friendly.

Tried these today and they turned out amazing! Added in a big handful of chopped apples, golden raisins and a bit of unsweetened chocolate chips because come on, everything’s better with chocolate! So good, so moist and full of flavour! Will definitely try this recipe again with different add-ins!

Have you tried to replace the sugar with dates?  For example blending some of the dates with the banana in a food processor so that it is well incorporated and sweet all around.  This would provide additional nutrition while avoiding simple sugars from honey or maple syrup.   I would also soak the dates in hot water for 10 min and drain.

Eating my first muffin as I write this, they’re fantastic!! I followed the recipe and am so pleased with the results. No additional mix-ins this time though I’m excited to try some next time. Hubby, who is trying to tame his sweet tooth even approves. Definitely making these again, perfect for breakfast or snacking!! Thank you Bren!

These are delicious. I just made them tonight. Will definitely be making these again.

LOVE !! Feel like I've been looking my whole life for this recipe, I added rasberries and sugar free white choc chips. THANK YOU

I did something wrong, I guess. I followed the recipe exactly, substituting the cup of applesauce for the banana. I added chopped apple, but it was more than 1/2  cup. Maybe that's where I went wrong?

My muffins are soggy in the middle and didn't cook through. I even baked them for an extra 12 minutes.

Just found this site. Made these muffins. SO AWESOME. Gave to my sister who is diabetic and she loved it. She took some home. Added chopped walnuts and blueberries. On top used mini sugar free chocolate chips instead of oats. Saw one commenter said to soak as long as 30 minutes if using quick oats. I did 25 minutes. Very moist.
Have some silicone cupcake cups. Used 1/2 of batter in that and other straight in pan cups. Ones in holders rose higher and prettier after taking out when cool.
Will be trying other recipes! Signed for your newsletter!

Delicious especially when adding in half a cup of chocolate. I also blended up all the oats and this worked great. Didn’t bother to toast. It freezes well and goes down a treat with a cup of coffee. Thanks for the recipe. :)

I make these once a week with my son. We love them!!!

This recipe was hard to follow but really tasty. The instructions did not say when to add the last four listed ingredients (baking powder, soda, salt, cinnamon). As a result, I missed the baking powder and soda. Still, the muffins were just what I was looking for: really dense and somewhat chewy but flavorful and filling.

I added raspberry’s and almonds to mine and Omg I’ve never made any bakery item so good before these muffins. It’s hard to believe these are healthy they task so good, they’re very moist and have a great roasted flavor to them this recipe is amazing!

I just made these muffins and I am blown away, I added frozen blueberries and they are absolutely incredible. They taste like homemade muffins you would purchase and at a healthy, amazing little cafe. LOVE

Delicious! We made them with 1/2cup of raspberries (my son’s favourite) and they were just delicious. Have already shared the recipe with my family. Thank you!

Just made these, following your recipe exactly. They are excellent--my wife and daughter like them and want me to make them again. Thanks!

I will definitely make sure to always have a few of these in my freezer!

These are the best, I’ve made these dozens of times with a dozen variations. I tried pumpkin, zucchini blueberry, apple, banana, they always come out great! thanks for amazing recipe. I also occasionally add half a cup of flaxseed Yum

I love these! I add allspice, carrot, and walnut and use flax eggs and cashew milk. I also used agave instead of honey. I've made these like 5 times and love to grab one before an early morning workout!

I love this recipe! It’s always moist and very tasty! 
I use the original recipe with bananas.

I steamed and puréed carrots instead of bananas and the muffins were delicious! Awesome recipe!!!

Great muffins, I chopped up 5 Medjool dates and only 2 tablespoons of honey and stuffed pecans in the muffins after it was in the muffin mould.

These rock! I literally have made this recipe &gt;10 times. I have one before my morning workout and normally add in walnuts and shredded carrots. The ones I just I made also added canned pumpkin. I just tried using steel cut oats for the flour and they turned out well. So grateful to have found this recipe!

This turned out very good! I used apple sauce - nice and moist!

I made these muffins today ! It’s very delicious !! I added walnut crumble on top , and it adds some nutty flavour . I love it !

I have made these 2x and they are delicious! A great no-flour recipe! Thank you! Very yummy!

Not sure what I did wrong. I baked them for the amount of time stated and the inside were super mushy and not edible. Any tips?

Loved them! Added toasted, chopped walnuts.

This is literally the best muffin I have ever ate!

I absolutely LOVE these muffins!!!Have made them a many many times. I’m so happy  I found them! 
Quick question.. would you know the nutritional value If I sub bananas (unsweetened apple sauce) and eggs (flax seed eggs)? 
Thank you so much!

These muffins are delicious! I put berries and nuts in mine, love them. I was excited to try them but I wasn't sure how others who weren't trying to eat healthier would feel about them. Turns out they love them too! I put the muffins on the dining table and they keep disappearing.

I made these muffins for my family last night and they were a hit all around! I'm hoping to make a double batch and freeze half. Would that effect the outcome of the recipe at all? Thanks!

This recipe is so forgiving, I’ve been making them for years and freezing them for my kids. I’ve dumped in cricket powder for protein with great success, I always use steel cut oats and it works great. I use almond milk instead of regular milk.  I also always add chocolate chips to make sure my kids will think it’s a treat 😈 thank you for this recipe!

The muffins turned out really soft and yummy. I used more bananas and less honey, still ok. Thank you!

I have made these dozens of times and they are fantastic - store well, and taste great.   The recipe is forgiving, if you have a lot of banana, add a little more flour, etc.   They always come out perfect.   Lately I have been adding a diced apple and using apple pie spice in place of cinnamon.   Great flavor of apple pie muffins!   Thank you for this recipe.  A question - has anyone tried using this recipe in a loaf pan?  Just wondering how it would turn out.

This is a wonderful recipe.  I use almond mild instead of dairy.  I add walnuts and raisins.  I love that they are flour free, dairy free and no refined sugar.  My family loves them.  Thank you so much.  I can't wait to try your other recipes.

Who would ever mark this less than 5 full stars? I wish I could give this recipe 10 stars.  This is my go-to muffin recipe and I now know it by heart. They’re healthy but sweet and so delicious. And easy. Be sure not to skip the oat toasting step. It’s essential to the flavour.

Gracias, me gustaron muchísimo. De verdad contentísima.

These will be in my repertoire from now on.

Thank you a ton!

Regards from Mexico.

Delicious!! I made this with raisins and toasted the oats like the recipe called for and it was so yummy. Did not miss the the oil/butter at all. Loved it!! Thank you for posting.

Incredible. I swapped the bananas for a cup of canned pumpkin and I added a 1/4 cup of chocolate chips. So good!!!

Healthy oatmeal muffins are the ultimate make-ahead breakfast option and are ready in just over 30 minutes! This must-try recipe is naturally gluten-free, sweetened with maple syrup, and loaded with whole grains to keep you full for hours. I&#39;m sharing 4 of my favorite flavor variations so you can keep your breakfast-on-the-go exciting! {Gluten-free, dairy-free &amp; vegetarian}

Healthy Oatmeal Muffins Recipe {4 Different Ways}

bananas (mashed)

maple syrup

almond milk ((or

vanilla extract

oat flour*

salt

Blueberries

almonds

strawberries

Unsweetened coconut flakes

Banana Slices

Chocolate Chips

apple

Cinnamon

Preheat the oven to 350ºF and line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.

In a large bowl, mash banana, Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.

In another large bowl, mix together all of the dry ingredients.

Slowly add the wet ingredients to the dry ingredients. Mix until combined.

With a spoon, add batter to each muffin cup, filling each to close to the top. Add desired toppings to the top of each cup, pressing into the cup slightly to get some of the ingredients into the center of the muffins.

Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.

I wanted to also add I substituted oat milk for almond milk and used sugar free maple syrup with gluten free oats.

I haven't tried the muffins yet they just came out of the oven but thy look delicious and the house smells of warm cinnamon..mmm. The recipie was super easy and didn't take a long time.

Are the nutrition facts per serving or for 12 muffins?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1604344775/itd4yxjd9mufexcrjtb9.mp4

These healthy oatmeal muffins are a fun and easy make-ahead breakfast option that are flourless and totally customizable! Try out the four different flavours provided or add your own unique spin! Best baked oatmeal cups ever! {gluten-free, dairy-free & vegetarian}

Healthy Oatmeal Muffins {4 Different Ways}

These healthy oatmeal muffins are perfect for breakfasts and snacks! They’re simple to make and deliciously cozy with lots of warm spices and soft oats in every bite. Greek yogurt and “soaking” the oats (in Step 2!) yield an incredibly tender and moist texture, with virtually no extra effort! Leftovers will keep for at least four days if stored in an airtight container in the refrigerator.

The Ultimate Healthy Oatmeal Muffins

(75 grams) instant oats

(120 grams) plain nonfat Greek yogurt

¼ cups (300 milliliters) nonfat milk, divided

(240 grams) white whole wheat flour

nutmeg

¼ tsp ground ginger

½ tsp baking powder

¾ tsp baking soda

½ tbsp (7 grams) unsalted butter

tsp vanilla extract

½ tsp liquid stevia ((see Notes!))

Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with liners and coat them with cooking spray.)

In a medium bowl, stir together the oats, Greek yogurt, and ¼ cup of milk. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, vanilla, and stevia. Add in the oat mixture, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Divide the batter between the prepared muffin cups. Bake at 350°F for 26-29 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

I love your recipes.I like to add some protein to baked recipes. Would it work to substitute 1/4 cup of whey protein for 1/4 cup of the flour? I use whole wheat pastry flour. Thank you!

Is it possible to use all oatmeal instead of flour?

Top 4 healthy oatmeal muffins recipes from across the web

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Top 4 healthy oatmeal muffins recipes from across the web

The most viewed healthy oatmeal muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Healthy Banana Oatmeal Muffins

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The Ultimate Healthy Oatmeal Muffin...

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