These healthy banana oatmeal muffins have quickly become a favorite morning option in our household. This simple recipe yields flourless, high-fiber muffins that contain no refined sugar and use wholesome ingredients—perfect for a nutritious breakfast, snack, or lighter dessert.
They’re easy to batch-cook: double the ingredients to meal prep a larger batch for the week. You only need a bowl and a muffin pan (or silicone muffin cups) to make these moist, flavorful muffins.
We recently moved to Germany for a while, which explains why things were quieter here for a bit. Now that we’re settling in, I’ve started cooking and photographing food again (often with my phone), and I’m excited to share new recipes—including these banana-oat muffins.
I created this recipe when I wanted a healthier alternative to the chocolate cookies that had been disappearing from the house. I also had a very ripe banana I didn’t want to waste—bananas like that are perfect for baking. Even my two-year-old, Aiden, loves these muffins.
The batter comes together in one bowl with minimal cleanup. I prefer silicone muffin cups because they’re easy to pop the muffins out of and simple to clean.
Below are the ingredients and straightforward steps to make these healthy banana oatmeal muffins.
Banana Oatmeal Muffins Ingredients
Bananas: Use two ripe bananas—one mashed for the batter and the other sliced or chopped for mixing in or topping. Overripe bananas add natural sweetness and moisture.
Oats: Rolled oats work well. I used thin rolled oats (quick oats can work, too). In later updates I ground half of the oats in a small grinder for a finer texture, but you don’t have to.
Egg, yogurt and coconut oil: Plain Greek yogurt adds moisture and helps the muffins stay tender. One egg helps bind the batter, and a little coconut oil keeps them from drying out. The combination with baking powder gives a light rise.
Flavorings: Natural vanilla and a pinch of cinnamon complement the banana flavor without overpowering it.
Leavening: Baking powder is used here, though baking soda would also work if you prefer.
Optional nuts or seeds: If you’re not serving small children, sprinkle chopped walnuts, pecans, almonds, or mixed seeds on top for crunch.
How To Make Healthy Banana Oatmeal Muffins
No blender required—just mix and bake. Follow these easy steps:
- Preheat the oven to 350°F / 180°C.
- In a mixing bowl, mash one banana. Add the egg, yogurt and coconut oil, then whisk until combined.
- Stir in vanilla, baking powder and cinnamon, mixing well.
- Add the oats and fold them into the wet mixture. If you like, chop half of the second banana and stir the chunks into the batter.
- Fill muffin cups about three-quarters full. Optionally top each with a banana slice.
- Bake 20–30 minutes at 350°F / 180°C, until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before removing from the pan and serving.
Meal Prep
This recipe yields six smaller muffins. If you want enough for several days or a family, double the recipe. Store baked muffins in an airtight container at room temperature for a day or two, then refrigerate to keep them fresh longer.
Kid-Friendly & Gluten-Free Option
These flourless muffins are naturally sweetened with banana, vegetarian, and high in fiber—making them a great breakfast or snack for kids. If serving toddlers, skip the nuts to avoid choking hazards. For a gluten-free version, use certified gluten-free oats, since conventional oats can be processed alongside wheat.
If nuts aren’t a concern, add chopped walnuts, almonds, or pecans for extra texture.
More Healthy Breakfast Ideas:
If you try these muffins, I hope you enjoy them. They make an easy, portable breakfast and are nice for meal prepping. For more healthy breakfast inspiration, search your favorite recipes for banana-oat pancakes and overnight oats.
Healthy Banana Oatmeal Muffins (No Flour)
These healthy banana oatmeal muffins are flourless, have no added sugar and make a super healthy breakfast idea that you can make ahead and take on the go. They’re also kid-friendly and great for meal prep.
5 minutes
30 minutes
35 minutes
Ingredients
- 2 ripe bananas
- 1 1/2 cup oats*
- 1 egg
- 2 Tbsp yogurt
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 Tbsp coconut oil
Instructions
- Preheat the oven to 350°F / 180°C.
- Mash one banana and whisk with the egg, yogurt and coconut oil.
- Add vanilla, baking powder and cinnamon and whisk well.
- Stir in the oats. Chop half of the second banana into chunks and add if desired; let the batter sit 5 minutes if you like a softer texture.
- Pour batter into silicone muffin cups and top each muffin with a banana slice if desired.
- Bake 20–30 minutes, until muffins are golden and a toothpick comes out clean.
- Let cool and enjoy.
Notes
*Updated: I sometimes grind half of the oats for a finer crumb. I also often omit the banana chunks and use only the mashed banana—the muffins remain moist and subtly sweet.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 170
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Unsaturated Fat 2g
Cholesterol 31mg
Sodium 98mg
Carbohydrates 24g
Fiber 3g
Sugar 5g
Protein 4g
This recipe was originally published in September 2019 and has since been updated with tips and new images.