Banana Oatmeal Muffins are a quick and easy breakfast or snack on-the-go. You can whip up the batter in just minutes in your blender, without using any flour.
Why You’ll Love Them
They are easy to make. Just add the ingredients to a blender, and blend for about 60 seconds. The blender pitcher makes it easy to pour directly into your muffin tin! No stirring required.
They have the perfect texture. This recipe calls for rolled oats instead of flour, but they still have a classic, fluffy muffin texture you’ll love.
They’re gluten-free & dairy-free. Oats are naturally gluten-free, but if be sure to buy a bag that is certified gluten-free to make sure there’s no cross-contamination during the manufacturing process. Serve them with a glass of almond milk for a tasty snack!
They’re nourishing. Made with rolled oats, eggs, and bananas, these muffins are a good source of fiber, protein, and nutrients.
They are easy to customize. Just like a traditional muffin recipe, you can add any mix-ins you love, such as blueberries, chocolate chips, cinnamon, walnuts, and more. Feel free to get creative!
Ingredients You’ll Need
This recipe calls for old-fashioned rolled oats, but feel free to use quick-cooking oats, if that’s what you have on hand. I use olive oil in this recipe, because it’s easy to blend and the flavor goes unnoticed, but feel free to use any other mild-flavored oil that you keep on hand.
Need a vegan recipe? Flax eggs aren’t a great swap with gluten-free baking, so you might want to try my Vegan & Gluten-Free Banana Muffins, which are already egg-free.
How to Make Banana Oatmeal Muffins
1. Blend the batter.
Add the oats, ripe bananas, eggs, coconut sugar, olive oil, cinnamon, baking powder, and salt to a blender, and blend until the mixture is 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.
2. Bake.
Preheat the oven to 350ºF and line a muffin tin with 12 paper liners, or alternatively you can grease the pan generously with cooking spray. Pour the batter evenly between 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.)
Press the chocolate chips down into the batter if you’d like them to be mixed into the center. Bake until the muffins rise in the center, about 25 minutes.
3. Enjoy!
Remove the muffin pan from the oven and let them cool for 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.
Frequently Asked Questions
You can use any other granulated sugar you like, but using a liquid sweetener, like honey or maple syrup, will give these muffins a more gummy texture. If you want to experiment with it, I’d start with half the amount of sugar (so a 1/4 cup of honey or maple syrup) since their sweetness is more concentrated.
Yes, muffins tend to freeze well when you store them in an airtight container or freezer bag for up to 3 months. To thaw, place them in the fridge at least 24 hours before you plan on enjoying them again.
You can usually replace the oil in a recipe with yogurt or mashed banana, so feel free to experiment with it. I kept the oil minimal in this recipe, but it does improve the texture of the muffins, so they might be slightly more gummy without it.
You can replace it with 3/4 teaspoon of baking soda, plus 1 teaspoon of vinegar to help the muffins rise.
Looking for more muffin recipes? Try Healthy Chocolate Muffins, Apple Muffins, Vegan Pumpkin Muffins, or Almond Flour Muffins, for more delicious options.
Banana Oatmeal Muffins
Equipment
Ingredients
- 2 ripe bananas
- 3 large eggs
- 2 tablespoons olive oil
- 1 ½ cups old-fashioned rolled oats
- ½ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Optional Toppings
- 2 tablespoons old-fashioned rolled oats
- ⅓ cup chocolate chips
Instructions
- 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.
- Pour the batter into the 12 muffin cups. They should be about ¾ of the way full. 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.
- Bake the muffins for 25 minutes at 350ºF, or until the center of the muffins 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.
- 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.
Video
Notes
Nutrition
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.
If you try these Banana Oatmeal Muffins, please leave a comment and star rating below letting me know how you like them!
These are so good, and so easy! I could see them becoming a weekly staple for fast school breakfasts.
I was wondering if this same recipe would work in a waffle maker to make waffles.
I love your recipes! Thank you. In this recipe you indicated 1/4 cup of peanut butter in the explanation section above the recipe but in the recipe it calls for 1/2 cup of peanut butter. Would you kindly clarify so I can get baking them! Thanks so much.
Sorry for the confusion! The description above tells you how to make a VEGAN version of this recipe, and in that case you only use 1/4 cup of almond butter. If using the recipe that calls for an egg, you use the 1/2 cup as stated on the recipe card. Hope that helps!
Loved this! I’m missing flour and these hit the spot. Even my kids enjoyed this and I didn’t even add any chocolate chips this time. I will make these often as it was so easy and made very little mess to clean. Thanks so much for sharing your “clean” recipes. My gut is already starting to feel better and it’s only day two! I look forward to trying more of your recipes.
Love these muffins! I added raisins to half the batch, and chocolate chips to the other half. Both are so good!
I made the banana oatmeal muffins but substituted the applesauce instead of the bananas and added organic dark chocolate chips.I added 5 or 6 to each muffin on top along with the rolled oats. They were delicious!
Thanks for letting me know! I’m glad you enjoyed them with the applesauce. Love adding chocolate chips on top, too!
These were delicious!! I made them with tahini and chocolate chips. They took a bit longer to cook (maybe it’s my oven or the runnier tahini— the mini muffins took approx 5 mins longer than called). But so tasty and easy! I also made big muffins which took about 35 minutes to bake. Love these!
Hi,Your recipe sounds deliciousMy son is allergic to seeds and nuts.what can i use instead of those in this recipe.
Hi, im in the uk and find lots of conflicting conversions of us cups to grams. What do you use? Love your recipes…. been following you for years and have your book x
1 cup is 250ml. You can do the rest of the math
What or how much of ingredients. In blender. I didn’t see how much of each
Hi Joan! You can see the measurements in the printable recipe card here: https://detoxinista.com/banana-oatmeal-muffins/#wprm-recipe-container-30746
These muffins are so good and so easy to make. I keep making them as soon as they are gone and that is pretty fast
I experimente with each new batch. I substitute honey with agave syrop and I add fresh banana or blueberry 😋
Have you tried a flax egg instead of regular egg?
Yes, and it didn’t work well. Flax eggs are better with recipes that call for flour.
This sweet potato muffin recipe is egg-free, so you might use that as a better starting point. You can always swap bananas for the sweet potato! https://detoxinista.com/sweet-potato-muffins/
I made them and they are easy to make and taste great
just made this morning for brunch. Used exactly your measurements but added 1 tablespoon ground flax and 1 teaspoon cinnamon. Had to use my regular muffin pan and sprayed with pam
and tried to fill the edge 10 cups but was too thick so added 1/4 cup half and half. Decided to sprinkle about 4-5 dried cranberries. Baking time was only 20 minutes. Excellent healthy rec ipe. Thank you.
I made these for my grand daughter. She loved them. We all thought they were delicious. So easy and quick to make.
If I am substituting the banana for pumpkin purée, how much purée should I use ?
I Make these all the time now! I double the recipe on the weekend and freeze the leftover for school days. My son will eat them every day! I add vanilla and cinnamon mmmm
Yumm this is so good! Especially with dark choc chips on top, Such a tasty healthy option to have with my morning coffee, even my toddler loves them! Its hard not to eat them all at once! Although making them in my blender i had to add just under a quarter cup of almond milk because the batter was just a bit too thick to pour.
I’m so glad you and your toddler are enjoying them! I really appreciate the feedback. 🙂
I love these muffins but this recipe only makes about 8 muffins for me. I double it, and make 12 regular and 12 mini muffins.
Hi,
Thank you for the recepies. Just wanted to ask how long do they last for and how long can I store them in the fridge before they go off?
And would you put tbem in freezer? If yes, would you take them out the night before to make them ready for lunch box?
Thanks,
Maya
Loved these!!! I wish I had more overripe bananas to make another batch. I made the vegan version, omitted the honey and baking powder to reduce sweetness and follow the guidelines of a fast…and I was surprised as to how moist and delicious these were! No extra sweetness needed. I did have to bake them longer. Literally cant stop eating them.
I threw some chia seeds, hemp seeds, or raspberries randomly on top to get a bit of variety. The chia ones were my fave. Will definitely be making again. Thanks for the recipe!
these are awesome! and so easy! Out of curiosity, what could I add to these or change to make them less dense? Mine came out super dense and would like them a bit fluffier
Hmm… I’m not sure! Maybe using less oats would help? Gluten usually helps make baked goods fluffy, but I try to keep the recipes on my site gluten-free, so it would take some more experimentation. Let me know if you try anything!
For some reason this was a confusing recipe, perhaps it is just the day for me. I made them for my husband as we had the ingredients. My mistake was that I made with a hand mixer instead of blender so the oatmeal did not break down enough to make flour. Now I get this recipe. So it is like a steamed pudding texture, which the husband seems to like so not a complete failure by any means. He said he could not wait until after dinner so he could not wait to have another one after dinner, so that is a good sign. Next time I try it, I will definitely make oat flour out of the oatmeal and give another try in the future. So with this one, you truly do need to use the Vitamix or use oat flour in the recipe. I have to say though I like all of your muffin recipes and the fact that they are healthier than traditional muffins.
Love these! I’ve made two batches over the last week and they barely last two days lol. I’m going to try the version with applesauce instead of bananas next.
Can I use coconut sugar Instead of maple syrup for the vegan version?
I haven’t tested that, so I can’t say for sure, but I’d love to hear if you experiment with it!
These were EXCELLENT! I made some substitutions based on what I had available. I used 2/3c applesauce as recommended instead of banana, maple syrup instead of honey, and I added some cinnamon. They were so quick and easy to make. I actually filled out my whole 12 cup tin and they were still perfect, just a little smaller. I don’t think I’ve ever had a muffin that was so moist before. I’m excited to try the bananas and add some blueberries next time!
Best recipe ever! Guilt free. Flavorful and healthy. Like baked oatmeal. I added cranberries and some orange oil and yum!!! I make them a few times a week
What can i use if i dont have any of those butters?
Thank you for the super receip. Very good for breadfastfast. I have baked sO many times. My sister likes it too..I used pumpkin instead of bananas..
Great recipe to use ripe bananas! I topped with mini chocolate chips and oats. They look and taste great!
Very good. I used almond butter and doubled the oats by mistake. Kids, husband and myself liked them a lot.
Having made many GF and naturally sweet muffins, I’ll say these are among the best, lots of flavor, extremely fluffy. I used maple syrup and added ⅓ t allspice, and some dried fruit.This recipe is going to the top of my pinterest list!!
Have been making these as mini muffins regularly for a few weeks now, perfect snack, easy to adjust according to what I happen to have on hand. I forgot to defrost the bananas I keep in the freezer. I had and extra baked sweet potato and figured why not? Topped them with a couple white chocolate chips and Voila!!! Another change up. Still wondering why I never thought to use my blender for this before!
It’s the school holidays where I am right now, and I’m baking practically everyday. I didn’t want to do something from my mother’s book of recipes, so I looked up a banana muffin recipe on google. We have very little flour and sugar, so your recipe is PERFECT! Thanks a lot. I think I’ll be using your website for many other recipes to come! Thanks! 😀
These muffins are moist, have great flavor and are so easy to make! I found the recipe and made the muffins all within an hour. All the ingredients are staples you can find in your home (I alwyas have ripe bananas) and super simple to clean up. Im going to double the batch next time to make more!
Another great recipe! This was a hit for the whole family!
Can you freeze these after they’ve cooled?
Omgoodness… these are so delicious. My 2 year old is lovin it! Thank you so much for the recipe ❤️ (Made the non vegan version)
Love this recipe! Follow it exactly and the muffins turn out great every time. Thank you for sharing!
It worked with fresh blueberries! I did not look for streusel because it was sweet enough with 1 TBSP honey.
Can I use raw tahini instead of peanut butter? Is is the same measurement?
I used raw tahini once and it turned out delish!
Another favorite recipe! We’ve tried a few of the muffin recipes but this one is my favorite because it is so easy. We always sprinkle chocolate chips on top. If you let them cool long enough, it’s easy to pop them out of the silicone liners which is nice when packing them in a lunch box for a little one.
Delicious! I added frozen diced strawberries to the batter.
I liked the taste of these but I guess my expectation was more of a muffin texture that was instead more like baked oatmeal, which is okay. I had to bake it 12 minutes longer so they were not wet inside.
Mine tasted just like a muffin. Maybe your blender was too weak (too cheap, been used for too long a time, etc.) and it didn’t blend the oats right?
Tried this one, the vegan version, for the first time last week. It’s incredibly good. I added a bit of soy milk, applesauce, and frozen blueberries.
Yum yum yum! I made this in my Ninja bullet-style blender which was relatively cheap (only $80 at BJ’s, and it comes with other blenders too) and did half pb half almond butter. Loved it!
One of the best blender muffins I’ve ever made!! So good!
I made your vegan version of the original banana oatmeal muffins with peanut butter last week and we loved them. I believe they had baking powder, not soda and a different amount of flour. Would you please forward or post the vegan recipe from the original post.
Hi Terry! I saved a PDF of the original version right below this recipe card, for those who prefer the original version: https://detoxinista.com/wp-content/uploads/2019/06/Banana-Oatmeal-Muffins-No-Flour-Needed-Detoxinista.pdf
Thanks Megan! Did you save the vegan version as well. I believe it only had a 1/4 cup peanut butter. It turned out fantastic!
Yes, here you go:
* 3 ripe bananas (about 1 cup mashed)
* 1 1/2 cups oat flour (rolled oats finely ground in a food processor)
* 2 teaspoons baking powder (this is better for vegan baking)
* 1/4 cup peanut butter
* 2 tablespoons maple syrup
* 1/4 teaspoon salt
Stir all of the ingredients together in a bowl until it looks uniform, then divide it among the 10 muffin cups and bake for 25 minutes. Cool completely before serving.
I made these muffins this weekend and they are delicious! I added 1 scoop of plant based protein powder to the recipe for a little extra protein and they turned out great! My husband and daughter loved them as well!
I thought I was losing my mind:) I couldn’t find the original recipe, I had made them a couple of weeks ago, and just happened to scroll down and saw the link. I always had good results with the recipe, my grandchildren, in fact all of us loved them 💕
I’m glad you enjoyed the original ones, Kathy! Let me know if you try this new version– I think it’s even better! But both versions will always be here for you. 🙂
Yes I’ll try this new version:) The original worked for the grandkids as we need more fat for our little guy! I substituted almond butter for peanut butter due to allergies. I love all your recipes and know when I try a new one I’m confident it will turn out! Making some vegan recipes this weekend for family 🤞🤞
I LOVE your website and the simplicity of your recipes! I have been a loyal follower for YEARS!! I have a challenge for you though. My husband and son LOVE the huge muffins you can buy at Costco, but I do not love all of the unhealthy ingredients that I see on the label. I purchased a large format muffin pan to make some of your recipes in, and have had some success in making some with adjusting the bake time and the amount of ingredients. However, I cannot get the ratios right to make the perfect amount needed for making the large muffins and end up with some large and some muffin top sized muffins just because the amount of batter isn’t quite right. The challenge would be a couple of super healthy large format muffin tin (or even savory breakfast foods) recipes please and thanks!
These are amazing for kids to make! Good texture and flavour. Thanks Megan 🤤