Banana Oatmeal Muffins (No Flour Needed!)

These Banana Oatmeal Muffins are a quick and easy breakfast on the go. I love that you can toss everything in your blender and have them baking in just about 10 minutes of hands-on time. With no added oil or refined sugar, they make a healthy snack for kids, too!

banana oatmeal muffins on plate

How to Make Banana Oatmeal Muffins

Making these oatmeal muffins is incredibly fast and efficient when you use your blender. You’ll only have one dish to clean when you’re done!

banana oatmeal muffin ingredients in blender

You’ll want to use ripe bananas for this recipe, as the more ripe they are, the sweeter they will be. I found that I only need to add 2 tablespoons of honey to make them sweet enough for my kids, but you can leave that out if you want to use no added sweetener and don’t mind a less-sweet muffin.

blended banana oatmeal muffins going into pan

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Pour the blended batter into a lined muffin pan (I use reusable silicone liners) and bake until the muffins rise and the centers feel firm to a light touch. Let them cool completely before serving.

Oatmeal Muffins with No Added Oil

I’ve been on a mission to use less oil in my recipes lately, so these muffins rely on peanut butter for a bit of healthy fat instead. Make sure you use a nut butter that has no added oil for best results.

baked banana oatmeal muffins finished texture

If you don’t like peanut butter, you could use almond butter, or even sunflower seed butter for a nut-free version.

Can you Make Banana Oatmeal Muffins without Eggs?

You can make these muffins egg-free by using an extra banana and oat flour. The mixture will be thicker in this case, so I don’t recommend using your blender for mixing. (You can grind rolled oats in your dry blender, however, to make oat flour if you don’t have some already.)

Here’s what you need for Vegan Banana Oatmeal Muffins:

  • 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 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.

How to Make Banana Oatmeal Muffins (1-Minute Video):

5 from 12 votes
banana oatmeal muffins on plate
Banana Oatmeal Muffins (No Flour Needed!)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These Banana Oatmeal Muffins make a healthy snack or breakfast on the go! I love that they are sweetened with honey and are naturally gluten-free.

Course: Breakfast
Cuisine: gluten-free
Keyword: banana oatmeal muffins
Servings: 10
Calories: 118 kcal
Author: Megan Gilmore
Ingredients
Instructions
  1. Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners.

  2. In a blender, and in the bananas, eggs, rolled oats, honey, peanut butter, baking soda, and salt. Blend until smooth, stopping to scrape the sides as needed.

  3. Pour the batter evenly into the 10 muffin cups. (They should be about 3/4 the way full.) Top with a sprinkle of rolled oats, if desired. Bake at 350ºF for 25 minutes, or until the center of the muffins feel firm to a light touch.

  4. Allow the muffins to cool completely, then serve. These muffins will keep well at room temperature for up to 3 days, or up to a week when stored in an airtight container in the fridge.

 

Per Muffin (1 of 10): Calories: 118, Fat: 7g, Carbohydrates: 10g, Fiber: 1g, Protein: 5g

Recipe Notes:

  • You can swap 2/3 cup applesauce in place of the banana, if you’d like to. Or try it with pumpkin puree for a less-sweet muffin.
  • Any nut or seed butter can be used in this recipe instead of peanut butter.
  • You can use 3/4 cup of oat flour to replace the oats if you have that on hand.
  • You can use frozen bananas in this recipe, but be sure to thaw them completely before using them. Thawed bananas release liquid as they melt, and it’s important to use that liquid in this recipe, too, for correct results.
  • You can add in any extras you like, such as mini chocolate chips, blueberries, or raspberries.

If you try this recipe, please leave a comment below and let me know what you think! If you make a substitution, please let me know how that works for you, too. We can all benefit from your experience.

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Comments

Heather

These are so good, and so easy! I could see them becoming a weekly staple for fast school breakfasts.

Sylvia Talamantez

I was wondering if this same recipe would work in a waffle maker to make waffles.

Liza

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.

    Megan Gilmore

    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!

Melinda Ford

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.

erin

Love these muffins! I added raisins to half the batch, and chocolate chips to the other half. Both are so good!

Lilly

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!

    Megan Gilmore

    Thanks for letting me know! I’m glad you enjoyed them with the applesauce. Love adding chocolate chips on top, too!

Erin L

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!

Rashmi

Hi,Your recipe sounds deliciousMy son is allergic to seeds and nuts.what can i use instead of those in this recipe.

Lizzie ball

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

    Irina

    1 cup is 250ml. You can do the rest of the math

Irina

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 😋

Hannah

Have you tried a flax egg instead of regular egg?

Dennis Womack

I made them and they are easy to make and taste great

Shanthini Jayanthan

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.

Lynette heffernan

I made these for my grand daughter. She loved them. We all thought they were delicious. So easy and quick to make.

Sb

If I am substituting the banana for pumpkin purée, how much purée should I use ?

    Hannah

    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

katrina johnson

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.

    Megan Gilmore

    I’m so glad you and your toddler are enjoying them! I really appreciate the feedback. 🙂

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