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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.
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 amazing for kids to make! Good texture and flavour. Thanks Megan 🤤
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!
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 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 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.
One of the best blender muffins I’ve ever made!! So good!
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!
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.
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?
Delicious! I added frozen diced strawberries to the batter.