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Healthy Banana Muffins are the perfect way to up any ripe bananas you have sitting on the counter. They bake up light and fluffy, so you’d never know they are made with healthier ingredients!

healthy banana muffins on black plates overhead.

Inspired by my favorite Healthy Banana Bread, this banana muffin recipe has the perfect amount of banana flavor. Serve one with a glass of almond milk, for the perfect after-school snack or an easy breakfast on the go.

Need a vegan recipe? Be sure to check out my Vegan Pumpkin Muffins, which are also made with oat flour. You can swap the pumpkin puree for mashed bananas, instead!

Ingredients You’ll Need

banana muffin ingredients on white surface.

Be sure to use bananas with lots of brown spots on their skin, for the best results. The riper the bananas are, the sweeter the muffins will turn out.

If you only have frozen bananas on hand, you can use those, too! Just make sure to thaw the bananas first, and include the liquid that releases from them as they thaw.

While oats are naturally gluten-free, make sure you use certified gluten-free oat flour to avoid any cross-contamination during processing. Using olive oil keeps these muffins more tender than if you were to use coconut oil or butter, but you can’t taste it at all. Feel free to use any other vegetable oil you like.

If you’re not a fan of cinnamon, swap it for a teaspoon of vanilla extract instead. I like to sprinkle chopped walnuts on top for added crunch and nutrients, but you can add any other toppings you love.

banana muffins with walnuts on top.

How to Make Healthy Banana Muffins

1. Mix.

Peel the ripe bananas and add them to a large bowl. Mash the bananas with a fork until they are relatively smooth, then add in the oat flour, coconut sugar, eggs, olive oil, baking powder, cinnamon, and salt.

Stir well, until the batter looks relatively uniform. (Since this recipe is gluten-free, there’s no need to mix dry ingredients and wet ingredients separately. You can’t over-work it!)

banana muffin batter mixed in glass bowl.

2. Bake. 

Preheat the oven to 350ºF and prepare a muffin tin by lining it with paper liners (or silicone liners), for easy removal later. Divide the batter between the muffin cups. Sprinkle on any extra toppings you like, such as chocolate chips or chopped nuts, like pecans or walnuts. 

Add-ins are optional. You can also fold these into the batter for crunch throughout the muffin.

Bake until the muffins rise in the center, about 22 to 24 minutes. You can also test the middles with a toothpick, to make sure it comes out clean.

muffin batter baked in muffin tin.

3. Enjoy!

Let the muffins cool in the muffin pan for at least 10 minutes, then transfer to a wire rack to finish cooling. Enjoy one slightly warm with a pat of butter on top, or try spreading it with some peanut butter, for a snack with extra protein.

Leftovers can be stored in an airtight container in the fridge for up to 1 week. You can also freeze muffins! Store them in the freezer for up to 3 months, tightly sealed. Let them come to room temperature for the best flavor before serving again.

healthy banana muffin split in half on black plate.

Recipe Variations & Frequently Asked Questions

Can I use a different flour?

If you would rather use whole wheat flour or all-purpose flour, I would start with slightly less than this recipe calls for, since those two options are more dense. I’d probably start with just 1 cup and see how they turn out.

Can I use a different natural sweetener?

Using a liquid sweetener, like honey or maple syrup, will cause the muffins not to rise as much, so they will have a more dense texture. I don’t recommend this, but if you must, use just half the amount of sweetener this recipe calls for because liquid sweeteners are more concentrated.

Can I leave out the eggs?

Eggs are key to the structure of these muffins, so flax eggs won’t give you a similar result. I’d recommend starting with one of my vegan muffin recipes, like carrot cake muffins, so you have a little more guidance.

Can I use baking soda?

If you don’t have baking powder on hand, you can use 3/4 teaspoon of baking soda instead. In that case, I recommend also adding 1 teaspoon of vinegar to the recipe, to make sure no baking soda flavor remains in the final baked muffins.

Can I make them oil-free?

Typically, you can swap the oil in a recipe for applesauce or Greek yogurt, with slightly different results. (Oat flour is slightly gummier in the middle when you skip the oil.)

Looking for more healthy muffin recipes? Try Flourless Chocolate Zucchini Muffins, Almond Flour Muffins, Banana Oatmeal Muffins, Spinach Muffins (made in a blender!), or Apple Spice Paleo Muffins for more ideas.

healthy banana muffins with walnuts on top.

Healthy Banana Muffins

5 from 19 votes
These fluffy banana muffins are made with whole grain oat flour, and taste like banana bread! All you need is one bowl and a few simple ingredients to make them.
prep10 mins cook22 mins total32 mins


  • 1 cup mashed banana (2 medium ripe bananas)
  • 1 1/4 cups oat flour
  • 3 large eggs
  • 1/2 cup coconut sugar
  • 1/4 cup olive oil
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts (optional topping)


  • Preheat the oven to 350ºF and line a muffin tin with 12 paper liners. In a large bowl, combine the mashed banana, oat flour, eggs, coconut sugar, olive oil, cinnamon, baking powder, and salt. Mix well, until the batter looks relatively smooth.
  • Use a 1/4 cup measure to pour the batter into the prepared muffin tin. Top each muffin with a few chopped walnuts, if desired. (Or omit for a nut-free recipe.) Bake the muffins at 350ºF for 20 to 22 minutes, or until the tops of the muffins feel firm in the center.
  • Let the muffins cool in the pan for at least 20 minutes, then they are ready to serve. You can store leftover muffins at room temperature for up to 2 days, or they will last longer in an airtight container in the fridge, for up to 1 week. You can also freeze leftover muffins in an airtight container for up to 3 months.



Nutrition information is for 1 of 12 muffins, including the optional walnut topping. This information is automatically calculated, and is just an estimate, not a guarantee.


Calories: 181kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 129mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: healthy banana muffins

If you try this healthy banana muffin recipe, please leave a comment and star rating below letting me know how you like them!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. I make this recipe at least twice a week for my husband who is T2. He loves them! And I use flax “egg” and top with a pinch of unsweetened coconut. I highly recommend them.

  2. I subbed oat flour for almond flour and coconut sugar for regular sugar and then use chopped pecans instead of walnuts.

    Literally drooling, these are insane. They smell like apple pie and taste like heaven.

  3. I make these muffins frequently! They are so delicious! I use egg replacer in them so they’re vegan. I use avocado oil instead of olive oil. I prefer 1/3 C. coconut (or date)sugar instead of 1/2 C. I make mini muffins. Put 1/2 in the freezer for a later date so I’m not tempted to eat them all in 3 or 4 days!

  4. Best muffin recipe I’ve tried yet!! I’ve tried a million and this one gives the best, fluffiest results. I used half the amount of coconut sugar and avocado oil instead of olive and WOW! I usually find that oat flour recipes are gummy but this one was not! Highly recommend.