Banana Oatmeal Muffins

 

These Banana Oatmeal Muffins are mixed entirely in a blender, made without flour, and studded with sweet morsels of chocolate to make them delish. Beloved by toddlers and adults, they’re a healthy grab-and-go breakfast or snack that’s so easy to make, even the littlest hands can help!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Bananas. Those brown bananas may have been shunned from topping your Steel Cut Oats, but they were destined for banana oatmeal muffin greatness. No need for mashed bananas, the blender does it all.
• Oats. My naturally gluten-free and fiber-filled swap for flour. The blender does the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins and Banana Oatmeal Pancakes).
• Greek Yogurt. Adds moisture while also packing in a little protein. Countless readers have reported success making these healthy banana oatmeal muffins by swapping the yogurt for an equal amount of their favorite applesauce to make them dairy free.
• Chocolate Chips. Of course, chocolate chips are always delicious! In the interest of banana oatmeal muffin honesty, the chocolate chips do add a small amount of sugar to the recipe, but it’s quite minimal.
• Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
• Honey. Naturally sweetens the muffins and infuses them with a light honey flavor. You may swap for an equal amount of maple syrup or agave. Some readers have also tried swapping it for Stevia with success.
• Vanilla Extract. Throwing in a teaspoon vanilla extract is never a bad idea for any baked good.
• Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.

• Recipe Variation + Mix-In Ideas

  This tasty banana oatmeal muffins recipe is easily adaptable to any of your favorite muffin mix-ins (and readers have offered many suggestions in the comments section). You could also add cinnamon to the batter for a little warmth.

  • Fruit. Blueberries, cranberries, raisins, or cherries. Try any of your favorite fruits (dried or fresh).
  • Nuts. Walnuts, pecans, pistachios are nice ways to add crunch and texture.
  • Seeds. Chia, hemp, or flaxseeds would all be tasty.

  • Ingredients

      

    • 2 cups old fashioned rolled oats quick cooking or old fashioned
    • 2 large bananas very ripe
    • 2 large eggs
    • 1 cup plain nonfat Greek yogurt
    • 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
    • 1 ½ teaspoons baking powder I prefer aluminum free
    • ½ teaspoon baking soda
    • ½ teaspoon pure vanilla extract
    • ⅛ teaspoon kosher salt
    • Up to ½ cup mix-ins: chocolate chips mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

    Instructions

     

    • Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
    • Place all of the ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely; about 3 minutes.
    • By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
    • Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired.
    • Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

    Notes

    • TO STORE: Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.
    • TO FREEZE: Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

    Nutrition

    Serving: 1muffin with mini chocolate chipsCalories: 158kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgPotassium: 220mgFiber: 2gSugar: 15gVitamin A: 77IUVitamin C: 2mgCalcium: 62mgIron: 1mg

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    Erin Clarke

    Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!

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