Deliciously Healthy Banana Oatmeal Muffins for Every Morning

These Banana Oatmeal Muffins are gluten-free, low-fat, and perfect for a nourishing breakfast or snack.

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

2 cups Old-Fashioned Rolled Oats Can substitute with quick cooking oats.
3 large Bananas Very ripe for best sweetness.
2 Large Eggs
1 cup Plain Nonfat Greek Yogurt Swap for dairy-free yogurt for vegan option.
1/3 cup Honey Maple syrup can be used as an alternative.
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Pure Vanilla Extract
1/4 tsp Kosher Salt

For Optional Mix-ins

1/2 cup Chocolate Chips Or chopped nuts, dried fruit, etc.

Equipment

Blender
Muffin Tin
oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin by greasing or lining with paper liners.
In your blender, combine the rolled oats, bananas, eggs, yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend until smooth and creamy for about 3 minutes.
Add any optional mix-ins like chocolate chips and gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Optionally, add extra mix-ins on top.
Bake for approximately 15 minutes or until a toothpick comes out clean. Keep an eye on them, as baking times can vary.
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 22gProtein: 4gFat: 2gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

For best results, use very ripe bananas and don’t overmix the batter after adding mix-ins. Store muffins in an airtight container for freshness.

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