Healthy Oat Banana Muffins

Healthy oat banana muffins that are amazingly soft, fluffy, and high in fiber. These delicious oat and banana muffins are gluten-free and naturally sweetened with honey. They're so easy to make and are the perfect go-to healthy snacks or breakfast!

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Why This Recipe Works
Ingredients For This Recipe
Step-By-Step Instructions
Recipe Expert Tips
How To Store And Freeze
Recipe FAQs
More Healthy Recipes
Watch How To Make Them
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Why This Recipe Works

Showing the inside texture of one oat banana muffin.

This is one of our readers' favorites! This recipe is based on our amazing banana and chocolate chip muffins that we then developed using more wholesome ingredients. These healthy oat banana muffins are gluten-free and also high in protein and fiber, to keep you full longer. This is why our readers love them so much!

Not dense, chewy, or gummy - They're different from the typical oat muffins out there. These muffins are so deliciously tender that you wouldn't believe they're made from purely oats flour.

No wheat flour, white sugar, or butter - These are oat flour banana muffins and no sugar banana muffins! They don't look like it, right? The fat comes from coconut oil which adds a hint of tropical flavor to these healthy oat banana muffins!

Naturally sweetened by honey - The sweetness from 3 whole bananas is more than enough so only a bit of honey is used as the sweetener for this recipe. We love using it like in our scrumptious healthy peanut butter and chocolate banana muffins and blueberry protein muffins.

Ingredients For This Recipe

Ingredients to make healthy oat banana muffins.

Oats flour - This is the only flour we'll use for this recipe, and our delicious healthy apple muffins! We get ours from the store, but you can make homemade oat flour by grinding the oats in a food processor until you get the whole-wheat flour texture. Measure the amount needed after grinding the oats, not before.

Banana - Ripe ones that are a bit too soft to eat as they are, but not overly soft that they're mushy. Although overly ripped bananas are amazing, we do notice that the muffins tend to end up a bit flat with them. Delicious still! The typical bananas we use are peeled at around 4oz (100-118g) each. In total, it would be more or less 12oz (300-350g) or 1 cup of mashed bananas for this recipe.

Honey - Just a small amount of it helps to achieve the perfect sweetness for these amazing healthy oat banana muffins. It also helps the muffins to be moist and get more brown in the oven like our healthy carrot cake muffins. Maple syrup works also.

Coconut Oil - We love the flavor of coconut oil matched with banana! Any oil will do, though. Extra virgin olive oil, olive oil, avocado oil, or coconut oil, to name a few. If using melted butter, use ⅔ cup instead.

Chocolate chips - We use dark chocolate with Stevia. Use whichever you prefer. You can also swap them with chopped nuts, dried fruits, dates, or hemp seeds.

⭐ See the recipe card for full information on ingredients and quantities.

Step-By-Step Instructions

1. Mix the dry ingredients - Add oats flour, baking powder, baking soda, salt, and cinnamon powder into a bowl. Mix well with a spoon.

2. Coat the chocolate chips - In another bowl, add the chocolate chips together with 2 tablespoon of the dry ingredients mixture. Coat them well, this will prevent them from sinking to the bottom when we bake the muffins. Set aside.

3. Whisk the wet ingredients - In another bowl, mash the bananas into a fine puree. Then add in coconut oil, honey, eggs, and vanilla extract and whisk until everything is well combined.

4. Make the batter - Pour the dry ingredients mixture into the wet ingredients bowl. Whisk and mix everything well. Now add in the chocolate chips and mix until everything is well combined.

5. Bake - Scoop and divide the batter evenly into a lined 12-hole muffin pan. Optional but highly recommended, sprinkle some chocolate chips on top for that tempting bakery look. Bake in a preheated oven at 350ºF (175ºC), without the fan, on the middle rack for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Enjoy and we hope you'll love these easy healthy oat banana muffins as much as we do!

Recipe Expert Tips

Use ripe bananas. The ones that are a bit too soft to snack on. Overly ripped bananas are amazing, although the muffins do tend to be flatter with them. Our amazing healthy chocolate peanut butter banana bread and our double chocolate banana bread are a must-try if you love baking with bananas!
Use frozen bananas. Defrost, and then mash them. Add together the liquid you might see from defrosting them, don't discard it else your healthy oat banana muffins will be dry.
Turn it into banana loaf bread. Bake the batter in a greased and lined 5x9-inch loaf pan (or similar) for 45-60 minutes at 350ºF (175ºC), no fan, on the lower ⅔ rack. Cover the top loosely with aluminum foil, after minute 30, if it browns too fast. Opening the oven too soon will shrink the bread due to the temperature change before it forms a sturdy structure.

How To Store And Freeze

Store - Keep these amazing healthy oat banana muffins in an air-tight container at room temperature for up to 4 days. It lasts up to 8 days in the fridge.

Freeze - Place them in an air-tight container and freeze for up to 6 months. Thaw at room temperature. We love to heat them slightly in the microwave for a few seconds, to bring them back to life. These healthy oat banana muffins will taste as fresh as from the oven!

Recipe FAQs

Are oats gluten-free?

Yes, uncontaminated oats are gluten-free. Check the label on the package before buying it. What could make it not gluten-free is when the oats are being processed in the same place as other products with gluten like all-purpose flour, where cross-contamination could happen.

Can I make these muffins with frozen bananas?

Yes, definitely! Thaw them first and then mashed them into puree. Don't discard the liquid that might come out when you thaw them, add it together. We made a mistake by discarding it and our muffins turned out dry.

Can I make this recipe without eggs?

Eggs act as the binder and more importantly help with the structure, where there's no gluten to do that in this recipe. We don't use chia seeds eggs in our baking but have tested using them and didn't like the texture. If you don't mind, go for it.

Close up view of healthy oat banana muffins in a plate.

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