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
This is one of our readers' favorites! This recipe is based on our amazing banana 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.
Ingredients For This Recipe
Oats flour - This is the only flour we'll use for this recipe, and our delicious healthy apple muffins and our healthy blueberry oat muffins! We get ours from the store but you can make homemade oats 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
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.
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.
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.
More Healthy Recipes
⭐ If you tried this Healthy Oat Banana Muffins Recipe or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
Watch How To Make Them
📖 Recipe
Healthy Oat Banana Muffins
Ingredients
Dry Ingredients
- 1 ¾ cup oats flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
Wet Ingredients
- 3 ripe bananas , around 1 cup mashed
- ½ cup coconut oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 large eggs , room temperature
- 1 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350ºF (175ºC), without fan. Line a 12-hole muffin pan with casings.
Dry Ingredients
- Add oats flour, baking powder, baking soda, salt, and cinnamon powder into a bowl. Mix well with a spoon.
- 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.
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.
- 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.
Bake
- Scoop and divide the batter evenly into a lined 12-hole muffin pan. Sprinkle some chocolate chips on top. Bake 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!
Notes
- Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the muffins tough.
- A kitchen scale is a more precise tool in baking. We use it all the time for dry ingredients like flour and sugar.
- Use a portable oven thermometer to get the accurate oven temperature. We use it every single time we bake.
- 3 bananas are around 1 cup mashed bananas, or 300-350g peeled bananas.
- They taste even better the next day. All the beautiful flavors blend wonderfully and enhance in time.
Nutrition Facts
Originally published on Jan 19, 2019. Updated with improved text and pictures on Jan 27, 2024.
Melinda says
This is the ultimate best muffin I have ever made or tasted! It was so hard not to eat them all at once :)).
Thank you a lot for the recipe, form now on I know what snack I will make for my kids' lunch all the time!
Bea & Marco says
Yay! So happy to know you and your family loved it 🙂 I have more healthy sweet recipes, feel free to check them out and if you try any, please let me know, I love to read all the comments!
Hira says
I have made these muffins several times and they always turn out great! Thanks for this recipe!
Bea & Marco says
Happy to hear that, thanks Hira!
Sienna says
Delicious! I only had one large banana, so I substituted 2 bananas for some greek yogurt and an extra egg, and it was still incredibly delicious. Will definitely make again.
Bea & Marco says
Awesome! Thanks for sharing your tweaks on it, Sienna!
Fatima says
Tasted so good. Thanks for the recipe.
Bibi says
I made them without the chocolate chips. I used raisins. They were superb.
Heather Melchor says
Ive made so many good healthy banana muffins (mostly vegan), and though these aren't vegan, they are so bomb for a healthy banana muffin. Super impressed. I like to make mine in a blender to be super fast and little mess, and they turned out great.
Ivana says
I always go back to this recipe. Simply the best! Thank you 🤗
Ann says
Amazing recipe! I only had 1 large egg so used that, and replaced coconut oil with melted butter. Added 1 cup of cacao nibs instead of chocolate chips! Texture of muffins was superb, light/fluffy and not dense at all. Will make again 🙂
Deepashree says
I have made this for the first time and it’s the best healthy muffin recipe. My kids loved it
Shalimar says
I always get so many compliments when I make these muffins and share with others, and they are more amazed that there is no wheat flour nor sugar in them! Win! Win! Feels good to eat something healthy that is actually delicious! Thank you for sharing!
Bea & Marco says
Hi Shalimar! So happy to hear this 🙂 It's exactly why we are sharing these healthier recipes: sometimes we don't need to sacrifice taste to eat better. Thanks for your leaving your message!
Heather says
My family is trying to omit white sugar as much as possible and this recipe is AMAZING! (my picky eater hesitantly tried one and came back for another one!) I made my own oat flour as directed and the muffins turned out great!
Shannon says
I have made this recipe 4 times, and this is the best recipe. The muffins come out very moist and my 3year old granddaughter loves them!
Bea says
I'm happy to hear that, Shannon! We have more healthy muffin recipes here if you want to also make for your granddaughter. Thank you for leaving your comment!
Judy says
So happy I found this amazing recipe.
I would love a healthy carrot muffin too
Bea says
I've got you covered, Judy. Here's my healthy carrot muffins recipe. Thanks and enjoy!
Sandy says
I made this one and it was delicious. Tried some modification also. Added dryfruits powder additionally.
Sabrina Vue says
Easy and delicious recipe!
Bea says
Thanks Sabrina!
May says
Absolutely delicious!!!!
Bea says
Thank you! Glad you liked it.
NUR' S says
I already try this for the 3rd time already,
It so TASTY and beginner friendly❤
Love it🥰
Bea says
So glad you enjoyed it! Yes, this is great for beginners but if you tried it 3 times already, you are more advanced, ready for a loaf cake maybe?
Ita says
Hi 😉 can I freeze these?
Bea says
Yes, you can. I do it all the time 🙂
Ita says
Great thanks!
Jess says
These are hands down the best oat flour muffins I have made. I cook it in a loaf pan to make banana bread and it is so fluffy and flavorful and moist. I omit the honey and coconut oil (make sure to use very very ripe bananas if you do so) and it still comes out lovely! I highly recommend trying out this recipe
Bea says
Oh that's awesome, Jess! Thank you so much!😍
Kimberly says
This recipe is amazing! I make these all the time because they’re so easy to make and are delicious. Thank you.
Simran Sandhu says
Best recipe
Millane says
This recipe is AMAZING!! The muffins are soft , tasty , and look great ! Tysm for this ❤️
Cléo Mclernan says
Amazing😋😋😋😋😊
Bea says
Thank you, glad you liked them 😍.
Malak says
I like this recpie so much !! It's perfect. I did it and enjoying eating now :D💖
Bea says
Glad that you enjoyed them, Malak! Thank you! Do check out our website for more healthy baking recipes 😉.
Maham says
Absolutely ridiculously addictively delicious!
Cecilia Asantewaa says
Thanks, Am learning healthy cake recipes from you. Good job. Keep it up.👏🏾
Bea says
Yay! So happy to know you liked it! I am planning more healthy sweets so keep checking in 😉
Perhope says
Hi how many calories is this?
Silvia Quimper says
My son and me prepared this lovely recepy and got the best banana cupcakes ever! Thank you, my family enjoy them a lot, were delicious 😋
Bea says
Yay! I'm so glad to know you and your family liked them. Thanks for stopping by!
saptharsh says
Hi Bea,
Thanks for sharing this. I have tried many of your cheesecake recipes which came out great. Now I’m into healthy baking so that I can get back shape ..lol.
I had a question when it comes to bananas, how many cups are these mashed bananas ?
—Saptharsh
Bea says
Hi Saptharsh! 3 mashed bananas would be 300-350 g or 1 cup. Hope it helps and I'm happy to hear that you're enjoying my recipes here. Feel free to rate the recipes that you've tried, thank you!
Smita says
How to make without eggs?
Urmi says
I love this recipe so very much! I would definitely pick these over regular banana muffins (white flour and sugar ones). I added chopped walnuts and left out the cinnamon and vanilla essence, and I would really recommend this. I would also however ask you to check the serving measurements because I put in 8 muffins worth of ingredients and baked 11 hefty standard sized muffins. Love from India!
Bea says
Glad that you loved them Urmi, thank you!
Angie says
Hello, I just wanted to ask if you would recommend subbing the eggs for flax eggs?
Bea says
Hi Angie! I've tried using flax eggs but personally for me, I didn't like the texture. It's doable though. Hope it helps.
Jay says
These are great! I made them for my toddlers yesterday. While they may not pick these over a regular banana cupcake with white flour and sugar if they had a choice, they did eat these without complaining which is a win in my books!!
I altered the ingredients a little by subbing the oil with applesauce and honey with maple syrup. I added 4 dates and omitted the chocolate chips in the batter but sprinkled some on top. I also added 2tsps hemp seeds. This batter made 14 muffins and I calculated the calories to be 119cal per muffin with the changes I made. Hope this helps someone. For next time I think I'll keep some of the oil as I found the muffins slightly dry.
Great recipe! Thank you for sharing!
Bea says
Happy to know they didn't complain (we know how kids are with food, right?). Thanks for your feedback and for sharing your twists on the recipe Jay!
Sakshi Sood says
Hi Bea,
i had question before trying the recipe. Its about baking soda, to activate the baking soda we need to add an acidic element. But here you haven't added the acidic element. So wanted to know how will the baking soda work.
Regards,
Sakshi
Bea says
Hi Sakshi! Banana and honey are acidic ingredients and that's why the use of baking soda. Hope you'll give it a try, those who have simply loved it 🙂
SA says
I tried this recipe 2 times and it's amazingly delicious.
How ever my muffin turn out really dry / crumbly not like yours, do you have any tips?
Thank you 🙂
Bea says
Glad that you liked it, thank you! Dry muffins is because of them being over baked. I'd suggest you reduce the temperature a bit, or baking time (since all ovens are different). Hope it helps and they'll come out better next time 😊.
Krupa Dave says
This is a delicious recipe and the whole family really enjoy it. Very quick and easy to make and saves the ropes bananas from going to waste. Thank you.
Bea says
Happy to hear that Krupa! You're, right! I also make them using frozen bananas 😀 . Thank you!
Lynn Cloete says
HI there,
Your recipes are amazing, been binge watching! Just one request would it be possible to include the calorie count on your recipes?
Bea says
Thank you Lynn! Will try 🙂
Shanice says
Let me just say that this recipe is amazing! I made some tweaks as i didn't have some of the ingredients but I realized that while it was baking it domed beautifully but after it cooled, it went flat so after some experimenting, either counter or wheat flour along with the homemade oat flour did the trick. I also substituted the egg for 4 tablespoons of buttermilk because my dad is vegetarian. Much love from Jamaica and stay safe!
Bea says
I'm happy to know that you liked it, Shanice. Thank you for your feedback!
Conchi González says
Excelente receta, muy deliciosa, fácil y sana.
Preparé la harina de avena en casa, y el resultado fue increíble.
Esta preparación se ha vuelto una de mis favoritas.
Saludos desde Ecuador.
Manju says
Hi, can this recipe be used to make a cake instead of muffins ?
Christina Lee says
These are explosively amazing! Made it with my daughter today. We managed to have 9 muffins and we have assorted ones out of the 9 from one batter! Some were dressed in different fresh fruits, some in variety of nuts and for my daughter’s version she had sprinkles, chocolates and marshmallows. I adore this simple readily available ingredients at home in this batter and would love to see more of this kind that are good for oats and coconut flour. Thanks for this good recipe!
Bea says
Looks like you two really had fun! I'm glad that you both liked the muffins, thank you for your feedback! There are more easy healthy recipes in our website, have a look around if you want.
Damaris says
I tried them, one word, AMAZING! Btw, how many calories per serving? Thank you for your answer.
Tai Ray says
Absolutely amazing! Made these today and they are the nicest muffins I’ve made! A healthy snack.
Bea says
Right? Glad you like them, thanks Tai!
Zoe says
I only have frozen bananas would these be ok as they were fresh but went to iver rioe for eating and I had already done some baking hence why I froze them or should I buy some and leave them to get ripe for the recipe , I want to make them sunday thank you
Bea says
Yes, frozen banana works also. Thaw them at room temperature, don't discard the liquid. Hope it helps.
Zoe says
Brilliant thank you , cant wait to make them tomorrow
A P says
Hi,
They look yummy !!
I would like to know if I can substitute oat flour, with white flour ?
Bea says
Hi! I haven't tried it but I don't see why not? You can make your own oat flour by blending oats into a fine texture. Hope it helps. Thank you! 😍
Elena says
I love it
Bea says
Thank you Elena!
Jasmine says
I made it today by grinding my own oat flour turned out good. I have one question When I know they are cooked properly. They were little moist when I took them out ( material sticking to fork).
Thanks
Bea says
They're properly cooked when you insert a skewer and it comes out clean. Hope it helps, Jasmine 🙂
Tracey H says
Do you have a weight measurement for the bananas? I used 3 large bananas, the batter is too wet and the muffins were flat. Thanks
Bea says
Sorry to hear that! I don't usually weight them but I think they're around more or less 100 g per banana. Hope it helps.
Auj says
Hi, can I make this as a loaf in a 9x5 inch pan? Would u have to increase the baking time?
Thanks!
Hi cris says
Hii! Can you tell me how many calories per cupcake? Please!
Zahra says
Can i use brown sugar? I dont have honey. And if i use brown sugar, how many brown sugar should i use?
Taya says
Hi Bea
How much flour do you use?
Gayle Martinez says
Can you please send me the nutritional value for one muffin. I made these and they are delicious but I need to know the nutrition value.
Thank you.
Fay Trigilia says
Hi I would like to make the muffins but I can't have honey. Can I use maple syrup instead because I have I.B.S and I can't have honey thank you
Bea says
Hi Fay! Yes you can, no problem. Hope it helps 🙂
Abbie says
Can i use almond flour?
Or how can i make oat flour without a food processor; sorry im late, i just saw these muffins
Bea says
Hi Abbie! Almond flour reacts differently than oat flour, some modifications here and there are needed. To make oat flour at home, you'd need a food processor though. Sorry!
Amanda Smith says
I just made these muffins and they are delicious! Super moist and healthy too!
Bea says
Awesome Amanda, thank you so much! I also have healthy peanut butter and chocolate muffins recipe, it's equally delicious 😉
Omkar says
Hi BEA!!
I am in love with these Muffins.. super moist.. super yummy and most importantly super healthy..
This was a !00% success in the first go.
Thanks a bunch and keep spreading love.
Bea says
Hi Omkar! They're super easy and yummy, right? I'm happy that you gave them a go, thank you so much! XOXO
Sangeetha says
I tried these amazing healthy muffins today and they turned out so moist and yummy! The recipe is amazing. These are so quick to make and bake within 18-20 min. Thank you so much for the recipe, I absolutely love it! 😀
Bea says
Oh hi Sangeetha! I'm happy that you loved them, thank you for your comment! XOXO
vishakha bhela says
Can you divide the recipe in half i.e for 6 muffins
Amritha Srinath says
Hi dear,
This is a wonderful recipe. However is there an eggless version to it? Or can we skip eggs in this recipe too. It will really be helpful if you can guide me through it.
Bea says
I don’t yet have an eggless recipe for this, sorry.
Disha says
You could do flax eggs! I use it to all the time to substitute eggs in my baking.
Random says
You can put chia seeds in water for a bit until they become a similar consistency to egg and then put that in the batter the same as u would put eggs.
Eileen says
Hi,I have tried the Double Chocolate muffin twice and my son love it so much. Now I would like to try to bake the Healthy Banana chocolate and Healthy Oatmeal blueberries muffin. But I want to substitute applesauce with oil. How much should I substitute applesauce for 60ml sunflower oil for Healthy Banana muffin and 125ml coconut oil for Healthy Oatmeal blueberries muffin?
Brittany says
Hi,
Can I use ALMOND flour instead?
Shanaya says
Hi, can we make a big batch of batter together and bake one tray at a time? Keeping the reserve batter in the refrigerator in the mean time?
Natalie says
Love this recipe! Some oats banana muffin can be too rubbery but this one is soft and fluffy! Great job!
Bea says
It also fulls more because of all the oats 😀 . I'm happy that you liked it, thank you Natalie! XO
Essadki Oumaima says
I love it ! Thank you so much for this healthy goodness .
Bea says
Thank you so much Essadki, I'm happy that you liked them! XOXO
Neela Wilson says
I love that you came out with a healthier version of your banana chocolate muffins (I've tried those and they were so delicious). I made these ones also and you know what? I LOVED THEM! Great video also!
THANK YOU BEA!
Bea says
Hey I'm happy to know that you've tried both and loved them. Thank you so much Neela!
yamal wilkeny says
you deserve 5 star ratings for these muffins! so delicious bea!!
thank you
Bea says
Thank you so much Yamal!
Bernadethe Toto says
Hi, can I substitute coconut oil with regular oil? Thanks!
Bea says
Hi! Yes you can, no problem at all! 🙂
Afnan Elmasri says
Can you tell us how many calories are there per one muffin please? Btw I made them and they were delicious thank you for the recipe.
Maladevi Shanmugam says
Yes you can but best option would be healthy coconut oil.
Summer says
Hi Bea,
These muffins look delicious and healthy! Is it possible to use 1 cup of oats flour and 3/4 of almond flour? Thanks, Summer
Bea says
Hi Summer! I have not tried it but I don't see why it's not possible. Do let me know how it goes. Thanks!