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 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.
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 (230 g) oats flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
Wet Ingredients
- 3 (250 g) ripe mashed bananas , around 1 cup
- ½ cup (125 ml) coconut oil
- ¼ cup (80 g) honey
- 1 teaspoon vanilla extract
- 2 large eggs , room temperature
- 1 cup (180 g) 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
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Jan 19, 2019. Updated with improved text and pictures on Jan 27, 2024.
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 🙂