Healthy Banana Bread Muffins

These healthy banana bread muffins are lightly sweet and made mostly of oats and bananas! They’re blender muffins so they’re easy to make at home.

Banana bread muffins

Alex and I absolutely taking reader requests, and this healthy banana bread muffins came from a reader’s idea. Our Instagram follower Lisa asked us, “Could you create more healthy muffin recipes? They are such an easy snack for the kiddos.” Always up for a challenge, I set about to make a muffin that was 1. easy to make 2. healthy-ish 3. delicious. Alex and I feel that most muffins are so sugary they’re just an excuse to eat cake for breakfast (!). So we wanted to make a muffin we wouldn’t feel bad feeding our 2 year old Larson. We think that these healthy banana bread muffins hit the mark in all three areas–and we hope you’ll agree! Keep reading for the recipe.

Related: 15 Easy Vegetarian Lunch Ideas | 28-Day Healthy Meal Plan

 Banana oatmeal muffins

Why make our banana bread muffins?

So, what’s so special about these banana bread muffins? With thousands of banana muffins recipes on the internet, here’s why you should add these healthy banana muffins to your arsenal:

  • They’re made with mostly oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! That makes us much more apt to feed them to our toddler for breakfast since it’s like eating oatmeal and a banana.
  • No refined sugar! They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, these banana muffins have no refined sugar and are lightly sweetened with maple syrup instead.
  • They’re blender muffins! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe. I was pleasantly surprised at how easy to make blender muffins are.

After trying these out for us, our reader Lisa who requested these healthy banana muffins loved them! She said “The banana bread muffins were great and super easy to make. So easy in fact that I’ve made them twice! The entire family enjoyed the recipe — it’s a winner!

Also try: our Easy Breakfast Ideas or Vegan Breakfast Ideas!

How to make banana muffins

How to make banana muffins

SO: are you convinced to make these banana bread muffins yet? We truly make them all the time now and our 2 year old Larson gobbles them up. And we feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a cupcake.) Here’s how to make banana muffins, our way:

  • Throw bananas, oats, maple, oil, and a few spices in a blender! (see the recipe below)
  • BLEND. Pour into muffin cups.
  • How long to bake banana bread muffins? A little longer than a standard muffin since these are banana oatmeal muffins: our recipe takes about 35 minutes to bake.

Blending the oats in this way is basically like making oat flour while you make the batter (here are all our oat flour recipes for more with this concept). We’re excited to have a go to for healthy snacks and breakfasts. These banana bread muffins also freeze well, so we’ve been freezing them for easy storage. Then we’ll take out a few and pop them into the fridge for use in Larson’s preschool lunch throughout the week. And they hit the spot when I have a sweet craving!

Banana bread, too!

If you like these muffins, we have a banana bread using the same blender muffins concept. Try our Healthy Banana Bread! We’ve also got lots more banana recipes to choose from, like these moist and chocolaty Chocolate Banana Muffins.

Want an apple muffin instead? Our apple muffins with streusel have a crunchy streusel topping that’s to die for. Or these applesauce muffins are blender muffins, too!

Banana bread muffins

Looking for more healthy breakfast recipes?

Outside of these healthy banana bread muffins, here are some of our favorite healthy breakfast recipes:

Banana bread muffins

Looking for healthy snack recipes?

We’ve been noshing on these healthy banana bread muffins for snacks in between meals. Here are some of our other favorite healthy snack recipes:

Healthy banana muffins

This recipe is…

This healthy banana bread muffins recipe is vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.

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Banana bread muffins | Healthy banana muffins

Healthy Banana Bread Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (65 votes, average: 4.00 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 to 10 muffins 1x

Description

These healthy banana bread muffins are lightly sweet and made mostly of oats and bananas! They’re blender muffins so they’re easy to make at home.


Scale

Ingredients

  • 3 large very ripe bananas (1 1/2 cups mashed)
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice (optional)
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350F.
  2. Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

Notes

*Note: The amount of muffins can depend on the size of the bananas and the type of oats. When we used sprouted rolled oats, we noticed the batter came out much thicker and only made 8 muffins. With large bananas and rolled oats, we got 9 muffins. We’ve had others get more than 9, anything up to 12; if so, bake for about 25 to 30 minutes until a toothpick comes out clean.

**One reader has tested these banana bread muffins with 1/4 cup applesauce in place of the oil: she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry. 

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Banana bread muffins, Healthy banana muffins, Banana oatmeal muffins, How to make banana muffins, Blender muffins, How long to bake banana bread muffins

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

28 Comments

  • Reply
    Janell Armstrong
    February 19, 2019 at 7:36 am

    These are amazing! I used coconut oil as it’s what I had; I’d like to try subbing flax eggs but love the texture and flavor so much I’d hate to change it.
    Easy. Hearty. Good for you ingredients. ??

    • Reply
      Sonja
      March 23, 2019 at 10:36 pm

      Coconut oil is perfect! I think flax eggs would work well. Thank you for trying it out!

  • Reply
    KT
    February 20, 2019 at 8:09 pm

    These are delicious! I added walnuts and raisins to the batter just before pouring, ended up with 12 muffins (I had 3 super sized bananas), and the texture is very satisfyingly chewy. What a great use for the brown bananas I had in the fruit bowl :) It’s currently too cold to be making smoothies so this was a quick and tasty recipe. Thank you!

    • Reply
      Sonja
      March 23, 2019 at 10:35 pm

      Oh, so glad you loved these — and glad it filled up a pan of 12! Thank you for making them!

  • Reply
    Allison
    February 21, 2019 at 7:45 pm

    These look so good! Do you have any suggestions if I don’t have a blender? (I know, I know…). Would a food processor work?

    • Reply
      Sonja
      February 21, 2019 at 8:05 pm

      Haha! Yes a food processor should work! Just blend for quite a while until all the oats are pureed and the dough is smooth. I saved my Instagram Stories of making the muffins so you reference that for the consistency! It’s here in my Story highlights, called Banana muffins.

      • Reply
        Allison
        February 21, 2019 at 8:13 pm

        Thank you!! Can’t wait to try these. :)

  • Reply
    Jodi
    February 24, 2019 at 7:59 pm

    These are great. My kids (4 & 8) love them. My 8 year old son actually made the recipe himself, except the oven. A great recipe for cooks young and old and a great healthy muffin.

    • Reply
      Sonja
      February 25, 2019 at 8:58 pm

      Awww you are kidding! This warms our hearts to hear! Thank you for sharing that :) Hi to the kiddos!

  • Reply
    Katie VK
    February 25, 2019 at 8:16 am

    Yum! The whole family loves these. I added flax seeds because I add flax seeds to everything, haha. My 18 month old daughter is a FEIGN for these. She knows some basic signs, including “thank you.” We usually have to tell her to “say thank you,” but when I give her one of these muffins she does it automatically, haha. We’ll definitely make these again.

    • Reply
      Sonja
      February 25, 2019 at 8:57 pm

      Oh we are SO glad to hear this! I love hearing that your daughter says thank you automatically for these. SO CUTE!

  • Reply
    Natalie Davidson
    February 26, 2019 at 8:10 pm

    These are so good! My husband came home and said the house smelled like banana bread, haha. I always make mini muffins for my 2 and 4 year olds, to make the muffins stretch for a while, and I got 24 minis with a little batter left over. I also was curious how they’d do as pancakes, because we make pancakes every other day and these are similar to the banana pancakes I make often. These were great as pancakes, too! These will be on repeat in our house, both ways!

    • Reply
      Sonja
      March 23, 2019 at 10:29 pm

      What a great idea to try them as pancakes! Now we have to try it too. I’m so glad to hear that minis work well too! Thank you so much for making the recipe.

  • Reply
    Debbie LeVay
    March 14, 2019 at 3:38 pm

    You made me so happy! I’ve been on a strict elimination diet for 18 months now due to eosinophilic enteritis. After reviewing your recipe with all allowed ingredients, I made them. It was like heaven to me since I haven’t eaten any baked goods for so long. I even gave one to my registered dietician and gastrointestinal doctor and they both loved them.
    I also started following your podcasts and enjoying them greatly. Your son is a doll!
    Thank you again for making my stomach and heart so happy!

    • Reply
      Sonja
      March 23, 2019 at 10:29 pm

      Oh wow, this makes us SO so happy to hear! It makes our day to know that these muffins are one baked good you can enjoy! So glad your doc and RD loved them too :) Thank you for listening to our podcasts! And Larson says hi too :)

  • Reply
    Anupama Chopra
    March 19, 2019 at 7:32 am

    Look delicious! Thanks for sharing such a delicious recipe.

  • Reply
    Bet
    July 19, 2019 at 10:38 pm

    I only had 2 bananas so I added 1/3 cup applesauce. I love how easy this was (I used a food processor). The texture is so nice and they’re really tasty. Thanks!

  • Reply
    Joyce Johnson Owens
    September 24, 2019 at 1:45 pm

    I love this recipe and have shared these muffins with lots of friends and family, I’ve also shared your website. The only thing different that I do is add some dried fruit and nuts.

    • Reply
      Alex Overhiser
      September 24, 2019 at 4:23 pm

      Thanks so much for sharing!

  • Reply
    Sarah D.
    January 17, 2020 at 12:19 am

    I made these and they came out sooooo good!! I did accidentally buy steel cut oats and wasn’t sure how that would effect the final muffin, so I used 1 cup quick cooking steel cut oats, and then used half cup rolled (cause that’s what I had) and half cup flour. I used flax eggs and coconut oil. I also added chocolate chips and pecans! I ended up with 12 small perfect muffins that I can throw in the freezer and then take with me!! Anyway, they’re so much better than I could have imagined even though I had to alter the recipe a little. The steel cut oats definitely add texture!! Can’t wait to try another muffin recipe!

    • Reply
      Alex Overhiser
      January 17, 2020 at 10:34 am

      So glad you loved it and that the steel cut worked!

  • Reply
    Holly Gaskins
    April 16, 2020 at 12:11 pm

    These are AWESOME! So glad I found your website. I used old fashion oats that had already been ground to flour. Added everything to my food processor, blended about 30 seconds. That was all that was needed. The muffins came out soft and moist just the way I like them. Not chewy at all. Now to try something else.

  • Reply
    London
    April 27, 2020 at 10:30 pm

    This is probably a silly question – but in 2 of your recipes it calls for “rolled oats – save some for toppings.” My question is- does this mean the oats need to be cooked first? I’m a terrible baker but after 2 years of gluten free- I can’t eat any more scrambled eggs, boiled eggs, smoothies or gluten free toast and jam! I need variety in my life :)

    • Reply
      Alex Overhiser
      April 28, 2020 at 8:09 am

      Haha!

      We just put the raw oats on top. Since it’s just a sprinkle, the texture doesn’t really matter.

      You should also check out our classic oatmeal for breakfast: https://www.acouplecooks.com/best-oatmeal-recipe-vegan-gf/ The oats are toasted and delish. We make it most everyday.

  • Reply
    Erica
    July 20, 2020 at 6:21 pm

    These were sooo delicious. Used flax eggs to make it vegan, subbed coconut oil, and sprinkled a few chocolate chips on top. Definitely the best healthy baking recipe I’ve tried yet. Looking forward to making these again – and also will be trying your oat applesauce muffins asap.

    • Reply
      Alex Overhiser
      July 20, 2020 at 8:10 pm

      So glad you enjoyed them! :)

  • Reply
    M
    August 11, 2020 at 9:14 am

    What if I don’t have maple syrup??? What should I use?

    • Reply
      Sonja Overhiser
      August 11, 2020 at 9:20 am

      You can use honey instead!

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