This post may include affiliate links; for details, see our disclosure policy.

This healthy banana muffins recipe with oatmeal is incredibly easy to make in a blender with oats, bananas, and a few other simple ingredients! It’s the best use for ripe bananas as a healthy breakfast or snack.

Healthy banana muffins with oatmeal on top and bananas in background

Here’s a fan favorite recipe that we make weekly to this day: Healthy Banana Muffins with oatmeal! Years ago a reader asked us, “Could you create more healthy muffin recipes?” We set about to create a muffin that was easy to make, healthy, and irresistibly good, and it’s still a favorite to this day! Get this: all you have to do is toss ripe bananas, rolled oats, and a few other ingredients into a blender (no flour!). Throw them in the oven, and they come out fluffy and delicious every time! This recipe is a standby: we make it on the regular and hear so many rave reviews from family, friends and readers.

Why make this healthy banana muffins recipe

What’s so special about these muffins? It’s truly the perfect use for those bananas blackening on your countertop: in fact, we make it on the regular! It’s always in our son’s school lunch and often serves as a snack for our daughter (plus, we love them too!). There are loads of recipes all over the internet, but here’s why you should add this healthy banana muffins recipe to your arsenal:

  • They’re made with mostly Old Fashioned oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana. That makes this recipe naturally gluten-free.
  • They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
  • It’s quick and simple in a blender! 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 can usually make these in about 10 minutes while the oven is preheating, since we also made the recipe quantities easy to remember (see below).

What people are saying

After trying this recipe out for us, the reader who requested these muffins loved them! In fact, she said,

  • The healthy banana muffins were great and super easy to make. So easy that I’ve made them multiple times already! The entire family enjoyed the recipe: it’s a winner!” –Lisa
Healthy banana muffins with bananas and measuring spoons

Tips for making healthy banana muffins

We make these healthy banana muffins all the time and our kids gobbles them up! Several of our family and friends do the same. We love serving them since it’s basically like eating oatmeal and a banana, with a few added seasonings. Here’s how to make banana muffins, our way (or jump to the recipe below):

  • In a blender, add all ingredients: 3 ripe bananas, 2 eggs, 2 cups Old Fashioned oats, ¼ cup each neutral oil and maple syrup, 1 teaspoon each baking soda, baking powder, cinnamon and vanilla, and ¼ teaspoon salt. (You’ll notice the quantities are easy to memorize: that is intentional!)
  • Blend on high for about 1 minute until the batter is smooth. Pour into 9 muffin cups.
  • Bake: Bake 30 minutes at 350°F until fluffy and baked!

A few notes: this recipe is very forgiving! We’ve found that it even works with 2 ripe bananas. It’s not too touchy and it’s hard to mess up. Just make sure that you blend everything as much as possible since you’ll be grinding the oats into oat flour in the process. It’s the perfect go-to healthy snack or breakfast!

Variations on healthy banana muffins

There are lots of ways to mix up these healthy banana muffins with oatmeal! Here are a few ideas:

  • Allspice, ginger or cloves: If you’d like, add ½ teaspoon allspice to add even more flavor to this muffin. You can also add ½ ground ginger or ¼ teaspoon cloves for a bigger spice kick. 
  • Nuts: You can add up to ½ cup chopped pecans, walnuts or nuts of your choice to this recipe.
  • Blueberries: This recipe also works with blueberries: go to Healthy Blueberry Muffins.
Healthy banana muffins

Storage and freezing info

These healthy banana muffins store well. Place them in the refrigerator and store for up to 10 days. They’re best at room temperature, so allow them to fit for a few minutes before eating.

These muffins also freeze well: place them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

More healthy muffin recipes

Over the years, we’ve found readers love the healthy banana blender muffin concept. So of course we had to create a few variations on this recipe! Here are a few different flavors using the same blender muffin idea with rolled oats:

This healthy banana muffins recipe is…

Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy banana muffins

Healthy Banana Muffins (Fan Favorite!)

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


This healthy banana muffins recipe with oatmeal is incredibly easy to make in a blender with oats, bananas, and a few other simple ingredients! It’s the best use for ripe bananas as a healthy breakfast or snack.


  • 3 large very ripe bananas (about 1 ½ cups mashed*)
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)
  • ¼ cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon**
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt


  1. Preheat the oven to 350°F.
  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 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 (we like filling them as full for a tall muffin). Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 33 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months. 


*Note: The amount of muffins can depend on the size of the bananas and the type of oats, and it’s a forgiving recipe (it even works with 2 large bananas). With large bananas and rolled oats, we typically get 9 muffins. We’ve had readers get 10 or even up to 12. The 30 minute bake time typically works for any amount of muffins, but you may want to check them at 25 minutes if you’re baking 10 to 12 muffins.

**If you’d like, add ½ teaspoon allspice to add even more flavor to this muffin. You can also add ½ ground ginger or ¼ teaspoon cloves for a bigger spice kick. 

  • 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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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.

  2. 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!

  3. 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!

    1. 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 :)

      1. These are incredible! Super easy to make, not a bunch of ingredients are needed. I didn’t add any maple syrup and they turned out prefect. Next time I’ll add Walnuts!

      1. We haven’t tried this as mini muffins! We’d suggest taking a look at 15 minutes, then checking with a toothpick every few minutes after that until they are cooked through. (This type of muffin takes longer than the standard muffin to bake because of the dense oat batter, so keep that in mind!)

  4. 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!

    1. 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.

  5. 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.

  6. 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.

  7. 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?

    1. 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.

  8. 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!

  9. 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. ??

See More Comments