Banana Oatmeal Muffins

Banana Oatmeal Muffins

Super healthy banana oatmeal muffins are naturally gluten free and so simple to make!

These healthy banana muffins are naturally gluten free and made with no butter, no oil and no added refined sugars. Make the batter in the blender!

When they don’t have school, my kids are largely on their own for breakfast. If they drag through the morning because they didn’t eat a proper meal first thing, I can live with that.

But on school days, I’m all about a healthy and hearty breakfast. These super healthy banana oatmeal muffins are just the thing. Brain food to go (if need be)!

They freeze beautifully, and they’re ridiculously easy to make with suuuuuuper basic pantry ingredients. Did I mention how healthy they are yet?

I typically like to make the batter for these muffins in the blender, as it’s the only way to make a smooth batter. And a smooth batter leads to a smooth muffin.

4 banana oatmeal muffins on a white tray

But lately I’m having blender issues, and in case you’re blender-challenged as well, I wanted you to have options. So in the video at the top of this post, I’ve used a mini food processor to grind the oats into a flour and to blend the sugar and bananas.

The rest of the batter is made by hand. It’s not a perfect solution, but the muffins are still absolutely delicious, hearty and healthy as ever. There are so many other gluten free breakfast ideas here on the blog, and most of them don’t require any sort of blender or food processor.

These healthy banana muffins are naturally gluten free and made with no butter, no oil and no added refined sugars. Make the batter in the blender!

Other than a small handful of chocolate chips (which you could easily replace with much more virtuous chopped nuts of nearly any kind), these muffins are just.so.good.for.you. And because they’re packed with whole grains, they’re really satisfying.

These banana oatmeal muffins also have very little sugar. There’s just 1/2 cup of coconut palm sugar in all 12 muffins. There isn’t even much fat. Just that added by the sour cream or yogurt and the egg yolks—no butter or oil.

But these banana oatmeal muffins are still moist, tender and just flat out delicious. Like a hearty banana bread—but without any guilt.

part of a banana oatmeal muffin and the top of a banana oatmeal muffin with chocolate chips on surface

Like this recipe?

Prep time: Cook time: Yield: 12 muffins


2 1/2 medium ripe bananas (250 g), roughly chopped

1/2 cup (114 g) sour cream or plain Greek yogurt, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1/2 cup (80 g) coconut palm sugar (or light brown sugar)

2 1/4 cups (225 g) certified gluten free old fashioned rolled oats (if you need to be GF)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

4 ounces semi-sweet chocolate chips


  • Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.

  • In a blender or food processor, place the first 9 ingredients (all of the ingredients except the chips) in the order listed and pulse on high speed until well-blended.* Add about 3/4 of the chocolate chips to the batter, and mix by hand until evenly distributed throughout. Divide the batter evenly among the prepared wells of the muffin tin, shake back and forth into an even layer in each well, and sprinkle the tops evenly with the remaining chips.

    *If you don’t have or don’t want to use a blender or food processor, you can use 1 7/8 cup (225 g) oat flour in place of rolled oats, blend the bananas and sugar as well, and then mix all of the ingredients together by hand. If you grind your own oat flour, be sure to grind it as finely as possible or the muffins may be a bit grainy (which is not really a problem, to be honest).

  • Place the muffin tin in the center of the preheated oven and bake for 18 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve immediately or wrap tightly in freezer-safe wrap and freeze. Defrost at room temperature before serving.

  • Originally published on the blog in 2015. Recipe and text tweaked just a bit, video and some photos new. 


Comments are closed.

  • Victoria
    February 2, 2017 at 8:29 AM

    I’ve made these many times and love them, my 2 year old requests them for breakfast nearly every day. But yesterday I took a batch out of the oven and they were glorious and big and fluffy, with beautiful cracked tops. I left them to cool, while distracted by 2 year old, and when I came back they had fallen to half the size. They still taste great, but they’re so sad looking. Can you shed any light into why that happened?

  • Cynthia Christner Ostapuck
    January 25, 2017 at 1:38 PM

    I made these and they are great! The only change I made was making them in mini muffin pans. I made chocolate chip for the boys and blueberry for my husband and I. Thank you so much Nicole for all you do and share!

  • julie
    January 22, 2017 at 1:15 PM

    I made these muffins and they turned out a bit rubbery, not fluffy…any suggestions?

    • January 23, 2017 at 7:46 AM

      If you used lowfat or even nonfat Greek yogurt or sour cream, Julie, or reduced or the sugar at all, you will have rubbery muffins. Fat and sugar are very necessary tenderizers in baking, and these muffins don’t have much of either. If you reduce either, you’ll be sorry!

  • Concerned_Mom4
    January 18, 2017 at 7:21 PM

    I added some Bran cereal and Quinoa when grinding my oats, then added PB (dried) to the mix. I had tasted some raw (from a drip) and my gosh, are these going to be delicious! I had started with packets of instant oats, some rolled and some steel cut (grabbing what I had on hand, LOL) and decreased the brown sugar because of it. The smells from the oven while they are baking are driving me nutters. Can’t wait to taste them.

    • January 18, 2017 at 7:31 PM

      Wow that’s a lot of modifications, hope they turn out! For others’ benefit, I really don’t recommend using steel cut oats in this recipe, as they’re very thick and won’t really soften during 18 minutes of baking.

  • Mare Masterson
    January 18, 2017 at 10:37 AM

    Nicole, I forgot all about this recipe! I was watching the video on my phone on the way out the door and my husband said “ooh, what’s that?” You’ve got his interest piqued. Good thing I have the ingredients in the pantry!

    • January 18, 2017 at 5:05 PM

      Awesome, Mare!

  • Emily Zupan
    January 18, 2017 at 9:10 AM

    What can I use in place of Greek yogurt (severe dairy allergy)

    • Mare Masterson
      January 18, 2017 at 10:32 AM

      Emily, So Delicious has a dairy free Greek Style yogurt made with coconut milk.

      • Jennifer Pangelinan
        January 29, 2017 at 3:04 PM

        I did vanilla coconut yogurt and just omitted the added vanilla. I also added flaxseed and chia and left out the chocolate chips. Delicious!

  • liz
    August 14, 2015 at 7:34 PM

    Hi roughly how many calories in one muffin? Also can you substitute the Rolled oats?

    • January 18, 2017 at 8:48 AM

      I’m afraid I don’t know the calorie count, liz. Feel free to use an online nutrition calculator. You can’t use oat bran, no. I’m afraid I don’t know what porridge oats are.

      • liz
        January 18, 2017 at 8:53 AM

        This response is a year late lol .

        Thanks anyway ill do the work myself

        • Mare Masterson
          January 18, 2017 at 10:35 AM

          I believe porridge oats may be the same thing that we call rolled oats here in the U.S.

        • Concerned_Mom4
          January 18, 2017 at 7:27 PM

          I made them with a mix of oats- some rolled and some steel cut. If you are grinding them in a food processor, it will all be oat flour at the end anyway. (I ground my oats as a first step, then made the recipe.)

        • January 18, 2017 at 7:29 PM

          Steel cut oats will stay quite hard, I’m afraid, even after baking, since they’re so thick. Hope it worked out okay!

        • January 18, 2017 at 5:05 PM

          Liz, my FAQs already said that I don’t provide nutritional information. Sorry for the delay.

  • Heather Francis
    August 10, 2015 at 6:54 AM

    What a great breakfast “on the go!”
    I added some cinnamon and blueberries, and they turned out very well. Appreciate the substitution tips you gave (Greek yogurt, brown sugar and grinding my own oats – so helpful!)

  • Dawn Werezak
    August 9, 2015 at 7:04 PM

    I just made these using oat flour instead of rolled oats. With gluten free chocolate chips too. They are amazing. Love how easy they go together and how tasty they are. I love it when I can find gluten free recipes that taste great! Now I am going to buy the cook book! Thanks Nicole

    • August 11, 2015 at 7:32 PM

      Thanks for letting me know, Dawn! :)

  • August 9, 2015 at 1:31 PM

    You had me at muffin, I mean healthy, I mean banana – ok fine, all three! I love your breakfast muffin recipes for back o school. Can’t wait to eat these, I mean make them for my kids :)

    • August 10, 2015 at 6:29 PM

      Made them and LOVED them!

      • August 11, 2015 at 7:32 PM

        So glad, Dana!! So simple to make, shockingly big payoff!! ;)

  • Victoria Donaldson
    August 8, 2015 at 8:37 PM

    So delicious and easy to whip up in the morning, love the little bits of oats in this yum. Thanks again.

  • Karen Aicken
    August 6, 2015 at 2:44 PM

    Just made these and they turned out delicious. I am so thankful to have found a muffin I can serve to Non GF guests as well as a ‘grab & go’ breakfast when I need one. Thank you for the recipe!

  • Jennifer S.
    August 5, 2015 at 5:37 PM

    also, don’t think for a minute that on that one day you mentioned your new cookbook that I’d let that one slide by… spill lady.

    • August 11, 2015 at 7:35 PM

      I did indeed, Jennifer, and am right this week in the middle of the photo shoot for it, in fact! I love that you’re interested and excited, that means so much to me. I’m holding back details for now, though, since I tend to blab too much too soon. Should be coming out next fall, though. And I think you’re gonna love love love it. :)

  • Jennifer S.
    August 5, 2015 at 5:36 PM

    yum! school-boo.

    • August 11, 2015 at 7:33 PM

      I know I know, Jennifer. :)

  • August 5, 2015 at 12:42 PM

    I love baking with banana!!! I just made cookies with a similar list of ingredients! I’ll have to try these. I love when recipes are just coincidentally almost completely gluten free. No need for weird ingredients because the natural flavors and textures are plenty. LOVE this recipe! Thanks for sharing!

  • Michelle
    August 5, 2015 at 10:59 AM

    These sound great! Thanks!

  • August 5, 2015 at 9:22 AM

    How did you know I’ve been craving muffins?!?! I know it is from seeing people at the airport eating giant muffins. Lucky for me yours are gonna be waaaaaay healthier ;)

    • August 5, 2015 at 9:57 AM

      I had to LOL about the giant muffins, Lauren (and the airport thing rings so true—no idea why!). I wonder how many regular muffins would fit inside one of those. :)

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