Banana Oatmeal Muffins are moist, healthy, naturally sweet, flourless, and filling. They are gluten-free and delightfully good. Only 216 calories per muffin!
Busy in the morning? Don’t skip the most important meal of your day. Make these moist and super-filling flourless muffins to get your morning energy the sweetest way!
A cross between oatmeal, soft chocolate chip cookies, and banana bread. A winning combination that tastes like dessert but packs protein and fiber to qualify for a decent meal.
They have enough chocolate to satisfy your sugar cravings. But the other nutritious ingredients balance things out. So you can enjoy them without a shred of guilt.
Whether you have them for breakfast, lunch, or afternoon snack, one thing is certain. These sweet muffins will never fail to satisfy you!
Table of Contents
Ingredients and Substitutes
2 bananas – You need very ripe bananas and their pungent flavor and sweetness.
2 eggs – Make sure that they’ve come to room temperature before you add them to the mixing bowl.
1 cup Greek yogurt –You can substitute with coconut yogurt for a dairy-free option.
1/4 cup maple syrup – Another sweetener like honey or agave nectar can be used here, too.
1 1/2 tsp baking powder – A small touch of baking soda is also needed to add a bit of air to the muffins.
1/2 tsp baking soda – A touch of baking soda is also needed to add a bit of air to the muffins.
1 tsp cinnamon – This one can be optional and omitted if you don’t enjoy it. But it gives the recipe a touch of warmth that tastes (and smells!) divine.
1 tsp vanilla extract – You cannot have these muffins without a touch of vanilla flavor.
1/2 tsp sea salt
2 cups rolled oats
1/4 cup dark chocolate chips – milk chocolate chips work, too, but have more sugar.
1/4 cup chopped white chocolate – If you don’t have white chocolate, you can totally omit it. They add a nice touch to these muffins, though.
How to Make Banana Oatmeal Muffins
Step 1 – Start by preheating your oven to 400 degrees F, and line your muffin tin with the cups.
Place the yogurt, egg, bananas, maple, syrup, vanilla, cinnamon, salt, baking powder, and baking soda into a blender.
Step 2 – Add your rolled oats to the blender.
Step 3 – Pulse until the mixture becomes smooth in consistency.
Step 4 – Transfer your mixture to a bowl, and add the dark and white chocolate there. Mix with a spatula to combine.
Step 5 – Transfer the dough to your lined muffin cups. If using the toppings, add a slice of banana and some chocolate chips on top. Place in the oven.
Step 6 – Bake for about 15 to 20 minutes. Transfer them to your wire rack, and let cool before serving.
How to Store Muffins
If you store them in an air-tight container, you can keep these muffins at room temperature for up to five days. I prefer glass containers.
To store for later, make sure the muffins cool completely, transfer them to freezer bags, and keep them in the freezer for up to 3 months.
When ready to eat, you can just pop them in the microwave for 30 seconds – no need for thawing.
What to Serve with Banana Oatmeal Muffins?
There are many ways in which you can serve these muffins. With a glass of milk, tea, or coffee, is my absolute best indulgence.
Or, you can have them while still warm, with a very small vanilla ice cream scoop on top. They can also be paired with whipped cream.
But they are so fluffy, sweet, and tasty that they need nothing else. Perfect on their own, too!
Watch How to Make
More Delicious Muffin Recipes
Banana Oatmeal Muffins
Ingredients
- 2 large bananas
- 2 large eggs
- 1 cup Greek yogurt
- 1/4 cup maple syrup
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 cups rolled oats
- 1/4 cup dark chocolate chips
- 1/4 cup chopped white chocolate
For topping:
- Slices of banana
- Dark chocolate chips
Equipment
Instructions
- Preheat the oven to 400F. Add paper liners to a 12-cup muffin tin and spray them with oil.
- Add all of the ingredients except for dark and white chocolate. Give them a mix inside the blender, then pulse until the batter is smooth. You’ll want to stop and scrape off the sides to make sure it all mixes well. It should take about 2 minutes.
- Transfer the batter into a bowl and mix in dark chocolate chips with chopped white chocolate.
- Divide the batter into the muffin cups, filling each with about ¾ of the muffin cup.
- Add a slice of banana on top of each muffin and a few chocolate chips.
- Bake in the oven for 15-20 minutes. Muffins will be fully baked when the toothpick comes out clean.
- Let them cool while still in the muffin tin for 10 minutes before serving.