These banana oatmeal muffins are moist, naturally sweet, and incredibly satisfying. Made without flour and packed with wholesome ingredients, they strike the perfect balance between a healthy breakfast and a treat that feels indulgent. Each bite delivers banana flavor, soft oat texture, and just enough chocolate to make them irresistible.
Why You’ll Love This Recipe
These muffins are quick to prepare and perfect for busy mornings. They are naturally sweetened, gluten-free, and vegetarian, making them suitable for many lifestyles. Thanks to the oats, eggs, and yogurt, they are filling enough to keep you energized for hours. They also store beautifully, so you can make them once and enjoy them all week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large ripe bananas, mashed
2 large eggs, at room temperature
1 cup Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 cups rolled oats
1/4 cup dark chocolate chips
1/4 cup chopped white chocolate
Optional topping:
1 banana, sliced
2 tablespoons dark chocolate chips
Directions
Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners. Lightly spray the liners with oil.
In a blender, add the mashed bananas, eggs, Greek yogurt, maple syrup, vanilla extract, cinnamon, sea salt, baking powder, and baking soda.
Add the rolled oats to the blender and blend until the mixture is smooth, stopping to scrape down the sides as needed. This should take about 2 minutes.
Pour the batter into a mixing bowl and gently fold in the dark chocolate chips and chopped white chocolate.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
If desired, top each muffin with a slice of banana and a few extra chocolate chips.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins.
Preparation time: 5 to 7 minutes
Baking time: 15 to 20 minutes
Total time: about 25 minutes
Each muffin is approximately 216 calories and makes a satisfying breakfast or snack.
Variations
For a dairy-free version, replace Greek yogurt with coconut yogurt.
For extra texture, add 2 tablespoons of chopped nuts such as almonds or walnuts.
For a less sweet muffin, reduce the maple syrup to 3 tablespoons.
For a fruitier twist, mix in 1/4 cup blueberries instead of white chocolate.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 5 days.
For longer storage, let the muffins cool completely, place them in freezer-safe bags, and freeze for up to 3 months.
To reheat, microwave a muffin for about 30 seconds straight from the freezer or until warm.
FAQs
Can I make these muffins without a blender?
Yes, you can use a food processor or finely ground oat flour and mix everything by hand until smooth.
Are these muffins good for breakfast?
Yes, they are filling and balanced, making them an excellent grab-and-go breakfast option.
Can I use quick oats instead of rolled oats?
Yes, quick oats work well and will result in a slightly softer texture.
How ripe should the bananas be?
Very ripe bananas with brown spots are best for sweetness and flavor.
Can I leave out the chocolate?
Yes, the muffins will still be delicious without chocolate if you prefer a less sweet option.
Are these muffins gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I reduce the sugar?
You can reduce the maple syrup slightly, but keep in mind it affects both sweetness and moisture.
Can kids enjoy these muffins?
Yes, they are naturally sweet and made with simple, wholesome ingredients.
Why are my muffins dense?
Overfilling the cups or under-blending the oats can lead to denser muffins.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
Conclusion
These banana oatmeal muffins are the perfect blend of comfort and nourishment. Easy to make, versatile, and satisfying, they fit seamlessly into busy mornings or afternoon snack time. Once you try them, they are sure to become a regular part of your baking routine.
These moist and naturally sweet Banana Oatmeal Muffins are made without flour and packed with wholesome ingredients like oats, bananas, and yogurt. They make a healthy, gluten-free breakfast or snack that’s both satisfying and easy to prepare.
Ingredients
2 large ripe bananas, mashed
2 large eggs, at room temperature
1 cup Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 cups rolled oats
1/4 cup dark chocolate chips
1/4 cup chopped white chocolate
Optional: 1 banana, sliced
Optional: 2 tablespoons dark chocolate chips
Instructions
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray them with oil.
In a blender, add mashed bananas, eggs, Greek yogurt, maple syrup, vanilla, cinnamon, salt, baking powder, and baking soda.
Add rolled oats and blend until smooth, about 2 minutes, scraping down sides as needed.
Pour batter into a mixing bowl and fold in dark chocolate chips and chopped white chocolate.
Divide batter evenly among the muffin cups, filling each about 3/4 full.
Top with banana slices and extra chocolate chips if desired.
Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best sweetness and flavor.
Substitute coconut yogurt for a dairy-free version.
Add chopped nuts for extra texture.
Replace white chocolate with blueberries for a fruitier option.
