Healthy oatmeal muffins are a convenient and nutritious breakfast the whole family will love. These delicious gluten-free muffins are made with whole-grain oats (no special gluten free flours needed) and contain no refined sugar, no flour, and no oil!
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A Healthy Muffin Recipe was Needed
Let me paint you a maddening picture of sleep, chaos, and junk food breakfasts…
I have a child who HATES to get up in the morning (she’s a natural night owl like her mother) but HAS to be on the bus ready for a productive day of school at 7:30.
This undesirable combination has led to a lot of stomping, a good deal of nagging, and more than a few pre-packaged breakfasts snatched from the pantry at the last possible second to gobble on the way to the bus stop.
After one too many chocolate chip granola bar breakfasts I decided that we needed a healthier option for last minute breakfasts.
Healthy Oatmeal Muffins Recipe
Muffins are an easy, portable breakfast choice (just grab and go)… but the amount of sugar and oil found in most muffin recipes puts them firmly in the junk food category.
This healthy oatmeal muffins recipe outshines traditional muffin recipes in three ways:
- Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
- Bananas keep the muffins moist without oil or butter.
- A bit of honey sweetens the recipe instead of refined white sugar.
If these substitutions sound like a recipe for cardboard, don’t be alarmed! Toasting and grinding the oats results in a smooth muffin with a slightly nutty favor while the fruit and honey provide enough sweetness to tempt even picky taste buds.
Muffin Add-Ins
Want to customize your healthy oatmeal muffins? It’s easy! Add 1/2 cup of fresh, dried or frozen fruit or 1/2 cut of chopped nuts to the batter. You can also customize the spices: add an extra teaspoon of cinnamon, some nutmeg, or even pumpkin pie spice.
A few popular add ins:
- fresh or frozen blueberries
- fresh or frozen raspberries
- diced fresh apple
- dried cranberries, mixed berries or apricots (diced)
- raisins
- walnuts or pecans (chopped)
- ground flax seed
- unsweetened coconut (shredded)
Check out the comments section for even more great ideas from readers!
More Healthy Muffin Recipes to Try
1 – Healthy Chocolate Chip Oatmeal Muffins or Healthy Chocolate Peanut Butter Muffins – My kids’ favorite healthy oatmeal muffins! Lots of CHOCOLATE flavor but no sugar, no flour, and no oil!
2 – Healthy Pumpkin Muffins or Healthy Zucchini Muffins – Delicious fall flavors (pumpkin spice or classic zucchini bread) with no flour, no sugar, no oil, and no guilt!
3 – Apple Cinnamon Blender Muffins – This easy recipe mixes in the blender for less mess with lots of apple cinnamon flavor. These muffins are sweetened with dates and still free of flour, refined sugar and oil.
Healthy Oatmeal Muffins (No Flour No Sugar No Oil)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 1x
- Category: Baked Goods
- Cuisine: American
Description
This gluten-free healthy muffins recipe uses no flour, no sugar, and no oil but still produces moist, delicious muffins. Customize to make your favorite muffin flavors.
Ingredients
- 2 ½ cups old-fashioned oats (1.5 cups ground, 1 cup whole)
- 2 Tbsp old-fashioned oats for muffin tops
- 2–3 large overripe bananas (1 cup mashed or or 1 cup applesauce)
- 2 large eggs, (lightly beaten, may use flax eggs)
- 1/3 cup honey
- 3/4 cup milk (or non-dairy milk)
- 2 tsp real vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 325°F to toast oats.
- Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip the toasting step, however the toasting adds flavor!)
- Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
- Turn oven heat up to 350°F degrees to bake the muffins.
- Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
- Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
- Add eggs, honey, milk and vanilla. Mix to combine.
- Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
- Optional: Fold in 1/2 cup fruit, raisins, or nuts.
- Scoop into muffin tin, well greased or lined with parchment muffin wrappers (makes 14 muffins).
- Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
- Bake at 350°F for 20 -23 minutes. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean.)
Notes
Nutrition
- Serving Size: 1 muffin
- Calories: 163
- Sugar: 8.3 g
- Sodium: 198 mg
- Fat: 2.7 g
- Saturated Fat: 0.6 g
- Carbohydrates: 29.3 g
- Fiber: 3.6 g
- Protein: 6.3 g
- Cholesterol: 26.8 mg
Tips for Making Perfect Oatmeal Muffins
These helpful pointers will help you get the most out of the healthy muffin recipe with banana:
- Use parchment baking cups. Healthy muffins have a habit of sticking to the baking cups and muffin tins. Parchment baking cups will prevent them from sticking, no greasing needed.
- Let the muffin batter rest. Allow the batter to rest for 10 to 20 minutes before scooping it into the baking cups. This allows the oats to soften for more fluffy muffin.
- Overfill the baking cups. Want your muffins to look as fluffy as mine? Fill the baking cups 3/4 full (muffin tins are usually filled 1/2-2/3). Gluten-free muffins do not rise as much as traditional muffins so overfilling the tins will make them look taller.
- Use the “press test” or cut one open. These muffins are quite moist due to the mashed bananas. It can be hard to tell when they are finished baking with the toothpick test. Try pressing gently in the center of to see if it holds it’s shape / springs back. If the muffin stays indented give them a few more minutes to bake. You can also cut a muffin one in half to see if the center is fully baked.
- How to store the muffins. Keep the muffins for 3-4 days in a sealed container on the counter, 7-10 days in a sealed container in the refrigerator, or for several months well wrapped in the freezer (defrost in the fridge overnight). I keep mine in the fridge and heat for a few seconds in the microwave or cut in half and warm in the oven.
Recipe Substitutions & FAQ
I get lots of questions about this recipe. Here are a few substitutions and frequently asked questions:
Substitutions
- Can I replace the eggs with flax eggs? Yes. To make the flax eggs stir together 2 tablespoon ground flax seed (flaxseed meal) with 5 tablespoon warm water in a small dish and let rest for 5 minutes to thicken. Add to recipes in place of eggs.
- Can I replace the banana? Yes. Use 1 cup of unsweetened applesauce in place of the mashed banana. Add an extra tablespoon of honey to the batter if needed (ripe bananas are often sweeter than natural applesauce).
- Can I use maple syrup / molasses / agave, in place of honey? Yes. Most liquid sweeteners can be substituted for the honey. Keep in mind that sweeteners vary in intensity , so you may need to adjust to taste. I have substituted 1/3 cup pure maple syrup with great results.
- Can I use steel cut oats / Scottish oats / oat bran instead of old-fashioned oats? No. I would not recommend this substitution.
- Can I use quick oats instead of old-fashioned oats? Yes. Substitute equal amounts.
- Can I use oat flour instead of old-fashioned oats? Yes, it takes approximately 1.25 cups of old-fashioned oats to make 1 cup oat flour so add 2 cups of oat flour in place of the old-fashioned oats in this recipe. Add an extra 1/4 cup of oat flour if the batter is too thin.
Additions
- Can I add cocoa to make chocolate muffins? Please follow my Healthy Chocolate Muffin Recipe for best results. They also contain no refined sugar, no flour, no fat!
- Can I add protein powder to the muffins? Readers have successfully added protein powder to the batter. Since protein powders vary greatly I cannot specify an amount or promise good results. My Healthy Chocolate Peanut Butter Muffins get extra protein from your nut butter of choice.
Frequently Asked Questions
- Can I skip the toasting step? Yes, it is not necessary to toast the oats, but I recommend toasting because it adds flavor to the recipe.
- Is the temperature 325°F or 350°F, the recipe says both. Toast the oats at 325°F then turn the oven up to 350°F to bake the muffins.
- Can I make these into nursing muffins (lactation muffins)? Yes, add 2 tbsp ground flaxseed, 2 tbsp brewer’s yeast, and 1/2 cup add in of your choice (I recommend chopped nuts for extra protein).
- Can I make vegan muffins? Yes, use flax seed eggs and maple syrup in place of the eggs and honey.
Healthy Cookies
Can’t get enough healthy baked goods? Check out these healthy cookies with no flour, no dairy, no eggs, and no added sugar. My kids love them for breakfast!
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Tip: Have over ripe bananas but aren’t ready to bake? Peel and freeze the bananas. Defrost and use when convenient.
Johna
I have been making these muffins for about four years now, there is rarely a time I go more than a couple of weeks without baking a batch! My whole family of 5 is obsessed. Thanks for the great recipe 🙂
Carmine T
Has anyone ever added matcha to a batch? If so how much do you add?
Bren
I have not tried adding matcha.
Claudia
I read that some people substituted carrots or zucchini or other vegetables instead of bananas and were successful!
Vittoria
These were awesome – kids devoured them. Said they were the best I’ve ever made! Love that they are gluten and nut free, so they can easily take them to school too. I wanted to try a few different flavour combinations so I added fresh blueberries to some of the muffins, frozen raspberries to some, and then did a few with mini chocolate chips so we could try different combinations – all of the combinations were total winners!!!! I also did toast the oats as per the recipe, then made the oat flour in a blender rather than the food processor because we do not have a food processor. For the liquid ingredients, I used a hand mixer to mix up the bananas like you mentioned, then added the rest of the liquid ingredients and mixed those in using the hand mixer as well (in case it helps anyone else, 1/3 cup of honey is 113 grams – I find it easier to weigh honey rather than scoop it out!!). I also used frozen bananas that had been defrosted and drained of the excess liquid and used almond milk as we didn’t have regular milk on hand. I also let the batter rest for 30 minutes, as per some of the reviewers, and they did rise beautifully. I only got 12 muffins, instead of 14, but I filled my cups to the brim 🙂
Bren
I’m so glad you’re enjoying the recipe, Vittoria!
Sherry
I found this recipe almost a year ago when I started on Noom. I was looking for a quick, healthy breakfast recipe that I could make ahead. This recipe is fantastic! I have made it so many times and in a variety of flavors. My favorites are banana nut, blueberry banana nut, pumpkin, and apple. I’ve also done orange cranberry and I’m planning to experiment with more. I freeze them in freezer bags, and I can pull them out in the morning and nuke until just warm. I just pulled my 4th batch of the day out of the oven – my freezer will once again be full of delicious muffins! I am so thankful for great recipes like this that have helped me shed 85 pounds 9so far) and live a healthier life. Thank you!
Jacqueline
I love these muffins so much and make them often, probably every two weeks or so. So easy to throw in the blender, and so nice to feel good about eating them and feeding them to my kids. We love the taste. I put them in mini muffin pans and shorten the baking by a couple minutes. Thanks for the wonderful recipe!
Diane
I made these muffins once and am now mixing up a second batch. They are
amazing!! The only substitution I made was replacing the banana with zucchini.
Pop em in the MW for 15 seconds for a great healthy afternoon snack. So moist
and delicious!! Thanks so much for the recipe!!
Bren
I’m so glad you love them! I have a zucchini version too if you want to try that variety.
Rebekah
I don’t have a food processor, but I have a blender. Can I use a blender instead? If so, how thoroughly would you recommend blending them? Please let me know, would love to try this recipe!
Bren
Rebekah, to make the muffins in a blender, add the bananas, eggs, honey, milk and vanilla first and blend until smooth then add the oats and other dry ingredients and puree until the oats are well ground, scraping down sides of blender as needed. Yu can see a photo of the texture in this blender muffin recipe: https://brendid.com/no-sugar-apple-cinnamon-healthy-muffins/
Rosie
They were ok
Melissa-sue mullin
Can I turn this into a loaf?
If so, how long do I Bakr the loaf?
Bren
I’ve never baked it as a loaf, but a reader mentioned that she used a loaf pan rather than muffin pan to make my healthy chocolate muffins and they turned out great. She baked the load at 350, and added 10 minutes to the baking time. Let me know if you try it.
Andrew Herbst
A suggestion: please consider being more explicit when you refer to “dry ingredients” in the recipe. When I assembled my dry ingredients, I overlooked both the baking powder and the baking soda. If the instructions were more explicit, perhaps this mistake might have been avoided. It will be interesting to see how they turn out. I am confident the next batch will be fine.
Clark
Powder and soda are dry. All baking recipes are written like this.
Dee
I made these muffins and they were delish!! I didn’t have bananas so I used Apple Butter, (very similar to applesauce), eliminated the need for cinnamon, and also added chopped nuts and raisins. OMG!!! These are so yummy.
I also noticed that I used a muffin pan and only got 7 muffins instead of the 14 you mentioned. Should I have used the smaller cupcake tin instead?
Crad
Enjoyed these much more than I thought I would considering they are very healthy. I cut the honey to 3 Tbsp and upped the salt a little. Easy to make and obviously nutritious. Very hearty and satisfying. Strong oat texture and flavor. Nice moist muffin. Will be my breakfast staple for the next few months.
Sam
So good! I didn’t toast the oats and thought they came out wonderfully without. I had to shorten the baking time by about 5 minutes.
Carmen
Wow!! Amazing awesome muffins ..Thank you so much…can’t stop eating one ..the best muffin recipe…Love it…
Rachael
I am following the gastritis healing diet – this is one of the few baked goods recipes I have found that is gluten free, low sugar, low fat, and low acid, and they really satisfy the need for a mid afternoon snack. I now make double batches every weekend!
Bren
Thanks, Rachel!
Gisela
I will try to spread the dough out on parchment paper, on a jelly roll pan.
Wonder if I can cut this into bars any size.
Bren
I’ve never tried baking them this way. Let me know if you like the results!
Jenna
Incredible. I swapped the bananas for a cup of canned pumpkin and I added a 1/4 cup of chocolate chips. So good!!!
Eileen
Delicious!! I made this with raisins and toasted the oats like the recipe called for and it was so yummy. Did not miss the the oil/butter at all. Loved it!! Thank you for posting.
Rabia Osman
Such an amazing healthy recipe! I added slivered almonds and a tsp of flax seeds. I also used instant oats – apple and cinnamon flavour! So good!
Tania
Gracias, me gustaron muchísimo. De verdad contentísima.
These will be in my repertoire from now on.
Thank you a ton!
Regards from Mexico.
Vicky
These are delish! I had steel cut oats on hand and used them with no need to toast or grind. Trying the regular oat method today. Love the healthiness!
half baked
Can these be made without putting the oats in a blender? Mine is not accessible, and I don’t have any other processor.
Bren
Yes, you can use the oats whole just be sure to all for the batter resting time. Also, the muffins will be tasty but not as smooth in texture.
Lk
Who would ever mark this less than 5 full stars? I wish I could give this recipe 10 stars. This is my go-to muffin recipe and I now know it by heart. They’re healthy but sweet and so delicious. And easy. Be sure not to skip the oat toasting step. It’s essential to the flavour.
Kathryn Pack
This is a wonderful recipe. I use almond mild instead of dairy. I add walnuts and raisins. I love that they are flour free, dairy free and no refined sugar. My family loves them. Thank you so much. I can’t wait to try your other recipes.
Emily
I have made these dozens of times and they are fantastic – store well, and taste great. The recipe is forgiving, if you have a lot of banana, add a little more flour, etc. They always come out perfect. Lately I have been adding a diced apple and using apple pie spice in place of cinnamon. Great flavor of apple pie muffins! Thank you for this recipe. A question – has anyone tried using this recipe in a loaf pan? Just wondering how it would turn out.
ananias
i did! it turned out good and banana bready, but i preferred it as muffins. i love this recipe 🙂
Lynn
EXCELLENT recipe!!! Do not skip the resting period of the batter before scooping your muffins or they will not rise to their full capacity, still tasty but short & dense. I substituted muesli in place of the oats that are left whole, added an additional teaspoon of cinnamon, sweetened with pureed Zahidi dates (24 small) instead of honey, used pureed frozen sliced apples for the applesauce, substituted flax eggs and added 3/4 cup frozen blueberries. This is a recipe you can feel good about making, eating & sharing, it’s healthy & super tasty! Thank you for sharing your recipes!
Nora
I did not understand, if I already have ground oatmeal I bought from the supermarket, what amount should I put?
Bren
You can use 2 cups of oat flour in place of the old-fashioned oats in this recipe. Add an extra 1/4 cup of oat flour if the batter is too thin after resting.
Lisa Ahdoot
Hi can I replace milk with coconut milk? Thanks
Bren
Yes, you can use any milk you prefer. Hope you enjoy the recipe!
Lex
To make sure I understand you use 2 cups of oat flour instead of the ground oats but you still use the unground oats?
Bren
Lex, you’re using the toasted oats to make the oat flour. Do not use both oat flour and whole oats the recipe will be too dry.
Stephanie Choo
The muffins turned out really soft and yummy. I used more bananas and less honey, still ok. Thank you!
Austin
Can I substitute the eggs for applesauce?
Bren
I would use flax eggs.
Ayen
Can we omit the maple syrup completely?
Bren
Yes, but you may have to add an equal amount of milk or water to make the batter the right consistency. Also, please note, the muffins will not be as sweet as the ones I make so I cannot guarantee the results.
Mary
Can you make these in a cake pan for easier cleaning? How would you alter cooking time?
Bren
I’ve never made them in a cake pan but a reader mentioned that she used a loaf pan rather than muffin pan to make my healthy chocolate muffins and they turned out great. She baked the load at 350, and added 10 minutes to the baking time. Let me know if you try it.
Abby
This recipe is so forgiving, I’ve been making them for years and freezing them for my kids. I’ve dumped in cricket powder for protein with great success, I always use steel cut oats and it works great. I use almond milk instead of regular milk. I also always add chocolate chips to make sure my kids will think it’s a treat 😈 thank you for this recipe!
Sarah
Hi Abby, I’m going to try these out for the first time and only have steel cut oats. Was it the same measurement when you substitute them for old fashioned oats? Thanks!
Alana
I made these muffins for my family last night and they were a hit all around! I’m hoping to make a double batch and freeze half. Would that effect the outcome of the recipe at all? Thanks!
Ngoc
These muffins are delicious! I put berries and nuts in mine, love them. I was excited to try them but I wasn’t sure how others who weren’t trying to eat healthier would feel about them. Turns out they love them too! I put the muffins on the dining table and they keep disappearing.
Veronica
I absolutely LOVE these muffins!!!Have made them a many many times. I’m so happy I found them!
Quick question.. would you know the nutritional value If I sub bananas (unsweetened apple sauce) and eggs (flax seed eggs)?
Thank you so much!
Katie
I am currently off gluten and dairy. Have you tried making theses with something other than cows milk? Would love to try this If I can sub out the milk.
Bren
Yes, you can use any milk you prefer!
Mihaela -Silvia
Dear Bren, I’ ve been looking for some time for healthy muffin recipes and yours outstand most of my research findings. As I am in Europe, I’m not sure how your specified quantities translate to the metric system ( grams/ml). I tried before to make some equations to US recipes and the result was disastrous.
Can you please provide the metric equivalents for this recipe ? Thank you sooo much!.
Bren
I will definitely weigh the ingredients the next time I make the recipe! Until then this helpful metric conversion chart will help. Hope you enjoy the recipe!
Cadenza
This is literally the best muffin I have ever ate!
samra
Loved them! Added toasted, chopped walnuts.
Teresa Bowyer
Your recipes sound delicious! I heve been looking for recipes for muffins that can be made without flour since I am trying to stay away from anything which has Folic acid in it, which is difficult since all flours, breads, cookies and all baked goods have been enriched with folic acid. I plan to use the toasted oatmeal, ground up and use it as flour To make banana nut muffins; I also want to make blueberry muffins. Thank you for posting these recipes!
susie
Can i use yogurt instead of milk? We don’t have milk in the fridge.
Bren
I have not tried the recipe with yogurt so I am not sure how it would work. Let me know if you try!
Stayfitfood
Not sure what I did wrong. I baked them for the amount of time stated and the inside were super mushy and not edible. Any tips?
S. LJ
I have made these 2x and they are delicious! A great no-flour recipe! Thank you! Very yummy!
Jenny
Very yummy. I added crushed pecans
Ariana
I made these muffins today ! It’s very delicious !! I added walnut crumble on top , and it adds some nutty flavour . I love it !
Susan
These muffins are amazing! I used applesauce, substituted 1/2c Truvia brown sugar blend for honey and added 1/4tsp nutmeg. They came real close to my favorite oatmeal cake recipe.
S. LJ
This turned out very good! I used apple sauce – nice and moist!
Kim
These rock! I literally have made this recipe >10 times. I have one before my morning workout and normally add in walnuts and shredded carrots. The ones I just I made also added canned pumpkin. I just tried using steel cut oats for the flour and they turned out well. So grateful to have found this recipe!
Sinead Healy
Hi. I just made these and loved them. Not too dry and not too moist. I was looking for a healthy school lunch snack and these will do the trick. They would also make great pancakes! I have a similar recipe that I use for pancakes and I’m just realizing that I could probably make those into muffins (would need to play around with the baking time) or yours into pancakes, which would be much easier.
Thanks!
Lyne Bergeron
Great muffins, I chopped up 5 Medjool dates and only 2 tablespoons of honey and stuffed pecans in the muffins after it was in the muffin mould.
Marilyn
Can these be made with grated zucchini instead of bananas? What other changes should I make if I use zucchini?
Bren
I would use my zucchini muffin recipe!
Marianna
I steamed and puréed carrots instead of bananas and the muffins were delicious! Awesome recipe!!!
Antoinette
I love this recipe! It’s always moist and very tasty!
I use the original recipe with bananas.
Sunny
Has anyone tried this recipe with shredded carrots and raisens mixed in?
Galit
Hi
What oat’s amounts needed if I’m using the instant oats?
Bren
The same volume as old fashioned oats.
Roslyn
When doubling the recipe for these muffins, what do you do to the baking soda and baking powder? I read somewhere when you have both soda and powder in the recipe to just add a little more of the soda, or as long as the ratio of the two in nearly the same. Should I have added more baking powder too? I don’t know what to believe as there are different suggestions
Bren
I double the amount listed for both baking soda and baking powder.
sara
Can I add fresh strawberry pieces to the batter?
Bren
It shoould work as long as the strawberry is not frozen and you only add 1/2 cup total. Freeze-dried strawberries would work great too just add them before the batter rests.
Michelle
when you say “real Vanilla” is that vanilla extract?
Bren
Yes, vanilla extract (instead of imitation vanilla extract).
Kate
I just made these muffins for the first time. They were super easy to make, took 5-10 min max to prepare. I added crushed up almonds and chia seeds to the batter for an additional kick. I substituted apple sauce for bananas and maple syrup for honey. They were so amazing! They are great if you are on the go and need something healthy to quickly eat.
Bren
Thanks, Kate!
Kim
I love these! I add allspice, carrot, and walnut and use flax eggs and cashew milk. I also used agave instead of honey. I’ve made these like 5 times and love to grab one before an early morning workout!
Susan
These are the best, I’ve made these dozens of times with a dozen variations. I tried pumpkin, zucchini blueberry, apple, banana, they always come out great! thanks for amazing recipe. I also occasionally add half a cup of flaxseed Yum
Amy
I just came across this recipe. Looks amazing!
Can I replace the milk with plain Greek yogurt?
Bren
I’ve never replaced the milk with yogurt so I am not sure it would work. The batter would probably be too thick.
Alison Heifner
These muffins are literally a weekly guilt-free staple in our house. There’s only 3 of us and we’re lucky if a batch lasts more than 2 or 3 days. I love how many substitutions can be used for different health needs, yet they still seem to be fail-proof and even freeze well. My son has an egg allergy, so we’ve been using 1/2 cup plain greek yogurt in place of the 2 eggs for some extra protein and probiotics and they turn out just as fantastic as with the flax seeds. We also love the variety of flavors and how easy they all are to make. Big kudos!!!
Bren
Thanks, Alison!
Janet
Love these muffins, I’m doing slimming world at the moment, and finding they fill me up with not to many syns,would you use cooking apples if changing the bananas.
Thanks so much for sharing this recipe . Xx
Bren
You can use apple sauce in the place of the bananas but you may need to add a bit more honey as bananas tend to be sweeter than applesauce.
Thyrza
I will definitely make sure to always have a few of these in my freezer!
Vanessa
These muffins were amazing!
Bonna
My husband love oatmeal so I thought this would be a good change up to the traditional bowl. I used some homemade chunky apple sauce I had on hand instead of bananas, added 1/2 cup frozen blueberries and walnuts to 6 (left others without nuts because of allergy issues). They turned out really nicely. They are a little more dense than some muffins, but knowing they are oatmeal I didn’t expect a super light muffin. Terrific with some Greek yogurt. Could even spread on some peanut butter or almond butter for an extra kick.
Paul
Just made these, following your recipe exactly. They are excellent–my wife and daughter like them and want me to make them again. Thanks!
Ana
It would be really great if you had the oven temp in centigrade too … Just in Australia most of our ovens are in degree C . Just a suggestion 🙂 Really enjoyed making these . Thank you
Anna
They are so good!
Maria
Delicious! We made them with 1/2cup of raspberries (my son’s favourite) and they were just delicious. Have already shared the recipe with my family. Thank you!
Sophie
Can I add chocolate chips, blueberries, diced apples or other add ins? These sound delicious!!
Bren
Yes, you can add up to a 1/2 cup of add-ins per batch. Good luck!
chantelle deacon
I just made these muffins and I am blown away, I added frozen blueberries and they are absolutely incredible. They taste like homemade muffins you would purchase and at a healthy, amazing little cafe. LOVE
Wendy
Finally! A recipe with oat flour, maple syrup sub, no eggs, and no weird ingredients that aren’t easily accessible! Thank you!! I will be trying these tomorrow!
Anna ward
I added raspberry’s and almonds to mine and Omg I’ve never made any bakery item so good before these muffins. It’s hard to believe these are healthy they task so good, they’re very moist and have a great roasted flavor to them this recipe is amazing!
Charlotte
This recipe was hard to follow but really tasty. The instructions did not say when to add the last four listed ingredients (baking powder, soda, salt, cinnamon). As a result, I missed the baking powder and soda. Still, the muffins were just what I was looking for: really dense and somewhat chewy but flavorful and filling.
Charlotte
I should add, perhaps, that I’m really not skillful in the kitchen so maybe it is obvious when the baking powder, etc., are supposed to be added. Or maybe they are the ‘dry ingredients’ in step 8 (at least that’s when I added the cinnamon, etc). Either way, I struggled!
Brittany
I make these once a week with my son. We love them!!!
Olivia
Delicious especially when adding in half a cup of chocolate. I also blended up all the oats and this worked great. Didn’t bother to toast. It freezes well and goes down a treat with a cup of coffee. Thanks for the recipe. 🙂
Christine
Just found this site. Made these muffins. SO AWESOME. Gave to my sister who is diabetic and she loved it. She took some home. Added chopped walnuts and blueberries. On top used mini sugar free chocolate chips instead of oats. Saw one commenter said to soak as long as 30 minutes if using quick oats. I did 25 minutes. Very moist.
Have some silicone cupcake cups. Used 1/2 of batter in that and other straight in pan cups. Ones in holders rose higher and prettier after taking out when cool.
Will be trying other recipes! Signed for your newsletter!
Bren
I’m glad you’re enjoying the muffins, Christine!
Abby
I did something wrong, I guess. I followed the recipe exactly, substituting the cup of applesauce for the banana. I added chopped apple, but it was more than 1/2 cup. Maybe that’s where I went wrong?
My muffins are soggy in the middle and didn’t cook through. I even baked them for an extra 12 minutes.
Bren
Sorry they were soggy! Applesauce can be “wetter” than masked banana and the extra water from the chopped apple was probably too much extra moisture.
cassie johnson
LOVE !! Feel like I’ve been looking my whole life for this recipe, I added rasberries and sugar free white choc chips. THANK YOU
JulieAnn
These are delicious. I just made them tonight. Will definitely be making these again.
Bren
Thanks JulieAnn!
Lisa
Just made these using puréed persimmons, since I had a tree that went wild this year. Very tasty and healthy!
Bren
What a fun substitution! I’m so glad the recipe was helpful!
Amy Smith
Eating my first muffin as I write this, they’re fantastic!! I followed the recipe and am so pleased with the results. No additional mix-ins this time though I’m excited to try some next time. Hubby, who is trying to tame his sweet tooth even approves. Definitely making these again, perfect for breakfast or snacking!! Thank you Bren!
Bren
Thanks, Amy!
Chris Lambert
Have you tried to replace the sugar with dates? For example blending some of the dates with the banana in a food processor so that it is well incorporated and sweet all around. This would provide additional nutrition while avoiding simple sugars from honey or maple syrup. I would also soak the dates in hot water for 10 min and drain.
Bren
I use dates in place of sugar in this muffin recipe, Chris.
Mj
Can I use oat flour instead gutefreefour. I have red mill oat flour
Bren
Yes, oat flour is what I use in the recipe. I just make it by grinding the old-fashioned oats.
Srilakshmi
Tried these today and they turned out amazing! Added in a big handful of chopped apples, golden raisins and a bit of unsweetened chocolate chips because come on, everything’s better with chocolate! So good, so moist and full of flavour! Will definitely try this recipe again with different add-ins!
Bren
Thanks, Srilakshmi. You additions sound delicious!