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No Flour, Sugar Free, Oil Free Healthy Oatmeal Muffins Recipe

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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!

Healthy Oatmeal Muffins baked in muffin tin This post uses affiliate links. They don’t cost you a thing and help us bring you creative projects. Read more in Policies & Disclosures.

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 out of wrapper

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:

  1. Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
  2. Bananas keep the muffins moist without oil or butter.
  3. 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.

Healthy Oatmeal Muffins batter sprinkled with oats

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!

Close up of chocolate muffin

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!

pumpkin muffins on a plate

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.

Looking for a healthy oatmeal muffins recipe? This easy Apple Cinnamon Muffin recipe contains no sugar, is flour free, and has no butter or oil. It is sweetened with dates and tastes amazing! Your family will enjoy the muffins and you will enjoy serving a healthy breakfast or delicious treat.

4.42 from 78 votes
Healthy Oatmeal Muffins out of wrapper
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Healthy Oatmeal Muffins (No Flour No Sugar No Oil)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Baked Goods
Cuisine: American
Servings: 14
Calories: 163 kcal
Author: Bren
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 (can 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
  • muffin tin
Instructions

  1. Preheat oven to 325°F to toast oats. 

  2. 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!)

  3. Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp

  4. Turn oven heat up to 350°F degrees to bake the muffins.

  5. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
    Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no gui
  6. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  7. Add eggs, honey, milk and vanilla. Mix to combine.
  8. 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.
    Healthy Oatmeal Muffins batter in bowl

  9. Optional: Fold in 1/2 cup fruit, raisins, or nuts.

  10. Scoop into muffin tin, well greased or lined with parchment muffin wrappers (makes 14 muffins).

  11. Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.

  12. 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.)

Nutrition Facts
Healthy Oatmeal Muffins (No Flour No Sugar No Oil)
Amount Per Serving
Calories 163
* Percent Daily Values are based on a 2000 calorie diet.

Need more nutrition details? Here's the complete breakdown:

Health Oatmeal Muffins - no fat, no sugar, no flour. Nutrition information.

Healthy Oatmeal Muffins batter in bowl

Tips for Making Perfect Oatmeal Muffins

These helpful pointers will help you get the most out of the healthy muffin recipe with banana:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 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!

Heathy Cookies with raspberries

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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.

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Healthy Oatmeal Muffins - Most muffins = junk food! These use no refined sugar, no oil and no flour. Must try! #glutenfree #sugarfree #nooil #oatmealmuffins #muffins #healthymuffins #brendid
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Comments


    • I tried these yesterday and they were delicious!It’s hard to find recipes like these. I want to make them again but I want to add cranberries instead of blueberries. Do you think that would work?

      Reply

      • Gina, I am so glad you liked the muffins! I bet cranberries would be delicious. I would probably use a dried sweetened cranberry (you can buy ones sweetened with apple juice.) Let me know how they turn out if you try using fresh cranberries.

        Reply


        • I made the muffins with the cranberries before I saw your response. So here’s what happened. I followed the recipe but i blended raspberries and cranberries together and added it to the wet batter. Then I tucked in additional cranberries and raspberries to my final batter (whole ones) which is where I made my mistake. The muffins came out and the batter of the muffins was delicious. Since there were cranberries and raspberries blended into the batter, it wasn’t sour, it tasted delicious. But the plain cranberries that i had tucked in were way too sour. Every bite I took that had a cranberry in it was extremely sour. The whole raspberries were actually quite nice; sweet and tart, but the whole cranberries were a huge mistake. So the lesson I learned was that if you blend cranberries and raspberries into your batter it will taste delicious, but if you tuck them in and leave them whole, it will not taste good. I guess we all learn from our mistakes. I love this recipe!

          Reply

          • So sorry it wasn’t a total success! I often learn the hard way what not to put in a recipe. Lol! The raspberries sound lovely!

          • In the Wisconsin and Minnesota area we often use cranberries chopped or at least halfed when mixing in the batter as this distributes the fruit around in smaller pieces…Especially delicious with fresh orange zest added.


          • I used fresh cranberries, fresh apple, pecans and 1/2 maple syrup, 1/2 honey. I loved the cranberries, they were tart instead of sour. I thought it worked well 🙂 I really like these muffins–it’s kind of like portable oatmeal without dishes to do! 🙂


    • I don’t really like bananas (and we didn’t have any) so I substituted the banana with blueberries! I blended them up and used them instead of the mashed bananas. I also adde a couple whole ones and it worked well! I also didn’t use salt and it still worked! Love the recipe though, highly recommend👍🏼

      Reply

  2. I just made these with goji berries and diced dried apricot -they were phenomenal! It tasted better the day after, fresh out the oven the muffin still stuck to the paper. But the next day they peeled off easily 🙂 I omitted the salt and vanilla because I didn’t think it was necessary and they tasted amazing. Will definitely make again :))

    Reply


  3. I’ve been following a no-sugar, no-flour diet for 10 weeks now. Doing great, but I miss baking. These muffins were just what I was looking for. Thank you! I used 1 cup of pumpkin in place of the bananas, pumpkin pie spice instead of cinnamon, and Fruit Sweet in place of the honey. They fit my new eating plan and they are moist and delicious! With pumpkin, you probably want to increase the sweetener a bit. I followed the directions on the Fruit Sweet bottle to sub it in for sugar/honey, but next time I will use the full 1/3 cup of fruit sweet. I bet with applesauce or bananas, the reduced amount of Fruit Sweet would be fine. In any case, they are delicious and guilt-free! Thank you, thank you, thank you!

    Reply

    • Christina, your recipe changes sound delicious! I’ll have to try the tecipe with pumpkin. Perfect for this time of year. Keep up the good work on your healthy eating!

      Reply

  5. I quit sugar about 4 months ago, and these are perfect muffins when I’m craving something sweet, they’ve been making this whole no-sugar business much easier and more fun! I put a bit of the batter aside and added a little bit of all-natural peanut butter, and now the muffins make an incredibly energizing snack for before my training, too!

    Reply

  6. Oh, dear Lord.
    There’s no way somebody won’t like this muffin. It is scary good. Bren, thank you so much for such a fantastic recipe. This is truly wonderful, it was such a hit among my family and friends. The ingredients are so simple and healthy, it’s hard to believe that they make something so yummy. It became definitely one of my favorites.
    I googled for about 2 hours to find a banana muffin recipe, and I am so happy that I chose yours. I can’t thank you enough!!

    Reply

    • Thank you, Gabriele. You are too sweet! I am so glad you love the recipe. It’s a family favorite at my house. I agree, it’s crazy how good they turn out. I can’t believe how many years I have been eating unhealthy banana muffins when I could have been eating these!

      Reply


  7. Just made these to prep the family for breakfast tomorrow morning, but I couldn’t resist snacking on one tonight. These are oh so delicious! They smell just like banana bread and have juuust the right amount of sweetness. I added a bit of nutmeg as well to make them extra good. Thanks for sharing!

    Reply

  8. I just made these and they are great in their own right, even amongst the sugar filled muffins out there! I used a new brand of almond milk called Om Milk – it has no funny thickeners or anything, just filtered water, almonds, and a teeny bit of agave. Anyhow it worked out really well so I thought I would share : )

    Reply

  9. I made these for my son’s 1st Birthday instead of cake. I added 2 tbsp. cocoa to the dry mix and topped them with home-made whipped cream. They are just sweet enough that I could call them “cupcakes” but without nearly as much sugar! Thanks for a great recipe!

    Reply

    • Steph, I am so glad you liked the recipe! The cocoa addition sounds delicious. I’ll have to try it soon. We made them this week with blueberries, they disappear fast!

      Reply


  10. OMG….I was so impressed with these oatmeal muffins. I just found out that I have a lot of food intolérances and wanted to find a new way to have delicious muffins…Well, this recipe (oatmeal with apple sauce and blueberries) was one of the best I have ever tasted….

    One question: I have a high intolerance to egg whites….Is there a way that I could introduce an ingredient to cover that problem in your recipe?

    My husband loves them too. Thank you once again.

    Anne Legault

    Reply

    • Anne, I am so glad you enjoyed the recipe and it helps with your food intolerances! You can substitute 1 Tbsp Flaxseed Meal mixed with
      3 Tbsp Water for each egg (so 2 tbsp flax seed meal and 6 tbsp water for this recipe.) Mix the water and flaxseeds and let sit for about 5 minutes before adding to the recipe. I would also increase the baking powder by 1/2 tsp. (Baking powder, not baking soda!) This is an easy vegan substitute that works in lots of baked goods. Hope this helps!

      Reply

    • Hello Anne!! Another tip is substituting eggs with applesauce entirely ((: The you can have the batter too! Win win.

      Reply

  13. Hello!

    I just mixed up the batter and realized I don’t have any good muffin liners. Do you think they’ll be fine with just a little butter or grapeseed oil greased around the cupcake pan?

    Thank you! Can’t wait to try them and share them with my baby tomorrow 🙂

    Reply

    • Yes, you should be able to use a blender on the pulse setting to grind the oats. I like to use a Mason jar to make a mini blender (you can see how in my smoothie post). Hope you try the recipe, thanks for commenting!

      Reply

  17. I just found this recipe and am looking forward to trying it! Could I use oat flour instead of grinding the oats myself (no blender/food processor)? How much flour would I need?

    Reply

    • Gosia, yes you can use oat flour (that’s what I make by toasting and grinding the oats) . You can also make the muffins with all whole oats (not grinding any). Hope you like the recipe!

      Reply

  19. I read your recipe sounds very healthy and delicious. There is comment about replacing honey with applesauce…will that work? I have a 6 muffin pan (5/6 cup size each muffin holder) how long do I cook it for and at what temperature?

    Reply

    • Marilyn, the comment is about replacing the mashed banana with applesauce. That substitution does work. Other readers have used Wax Orchards Fruit Sweet< in place of honey (affiliate link). It is a vegan honey substitute. The recipe bakes at 350 degrees for about 20 -23 minutes. If you have a larger muffin tin you would need to increase the time until a toothpick inserted in the center of a muffin comes out clean.

      Reply

  21. I just found this recipe this morning. I was looking for a figure friendlier muffin to go with my morning coffee. Just came out of the oven a few minutes ago and they are delish!!! Thank you! I used unsweetened almond milk instead of milk and they tasted great. I’m thinking that I might (next time) use a little less honey as they were plenty sweet enough and would probably be just as good with a little less. . Do you think that would affect the consistency of the batter? Thanks again for a great recipe. Can’t wait to try some of your others.

    Reply

    • Joan, you should be able to lessen the honey without affecting the batter too much. If you take out a lot of the honey you will want to add extra banana or a few Tbsp of water. Just judge when mixing.

      Reply

    • Hi, I left a comment last week about your lovely muffins. I had asked if using a little less honey would it affect the consistency.

      Reply

      • Hi Joan! Sorry if you did not see my response! You should be able to lessen the honey without affecting the batter. I have never made it without honey. If you take out a lot of the honey you will want to add extra banana or a few Tbsp of water or milk to thin the batter. Just judge the consistency when mixing.

        Reply

  22. Muffins taste great and are a treat for my kiddos. But for some reason my muffins came out so sticky. Like half the muffin stuck to the wrapper. I followed the recipe exactly but the liquids seemed almost too wet. Do you think this could be the problem?

    Reply

    • Amy, it is a very wet batter. Sometimes my muffins stick but will come out of the wrappers easily after sitting over night. You can also try spraying the cupcake liners with oil.

      Reply

  23. Thank you so much Bren for this amazingly moist & delicious wheat free muffin recipe! My 2 yr old loves them (as do I) and she keeps asking for more. I used vanilla Almond Breeze for the milk with no issues. Can’t wait to try your other variations next 🙂

    Reply

  26. I made the muffins tonight and they were excellent. I did half in the muffin wrappers and the other half in the muffin pan; I oiled both; the ones in the muffin pan were much better as they did not stick at all. I also added walnut pieces and raisins and they were excellent. Look forward to making them again

    Reply

  30. These are delicious! I deprecated my batch and made some with almonds and some wth blueberries! Definitely keeping this gem recipe. I was wondering though, what’s the best way to store these muffins? Mine appear to be getting soggy each day In an airtight container in my counter.

    Reply

  33. First I’d like to say that these are so yummy. Unfortunately, I cannot seem to get these guys to rise. What am I doing wrong? The first time my batter was pretty runny so I thought that this may have been the issue so I added some extra ground oats for this time around. Sadly they still didn’t rise any higher than the initial amounts I had filled into the muffin moulds. Any advice? Or is this normal? Yours look so great in the pictures. I do want to sum this up on a high note… not one of the flat muffins went to waste. They were totally yummy, height challenged,yes, but totally yummy.

    Reply

    • Marion, it might have to do with altitude or humidity. Try decreasing the milk by 1/4 cup and increase the baking powder by 1 tsp. Make sure to let the batter rest so that some of the moisture is absorbed by the oats. Good luck!

      Reply

  35. Made these muffins today and they taste amazing!!!
    I made half a batch without any honey and they honestly taste superb..you would never think there is no sugar.
    Extremely happy. Will definitely be making these again .
    Thanks for the recipe 🙂

    Reply

    • Yes, honey and maple syrup can be directly substituted for each other in this recipe in terms of sweetness and consistency. Hope you enjoy the muffins.

      Reply

        • Sugar, as you’re referring to it, is a carbohydrate found naturally in many foods from lactose in milk to fructose in fruit and honey. These muffins do not contain refined white sugar. I believe a healthy balanced diet can contain fruit and vegetable sugars.

          Reply

  38. I put the ingredients in and it said it is 94 calories for 1 muffin! I don’t know if that’s right but excited to try them! Thank you!

    Reply

  39. Sounds great! Can coconut milk be subbed for the milk tho? I’d preFer dairy but trying to heal gut. Not sure about the sugar content either, (however healthy the source) but it has to have some sweetener. The coconut milk would add a little fat! Wanna try soon! Thanks for post!!

    Reply

  40. I made these today and I absolutely loved them. What a great recipe!
    I added coconut flakes and raspberries and it was delicious????
    Thank you for this recipe that I will keep closely.

    Reply

  42. I used the applesauce in place of bananas and also added raisins into the batter. For some reason my muffins came out with an almost wet and spongy consistency. Any ideas?

    Reply

    • You need to bake them longer and/or reduce the applesauce a bit if it is very watery. I find it helpful to cut one open to check that the middle is done when I make a new recipe.

      Reply

    • I just made this recipe with steel cut oats. I didn’t grind them, let them soak for ~20 minutes, but followed recipe exactly as called for with everything else. They definitely aren’t as sweet and taste more plain – but still turned out good in my opinion. I may suggest adding a handful of walnuts and chocolate chips to add a bit or something. It needs it more than if you made it as she wrote the recipe (with old fashioned oats).

      Reply

  45. these look perfect- I have EXACTLY the same issues every morning with my daughter + she is super fussy- I’m on a mission to find something quick and healthy. Thanks for the recipe.

    Reply

  47. Hello Bren,

    I am in the middle of baking these and I cannot figure out if you meant use 1.5 cup of oats ground ASIDE from the already 2.5 toasted cups, or take 1.5 cups from the toasted oats and grind that up and add to the batter. Please help,

    Thanks 🙂

    Reply

    • 2.5 cups is the total oats used, take 1.5 cups of these and grind them and then add to the batter, the remaining 1 cup is used whole.

      Reply

  48. Thanks for the recipe! I’m having the same problem in the morning, my kids want sugary cereals and prepackaged frozen breakfasts. They actually argued over the last muffin! They were great. Thanks again.

    Reply

  49. I have made these many times! This recipe is awesome! I’ve added spices, dried blue berries, nuts… A fun recipe to play with. A+!

    Reply

  50. Hi Bren
    I was super excited to find your recipe but I botched it 🙁 my mixture was too runny and my oven stops at 290 degrees. I used 1.5 cups of oatmeal, didn’t know what to do with the other 1 cup. I’m an absolute must novice at baking by the way…please help!

    Reply

    • You should grind 1.5 cups of the oats then add both the 1.5 cup of ground oats and 1 cup of whole oats to the batter. If your oven only heats to 290 you are going to have to cook them much longer to make sure they are cooked through. Good luck.

      Reply

  51. These were delicious! I added a couple of guittard dark chocolate chips and that took them over the top! Thank you so much for this recipe! It’s so satisfying 🙂

    Reply

  52. Made your banana oatmeal muffin recipe… In the oven as we speak. I used the mini muffin tray. My mother in law had a stroke in February and she is diabetic. I am trying this recipe in hopes of getting her to eat more. She has a hard time chewing. She has lost over 40 pounds. I liked them hopefully she loves them!

    Reply

  53. Hi, these were delicious! One question, do they need to be refrigerated? What’s the best way to store them?

    Reply

    • I store mine in the fridge for about a week, I freeze them if I want to keep them for longer than a week. So glad you enjoyed the recipe!

      Reply

      • Super excited to try making these muffins! When you freeze these what do you find to be the best way to defrost them? With just 2 of us in our house I know we will definitely need to freeze some! Thanks!

        Reply

        • Jessi, I just put a few in the refrigerator to defrost and the next morning they are soft. If I forget to remove some from the fridge I pop them in the microwave for a few seconds.

          Reply

  54. I love this recipe!! I added a cup of fresh raspberries…heaven! I will keep this as my basic muffin recipe and work on different variations. Next up? Your chocolate version, yum!

    Reply

  55. I changed it slightly by using Greek yogurt instead of milk; a third cup of Brewers yeast(for lactation), and added flaxseed, mini chocolate chips, and chopped walnuts ???? Turned out amazing hubby even loved them and kids think they’re cupcakes❤️ Excellent as is (made original recipe also great) but wanted a little more fun in it with textures. Baby is having surgery this week so I’m taking them to the hospital and pumping for him. If anyone is wondering you can really do a lot with this recipe! You can even make an icing or frosting for a healthy “cupcake”

    Reply

      • Most lactation muffin recipes I have seen call for 2-3 tablespoons flaxseed meal and 2 tablespoons brewer’s yeast. I have added flaxseed meal to this recipe successfully but not tried the brewers yeast. Let me know how they turn out.

        Reply

  56. Hi Bren,

    Just getting ready to try out this recipe of yours. However, my wife cannot have any sugar./sweeteners or banana and so I was wondering how the baking soda/powder ratios would affect it. Trying not to obtain that ‘soapy/salty’ taste.

    Any recommendations?

    Reply

    • The taste should not be altered if you use applesauce in place of the bananas and leave out the honey/sweetener. If you are leaving out bananas and apple sauce and sweetener the recipe probably won’t work at all. Good luck!

      Reply

  57. Thanks for the recipe-we just made them and they are DELICIOUS! I’ve tried making a couple of sugar free muffin recipes with my toddler and this is definitely the best.

    Reply


  58. Thank you so much for this recipe! I had never baked something without flour, and I’m thoroughly impressed by how good it ended up tasting (and looking!). Since I don’t have bananas right now, I decided I’d use green apples, which I mashed with some sweetener and cinnamon, and left resting an hour before. Then, I switched the milk with some fat-free natural flavored yogurt too, because I’m not allowed to drink milk nowadays. I made twelve muffins and I mixed leftovers with another egg to make a pancake! Your recipe is amazing, I’ll be doing this for a while 🙂
    Thanks again!!!

    Reply


  59. Hi
    Thanks for the amazing recipe. .I added chopped dates, rasins (soaked overnight in1/4 warmed orange juice).they turned out fab .

    Reply

  61. Thank you so much for the recipe! Love it! I still can’t believe how good they turned out considering the basic and healthy ingredients! I wanted to share that in the midst of preparing the ingredients, I found out that I didn’t have baking powder. So I substituted it with 1/2 tsp of baking soda + 2 tsp of vinegar and it turned out great! Thanks again!

    Reply

    • I’ve never tried it as a loaf, it might work as mini loaves. I am afraid it might burn on the top/edges if baked long enough to set the center in a large loaf.

      Reply

    • You can use a food mill or blender, just blend small batches at a time. You can also make the muffins without blending the oats. If you do not grind the oats, combine all the ingredients then let the batter sit for at least 20 minutes to soften the oats.

      Reply


  64. I didn’t see an answer to this, but I only have quick cooking oats right now. Will the recipe still work? Also…what are your thoughts on this being whole 30 or Paleo friendly? I’ve been seeing some controversy about oats and if they’re ok or not for these lifestyles…

    Reply

    • Jess, I have never used quick oats in the recipe, only old-fashioned. Quick oats and old fashioned oats are generally interchangeable so they should work but I can’t guarantee the results. I am not an expert on Whole 30 or Paleo so I’m not sure about oats and those diets. I would check with a specialist in those areas.

      Reply


  65. I made these yesterday and they are absolutely amazing! I mashed 1 ripe medium sized banana and used 1 single serving cup organic applesauce, the two together equaled 1 cup. Used my blender on high pulse to make the oat flour since I didn’t have a food processor. It worked great, just had to stop a few times and stir them a bit. Definitely don’t skip toasting the toasts! Added such a nice flavor. I added a small handful (~1/4 c) chocolate chips and (~1/4 c) chopped walnuts. I really think the walnuts and chips pushed these muffins into OMG territory, but in all honesty, these would be absolutely amazing as the recipe calls w/o the additions. Thank you so much for this recipe!!!!

    Reply

    • Thanks, Stacey! I am so glad you like the recipe. I agree walnuts and chocolate chips are delicious in the muffins. I hope you try one of the other versions too!

      Reply

    • Hi Liza! If you add frozen fruit you will have to increase the cooking time at least 10 minutes. The fruit lowers the temperature of the batter so it takes longer to cook. Hope you enjoy the muffins. -Bren

      Reply

    • I’ve never baked it as a loaf, I am not sure it would work very well because it is a very wet batter. You could try it at 325 and see if it works but no promises!

      Reply

    • Jolene, you use both temperatures. First, in step 1 you toast the oats at 325 degrees then step 3 of the recipe tells you to turn the oven up to 350 degree, you bake the muffins at that temperature. Check out the recipe for full details. Hope you enjoy the muffins! -Bren

      Reply

  69. Hi,
    This recipe looks great, but is there something else you could use instead of the banana/applesauce? I’m hoping for something not fruit based. Thanks 🙂

    Reply


  70. Sorry if you’ve already answered this previously, but can I freeze these?
    Made them for my 20 month old (added just a smidge of honey not the full quota) and she seems to love them, I however can’t stand banana so will find it hard to get through the the whole batch in a short space of time and would hate to waste them,
    Thanks in advance

    Reply

  72. These are delicious. I made just as-is but I was out of applesauce and bananas so I just chopped up a couple of apples and cooked until softened. I added pecans– they got eaten in a flash.

    Reply

  73. I noticed the ingredients said 1.5 cup oats ground so I ground the oats first then measured 1.5 cups. Then the instructions said to grind 1.5 cups oats, so now I don’t know how much to use because I ground the oats first and then measured. It’s not clear if to follow what the ingredients say or what the instructions say, so I’m gonna have to pass on these today. 🙁 I’d suggest clarifying so others don’t do what I do. Thanks!

    Reply


  74. Is there any reason why I can’t freeze these?
    Also I did not realise you could leave out the honey, nevermind will try this next time.

    Reply

  75. Hi, mine seemed to go a bit dry in the fridge. You mentioned briefly re-heating them after fridge storage and wondered what temp and how long? Fussy kids loved them, so thank you!

    Reply

    • Linda, I pop them in the microwave for a few seconds or put them in the oven at 350 °F (175°C) for about 5 minutes. Keep them covered in the fridge to keep them from dying out or freeze part of the batch and defrost as needed. 🙂

      Reply

    • Hi Jo! Sorry, the recipe is a bit confusing if you are not from the United States! In the U.S. liquid measurement is not only used for liquids such as water and milk, it is also used when measuring ingredients such as flour and butter. The standard unit is called a “cup” which is 8 fluid ounces. In this recipe 1 cup of old fashioned oats equals approximately 90 grams. Hope this helps! We love our unique measurements in the US; cups instead of weight, inches instead of cm! 😉

      Reply

  77. I made these tonight, but the muffins didn’t seem to bake all the way through. I left them in for an extra 10 minutes but they were still unbaked on the inside and the tops were starting to burn. Just wondering if you might have any ideas where I went wrong. I’d love to get them right because the parts that did turn out were delicious!

    Reply

    • Did you measure the mashed bananas? Did you let the batter sit before baking? You can bake them longer and lay a sheet of foil on top to keep them from over-browning. Hope this helps!

      Reply


  80. My son and I just finishing making these for breakfast this week and they came out delicious!! How do you store them? And thanks for sharing the recipe!!! I’ll definitely be making theses again!!

    Reply


  81. These were great- thank you for a keeper recipe! Extra plus- no bowls to wash😊
    I ground the toasted oats in the food processor and removed them back onto the baking sheet. Then in went the bananas with the rest of the wet ingredients. Once blended, I added back the oat flour, oats and other dry ingredients and pulsed until just blended. I let them soak as described in the recipe, added walnuts and frozen raspberries and gave them 1-2 pulses. The raspberries did break up a bit, but that did not affect the muffins one bit. Chocolate chips, raisins or other dried fruit may well stay intact. 22 minutes later, 12 giant mounds of awesomeness👍

    Reply


  82. These were delicious. I used rice malt syrup instead of honey and added walnuts and a scoop of vanilla protein powder to the mix. , I didn’t toast the oats and didn’t top the muffins with the oats.
    They were lovely and moist and most importantly hubby loved them! Will be making theses again….

    Reply

  83. Hi Bren, I accidentally baked the muffins at 325 and cooled them I put them in the oven at 350 when I realized that I baked them at the wrong temperature. I’m not sure what the inside is supposed to look like? What should I do?

    Reply

    • The inside should have the texture of a moist muffin. You can slice them and toast them before eating if you are concerned that they did not cook fully. You should not rebake them. Hope this helps.

      Reply


  86. Love love love these! Have made them several times. But I do have a question. Do theither muffins freeze well or is it best to eat them within a few days?

    Reply

  87. Hi, I currently have these in the oven but the batter is so think I wonder if i’ve done the UK conversion wrong, as I dont think they will rise given how dence the mix is. If it’s not to much bother are you able to supply a Uk version of the recipe as I would love to make these for my toddler! Thanks!

    Reply

    • The batter is very thick, much thicker than normal muffins. This is because it will not rise much being gluten free. You can add a ounce or two of milk to thin it if it is hard to stir. I will try to measure with a scale the next time I bake.

      Reply

  88. Taste amazing, puffed out in oven, took them out after 25mins then they went flat as they were cooling and a little dense… not sure why. Followed the recipe exactly as is. Any ideas why?

    Reply

  89. Do your muffins stick to the paper since there’s no oil added? Any idea how to prevent muffins from sticking to the paper cups? Thanks!

    Reply

    • They can stick a bit, but the muffins are so moist that they come out easily after a day. You can lightly spray the inside of the liner if you are concerned. Hope you enjoy!

      Reply


  90. Just attempted baking in a loaf pan rather than muffin pan and it turned out great! Baked at 350, but just went about 10
    minutes longer while keeping an eye on it. Top got just a tiny bit toasty brown and inside moist and delicious. Did not add fruit, only walnuts and then pushed some coconut flakes on to the top instead of more oats. Will make this again for sure! Thank you!

    Reply


  93. Just tried these as mini-muffins to great success! They took 10-11 minutes, and I realized, having only one mini muffin tin, that letting the batter sit while cooking the first batch gave the baking powder/soda more time to react, and it produced a thicker batter for the second batch as well as much fluffier muffins. So. For some of the previous comments asking about muffins falling flat, another possible solution might be letting the batter sit a bit before popping it into the oven.

    Also I thought I would mention, since I don’t see that anyone else has pointed it out– You do not need to seek out “gluten-free oats.” That would be like seeking out popcorn labeled gluten free. Gluten comes from wheat. Not corn, not oats. No oats will have gluten in them, and it does not need to be on the label if you’re getting straight up, plain old oats or oatmeal. Just fyi!

    Anyway, great recipe! Thanks for a healthy treat!

    Reply

    • I’m glad you enjoyed the muffins, Courtney! Yes, letting the batter rest allows the oats to soak up more of the liquid and makes them more fluffy. I agree that it is not necessary to use oats labeled “gluten-free oats,” however I mention it in the recipe since some oats are processed in factories that process other grains. Those with a serious gluten allergy may want to search for the gluten-free label to get 100% non-contaminated oats. Hope that makes sense. 🙂 Bren

      Reply


  94. I just made these- yum! I added some chia seeds and blueberries but followed everything else as written. I normally kind of suck at baking but these turned out perfectly. Thank you!

    Reply

  95. While these muffins do sound delicious, I have to admit the title is very misleading, specifically the claim of this recipe being “sugar free”. While the muffins may not have granulated table sugar, also known as sucrose, it does contain monosaccharide/disaccharide sources in the addition of honey (actually multiple if you count the banana and milk). So really the title should read “No flour, Oil free, Fructose, Glucose, and Lactose Containing Muffins” if you were shooting for accuracy. Moving forward, maybe try to avoid deceitful titles that lead people to misinformation. Thanks!

    Reply

    • I’m sorry that you felt mislead, Mary. Since sugar is found naturally in every fruit, vegetable, and grain (even plain oatmeal contains 1.1 g a cup, a stalk of celery has 0.7 g sugar) a totally sugar free NATURAL muffins would have to be made of nothing but meat, poultry, fish, and water. Since these are oatmeal muffins they have to contain some natural sugar from that ingredient alone.

      Reply

    • I’ve never made them in a jumbo tin, you would have to increase the cooking time to make sure they are done through the center. Let me know if you try!

      Reply


  98. Hi, thank you for the recipe. I just made them tonight. I substituted honey with agave nectar and it turned out to be barely sweet. Is this supposed to be this way? I like it but have the urge to add a bit more sweetness and don’t know how. Can you please help? Thanks

    Reply

    • Nithya, I’ve never made the muffins with agave nectar (I use honey or maple syrup because it is less processed) so I’m not sure how yours taste. The original recipe is lightly sweet, it you want more sweetness you can top with a bit of honey or fruit spread. Hope this helps! -Bren

      Reply

  100. Could I make these muffins vegan by subbing with a flax egg, using a plant-based milk and using maple syrup in place of honey?

    Reply


  102. These satisfied my picky toddler, thank you!! Took them along for a morning snack at the zoo! Excited to try the pumpkin variation also. Making more right now, I can tell this will be a staple in my house! Happy Mommy! Thank you, Bren!

    Reply


  104. I turned these into lactation muffins! Omg amazing! I added 2T brewers yeast, flax seed and wheat germ (a bit less than 1/4 cup each). I used unsweetened applesauce and added more cinnamon and vanilla extract to mask any bitterness from the yeast. Omg amazing. I can’t get over how amazing it tastes. My other add ins were grated carrot (done with a peeler- awesome hack) and chopped walnuts. Thank you, thank you, thank you!

    Reply

    • Thanks for commenting, Sara. You add ins sound great! I am so glad you are enjoying the muffin recipe and hope they help with lactation! 😉

      Reply

  105. Just want to say thank you for the recipe!! I rarely bake but it turns out delicious and so many people asked me for the recipe 🙂 I used super ripe banana the 2nd time and it turned out even better!

    Added chocolate and almond. 100% delicious and healthy.

    Reply

  106. Really looking forward to making these. Can I leave them sit overnight in the fridge and bake them in the morning?

    Reply

  107. These smelled so good when cooking them but I kept telling everyone “Don’t get your hopes up. We’ll see” Well I was wrong they were AMAZING! Even my Mom , who doesn’t rave about very much..lol… gave her seal of approval that I could make these again.Thanks for the recipe. We were able to have a healthy breakfast to go the next morning. I could’t get star to work but it would be a definite 5

    Reply


  108. Thank you so much for this recipe, these are the best muffins I have ever made! I used flax eggs and soy milk and they turned out great!

    Reply

    • These muffins do not contain refined white sugar. Sugar is a carbohydrate found naturally in most foods from lactose in milk to fructose in fruit and honey. I like serving these muffins to my family because they contain only natural sugars not the huge amount of refined sugar found in most muffin recipes.

      Reply


  110. First of all, I LOVE this muffin recipe. When I am aiming for a “no sugar, no flour” diet, I use it all the time, substituting in some liquid stevia and some Wax Orchards fruit puree for the honey. They are delicious.

    I have a question about the quantity of oats though. If I toast the oats ahead of time, the volume of oats is reduced by about 1/4 cup (in other words, 2 1/2 cups raw oats toasted yields about 2 1/4 toasted oats). So do you measure the 2 1/2 cups, toast them, and just go with the quantity you end up with? Or do you toast more and measure out 2 1/2 cups to make the muffins? Seems like this would make a difference in the tenderness/moistness factor.

    Thanks for any insight on how you do it! I typically do the former (measure, toast, and mix) but today I am trying the latter.

    Reply

    • Thanks, Christina. I use the the first method: measure the 2 1/2 cups, toast them, and just go with the quantity you end up with. Let me know how the other method works for you!

      Reply


  112. Had some ripe bananas in my refrigerator and decided Torrey out this recipe. I topped the oats with cinnamon before toasting and instead of eggs I used 4 mashed bananas and two 1/4 cup of pumpkin applesauce (1/4 per egg). They turned out great! Mixed in fresh blueberrries and strawberries to give it extra flavor. Omitting the eggs was by accident since I didn’t realize I was out of eggs until I needed them.

    Reply


  113. Tried these and loved them and so did my family! Recently went vegan and wondering if there is a good substitute for te 2 eggs? Any ideas?

    Reply

    • Cel, you can substitute 1 Tbsp Flaxseed Meal mixed with 3 Tbsp Water for each egg (so 2 tbsp flax seed meal and 6 tbsp water for this recipe.) Mix the water and flaxseeds and let sit for about 5 minutes before adding to the recipe. I would also increase the baking powder by 1/2 tsp. (Baking powder, not baking soda!) This is an easy vegan substitute that works in lots of baked goods. Hope this helps!

      Reply


  114. Hi Bren

    Thank you for this superb recipe.I tried this 2 days in a row and love it 🙂

    I added fresh blueburry, almond, raisin and topped with pecan. It was very nice but I have some feedbacks.

    – less smell of banana
    – the texture inside is too thick/dense. it is not moist. How to make it fluffier

    Thanks for sharing 😉

    Reply

  115. Fyi. I used steel cut oats and it didn’t turn out well. Consistency was dry and chewy. I blended 1-1/2 cups and left the rest (1 cup). Did anyone else have this problem?
    I will have to try again with the old fashioned oats.

    Reply


  116. Hi Bren,

    What a simple and tasty Muffin! I subed maple syrup for the honey (just not a big fan of honey) Greek yogurt for milk and added toasted pecans and protein powder. I wished I remembered to add ground flax but next time! Oh and unsweetened apple sauce instead of bananas! I loved that I can just toss everything (except nut or add ins) in the blender! So quick and easy. I got a thumbs up from one of my teenagers. It was a little to”heavy” for the other. But you please them all. I am already planning my next combinations blueberry lemon, cranberry orange and pumpkin pecan!

    Sean

    Reply

  117. Hi! I do apologize if this question has already been asked, but are all of the oats supposed to be toasted? The whole oats AND the blended oats? Or toast whole oats and then blend 1.5 cups afterward and use another 1 cup of the whole? Thanks!

    Reply


  118. This fabulous recipe has become foundational to a muffin my husband almost insists we keep on hand! Kudos, girl! I triple the existing recipe and with the extras I add, I get 4 dozen muffins. I freeze them in zip bags and we thaw out a dozen at a time in the fridge. My tweaks are as follows to a triple batch: I add an extra couple of eggs, 1/2 cup chia seeds, 1/2 cup cacao, 1/2 cup finely chopped nuts, 1/2 cup flax seed, 1/3 to 1/2 cup Benefiber, 1 cup dark chocolate pieces and 1 cup dried cranberries, about 3 squirts of liquid stevia (to taste), and I substitute buttermilk for the milk. Also, I add more liquid than originally called for. I keep stirring in he buttermilk until I have a cake batter consistency. I bake 2 dozen at a time, and if in between batches the extra batter starts drying out I add another splash of buttermilk. These are sooooo good it’s easy to forget they’re a healthy treat. My husband has been losing all kinds of weight watching his carb intake and portion sizes; but he allows himself 1-2 of these win a scoop of Carb Smart vanilla ice cream…and sometimes he nukes them a few seconds so it’s almost like a brownie sundae. Thanks so much for sharing…I’ve made this recipe several times even before we started tweaking them and they’re amazing!

    Reply

      • And I’m thrilled for you that thread has gone on so long and with so many comments! Looks like a LOT of folks are enjoying your recipe! One more thing…I use the food processor to pulse together the cranberry and chocolate pieces. They disburse better through the batter in smaller pieces (especially since I’m not adding that many in proportion to the amount of batter) and the addition of these with that generous helping of cacao gives the muffins a “Black Forest” cake taste. A person could even go lower on the sugar scale by doing this with a unsweetened baking chocolate squares instead of the dark chocolate I’ve been adding.

        I love the oats on top, but my hubby doesn’t (he doesn’t even like sesame seeds on a bun lol)…so I leave that step off, and we bake them just in a nonstick muffin run minus the muffin papers. They freeze really well, and where we just keep them in the fridge in a ziploc bag, they don’t dry out. I’ve even had leftover batter in smaller batches of your original recipe and baked the rest in mini loaf pans…and it makes great little loaves too! The possibilities are absolutely endless. I was even thinking if you came up with a healthy filling, this batter would make good whoopie pies or bar cookies.

        Reply

  119. I love having this recipe. I’ve made breakfast cookies using similar ingredients. I’m looking forward to a change of pace with these muffin varieties. I use maple syrup sometimes instead of honey. For your recipes would this be an even swap or would I use more/less maple syrup?

    Reply


  120. I skipped the cinnamon, put some sugar free chocolate chips, but that doesn’t change the fact your recipe is awesome! It turned out great. Thank you for sharing!

    Reply


  123. Hello Bren: I tried your muffins yesterday, my wife and I really enjoyed them – the kids (all teenagers) thought they did “not have enough taste” … I am trying to cut out the flour and sugar from my diet. What other healthy grains can I add [for slight variations]? Millet, Barley, Quinoa? What do you suggest for the teens taste comment?

    Warm regards ❤️ from Trinidad

    Reply


  124. Made them today substituted milk with powder , honey with sugar, added 3.9 oz organic apple sauce , raisins and it all came out moist and yummy. This will be a hit I will guarantee you when I make it for our congregation. My boss already commented for liking it. Will keep you posted for more yummy comments. I’m so happy I found your recipe. I needed it for morning commute while I’m in the train and have it with tea. No time to eat breakfast not until lunch when I’m at work. Will make a big batch with different variations and freeze it. No more thinking what will I have for breakfast while at home. Happy for this muffin fun ideas.I’m grateful it eases my breakfast dilemma. More power to you Bren. Coie

    Reply

  126. I just wanted to add my comment since I have been making these for the forth time this past 30 days since found the recipe. Always adding some extra. They are great for breakfast with coffee, yumm! Thank you for sharing. This recipe is AMAZING!

    Reply


  127. Thank you for the recipe! I made the batter then added fruit and other ingredients into the tins. I made blueberry, dark chocolate, dried cranberry & dark chocolate, and apple cinnamon & walnut. They were so delicious! I’ll definitely be making these again!

    Reply


  128. i never write reviews but i made the healthy Oatmeal Muffins and they were AMAZING. I am an awful cook and an even more awful baker, and I’ve got to say these came out perfect! I love that these are guilt free too~

    I skipped the vanilla and added just a splash of honey since my bananas were super ripe (~2 tbsp)

    In some of them, i also experimented with adding almond butter and some with sunflower butter. the ones with almond butter were delish!

    I shared this recipe with someone already. they loved it as well! Thank you!!

    Reply


  129. I am not sure what happened, but the muffins stuck to the liners. So badly that on unwrapping you lose half the muffin. Also, The inside appears spongy. Disappointed as I made a double batch. I followed the recipe so I have zero clue as to what happened.

    Reply


  130. Loved the muffins, my husband is hard to please, he loved them too. Very moist the next day. I put some in the freezer to take 1 for my drive to work. I’m not a breakfast person but this might work. Thanks

    Reply


  132. Tried baking these last night! And let me say, that these were a hit. Brought some here at the office and they were gone in an instant.
    Hubby loved them too. Glad i found a recipe that didn’t fail me. Oh, i added a bit of cocoa powder and raisins to the batter and topped each muffin with a bit of dark chocolate chips. Thank you for sharing this recipe! Will try your cookies next!

    Reply


  133. I just made these for my family and they were so delicious!!!! I added 3 1/2 bananas and they were super moist. I am a marketing representative and decided to make them for some ‘health conscious’ clients and it was hit!!! Thank you so much : )

    Reply

  137. Sounds delicious! I want to make these asap but have unsweetened applesauce (no bananas) and I want to add chopped dates which are very sweet. I don’t want it to be overly sweet w/ the honey as well so what do you suggest? Add the same amount because the applesauce is unsweetened or a little bit more honey? Thanks for your help!

    Reply

    • Yes, you can leave the oats whole. I would let the mixture rest for at least 20 minutes before baking to help soften the whole oats. Hope you enjoy!

      Reply

  139. What sort of consistency should these be when you cut them open? Mine have been in the oven for close to a hour and a skewer comes out clean, but when I cut one open it’s still very wet inside. Not sure whether to take them out, or leave them longer?

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  141. I made these muffins and they turned out great! I added walnuts and raisins to one half and fresh blueberries to other half. Both produced moist and delicious muffins. Thanks for the recipe 🙂

    Reply

    • Walnuts and raisins and blueberries, oh my! Your additions sound amazing… and now I want to blueberry muffin! 😉 I’m glad you enjoyed the recipe!

      Reply

  142. Trying my first healthy muffin recipe… without granulated sugar lol, I bit nervous but it smelt amazing going into the oven, I used walnuts for added crush and didn’t have milk but used leftover sour cream low fat instead which I’ve used in recipes before and it adds a shine to the tops

    Reply


  143. Followed the recipe exactly & it made 12 muffins. They were SUPER dense and extremely moist. If I make these again I will try to add more grounded oats to maybe take out some of the moisture. They were too moist for me and they were too dense. It reminded me of very heavy banana bread.

    Reply


  144. This recipe worked well for me! I was blown away because they LOOKED exactly like your photo. That never happens! The touch of light oats on top against the darker muffin made me feel like a professional baker! My husband and I have been eating low carb and I’ve been trying to experiment with almond flour and coconut flour in baking. I have not been happy because the products have too many eggs and too much butter making the final product eggy and greasy. And frankly, I’m not sure it’s that much healthier. I feel really good about using whole oats over white flour and the simplicity of ingredients in this recipe. I also like that “no sugar” didn’t mean substitution of odd sweetener. I just left the honey out to avoid that extra sugar and didn’t mind. I can’t wait to try your other varieties.

    Reply


  145. These are delicious! They’re really moist and flavorful, and so easy to make. They taste so good that you’d never guess they’re as healthy as they are. I will definitely be making these again. Thanks for the great recipe!

    Reply

  146. These look great! If I wanted to use oat flour instead of pulsing the 1.5 cups, how much oat flour should I use? Then I would toast the remaining amount and use that but the oat flour would allow me to skip a step.
    Thank you!

    Reply

    • Debbie, I’ve never made them with oat flour so I’m not sure how much to use. Maybe start with 1 cup and see how thick the batter is? It might be better to make them once as written so you can see the thickness of the original batter and then try subbing oat flour.

      Reply

  147. Bren, Thank you for the recipes. I really want to try them. I was wondering if I can use quick oats and powder them instead to rolled oats. Thank you.

    Reply


  148. This recipe is my all time favourite muffin recipe. I usually put all of the ingredients in the blender and then it’s just a one dish mess to clean up afterwards. I’ve experimented with this recipe and I’ve put all sorts of extra toppings into them along with the bananas – I’ve tried dried cranberries, hemp seeds, chia seeds, almond slices, chocolate chips (and sometimes all of the above at the same time!!) they always turn out amazing. I’ve passed this recipe on to so many people who have gluten, egg and dairy intolerances and everyone loves it.

    Reply

  149. Can I use 2 cups of oats and a half cup of flaxseed grounded instead of 2 and a half cups of oats?

    Or let me know how I can incorporate flaxseed in this recipe?

    Thanks

    Reply

  151. Hello from Trinidad & Tobago.

    I just made these and they came out great! I added dried fruit-cranberries and raisins with some chopped hazelnuts, some ground flax seed and finally a pinch of nutmeg.

    Thank you very much for this sugar free, flour free, oil free recipe!

    Reply


  152. Will update when these come out of the oven, but so far I’ve loved these muffins!! I swapped to the eggs for applesauce and left out the honey, and i separated the batter into 3 separate bowls. In one bowl I added blueberries, in another I added carrots and zucchini, and and in another I added walnuts and cinnamon!! Cant wait to try these out.

    Reply


  153. Hello from Trinidad and Tobago.

    I made these today and they came out great. I alo put chopped hazelnuts, ground flax seed, grated nutmeg and the dried fruit- raisins and cranberry.

    Thank you very much for this sugar free, flour free and oil free recipe.

    Reply


  154. For these being healthy, they sure we’re good! I followed the recipe exact, and they turned out great. I used applesauce instead of bananas, only because it’s what I had on hand- but next time want to do bananas with some other mix-ins as well for a more “hubby friendly’ recipe (he requested blueberries)

    Reply


  157. Made these today. They taste great. I added pecans and shredded coconut. But the title is a bit misleading. They aren’t sugar free. Honey is still sugar.

    Reply


  158. Thank you for such a yummy recipe! It was approved by my picky 3 year old , so it’s definitely a keeper! I used homemade almond milk and didn’t add the honey because my bananas were extremely ripe. They came out perfect! I will be following your recipes from now on.

    Reply


  159. I tried these muffins and they were a huge success taste wise. However, the problem I had was that the liners remained strongly stuck to the muffins which kind of spoiled the experience. Ever after I’ve put them in an airtight container with some apple peel to moisten them a bit, they still wouldn’t shift!! What did I do wrong?

    Reply

    • Souha, these muffins do tend to stick to muffin liners. I mention in the tips section that you should 1) spray the liners with a bit of oil or 2) use parchment baking cups. You can also leave the muffins in a sealed container overnight and the liners should peel off easily.

      Reply


  160. Hi Bren! Can I toast and grind the oats the night before to lessen the work in the morning?
    I’m super excited to try your recipe!

    Reply

  161. Hi Brenda,

    I don’t have a muffin tin and was going to try and bake this as a loaf – do you think that it will work it be too moist?

    Thanks!

    Reply

  162. Oh my goodness!! I have stumbled upon a treasure site!! Everything I have been looking for! Thank you sooo much for the wonderful ideas and info on green cleaning. And I couldn’t believe the name, Bren!! My name is Brenda, but my sister and mom sometimes call me Bren!! Thanks again, I’m making the protein balls with my daughter tonight after school.

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  164. Amazing! These are amazing. The only substitution that I made was that I used molasses instead of honey. My son has celiac disease, and I have to be on a low cholesterol diet. These muffins fit the bill for both. Thanks for the heart-healthy recipe. It will be my go-to from now on!

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  165. Hi. Sorry I’m a bit confused about the measurement of the bananas. Am I meant to use 2 cups of mashed bananas? Or just 2 bananas, mashed? Thanks!

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  166. These are absolutely delicious! I’ve tried several healthy muffin variations (each a different recipe) and none of them have actually turned out GOOD — except for these, which is really exciting. I didn’t use muffin cups, just made sure to grease the tin super thoroughly, and they aren’t sticking at all, so I’m actually eating them right out of the oven haha.

    The only thing I noticed is that mine turned out pretty dry. I used a mixture of mashed banana and pumpkin puree with 1/2 cup of frozen blueberries, but I feel like either I didn’t put quite enough of those wet ingredients in, I managed to put too much flour in, or I cooked them too long. I don’t think it’s a fault of the recipe, just an error on my part somewhere during the process. Either way, I’m saving this recipe and using it again when I run out! Maybe I’ll try pumpkin puree, nuts, and pumpkin pie spice next time to give it a fall twist.

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  168. These muffins are really good. I made mini muffins instead. I also substituted the honey for 8 dates that I chopped in my food processor. I also added raisins and chopped walnuts. The only downfall for me was my muffins didn’t raise. Still really good texture and flavors.

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  171. Incredible muffin recipe, thank you so very much! I added chopped apple and pecans, along with nutmeg. They are wonderful. I did have to cook them for a lot longer though, maybe a total of 45min @ 350. It also made 18 muffins, probably because of how much apple i added. Thank you so much!!!

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  172. Hi. I made these today and they turned out amazing.moist n tasty. I added ground nuts and reduced the oat a little accordingly. Bt don’t u think the baking time is too much for muffins?? Mine were done at 14min 🙂

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  174. Dear Bren,
    Thank you so much for the recipe. I made them yesterday and had one for breakfast. They’re delicious!
    I used to follow another recipe for very tasty healthy muffins but sometimes the muffins wouldn’t rise at all and I decided to look for another recipe online. Luckily I found yours, which is very easy and the good news is that the muffins are fluffy and tasty!! I will try your other recipes for muffins as well.

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  175. Bren, I was skeptical about the muffins being good since they are healthy. Most I’ve had haven’t been good but the oatmeal muffins are terrific.

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  176. These are amazing…I know I will make them again. Unfortunately, I forgot the milk. We sat down to eat them and I was like wow these would go down a lot easier with a glass of milk (they were understandably dry), then I reviewed the recipe and read through reviews and found people talking about milk. I was like ummmm milk, yeah that would help. Haha

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  177. I really like these! I have two of my own businesses, so am often on the run and these are a healthy snack to take with me (especially if you put some peanut butter on them!). As a sweeter snack I put M&Ms in a few of them, and just raisins in the other. Highly recommend these and look forward to making them in the future

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  178. Hi! This recipe looks amazing! So excited to try it. I was wondering if it has to be/had been adjusted for high altitude? I live at 5000 ft so finding recipes is a bit of a challenge! Thanks!

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  179. First of all, Hello world!! Second, This recipe is so So SO Easy! Clean up was a breeze, and the ingredients are so easy to find! my mom also liked these, because they are healthy. Thanks so much for sharing!
    MKS

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  180. Hi Bren,
    I haven’t made any of your muffin recipes yet. They look amazing! I bought some heart-shaped silicone muffin pans for Valentine’s Day. I know that you suggested parchment liners. I’m wondering what your thoughts are about going linerless using silicone pans. Thank you!

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  182. Delicious! Used maple syrup, unsweetened almond milk and unsweetened applesauce and my toddlers gobbled them up. Thank you for the recipe and can’t wait to try more!

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    • I’ve never baked them as scones, but I think they could work as drop biscuits (just plop a 1/4 cup scoop of batter on a lined baking sheet). You would have to adjust the baking time a bit. Good luck!

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  184. Honestly tried the chocolate version and it didn’t come out good hard and not moist
    My dad said it tasted awful and was forcing himself to eat it

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  185. Hi Bren…
    So many good comments.. can’t see someone asked about this so I am going to 😀
    I just got them out of the oven and all the muffin sink inside… I added frozen raspberries to the batter and read only now that the batter needs to rest .. could this be the reason that they sink? They smell and taste delicious and I want to try them definitely again but I hope next time they don’t sink … any tip?

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    • Frozen fruit is a great addition to baked goods since it doesn’t need to be defrosted before use… however, the muffins will have to bake a little longer to get rid of the excess liquid that leeches into the batter as the frozen fruit defrosts and to make sure the muffins reach the correct internal temperature to keep from falling (sinking) once they are removed from the oven. Next time I would let the batter rest before stirring in the frozen fruit and make sure to give them a bit more baking time.

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