Muffins are an easy (and highly portable) breakfast choice, but the amount of sugar and oil found in most muffins puts them firmly in the junk food category. These healthy oatmeal muffins are a convenient and nutritious breakfast option the whole family will love.
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 junk food 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 healthier option available for last minute breakfasts.
Healthy Oatmeal Muffins Recipe
This healthy oatmeal muffins recipe outshines standard recipes in several ways:
- Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
- Bananas keep the muffins moist instead of the usual 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 add an extra teaspoon of cinnamon, some nutmeg, or even pumpkin pie spice.
Some of our favorite add ins:
- frozen blueberries
- dried cranberries
- diced fresh apple
- walnuts and raisins
- dried mixed berries
- dried apricots, diced
- pecans, diced
- ground flax seed
- grated coconut
- fresh or frozen raspberries
Check out the comments section for even more great ideas from readers!
More Healthy Muffin Recipes to Try
1 – Healthy Chocolate Chip Oatmeal Muffins – My kids' all-time favorite healthy oatmeal muffins recipe. Lots of CHOCOLATE flavor but no sugar, no flour, and no oil!
2 – Healthy Pumpkin Muffins Recipe – Delicious pumpkin spice flavor with no flour, no sugar, no oil and no dairy… they taste like pumpkin pie.
3 – Apple Cinnamon Blender Muffins – This easy recipe mixes in the blender for no mess but lots of delicious cinnamon apple flavor. These muffins are flour free, use no butter or oil, and are sweetened with dates.
4 – Healthy Zucchini Muffins Recipe – Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no flour, no oil, no sugar, and no guilt!
5 – Healthy Chocolate Peanut Butter Muffins Recipe – These muffins are full of chocolate peanut butter flavor but contain no flour, no refined sugar and they're oil free. Classic dessert flavor combo with no guilt!
- 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
- 1/3 cup honey
- 3/4 cup milk
- 2 tsp real vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- muffin tin
- Preheat oven to 325 degrees. 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 this 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 degrees.
- 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 approximately 1/2 c fruit, raisins or nuts.
- Scoop into muffin tin, lined with 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 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
- Enjoy !
Need more nutrition details? Here's the complete breakdown:
Tips for Making Perfect Oatmeal Muffins
These helpful pointers will help you get the most out of this healthy oatmeal muffins recipe:
- 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 resulting in a 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 should usually be 1/2-2/3 full). These healthy muffins do not rise as much as traditional muffins so overfilling will make them look better.
- Cut one open. These muffins are quite moist due to the bananas. It can be hard to tell if they are finished baking with a toothpick. Try cutting 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). Before serving I heat the muffins for a few seconds in the microwave or cut them in half and warm them in the oven.
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!
Like healthy recipes? Sign up for my newsletter and never miss a thing!
Tip: Have over ripe bananas but aren’t ready to bake? Peel and freeze the bananas. Defrost and use to bake when convenient.
Subscribe to the Bren Did Newsletter to Get Access
Saskia says
They taste great but don’t look as lovely as yours. Kids added sultanas to them..
contactbrendid@gmail.com says
I’m so glad you liked them! Sultanas. =white raisins?
Mary Carlino says
You don’t have a calorie count for your muffins. Do you know how many calories each has? I just made them and added applesauce because I didn’t have honey at home, and they came out DELICIOUS!! I’ll be having them for breakfast until I run out, then I’ll make more!! Thank you!!
Bren says
Mary, according to the recipe calculator at SparkPeople.com the muffins have between 195-214 calories each. This is calculated making 14 muffins using skim milk and unsweetened applesauce or bananas. If you use a different kind of milk, sweetened applesauce and/or leave out the honey you would have a different calorie count. I’m so glad you enjoyed the recipe!
Hannah says
i bet blueberries would be delicious too
Bren says
Yes, Hannah, blueberries are delicious in this recipe. I add all sorts of fruits and nuts depending on my mood!
Tammy says
Hi, can I add protein powder to this recipe? How much would you recommend? Thanks!
Bren says
Tammy, you can add protein powder to the recipe. I have never done it so I can’t give you a good estimate.
Gina says
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?
Bren says
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.
Gina says
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!
Bren says
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!
Musikmandy says
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.
Bren says
Great idea! Thanks for sharing. The orange cranberry combo sounds amazing!
Bri says
Hi! Can I use oil instead of bananas? What would the ratio be? Bananas are a no go in my house:)
Bren says
Sorry Bri, I’ve never made them with oil. You can use applesauce instead of bananas.
Rin says
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 :))
contactbrendid@gmail.com says
So glad you liked the muffins! You can use a little oil spray inside the cupcake wrappers to help with sticking. The goji berries and dried apricot sound amazing- I will try them the next time I bake!
Christina says
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!
Bren says
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!
Bren says
If you’re a fan of these muffins, you should also check out my Healthy Pumpkin Muffins Recipe they have no flour, no sugar, no oil and no dairy.
Lena says
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!
Bren says
I’m so glad you like them, Lena! The PB sounds good. I bet my kids would love it.
Saira says
How long do I bake them for?
Bren says
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Katie says
You said preheat to 325 but bake at 350?
Bren says
Yes, first you toast the oats at 325 degrees, then in step 3 you turn the oven up to 350 degrees to bake the muffins. Hope you enjoy the recipe.
Reema says
Centigrade or Fahrenheit?
Bren says
Fahrenheit
Gabriele says
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!!
Bren says
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!
Kristen says
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!
Bren says
Kristen, I am so glad you enjoyed the muffins! Nutmeg sounds like a yummy addition, I will have to try it soon.
Ayesha says
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 : )
Bren says
Thanks for the suggestions, Ayesha! I have never seen that almond milk but I will check it out.
Steph says
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!
Bren says
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!
Anne Legault says
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
Bren says
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!
Anne Legault says
Thank yo you very much for answering so fast….I will do just that for my next muffin recipe. Have a great day.
Anne
Bren says
No problem Anne! I’m glad to help.
Lydia says
This recipe sounds amazing! I can’t wait to make them. Maybe tomorrow! 🙂
Bren says
Thanks Lydia! I hope you let me know how you like the muffins! I also have a pumpkin and chocolate version.
Anna says
Love these! Toasting and grind the oats really makes a difference
Bren says
Thanks Anna! So glad you enjoyed the recipe!
Ashley says
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 🙂
Bren says
They should be fine in a plain muffin tin as long as it is well greased. I hope you enjoy them!
Kristi Rimkus says
I ran across this recipe over on Pinterest and had to link to it on my weekend healthy recipe roundup post. These muffins look delicious!
Bren says
Thanks Kristi! I hope your readers enjoy it!
Kassidy says
These sound delicious! Any idea if a blender will work in place of a food processor?
Bren says
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!
chaniese says
Really wanna make these but the instructions confuse me a little… is it 2.5 cups oats or 1.5 cups?
Bren says
You need 2.5 total cups. You will grind 1.5 cups into oat flour and add the remaining 1 cup as whole oats.
Gosia says
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?
Bren says
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!
Ashleigh says
YUM!! Thanks so much for the recipe! I always get more into baking during this time of year.
Bren says
Thanks Ashleigh! Hope you like the muffins!
marilyn says
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?
Bren says
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.
Malory says
I made these muffins and absolutely love them!! 🙂 They are so moist.
Bren says
Thank you for stopping by to comment, Malory! I am so glad you like the recipe. It is one of our favorites!
Joan Morris says
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.
Bren says
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.
Joan Morris says
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.
Bren says
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.
Amy says
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?
Bren says
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.
Robin says
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 🙂
Bren says
Thank you for you lovely comment, Robin! I am so glad you like the recipe!
Josh says
Baked these last night! Excellent!
Bren says
I’m so glad you enjoyed the recipe!
Erin says
So good and moist!! Totally making these again!
Bren says
Thanks Erin! I’m so glad you enjoyed the muffins.
De says
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
Bren says
I am so glad you liked the muffins. Thanks for sharing your pan vs wrapper experience. The ones in wrappers come out easily the next day.
mah says
wonder full thanks for sharing. I will try it.
Bren says
Thanks!
ashley Hoppen says
the recipe says to preheat to 325, but then at the end says bake at 350. which is correct?
Bren says
Sorry for the discrepancy! Bake at 350.
Ruthann says
Any idea on the carb count?
Bren says
Great question, Ruthann! I updated the post with all the nutrition details just for you!
Bwalk says
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.
Bren says
I keep mine I the refrigerator then briefly heat before eating. Glad you enjoyed the recipe!
Bwalk says
Separated* ugh autocorrect.
Malory says
I love how simple, easy, moist and delicious there are. One of my favorite healthy muffin recipes. Definitely a keeper! 🙂
Bren says
I’m so glad that you are enjoying the recipe! Thanks for stopping by to comment, you made my day!
Marion says
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.
Bren says
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!
Marion says
Thank you, Bren. I will try that. I am determined.
H.R says
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 🙂
Bren says
Thank you for posting, so glad you are enjoying the recipe!
Fran says
Do you think I can sub the honey for pure maple syrup?
Bren says
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.
Dina says
Fyi honey is sugar these cannot be called sugar free.
Bren says
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.
Terri Willoughby says
Yes! 🙂
Yvonne King (MyAmari) says
Great recipe! Thank you for sharing!
Bren says
Thank you Yvonne! I am so glad you enjoy the muffins.
Nina says
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!
Bren says
Wow that’s a great calorie bargain! Hope you enjoy the recipe!
Donna says
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!!
Bren says
Yes, you can use coconut milk. If you want a muffin recipe with absolutely no added sweetener check out my No Sugar Apple Cinnamon Muffins. They are only sweetened with dates.
Norah says
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.
Bren says
Yum, Norah! Those additions sound perfect for spring. I’ll have to give them a try ASAP. So glad you liked the recipe.
Meha says
Can I add grated carrots instead of banana?
Bren says
I’m afraid that substituting carrots wouldn’t give the batter enough sweetness. Let me know how it turns out if you try.
Tyler says
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?
Bren says
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.
Bessie says
Can I sub pure maple syrup for the honey?
Bessie says
Nevermind! I just read another user’s comment. Thanks a lot for these!
Sharon Shepherd says
Hi! These sound great but all I have are steel cut oats. Do you think they’ll work?
Bren says
I’ve only used rolled oats, I am not sure that you can grind steel cut oats into flour.
Stacey says
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).
Bren says
Thanks for the advice, Stacey!
Rachel says
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.
Bren says
Thanks Rachel! I hope your daughter enjoys the muffins AND I hope they make your mornings a bit easier! You should also check out my Healthy Chocolate Muffins, they are very popular with my kiddos.
Amy Swanson says
Great recipe, and if using gluten free oats these would be GF, correct?
Bren says
Yes, if you use certified GF oat they are gluten free!
Mary says
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 🙂
Bren says
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.
Veronica says
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.
Bren says
I’m so glad your kids love the muffins as much as mine, Veronica!
Joannw says
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+!
Bren says
Thanks Joann!
Bubbly says
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!
Bren says
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.
Gina says
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 🙂
Bren says
Gina, I am so glad you enjoyed the muffin recipe! The dark chocolate chips sound like an amazing addition. If you really love chocolate you should try the chocolate version: Healthy Chocolate Oatmeal Muffins -Bren
Tammy Stewart says
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!
Bren says
I hope your mother in law enjoys the muffins!
Nikki says
Hi, these were delicious! One question, do they need to be refrigerated? What’s the best way to store them?
Bren says
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!
Jessi Shisler says
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!
Bren says
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.
Cyd says
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!
Bren says
Thanks, Cyd! So glad you love the recipe. Raspberries sound like a great choice.
Heather N. Chandler-Hobbs says
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”
Bren says
Thanks Heather! I am so glad you like the recipe, I agree it can be adapted many ways.
Ashlee says
I’m wanting to adapt this recipe for lactation. Can you tell us how much flaxseed and Brewers yeast you used?
Bren says
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.
Ken Da Silva says
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?
Bren says
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!
Hels says
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.
Bren says
Thank you so much! My kids love them too. It’s nice to have a go-to recipe.
Ximena says
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!!!
Bren says
Thanks so much! I’m glad you enjoyed the recipe and could make it work for your dietary restrictions.
Sandy says
Hi
Thanks for the amazing recipe. .I added chopped dates, rasins (soaked overnight in1/4 warmed orange juice).they turned out fab .
Bren says
Yum, sound delicious! Thanks for the compliment, made my day! 🙂
Sab says
Hi. Do you have to store these in the fridge. If not, how many days can you store them at room temperature?
Bren says
I store mine in the refrigerator or freezer to make them last longer. They can be stored on the counter for about a week.
Kass says
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!
Bren says
Thanks for the substitution advice, Kass. I didn’t know that was possible. I’m so glad you liked the recipe.
SARAH says
WOULD I BE ABLE TO MAKE THIS AS A LOAF INSTEAD OF MUFFINS?
Bren says
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.
Maria says
If I don’t have a food processor how can I break up the oats to the consistency of flour?
Bren says
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.
Jess says
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…
Bren says
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.
Stacey says
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!!!!
Bren says
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!
liza says
anyone find they had to cook them for longer than 20-23mins ? i added 1/2 cup of frozen blueberries with mine also
Bren says
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
Aria says
I don’t have a muffin pan. Can this be baked in a loaf pan instead? If so, at what temperature and for how long?
Bren says
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!
jolene says
You talk about preheating the oven to 325 and then to bake them at 350. Which is it?
Bren says
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
Cathy says
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 🙂
Bren says
Cathy, you could try using mashed sweet potato but you might have to increase the honey. You should check out my hhealthy pumpkin muffin recipe too, it does not use any fruit just pumpkin puree.
Kate says
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
Bren says
Yes! I freeze them all the time, just wrap or seal well so they don’t get freezer burnt. I defrost as needed.
Jill says
Have you made a morning glory version of your oatmeal muffin? (Carrot, apples, zucchini, walnut)
Bren says
I haven’t but I’ll get on it for Easter! Thanks for the suggestion. Have you see my Healthy Zucchini muffins recipe?
Erin says
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.
Bren says
I’m so glad you enjoyed them, Erin!
Bella says
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!
Bren says
Bella, sorry the recipe was confusing to you.
Bella says
Thanks! I ended up making these with 1 cup ground oats and 1 cup regular oats. They came out fabulous! They even got the approval from people who normally don’t eat gluten free or healthy! This will be a new favorite of ours. 🙂
Bren says
I’m so glad you enjoyed the recipe, Bella! 🙂
Carla says
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.
Bren says
Carla, you can definitely freeze these muffins after they are baked. I do it all the time.
Linda says
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!
Bren says
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. 🙂
Jo says
I’m really keen to try these, could you advise what size the ‘cup’ is in your measurements? Thanks
Bren says
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! 😉
Chelsea says
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!
Bren says
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!
Poli says
Hi there
Do you think I could use orange juice instead of honey?
Thanks!!
Bren says
I’ve used molasses or agave instead of honey but never orange juice. Sorry!
Francine Houle says
Question: what is the best way to warm up a couple of frozen muffins? Toaster oven or microwave? Thank you.
Bren says
Either method works great!
QuaNesha says
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!!
Bren says
I store my muffins in the fridge. I usually freeze half the batch to keep them extra fresh until needed. I’m so glad you liked the recipe!
Paddypaws says
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👍
Bren says
I’m so glad you enjoyed the recipe. Walnuts and raspberries sound like the perfect addition for Valentine’s Day!
Ros says
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….
Bren says
Thanks Ros! I’m so glad you enjoyed the recipe.
Raj says
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?
Bren says
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.
Cheyenne says
Came out way too salty and didn’t have enough sweetness. Really disappointed.
Bren says
I’m sorry you were disappointed, Cheyenne.
Joni says
These are fabulous! I added walnuts and some applesauce since I only had 2 medium bananas. Will make again and again!
Bren says
Thanks Joni!
Yvonne says
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?
Bren says
They freeze great, I usually freeze half the batch to keep them fresh until needed.
Lisa says
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!
Bren says
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.
Mia says
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?
Bren says
They probably needed a bit more time in the oven. Make sure the center of one is fulled cooked before removing.
Nancy says
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!
Bren says
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!
Hannah says
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!
Bren says
Thanks for the tips, Hannah! The loaf version sound delicious, I’ll have to try it soon.
Teresa says
Dumb question… is Real Vanilla just vanilla extract?
Bren says
You’re correct, Teresa. it’s vanilla extract. I use the real kind not the artificial vanilla flavoring.
Teresa says
Thank you!! Excited to try these
Cristina says
Bren, can i add whey protein powder to make the recipe? If so, do i just use less oat flour?
Bren says
I’ve never used protein powder so I am not sure. Sorry! Let me know if you try.
Courtney says
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!
Bren says
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
Juliet says
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!
Bren says
Thanks, Juliet! I’m so glad they were a success!
Mary says
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!
Bren says
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.
Michelle says
Have you ever made I. A jumbo muffin tin? They would probably have to be cooked longer?
Bren says
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!
Sara says
Hi, sorry if my message already went through, but i was wondering if i can substitute the oat flour for oat bran?
Bren says
Hi Sara, I’ve never substituted oat bran for the oats so I’m not sure if it world work. Sorry!
Nithya says
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
Bren says
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
Maame says
can we have a low cholesterol version?
Bren says
You can reduce the cholesterol by substituting 3 egg whites for the 2 whole eggs. Hope you enjoy!
Jenny says
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?
Bren says
Yes, you can!
Kellie says
Do you know how long they keep for? When they go off? Im cooking them today but wont do too many if go off too soon x
Bren says
Kellie, I store the muffins in the refrigerator for a week or in the freezer.
Kellie says
Thankyou! Mine turned out well but the fridge i think made mine really dry. That will be my cooking for you!!! Is there anything you can recommend to keep them more softer and moist? X
Colleen says
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!
Bren says
Thanks, Colleen. I’m happy to hear that your toddler enjoyed the recipe! Score one for mom!
Tara says
Wow. These muffins turned out very well. We added raisins and pecans. Thanks for the great recipe.
Bren says
Thanks, Tara. I’m so glad you enjoyed the recipe!
Sara says
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!
Bren says
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! 😉
Winnie says
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.
Bren says
Thanks, Winnie! I agree, super ripe soft bananas are the way to go!
Moira says
Really looking forward to making these. Can I leave them sit overnight in the fridge and bake them in the morning?
Bren says
I’ve never tried leaving them overnight in the fridge so I’m not sure how it would work, sorry!
Becky says
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
Bren says
I’m so glad the muffins were a hit, Becky! Thanks for coming back to comment!
fieldmouse says
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!
Bren says
Thanks! I am so glad to hear that the flax eggs worked well. I get that question frequently!
kelly says
there is sugar if there is honey. honey=pure sugar.
Bren says
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.
Christina says
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.
Bren says
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!
Lyndsi Siegel says
Delicious! and a perfect quick breakfast and/or snack for my 2-year old. Thank you for sharing!!!
Bren says
Thanks, Lyndsi! I’m so glad you enjoyed the recipe!
Elyse says
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.
Bren says
I’m so glad you liked the recipe, Elyse! I’ll have to try the pumpkin applesauce!
Cel says
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?
Bren says
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!
phailin says
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 😉
Bren says
Thank you!
Linda says
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.
Bren says
Thanks for commenting, Linda. The recipe is meant for old fashioned oats… hope you have better luck with that ingredient.
Sean says
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
Bren says
Thanks, Sean! I am so glad you enjoyed the recipe! I hope you try some of my other healthy muffin recipes like pumpkin, zucchini, and chocolate too!
Candace Hutton says
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!
Bren says
Yes, Candace. I toast all the oats. Good luck with the recipe! 🙂
Lisa C says
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!
Bren says
Your add ins sound amazing, Lisa! I’m so glad you are both enjoying the recipe.
Lisa C says
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.
Maria says
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?
Bren says
You can do an even swap of honey for maple syrup. 🙂
Nora says
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!
Bren says
Thanks, Nora!
Lisa C says
Making 8 dozen as we speak…to freeze! They’re so good. I’ve really gotten some mileage out of your genius!
Jodie says
Could you use unsweetened/unflavored almond milk in place of skim milk? Do you think it would taste different?
Jodie says
Also, I saw where you typed to someone else to toast entire 2.5 cups of oats and then use remaining in recipe. Do you find that you have enough after toasting for 1.5 cups ground oats and 1 cup of whole oats?
Bren says
Yes. 2.5 cups (plus 2 Tbsp for the tops if desired) is the total amount needed.
Bren says
Yes, you can use almond milk. It should not change the flavor.
Roddy says
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
Bren says
Roddy, I’m sorry I’ve never made the muffins with any other grain than oatmeal so I’m not sure what would work in this recipe. For the teens try my healthy chocolate or healthy chocolate peanut butter muffins or try some add ins.
Roddy says
Thanks for responding … I plan to grind whatever grain I choose with the oats to make a fine powder to use as the “flour” in the recipe. I definitely will try your suggestions … maybe I will add the chocolate and peanut butter to the recipe.
jellybeans1808 says
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
Bren says
I’m so glad you enjoyed the recipe, Cole! They are perfect for breakfast on the go!
Emily says
How long do these usually last before going stale or moldy?
Bren says
They last 3-4 days on the counter, about a week in the fridge, and up to 2 months in the freezer (well wrapped).
Klaudia says
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!
Bren says
Klaudia, I’m so happy you like the recipe. I agree, they are perfect with coffee!
Yasmeen says
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!
Bren says
I’m glad you’re enjoying the recipe, Yasmeen. Your versions sound delicious!
jessica says
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!!
Bren says
Jessica, I am so glad you enjoyed the recipe! I bet the almond butter is delicious with the banana!
Heather says
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.
Bren says
They can stick to muffin liners. Let them rest overnight and the wrappers should peel off easily.
Sharon says
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
Bren says
Hooray! I’m so glad they were a hit, Sharon!
Tara says
I made them today and added nutmeg, dried cranberries, and a few white chocolate chips, they’re perfect!! Great recipe!
Bren says
Yum! So glad you enjoyed!
Ronna Gould says
My husband and I agree, this is the most delicious muffin!
Will be making often. The bonus here is that it is also healthy.
Thank you so much and I can’t wait to try your other recipes
as well.
Bren says
Thanks, Ronna! I’m so glad you both enjoy the recipe!
Jen says
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!
Bren says
Jen, I’m so glad the muffins were a hit! Your additions sound delicious. You should check out my healthy chocolate muffins too. They are a family favorite.
Baking marketing rep says
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 : )
Bren says
I am so glad the muffins were a hit!
Saraa says
How do I make the vanilla? I have only used vanilla extract before not actual vanilla. Please help me.
Bren says
Pure vanilla extract is what the recipe uses, I don’t recommend using artificial vanilla flavoring.
Marsha says
Have you tried adding protein powder to the recipe? I’m curious if it would change the texture or consistency.
Bren says
I have not tried the recipe with protein powder. If you do let me know how it turns out.
Marsha says
I forgot to rate the muffins. Six out of five stars!! Loved them and so did my 11 month old picky eater.
Bren says
Woo hooo, Mom win!
Gina says
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!
Bren says
I’ve never made this recipe with dates and applesauce, however I have a great Easy Apple Cinnamon Muffins recipe that is sweetened with dates.
Maureen says
Can you make these without pulsing the oats in a food processor? I don’t have one but would love to make these!
Bren says
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!
Amy says
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?
Bren says
They have a very dense center, as long as you do not see batter you should be fine if they have baked for an hour.
Steph says
These were absolutely amazing. I made them with mixed berries and nuts. So easy to make and so delicious!
Bren says
I’m so glad you enjoyed the recipe, Steph!
Marisa says
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 🙂
Bren says
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!
Louise says
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
Bren says
Hope you love the muffins!
Nicole says
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.
Bren says
They are a very dense muffin. If you prefer a recipe that is less dense you should check out my Cranberry Orange Muffins. They use the same ingredients but add cornstarch to lighten the muffins.
Caitlin says
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.
Bren says
Hooray! I’m so glad the recipe worked for you. I agree, the oats on top make the muffins look extra special. 🙂 -Bren