These flourless banana oatmeal muffins can be made from start to finish in less than 20 minutes. Plus, they are healthy, too—these oatmeal muffins are just about 100 calories a piece!
Want to try some other healthy treats with oatmeal? You’ll love these Almond Joy no-bake energy bites, no-bake breakfast cookies, healthy oatmeal chocolate chip cookies, and this healthy granola bar recipe.
I promise these will be the easiest muffins you will ever make! We like to whip up a batch of these healthy oatmeal muffins once a week or so, and enjoy throughout the week. It’s really nice to have a muffin treat to give my kids that isn’t loaded with sugar…anything to avoid that mom guilt!
I like to serve these muffins either as an after-school snack, or alongside a protein like eggs or bacon for breakfast. These are also a great on-the-go food if you need a snack to hand out while running errands.
Healthy Muffins Your Kids Will Love
This recipe has a lot going for it in terms of nutritional benefits. Firstly, rather than the standard base of flour, this flourless recipe uses old-fashioned oatmeal, which means each muffin is packed with fiber.
Plus, these healthy oatmeal muffins can help lower cholesterol, improve blood sugar and boost antioxidants—all thanks to the oats!
This recipe also calls for plenty of bananas, so each muffin will help boost potassium and vitamin C levels. The banana acts as the main sweetener for this recipe as well, along with a bit of brown sugar–there is no white sugar added. Side note: if you aren’t a huge fan of banana, I still recommend making these because you can hardly taste it. I like to use bananas that have brown spots on them.
The other reason why these muffins are healthy is that you can choose your toppings. Rather than load them up with candy, you can easily just toss in some wholesome ingredients that won’t make your kids extra hyper.
These blender muffins are simple thanks to the blending process. Instead of stirring your muffins together, you let a blender do all the work for you. There are a lot of great blenders to choose from, but my personal favorite is the Blendtec. This thing whips up smoothies, muffins, ice cream, and pretty much anything you can dream up. I am in LOVE!
This is a great recipe to make with a young child who is just starting to explore in the kitchen. My own kids love helping me with this recipe—it’s as simple as dumping the ingredients in a blender and hitting the on button.
How to Make Banana Oatmeal Muffins
These healthy oatmeal muffins can be put together in minutes. Preheat your oven to 400 degrees, then line a muffin tin with cupcake liners, so you are ready to go.
Then, combine the oatmeal muffin recipe ingredients by adding each one to the blender. Pulse 10-15 times, or however long it takes for the batter to become well combined. It doesn’t have to be totally smooth, but it should be completely mixed.
Then scoop your batter into your muffin liners so that they are about 3/4 full. I love using this large cookie scoop for scooping out the blender muffins. It makes it super fast and easy.
Now’s the fun part—add in your toppings! You can do all the same or let everyone pick and choose what to add to his or her muffin. Stick it in the oven and bake for about 15 minutes until done.
What Toppings Should I Use?
As mentioned, these muffins are completely customizable, thanks to the toppings. We have several favorites in our house, but we usually use a combination of toppings like:
- chocolate chips
- chopped pecans
We each have a favorite combination—I love blueberry walnut oatmeal muffins, while my kids prefer chocolate chip (of course). I only give them 3-4 chips per muffin and that seems to satisfy their craving just fine.
Can I Freeze These Muffins?
Absolutely. In fact, that’s part of my regular routine when I make these. I like to double the recipe, then freeze half of it so we always have some to grab and go with on a crazy day.
To freeze the muffins, prepare and bake as you normally would. Once they are finished and completely cooled, add them to airtight freezer-safe containers or freezer bags (make sure to squeeze the air out). Label and freeze.
Whenever you’re ready to reheat, simply place them in the microwave for 15 – 30 seconds or let them reheat in a toaster oven.
More muffin recipes:
- Healthy Morning Glory Muffins
- Easy Breakfast Muffins
- Healthy Chocolate Muffins
- Chocolate Chip Zucchini Muffins
- Apricot Yogurt Muffins
- Maple Glazed Snickerdoodle Muffins
Toppings: shredded coconut, chopped pecans or walnuts, chocolate chips or blueberries (optional)
- Preheat oven to 400ºF. Line a muffin tin with cupcake liners and set aside.
- Combine the oats, bananas, applesauce, yogurt, brown sugar, egg, honey, vanilla, baking powder, baking soda and salt into a blender. Pulse 10-15 times, or until the batter is smooth. It doesn’t need to be completely smooth, just well combined.
- Using a large cookie scoop or 1/4 cup, add the batter to the liners. You want them to be about 3/4 of the way full. Add toppings if desired to the top of the batter.
- Bake for 14 to 15 minutes, or until a toothpick comes clean.
- If you would like to use regular applesauce, you can add in 1/2 teaspoon ground cinnamon.
- For mini muffins, heat the oven to 375ºF and bake for only 10 minutes. Makes 48 mini muffins.
- To freeze muffins: Prepare and bake as you normally would. Once cooked and cooled, add to airtight freezer-safe containers or freezer bags (make sure to squeeze the air out). Label and freeze. To reheat, place in microwave for 15-30 seconds or let them reheat in a toaster oven.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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