These Healthy Oatmeal Banana Muffins are the perfect easy meal prep breakfast, snack or dessert. They are gluten-free, sweetened with maple syrup and made in one bowl.
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If you are looking for a tasty and easy breakfast to prepare in advance, look no further! I bet you have all the ingredients in your kitchen right now to make these fluffy banana muffins. I added dark chocolate chips to this batch. Additionally, you can add in other ingredients like chopped nuts or raisins. These gluten free banana oatmeal muffins are SO simple and customizable!
Ingredients Used to Make Healthy Muffin Recipe:
- gluten free oat flour
- gluten free old fashioned rolled oats
- cinnamon
- baking powder (gluten-free)
- vanilla
- mashed spotty-brown bananas - the more brown the banana, the sweeter the muffin 🙂
- eggs
- olive oil
- maple syrup
- dark chocolate chips
How to Make Healthy Oatmeal Banana Muffins from Scratch?
- In a mixing bowl, combine all ingredients for the muffins until well incorporated.
- Line a muffin tin with 10 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner. Bake for 23-30 minutes in a 350°F oven.
- Allow the muffins to cool completely before removing them from the liners.
- Store in an airtight container on the counter for a couple of days or place into the freezer to grab and microwave whenever you are ready to enjoy! I highly recommend making a batch on Sunday to have ready to go for the week ahead.
Tools to Purchase to Make Healthy Banana Muffins with Oats:
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Healthy Oatmeal Banana Muffins
These Healthy Oatmeal Banana Muffins are the perfect healthy & easy meal prep breakfast. They are gluten-free and sweetened with maple syrup!
Ingredients
- 1 cup gluten free oat flour
- ½ cup gluten free old fashioned rolled oats
- 2 tsp baking powder (gluten-free)
- 1 tsp vanilla
- ¾ cup mashed spotty-brown bananas (about 1 ½ – 2 bananas)
- 2 eggs
- ⅛ cup olive oil
- ¼ cup maple syrup
- ⅓ cup dark chocolate chips
Instructions
- In a mixing bowl, combine all ingredients for the muffins until well incorporated.
- Line a muffin tin with 10 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner. Bake for 23-30 minutes in a 350°F oven.
- Allow the muffins to cool completely before removing them from the liners.
- Store in an airtight container on the counter for a couple of days or place into the freezer to grab and microwave whenever you are ready to enjoy! I highly recommend making a batch on Sunday to have ready to go for the week ahead.
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Let me know below with a comment and rating! 🙂
Made these to have as a quick breakfast option. They are so delicious and easy to make! Would recommend to anyone!
That makes me very happy, Sara! 🙂 - Krista <3
They are so moist! Love them
Yay!! Happy to hear that. 🙂 - Krista <3
Amazing delicious and so easy to make ! Will try many more of your recipes !
AMAZING! Thank you, Stacy! - Krista <3
These are amazing! Can’t believe they are healthy. How many do you think is a healthy serving size?
That makes me so happy! Whatever feels good for your body! 🙂 - Krista <3
These are amazing! A great go to for a busy morning or mid day pick me up! Also really easy to make, recommended them to so many people!
Yay! I also appreciate that you recommend the recipe, Alyssa! Means a lot! - Krista <3
I loved these!! So yummy and easy to make & perfect for a quick breakfast !
Can’t wait to try more recipes!
Whoop whoop! Happy to hear it! - Krista <3
Hi! These are delicious! Do you have the nutrition information by chance (or calorie count)?
Thank you!!
Glad to hear that! I purposely do not provide nutritional information because numbers can be triggering for some. I want this to be a safe space for all. If interested, you can type the ingredients into an online calculator and find the nutritional info for any recipe.
I found your blog just yesterday and this is the second recipe I try in two days😅🤣
Great texture! I did switch chocolate for some pecan! Loved them.
Wow! That means so much!! Made my whole day. 🙂
Made these to keep in the freezer for my daughter and she loves them!! Easy and tasty snack. Ended up using 2 bananas and maybe a tablespoon of maple syrup, worked great. Highly recommend if you like banana muffins.
Awesome!! Thanks, Erin. 🙂
I replaced oat for almond flour and they turned out amazing 🙂 I was looking for a new breakfast option and I absolutely love these!!
Awesome!! I am so happy almond flour worked as well. Thanks for sharing, Kaia. 🙂
I had some ripe bananas that needed to be used up, so I thought I’d give your recipe a try and prep these muffins to have for breakfast this week. They turned out great!! Love how easy they were to make and how simple the ingredients are. I swapped out chocolate chips for walnuts and used avocado oil instead of olive oil. These muffins are definitely a new favorite of mine. Thanks for another great recipe Krista! 🙂
Ahh this makes me so happy to hear!! Thanks, Brooke! 🙂
Thank you for sharing this recipe. I made them for my little one; who I have yet to give refined sugar too, and she loves them. So do I. I had been looking for a recipe like this and am so glad to have found it. Thank you thank you!
Yay!! Thank YOU for your kind comment, Kristen! 🙂
Hi,
Loved the muffins really fluffy not dry at all and very tasty, can you please include nutrition info in your recipes, I will like to know calorie info. Thanks Diane
So glad you enjoyed, Diane! I purposely do not provide nutritional information because numbers can be triggering for some. I want this to be a safe space for all. If interested, you can type the ingredients into an online calculator and find the nutritional info for any recipe.
Hi there, can I use frozen bananas (thawed to room temp then mashed) instead of fresh bananas? If yes, I'm going to make these right away b/c they sound delish! Thank you!
Hi, Lydia! I haven't personally tried so I can't say you will achieve the exact results. I believe it should be fine as long as there is not too much excess water from the frozen bananas.