Go Back
–+ servings
recipe image of banana oats flour eggs milk baking powder cinnamon vanilla extract brown sugar butter maple syrup chia seeds nuts dried fruit arranged on a white marble kitchen counter in healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Healthy Banana Oatmeal Muffins (No Blender!) - Her Highness, Hungry Me

Wholesome, tender muffins made with ripe bananas, oats, and no blender—perfect for busy mornings and kid-approved breakfasts. Naturally sweetened and easy to customize for gluten-free or vegan diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 187
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas mashed (about 1 1/2 cups)
  • 2 large eggs room temperature
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cup old-fashioned rolled oats certified gluten-free if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Optional Add-ins
  • 1/2 cup chopped walnuts, dark chocolate chips, dried cranberries, or chia seeds fold in after dry ingredients

Equipment

  • Mixing bowl
  • Muffin tin
  • Fork
  • - Whisk
  • - Spatula
  • wire cooling rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or coconut oil.
  2. In a large mixing bowl, use a fork to mash the ripe bananas until smooth with small lumps remaining for texture.
  3. To the mashed bananas, add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until fully combined and the mixture appears creamy and pale.
  4. Add the rolled oats, baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir with a spatula until just combined—do not overmix; a few streaks of flour are acceptable.
  5. If using optional add-ins like chocolate chips or walnuts, fold them into the batter now.
  6. Let the batter rest for 10 minutes. This allows the oats to absorb the liquid and soften, creating a tender crumb and preventing dryness.
  7. After resting, spoon the thick batter evenly into the prepared muffin cups, filling each about 3/4 full. Use a cookie scoop for consistent portioning.
  8. Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  9. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then carefully transfer them to a wire cooling rack to cool completely.

Nutrition

Calories: 187kcalCarbohydrates: 28gProtein: 5gFat: 8g

Notes

For gluten-free muffins, use certified gluten-free oats and verify that baking powder is gluten-free. For vegan muffins, replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, rested 5 minutes). Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze wrapped individually for up to 3 months. Reheat in a 350°F oven for 5 minutes or in the microwave for 15–20 seconds. For extra sweetness without sugar, use very ripe, spotted bananas and reduce maple syrup to 2 tablespoons.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe