Banana Oat Muffins Recipe (Low Sugar AND No Oil) (2024)

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By Lina | Recipe/DIY Content Creator

Feb 10, 2015 @ 2:52 PM MST

Breakfast Banana Oat Muffins

yield: 10 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Ingredients

2 1/2 cups old fashioned oats (gluten-free if desired)
2 eggs
2 ripe bananas
1 tsp vanilla extract
1/2 cup honey
2 tsp baking powder
2 tablespoons ground flax seed (*optional but great for added fiber & nutrition)
1 tsp baking soda
1 cup plain Greek yogurt
1/2 cup mini or regular chocolate chips (*optional but yummy)

Directions

Preheat the oven at 350 degrees. Prepare a muffin tin with liners.

Pour oats into a food processor and pulse until you get a powder - about 10 seconds.

Add eggs, bananas, vanilla, honey, baking powder, flax seed, baking soda, and yogurt. Process until the mixture is smooth.

Stir in chocolate chips if desired.

Pour into greased muffin pans or use cupcake liners like I did. Bake at 350 degrees for about 18 minutes.

Insert a toothpick to make sure muffins are cooked through. Makes about 15 muffins.

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Looking for a lighter lower in added sugar breakfast muffin recipe that is perfect to grab and go on busy mornings?

Try these yummy and easy-to-make banana oatmeal muffins for breakfast.

Perfect if you need to make use of over-ripe bananas, this recipe swaps out granulated sugar for honey and uses Greek yogurt in place of oil. I love that this easily comes together using a food processor to make oat flour with old-fashioned oats and is very quick to make.

Tip: You can even opt to freeze these muffins in an airtight container or freezer bag and then easily reheat for a few seconds in the microwave when you are ready to eat.

Breakfast Banana Oat Muffins

yield: 10 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Make these easy and delicious breakfast banana oat muffins for a meal on the go! Perfect for school lunch and budy week day mornings.

Ingredients

2 1/2 cups old fashioned oats (gluten-free if desired)
2 eggs
2 ripe bananas
1 tsp vanilla extract
1/2 cup honey
2 tsp baking powder
2 tablespoons ground flax seed (*optional but great for added fiber & nutrition)
1 tsp baking soda
1 cup plain Greek yogurt
1/2 cup mini or regular chocolate chips (*optional but yummy)

Directions

Preheat the oven at 350 degrees. Prepare a muffin tin with liners.

Pour oats into a food processor and pulse until you get a powder - about 10 seconds.

Add eggs, bananas, vanilla, honey, baking powder, flax seed, baking soda, and yogurt. Process until the mixture is smooth.

Stir in chocolate chips if desired.

Pour into greased muffin pans or use cupcake liners like I did. Bake at 350 degrees for about 18 minutes.

Insert a toothpick to make sure muffins are cooked through. Makes about 15 muffins.

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About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.

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Join The Discussion

Comments66

Babs February 10, 2015 at 2:58 pm MST
If you do not have a food processor, can you just use the oats as they are? It would make for a more chewy muffin, but that is fine with me. These sound so healthy and low fat.
Reply3

Lina (Hip's Modern Martha) February 10, 2015 at 3:12 pm MST
You could use small amounts in a coffee grinder or if you have a high powered blender like Ninja or Vitamix? I think they would come out more like a cookie 🙂
Reply
kristi February 10, 2015 at 6:51 pm MST
you can buy oat flour, which is just the same thing.
Reply
Shannon January 31, 2016 at 10:40 am MST
See Also
My Grandmother's Fresh Peach Cobbler Recipe - Food.com Rumford Sugarless Recipes – WWII Ration Recipe Sheet « RecipeCurio.com Pumpkin Snickerdoodle Cookies Recipe Moist Banana Nut Bread Recipe with Pecans (So Easy) - Restless Chipotle
I made them in my blender. Worked just fine!
Reply

Jeannie February 10, 2015 at 3:08 pm MST

Could you use applesauce if you don’t have yogurt??

Reply5

Lina (Hip's Modern Martha) February 10, 2015 at 3:15 pm MST
Hmm I’m not sure, may come out similar. What does everyone else think?
Reply1

jac February 10, 2015 at 8:03 pm MST
One caution: applesauce may make it a little “stickier” to the touch. But no less delicious, I’m sure. 🙂
These look fantastic, Lina. I love the whole grain & no added fat/sugar!
Reply

Suzyq February 10, 2015 at 3:36 pm MST
I use applesauce in place of oil for baking all the time and it works great
Reply1

Lina (Hip's Modern Martha) February 10, 2015 at 4:32 pm MST
Great, thanks!
Reply

Christie February 10, 2015 at 4:53 pm MST
Not sure about this recipe but I put applesauce in any baked item instead of oil…cakes, muffins, brownies, etc….
Reply
Kimberly February 10, 2015 at 7:05 pm MST
You should be able to I have been using this exact recipe with coconut oil instead of yogurt and you can sub apple sauce for CO. I forget the ratio but yes it will work fine, I personally have not tried the sub for this recipe but have had no problems with other CO subs.
Reply
Rebecca March 3, 2016 at 10:02 pm MST
You can use sour cream, I’ve done it for banana bread before
Reply1

Christie5264 March 4, 2016 at 10:35 am MST
I use applesauce all the time in muffins, brownies, and cakes instead of oil! 🙂
Reply

Jen February 10, 2015 at 3:11 pm MST

Love all ingredients in this recipe. Are these dense or light and are they moist?

Reply1

Lina (Hip's Modern Martha) February 10, 2015 at 3:13 pm MST
Light and moist. I served it to all the neighborhood kids after school and they all LOVED 🙂
Reply1

Jen February 10, 2015 at 4:04 pm MST
Great, thanks. You’re awesome. I can’t wait to try this recipe.
Reply

4Ella February 10, 2015 at 3:44 pm MST

Congrats Hip2save to be number 15 on All you list Best Money- saving bloggers 🙂

Reply1

4Ella February 10, 2015 at 3:55 pm MST
You are the BEST and #1 for me 🙂
Reply1

Lina (Hip's Modern Martha) February 10, 2015 at 4:32 pm MST
That’s so nice! Thanks
Reply

Heather C February 10, 2015 at 4:21 pm MST

Do you think I could use quick-cook oats? I have a few containers in my stock pile…. Just wondering if they might cook too quickly

Reply1

Lina (Hip's Modern Martha) February 10, 2015 at 4:39 pm MST
Yes and if someone needs Gluten-Free oats they can use those too. Thanks!
Reply1

Heather C February 10, 2015 at 4:47 pm MST
Thanks Lina…I have a ton of old bananas & I was going to make banana bread but these ingredients are healthier & I have them all !
Reply

Mar February 10, 2015 at 4:47 pm MST

Could you use a regular blender? I only have a 12 speed blender. Thanks in advance!

Reply2

CJ February 10, 2015 at 6:19 pm MST
Yes, that’s what I use (I don’t have a food processor) & it works fine. I just have to stop the blender every now and then, & push the oats around inside the glass pitcher so they all can be ground up.
Reply
CJ February 10, 2015 at 6:22 pm MST
Yes, I don’t have a food processor so that’s what I use when making this recipe.
Reply1

Mar February 11, 2015 at 10:49 am MST
See Also
Homemade Peach Cobbler Recipe {BEST EVER!} - Cooking Classy
Thank you!
Reply

Tatyana February 10, 2015 at 5:05 pm MST

Can you use sour cream instead of yogurt (I have the old one that I need to use), thank you

Reply1

CJ February 10, 2015 at 6:10 pm MST
Yes, you can use sour cream…in fact, this morning I had made this recipe before seeing this post (I’ve been using this recipe for several years)…I didn’t have Greek yogurt so I used light sour cream and it turned out great!
Reply

Christie February 10, 2015 at 5:06 pm MST

Here is an awesome twist to cornbread…if you are a baker…

Box of Jiffy cornbread or your own recipe…
Add a heaping tablespoon of sourcream…I never measure just go by the consistency…
Line bottom and sides of iron skillet or pan with bacon. Then add mixture on top and cook.
“Good enough to slap your grandma”…lol JK Can you tell I am a good ole southern cook???…hehe! Absolutely delicious! 😀

Actually I am bedridden but my mom and I work as a team….I come up with recipes in my head and she cook them. I have a few that I may post sometime but I never write down amounts…guess I can give up writing recipes for Southern Living huh…lol 🙂

Reply1

Rachel February 10, 2015 at 7:49 pm MST
Haha that sounds great!
Reply

Sue February 10, 2015 at 5:11 pm MST

Can I substitute eggs for something else?

Reply3

jac February 10, 2015 at 8:06 pm MST
In most recipes you can use 1 Tbsp. soy flour + 1-2 Tbsp. water as an egg substitute. You can also grind flax seed and add water (haven’t tried this one; not certain of amounts). If you try it with this recipe, be sure and let us know how it turns out!
Reply
Suzyq February 10, 2015 at 9:10 pm MST
Flax seed egg substitute is 1 tbs ground flax seed and 3 tbs water = 1 egg
Reply
vmm September 4, 2015 at 10:08 am MST
most banana breads don’t need an egg/egg substitute. they’ll stick to gether without. I’ve made this recipe with no eggs cause of an allergy and it was great. good luck
Reply

Lynn February 10, 2015 at 5:36 pm MST

Can this be made into a bread loaf instead?

Jennifer February 10, 2015 at 6:36 pm MST

Old fashioned oats and flax seed are good for milk production, so if you added some brewer’s yeast to this recipe they would make awesome lactation muffins for the breastfeeding mamas. 🙂

kristi February 10, 2015 at 6:50 pm MST

i have oat flour on hand, how much roughly do you think the oats become once made into flour I was guessing 1 3/4 cup

Reply1

Lina (Hip's Modern Martha) February 10, 2015 at 6:55 pm MST
Yes i would guess that too after searching some oat flour recipes. Thanks!
Reply

Julia February 10, 2015 at 7:18 pm MST

This is my family’s #1 fav snack! I usually make these once a week & they normally do not last but a day! You can also add walnuts to make a healthy banana nut muffin!

jac February 10, 2015 at 9:01 pm MST

I just set out all the ingredients to make these in the morning. I’m debating about adding cinnamon/nutmeg/ginger OR cocoa powder…has anyone tried either of these with this recipe?

Can’t wait for breakfast tomorrow!

Reply3

Rachel February 10, 2015 at 9:14 pm MST
Haven’t tried with this recipe but you can’t go wrong with cinnamon and chocolate 🙂
Reply
Julia February 10, 2015 at 10:18 pm MST
I add cinnamon every time, it’s delish!
Reply
jac February 11, 2015 at 7:06 am MST
Thanks for the feedback, Rachel & Julia. I tried some modifications today, and they turned out great! Here’s my version, which made 18 standard-sized muffins:
*omit chocolate chips
*add 2 Tbsp. minced fresh ginger (or add 1/2 tsp. dry if you don’t have fresh)
*add 1 tsp. ground cinnamon
*add 1/4 tsp. ground nutmeg
*add 2 oz. pecans after all other ingredients are blended
I’ve polished off 2 with a cup of hot green tea, and the others may disappear throughout the day. 🙂
Thanks again for sharing, Lina. I don’t bake much (ever?) anymore since eliminating most bread/flour/sugar from my family’s meals, but this recipe fits beautifully into our lifestyle and is definitely a keeper!
Reply1

Lina (Hip's Modern Martha) February 11, 2015 at 7:22 am MST
Yum!
Reply

Sarah February 11, 2015 at 6:13 am MST

Isn’t half cup of honey a lot? Could you substitute with something else?

Reply2

Lina (Hip's Modern Martha) February 11, 2015 at 7:21 am MST
Yes you could use a little brown sugar ir other sweetner. Thanks
Reply
jac February 11, 2015 at 4:13 pm MST
1/2 cup = 8 Tbsp. If your recipe makes 15-18 muffins, that would mean you’d get about 1/2 Tbsp. honey per muffin. That doesn’t seem like too much to me, but of course, it depends on your nutrition goals. I can say that the batch I made seemed just right–not super sweet–to hubby or me.
Reply1

Sarah February 12, 2015 at 6:13 am MST
Well said. Thanks
Reply1

Miriam January 31, 2016 at 3:46 am MST
For an idea on the calories, honey is generally 20 calories per teaspoon and 0.5 tablespoon is 1.5 teaspoons. So about 30 calories of honey.
Reply

Amy Stotts February 11, 2015 at 6:23 am MST

Good timing on this recipe! I make 2 doz. healthy muffins every 2 weeks and freeze14 of them. The 10 that I keep out, mom eats for her breakfasts, which keeps her from buying those pastry muffins at fast food places. I’ll make these this time, in place of the banana oat bran muffins I’ve been making.

For today though, my cooking will not be as healthy. I’m making reduced fat mini cheesecakes for my son’s desserts the rest of the week and 2 French silk pies for my mom’s birthday. That’ll be plenty to do…haha!

Reply1

tracee2 February 11, 2015 at 8:32 am MST
Hi Lina,
I LOVE LOVE LOVE your recipes, but I was wondering if you could include nutritional information as well. I am counting calories, and this would be such a BIG help to me and many others I am sure! Keep ’em coming, but please include nutritional information.
Thanks!
Reply2

Lina (Hip's Modern Martha) February 11, 2015 at 8:35 am MST
Thanks for the kind feedback! Feel free to plug in ingredients into a recipe calculator like this one.
https://www.myfitnesspal.com/recipe/calculator
Reply1

Ali S. February 11, 2015 at 8:48 am MST
Hi – calorie-count.com is also helpful for me when putting in my baking recipes! Thank you, Lina! Truly appreciate all of your wonderful ideas and beautiful photos!
Reply1

Lina (Hip's Modern Martha) February 11, 2015 at 12:50 pm MST
Oh thanks for sharing!
Reply

jac February 11, 2015 at 4:18 pm MST
Tracee, I watch for the same info as you, and I’ve found the myfitnesspal site (not the app) to be a great resource for me when calculating nutrition info for homemade items. (App is great too–just doesn’t offer exactly the same features as the web version.) FWIW, the version of these muffins that I made (post 14.3, above) came out to 129 cal, 19g carb (2g fiber, 10g sugar), 4g fat, 5g pro.
Reply

Robbie Johnson February 12, 2015 at 8:32 am MST

I am thinking of adding a little dried peanut butter to the recipe. PB goes great with choc., honey, and bananas. And the dried has not much fat.

Monica February 12, 2015 at 10:38 am MST

This is a great recipe! We needed dairy free so I did not add the yogurt but added 1/4cup palm shortening instead and also left out the flax seeds. They turned out awesome!

Reply1

Lina (Hip's Modern Martha) February 12, 2015 at 2:16 pm MST
Oh yay!
Reply

Jessica February 12, 2015 at 4:40 pm MST

Are old fashioned oats the same as rolled oats? Thanks!

Reply1

Lina (Hip's Modern Martha) February 12, 2015 at 4:48 pm MST
Yes
Reply

DarekS1982 February 20, 2015 at 8:41 am MST

Well, I really love this cake. It was moist and perfect in every way! One thing, I did not freeze the cake. Only because I was doing so many things besides making the cake. I was canning hot sauce and apple pie filling. I just forgot to freeze it. It was perfectly moist too! So I’m not sure if it needs to be frozen first. I’ll have to make it again and do it right to compare. But it is a top notch recipe for sure!!!

Rachel April 28, 2015 at 2:59 am MST

Yum, I was reading the recipe and thinking my husband would put nutella on them

Jess June 21, 2015 at 7:57 pm MST

As anyone frozen?

Reply1

vmm September 4, 2015 at 10:09 am MST
yes, I make mini muffins of these and freeze for my kiddo’s morning snack break at school…
Reply

Melanie October 12, 2015 at 4:56 pm MST

Does anyone know if I can make these with regular yogurt or does it have to be Greek? I have some stoneyfield whole yogurt and I accidentally bought plain instead of vanilla for my toddler. I’m trying to find a way to use it up.