Description
These Flourless Banana Oatmeal Muffins are a cozy fall treat — naturally gluten-free, moist, and kid-approved! Made with ripe bananas, oats, Greek yogurt, and cinnamon, they’re the perfect healthy snack for breakfast, lunchboxes, or anytime you crave a warm bite of comfort.
Ingredients
2 cups rolled oats (gluten-free certified if needed)
3 ripe bananas (medium-large, very ripe with brown spots)
2 large eggs
½ cup Greek yogurt (plain or vanilla)
¼ cup honey or maple syrup
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
¼ cup mini chocolate chips or chopped walnuts (optional)
Extra oats or chips for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with coconut oil.
2. Add oats to a blender or food processor and pulse until they become a fine oat flour.
3. Add bananas, eggs, Greek yogurt, honey, vanilla, baking powder, baking soda, cinnamon, and salt to the blender. Blend until smooth and creamy.
4. Fold in any optional mix-ins such as chocolate chips or nuts using a spatula.
5. Spoon batter evenly into muffin cups, filling each about ¾ full.
6. Sprinkle with a few oats or chips on top for a bakery-style finish if desired.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
9. Enjoy warm or at room temperature with coffee, milk, or tea.
Notes
• Use overripe bananas — the spottier, the sweeter! 🍌
• For a dairy-free version, substitute the Greek yogurt with unsweetened applesauce or coconut yogurt.
• Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
• Freeze individually wrapped muffins for up to 2 months. Reheat in the microwave for 20–30 seconds.
• Perfect for lunchboxes, road trips, or cozy fall mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 10g
- Sodium: 120mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg