These healthy banana oatmeal muffins have quickly become a favorite breakfast in our little family. They’re an easy, nutritious muffin made without flour or refined sugar, high in fiber and perfect for meal prep.
Make a double batch of these flourless banana oatmeal muffins to have breakfasts or snacks ready for the week. They work well for on-the-go mornings, a light dessert, or a healthy midday treat. You only need a bowl and a muffin pan or silicone cups to prepare them.
We recently moved to Germany for a while, which is why the blog was quiet for a few weeks. Moving takes time and energy, but things are settling and I’m back to cooking and photographing recipes—phone photos for now—and sharing new ideas.
One recipe I want to share is these no-flour banana oat muffins made with yogurt. I developed this when we needed healthier snacks (and to avoid wasting a very overripe banana).
Everyone in the family loves these, including Aiden, my 2-year-old.
The batter comes together quickly and cleanup is minimal—just a large bowl and a whisk. I prefer silicone muffin cups because the muffins pop out easily and the cups are simple to wash.
Banana Oatmeal Muffins Ingredients
Bananas. You’ll use two bananas total—one mashed for the batter and half of the second banana can be chopped into the batter or sliced on top for decoration.
Oats. Rolled oats work best here (I used thin rolled oats). You can leave them whole or grind half for a slightly smoother texture—both work.
Egg, yogurt and coconut oil. One egg, a couple of tablespoons of plain Greek yogurt, and a bit of coconut oil keep the muffins moist and help them hold together. Greek yogurt also helps create lift with the baking powder.
Cinnamon and vanilla. Natural vanilla extract and cinnamon complement the banana flavor and add warmth.
Baking powder or baking soda. Either leavening agent will work; I used baking powder here. Use what’s available in your pantry.
Nuts and seeds (optional). If you’re not serving toddlers, top the muffins with chopped walnuts, pecans or seeds for extra crunch.
How To Make Healthy Banana Oatmeal Muffins
You don’t need a blender—just follow these simple steps:
- Preheat the oven to 350°F / 180°C.
- In a mixing bowl, mash one banana and whisk in the egg, yogurt and coconut oil until combined.
- Add baking powder (or baking soda), vanilla and cinnamon; whisk well.
- Stir in the oats. If you like a softer texture, let the mixture sit 5 minutes so the oats absorb some liquid.
- Chop half of the second banana and fold the pieces into the batter, or slice it to place on top of the muffins—optional.
- Fill muffin cups about three-quarters full and top with banana slices if desired.
- Bake for 20–30 minutes at 350°F / 180°C, until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before enjoying.
Meal Prep
This recipe yields six small muffins. If you’re preparing breakfasts for several days or for more people, double the recipe. Store the muffins at room temperature for a day or two, then refrigerate to keep them fresh longer.
Kid-Friendly & Gluten-Free Option
These flourless oatmeal muffins are naturally sweetened with banana, vegetarian and high in fiber—ideal for kids and toddlers when prepared without nuts. For adults or older children, add chopped walnuts, pecans or almonds for crunch.
To make them gluten-free, choose certified gluten-free oats, since regular oats are sometimes processed alongside wheat and can be cross-contaminated.
Recipe Card
Healthy Banana Oatmeal Muffins (No Flour)
Flourless, no added sugar, and ideal for make-ahead breakfasts. These muffins are quick to prepare and kid-friendly.
5 minutes
30 minutes
35 minutes
Ingredients
- 2 ripe bananas
- 1 1/2 cup oats*
- 1 egg
- 2 Tbsp yogurt
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 Tbsp coconut oil
Instructions
- Preheat the oven to 350°F / 180°C.
- Mash one banana and whisk with the egg, yogurt and coconut oil.
- Add the vanilla and baking powder, then whisk to combine.
- Stir in the oats. Chop 1/2 banana into chunks and fold in if using; let sit 5 minutes if you prefer a softer texture.
- Pour batter into silicone muffin cups and top with a banana slice, if desired.
- Bake for 20–30 minutes until golden and a toothpick comes out clean.
- Let cool and enjoy.
Notes
*Update: grinding half of the oats in a nut grinder gives a slightly finer texture. I also sometimes skip adding banana chunks and use only the mashed banana for a less chunky muffin.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 170
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Unsaturated Fat 2g
Cholesterol 31mg
Sodium 98mg
Carbohydrates 24g
Fiber 3g
Sugar 5g
Protein 4g
This recipe was originally published in September 2019, updated with new tips in January 2023 and again with new images March 2026.