Easy recipe for moist dairy-free, naturally sweetened oatmeal banana muffins made with quick oats & whole wheat flour. They’re low fat and high fiber; perfect for a clean-eating breakfast!
Recipe updated on September 22, 2019.
Who absolutely loves Banana Muffins? We all do! We’re all suckers for a nice, warm, buttery banana muffin but they’re not the healthiest breakfast option.
That’s right, I said it.
They’re sweet as can be and very addicting so we can’t have them all the time. I mean, you could but eventually one day you’ll look down and you won’t be able to see your toes. You gotta be able to see your toes!
I’ve come to realize that a lot of muffins are just breakfast cupcakes. That really is what they are. Now, let me be clear; I’m not going to stop eating them, but you gotta have some balance in your life.
It’s time to cut back on the junk food breakfasts.
Don’t deny it. Sometimes you have breakfast foods that aren’t really breakfast food because it’s easier to just throw some high corn syrup O’s cereal in a bowl with some milk and eat it. We all do this. I’m guilty of it too but we can’t go on like this.
So for those of you who love banana muffins with all your heart but are trying to stay on track, I have a much healthier option for you!
Sugar Free Banana Oatmeal Muffins
These banana oat muffins are low fat, made with whole wheat flour, are dairy-free, and contain no refined sugar!
This recipe calls for natural sweetener; honey or maple syrup. It doesn’t matter which one you use. Pick your favorite! Sometimes I use a mixture of both.
Don’t think that just because these muffins are healthy means that they must taste like damp sawdust. Oh no, quite the contrary. They’re just as comforting as your good ole buttered up, overly-sweetened banana muffins.
They taste good and they’re really good for you too. In other words, they’re delicious and nutritious! They make for a kid-friendly breakfast and they’re also great for the lunchbox. Toddlers just can’t resist.
In addition to all that other great stuff this is such a simple muffin recipe. It’s really easy to make and it comes together in just ten minutes.
This is why I love healthy breakfast muffins (especially low fat oatmeal muffins) because they can be made ahead and you can take them on the go!
Banana Muffin Recipe with Quick Oats
I used quick oats in this healthy oatmeal banana muffin recipe because I’m a quick oat kind of girl and they’re the best! Yes, better than rolled oats. I love how soft they are when baked and you don’t have to soak them before using them so it’s super convenient.
Quick oat muffins are the bomb.
I especially love that these healthy banana muffins don’t taste like they’re made with whole wheat flour at all! They’re so soft and moist and flavorful. Even the pickiest of eaters will approve.
They taste so good warm, fresh from the oven. I know this is true for almost all muffins but it’s especially true for these.
The 3 bananas in this healthy banana muffin recipe are for more than just adding banana flavor; they’re responsible for moisture and sweetness too so make sure the ones you use are overripe! They should be soft and freckled.
More Healthy Muffin Recipes:
- Healthy Banana Applesauce Muffins
- Healthy Greek Yogurt Chocolate Chip Muffins
- Healthy Pumpkin Banana Muffins
- Healthy Chocolate Chip Banana Muffins
If you give these banana oatmeal muffins a try leave a comment below and tell me what you think. I love hearing from you!
Follow Beat Bake Eat
for more easy baking recipes! 
PINTEREST | FACEBOOK
INSTAGRAM | TWITTER
Healthy Oatmeal Banana Muffins {Sugar Free}
Click the stars to rate!
Ingredients
- 3 overripe bananas, mashed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup quick oats
- 1 cup whole wheat flour
- Oats and brown sugar, for sprinkling
Instructions
- Preheat oven to 350°F. Spray muffin pan with nonstick cooking spray or lightly grease with oil (I don’t recommend using liners unless they are foil or parchment).
- In a large bowl mix together the bananas, baking soda, cinnamon, and salt.
- Stir in the honey/maple syrup.
- Beat in the oil, eggs, and vanilla extract.
- Fold in the oats then add the flour and gently mix until fully incorporated. Do not overmix!
- Scoop the batter into the muffin pan dividing it evenly among the cups.
- Sprinkle the top of each muffin with a pinch of oats and brown sugar.
- Bake for 18 – 19 minutes until toothpick inserted in the center comes out clean or mostly clean.
- Cool in pan 5 minutes then remove.
Notes
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
19 comments
If i could rate a 10 i would!! These muffins are SOOOOO yummy. I have been looking for a recipe like this for years, one that is not dense and tastes like a brick of sawdust. This muffin ticks all the boxes. I did sub 3/4 cup of coconut oil and honey for a double batch and it worked great, just for my personal preference although i do enjoy the more coconutty flavor with the full cup.
They really are yummy! Well I am happy to say that NONE of my healthy recipes taste like a brick of sawdust. You only need 2/3 cup of oil for a double batch though; just a reminder. I’m really happy that you found my recipe! Thank you so much for giving it a 5-star rating.
These were a hit! I used unsweetened applesauce instead of oil, left off the topping, and use silicone baking cups (I highly recommend buying them!)
Yay! I’m happy they were they a hit. I’ve heard nothing but good things about those baking cups. I have to try them out one day. Thank you so much for leaving a review.
Can I use regular oat instead?
You can however the texture will be much different and the muffins will take longer to bake.
Very yummy and quick to devour! My family loves this healthy banana muffins. I used gluten free oat flour instead of whole wheat flour. Also I used rolled oat in place of quick oat and sprinkle on top with coconut brown sugar and steel cut oat. Everything blend well. Thank you for this yummy recipe
You’re welcome! I’m happy it turned out great for you. It’s good to know that oat flour works in this recipe. Thanks so much for leaving a review.
These muffins were delicious and moist. So tasty would make again
Thank you! Happy you’ll be making them again.
Fantastic recipe! I’m a serial recipe modifier, but need a good recipe to work with. This definitely fits the bill.
My modifications:
Added a tablespoon of cinnamon instead a teaspoon (becuase we love cinnamon).
Added an extra banana in place of the oil and cut the syrup back to 1/3 cup so that it would not be too sweet.
I used regular oats.
For the topping, I added a pinch of cinnamon and salt and mixed in just enough coconut oil to turn it into a crumble.
I did have to cook them a little longer, probably due to my changes, but they turned out fluffy and delicious.
Thank you for sharing this recipe!
Delicious! You definitely know what you’re doing. I’ll give you that.
That coconut oil crumble sounds interesting though. There was no flour in it? ?
I always love hearing about modifications and substitutions because I learn so much.
Thanks for taking the time to leave a comment! I’m happy they turned out great.
These are excellent! I added them to my “Favorite Recipes” board on Pinterest. They are very moist and the flavor is just sweet enough. They don’t taste like “healthy” muffins! I will be making this again! 🙂
Oh, yay! I love reviews like this when it comes to my healthy recipes. I feel the exact same way; they don’t taste healthy at all. Thank you so much for the feedback.
Best banana muffins! So yummy and love that these have no added sugar!!
Agreed. Thank you!
This recipe is delicious! Perfectly moist and healthy, too! ?
So it says sugar free but there is a quarter cup of “honey or maple syrup “ which are just as much sugar as white or brown sugar. People are misinformed.
This is the first time I’m hearing this. It is common knowledge that natural sweeteners are healthier than refined sugar and they are not the same. What sweetener would you recommend instead?