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.
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 because they don’t add flavor.
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.
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!
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!
- 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
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.
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