Banana Oatmeal Muffins (Healthy Oil-Free Breakfast)

These banana oatmeal muffins are soft, wholesome, and naturally sweet — a healthy breakfast you can feel good about every day.

For more healthy breakfast recipes, check out our apple cinnamon overnight oats, Greek yogurt chia pudding, protein apple muffins, and Greek scrambled eggs.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Bananas: Use ripe or overripe bananas for natural sweetness and moist texture. Substitute with applesauce or mashed sweet potato for variety.
• Egg: Helps bind the muffins and adds lightness. Substitute egg with 1 tablespoon chia seeds stirred with 3 tablespoons water. Let it sit for about 10 minutes until it forms a gel-like texture — then use it just like a regular egg.
• Greek yogurt: Adds creaminess and protein. Substitute with low-fat Greek yogurt, Skyr for even more protein, or regular yogurt.
• Honey: A natural sweetener that pairs beautifully with banana. You can use maple syrup or date syrup if that’s what you have.
• Vanilla extract: Rounds out flavor; almond extract or cinnamon extract are nice twists.
• Rolled oats: Add fiber and structure to these banana oat muffins. Substitute with quick oats for a softer texture.
• Flour: All-purpose gives the best rise. Substitute whole wheat flour for a heartier bite or 1-to-1 gluten-free flour for gluten-free banana muffins without oil.
• Baking powder & baking soda: Keep muffins light and fluffy; ensure they’re fresh for best results.
• Cinnamon & salt: Enhance sweetness and balance flavor — don’t skip them!

Preheat your oven to 375°F / 190°C. In a large bowl, mash the bananas until smooth and creamy. Add the egg, Greek yogurt, honey, and vanilla extract. Whisk well until everything looks silky and combined. This mix gives your easy banana oatmeal muffins natural sweetness and a moist, fluffy texture.

Step 2. Add the Dry Ingredients

To the same bowl, add rolled oats, flour, baking powder, baking soda, cinnamon, and a pinch of salt. Stir gently until the dry ingredients are just incorporated. Avoid overmixing — that’s the secret to soft, tender healthy breakfast muffins.

Note: For more flavor, fold in 1/2 cup of your favorite add-ins such as chocolate chips, chopped walnuts, or blueberries. Keep it simple so the banana flavor shines.

Divide the batter into 12 lined muffin cups. Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out mostly clean.

Tip: Since these muffins are oil-free, they can stick to the liners. Lightly spray the liners with oil and let the muffins cool fully before peeling — they’ll release much more easily once cooled.

Step 4. Cool, unwrap, enjoy

Let the muffins rest in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely. This quick rest helps them set and finish baking from the inside out. Once fully cooled, they’ll release from the muffin liners much more easily — and you’ll get that perfect, clean edge when you unwrap them.

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