Skip to Content

Banana Oat Muffins

Sharing is caring!

These healthy banana oat muffins are super tasty and great for snack time or a healthy breakfast on the go. They're made in the blender for an easy, healthy treat! 

Made without any added sugar or flour, these muffins are hearty and filling because they use 2 cups of oats. Top them with chocolate chunks or fresh fruit for an extra special treat. 

If you like oatmeal and bananas, you'll love this banana muffin recipe!

Banana oat muffins with chocolate chunks on a small green plate.
Jump to:

These healthy muffins get their natural sweetness from extra-ripe bananas and come together with whole-grain oats for a filling muffin with the perfect sweetness. They're similar in consistency to baked oatmeal, but the baking powder gives them a little lift, so they become more muffin-shaped. 

This is a great recipe for anyone who needs an easy-to-make treat. Mixing a few basic ingredients in the blender saves time and consolidates cleanup to one place. 

Top them with dark chocolate chips or chunks, fresh berries, or chopped nuts. They're a perfect healthy snack or sweet breakfast on the go.

I like to enjoy two of them with a cup of tea for a sweet morning treat.


You'll need several pantry ingredients and some very ripe bananas to make these healthy banana oatmeal muffins.

Three bananas, a measuring cup of milk, a bowl of oats, an egg, a bowl of baking powder, a bowl of chocolate chunks, a bowl of cinnamon and salt, and a bowl of vanilla.

Large bananas - You want to use ripe or overripe bananas. The riper the banana, the sweeter the muffins will be. As you can see from the photo above, my bananas were heavily speckled! And since you're adding to the blender, no need to mash bananas beforehand. If your bananas aren't super ripe or you like extra sweet muffins, you can add a bit of brown sugar. 

Oats - Old-fashioned rolled oats should be used. Do not substitute for steel-cut oats, as you will not get the same results.

Egg - The egg is needed to bind the mixture, so don't leave it out. If you want this recipe to be vegan, substitute a flax egg by mixing one tablespoon of ground flax with 3 tablespoons of water and let sit for 5-10 minutes before adding.

Milk - You can whatever kind of milk you prefer. Regular cow's milk, almond milk, or soy milk will work.  

Baking Powder - A lot of baking powder is used in this recipe in order for it to rise properly. Do not substitute for baking soda. 

Flavors & Mix-ins - A little vanilla extract, ground cinnamon, and kosher salt or sea salt mix together to give these muffins their delicious flavor.

Chocolate Chips - Use your favorite dark chocolate chocolate chips or chunks. 


First, preheat your oven to 350 degrees F and grease a 12 cup muffin tray with coconut oil, avocado oil or your favorite cooking spray. Alternatively, line the muffin tray with paper liners. 

Next, add everything except the chocolate chips to the blender (or food processor) and blend for at least 30 seconds (and possibly up to 1 minute) until you have a fully incorporated muffin batter. For best results, you need to really blend the ingredients into a fine batter. Unless you want the consistency to be more like oatmeal, the oats must be fully blended.

Then, add the batter to your prepared muffin pan. About ½ cup of batter will go into each cup. 

Top with the chocolate chips or chunks and bake for 30 to 35 minutes.

A compilation of photos of how to make blender banana oat muffins.

Tips for Making this Recipe

Baking Tips - Check your muffins after 30 minutes; the edges should be golden brown, and they shouldn't wobble in the center. If they seem underdone, bake them for an additional 5 to 8 minutes.

Recommended Tools - You'll need a muffin pan for this recipe. Any standard 12-cup muffin tray will work. I also highly recommend a good blender for this recipe - I used a Vitamix, but anything like a Ninja or NutriBullet will work well!

Storing Tips - You can save these muffins for up to 5 days in an airtight container in the refrigerator. Reheat them in the oven or a toaster oven.

Diet/Allergy Alternatives - If you'd like to make this recipe vegan, substitute the egg for a flax egg and use either almond or soy milk.

A muffin tray with baked banana muffins topped with chocolate chunks.

More Healthy Baked Goods

If you like these delicious muffins, check out some of our other favorite baking recipes and healthy desserts!

A closeup shot of banana muffins topped with chocolate.

If you try these healthy banana oat muffins, let us know! Connect with us on Instagram and share your photos, or leave us a rating.

Yield: 12 muffins

Banana Oat Muffins

Several healthy banana oat muffins on a green plate.

These delicious healthy banana oat muffins are topped with chocolate chunks for a sweet breakfast or afternoon snack.

Prep Time 6 minutes
Cook Time 35 minutes
Total Time 41 minutes


  • 3 very ripe bananas
  • 2 cups old fashioned rolled oats
  • ¾ cup milk*
  • 1 egg
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ⅓ cup dark chocolate chunks or chips


  1. Preheat oven to 350 degrees F. Grease a 12 cup muffin tray.
  2. Combine the bananas, oats, milk, egg, baking powder, vanilla, cinnamon, and salt in a blender and blend for 30 seconds to 1 minute or until oats are fully broken down. The batter should be smooth.
  3. Spread the batter out evenly across the muffin cups (about ½ cup in each).
  4. Top with the chocolate chunks.
  5. Bake for 30 to 35 minutes or until the center of the muffins has set and the edges are a golden brown.
  6. Allow muffins to cool for 5 minutes before removing them from the tray.


*You can sub almond milk or soy milk as well.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 203mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 4g


Friday 15th of July 2022

I just finished making these and OH EM GEE! These are sooooo good. I’m traveling for work the next few weeks and needed some additional items to take with me. I’m trying to avoid anything processed. I will absolutely make these again!


Sunday 27th of March 2022

These muffins are soooo good! I added a twist! I made some with blueberries and some with chocolate chips. Both were delicious! I also added two table spoons of peanut butter (healthy kind) to add protein and it makes them really moist! I also folded chocolate chips in and added them to the top too. Perfection! Thanks a lot!


Tuesday 22nd of February 2022

These are fantastic! I followed the recipe exactly then made it 4 ways- plain, with chocolate chips, with white chocolate chips and then with butterscotch chips. The plain is great when I don’t want extra sweetness but the butterscotch was my favorite of the sweetened options. My grandmother asks me to make this for her every week now so she can eat them for breakfast every morning instead of bread! Thanks for a great recipe! It’s now my go-to for overripe bananas!

Lisa Warren

Sunday 26th of February 2023

@Terra, I used Carob Chips too!


Thursday 10th of March 2022

@EW, hi, how to make them sweet,, as in will it be sweet enough for kids to enjoy it?


Tuesday 22nd of February 2022

Thank you so much for this lovely comment! I'm thrilled you've tried so many variations - I've got to try them with butterscotch chips!

Skip to Recipe