Easy Banana Oatmeal Muffins (No Added Sugar)

Close-up of a golden brown banana oatmeal muffin with a cinnamon crumb topping in a white paper liner, with ripe bananas blurred in the background.

Easy Banana Oatmeal Muffins (No Added Sugar)

These Easy Banana Oatmeal Muffins are naturally sweet, soft, and made with wholesome oats and ripe bananas. A cozy, healthy breakfast muffin perfect for busy school mornings, freezer prep, and little kitchen helpers.

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Course: Breakfast, Snack

Cuisine: American

Keyword: banana oatmeal muffins, freezer friendly muffins, healthy banana muffins, no sugar banana muffins, oatmeal breakfast muffins

Prep Time: 10

Cook Time: 18

Resting Time: 5

Total Time: 33

Servings: muffins

Calories: 145kcal

Cost: $6

Equipment

1 6-cup muffin tin Line with paper liners or spray with nonstick spray
1 Large mixing bowl For all batter mixing
1 Fork For mashing bananas
1 Measuring cups & spoons For accuracy

Ingredients

2 large Bananas Very ripe, mashed
1.5 cups Rolled oats Old-fashioned
2 large Eggs Room temperature
0.25 cup Greek yogurt or milk Any milk works
1 teaspoon Baking powder
0.5 teaspoon Baking soda
0.5 teaspoon Vanilla extract
0.25 teaspoon Cinnamon Optional
1 pinch Salt
1 Nonstick spray For tin

Optional Mix-Ins:

0.25 cup Chocolate chips Kid favorite
0.25 cup Blueberries Fresh or frozen
2 tablespoons Chopped walnuts Optional crunch
1 tablespoon Peanut butter v

Instructions

Preheat your oven to 375°F (190°C) and lightly spray your muffin tin with [nonstick spray]. This is the part where my daughter Olivia always announces, “It’s baking day!” and runs to grab the liners.
In a large bowl, mash the [bananas] with a fork until smooth with a few soft lumps. My little helper loves this step, it’s messy in the best way.
Add the [eggs], [Greek yogurt], and [vanilla extract] to the bananas and whisk well. I always remind Olivia this is where the muffins get their softness.
Stir in the [rolled oats] until fully coated. Let the batter rest for 5 minutes so the oats soften, this makes the muffins tender instead of chewy.
Sprinkle in [baking powder], [baking soda], [cinnamon], and [salt]. Stir gently until combined. Olivia calls this the “magic powder step.”
Gently fold in [chocolate chips], [blueberries], or [nuts] if using. This is always where negotiations happen in our kitchen.
Divide batter evenly into the muffin tin, filling each about ¾ full. Olivia insists every muffin gets “equal love.”
Bake for 15–20 minutes, until golden and a toothpick comes out clean. The smell always pulls everyone into the kitchen.
Let muffins cool for 5 minutes before transferring to a rack. These are best warm with tiny hands reaching in for “just one more.”

Notes

For vegan muffins, use flax eggs and plant-based milk.
For extra protein, add 1 scoop vanilla protein powder.
These muffins freeze beautifully for up to 3 months.
Pair with scrambled eggs or yogurt for a balanced breakfast.
Perfect as first finger food for toddlers (no sugar added).

Nutrition