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Healthy Banana Oatmeal Muffins. Fluffy, moist and made with simple and healthy ingredients. The easiest and perfect way to use ripe bananas!
Almost every week I make a batch of banana muffins to have it for breakfasts, snacks and sweet treats. These flourless banana oatmeal muffins are light, fluffy, loaded with banana flavor and dark chocolate chunks. Made gluten-free, dairy-free and naturally sweetened! This recipe is perfect for a smaller family as it makes 6 large muffins!
HEALTHY BANANA OATMEAL MUFFINS WITH NO FLOUR
Made with 100% gluten-free oatmeal flour which you can purchase or make yourself by grinding oatmeal in a food processor or high speed blender. Homemade oatmeal flour is so easy to make and I love using it in baking! Check out some of my favorite oatmeal flour goods:
best healthy oatmeal blueberry muffins, oatmeal pumpkin bread, oatmeal flour sugar cookies, oatmeal banana pancakes.
WHY YOU NEED TO MAKE THESE HEALTHY BANANA OATMEAL MUFFINS ASAP
They’re made grain free, sweetened with ripe bananas and coconut sugar
Packed with fiber and healthy fats
Made with simple ingredients that you probably can find in your kitchen!
Perfect as a nutritious breakfast, quick snack or dessert.
You can leave them out on a counter for around 2-3 days and then refrigerate or even freeze them!
The best reason? They’re perfectly fluffy, soft, moist and sweet. Just so delicious!
If I haven’t convinced you to try these banana oatmeal muffins yet, I will add that they’re made with my favorite chocolate. Lily’s sugar-free, stevia sweetened chocolate! They also carry sugar-free baking chocolate chips!
I hope you’ll give this recipe a try and love it as much as we do! Don’t forget to show me how your muffins came out! Please use hashtag #natteats and tag @natteats. I LOVE seeing your creations!! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.
Ingredients
1 1/4 cup oatmeal flour
2 small ripe bananas (1/2 cup mashed)
1 egg, large
1/3 cup coconut sugar
1/4 cup avocado oil or oil of choice
3/4 tsp baking soda
1 tsp rice vinegar
1 tsp pure vanilla extract
1/8 tsp pink salt
1/2 cup chocolate chunks (preferably sugar-free chocolate chunks)
Instructions
- Preheat oven to 350F and line muffin pan with 6 muffin liners.
- In a large bowl, whisk together mashed bananas, eggs, sugar, vinegar and vanilla. Add in oil.
- In a separate bowl mix oatmeal flour, baking soda and salt. Add dry ingredients to wet and mix until combined (don't overmix it). Fold in dark chocolate chunks.
- Divide the batter between the prepared muffin cups filling it almost full. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
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