Healthy Banana Oat Muffins (no flour or Added sugar!)

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Do you ever wish you could find an easy, healthy breakfast idea that your toddler will actual like and eat?

Same.

I finally settled on these healthy banana oat muffins.

With no flour and no added sugar, this nutrient packed banana oat muffin recipe ticks all the boxes on my toddler breakfast wish list.

They also taste good enough for the whole family to enjoy!

These banana oat muffins are perfect for at home or on the go.

They freeze wonderfully and you and your family can enjoy them after just a few seconds in the microwave.

Because these muffins have no added sugar I do recommend adding some type of berry to the batter.

The berries add a natural sweetness to the muffin and explode in your mouth when you take a bite.

You can add strawberries, blueberries, or whatever else you like.

We used chopped strawberries the first several times we made these muffins and they were a hit. Lately we’ve been making some of the muffins strawberry and some blueberry. The blueberries taste great as well and eliminate the need for chopping. You could even add chocolate chips if you don’t mind a slightly less healthy muffin!

How to Make Healthy Banana Oat Muffins

Click to jump to recipe.

These banana oat muffins are super easy to make if you use a food processor. Just dump the ingredients in, blend, and bake! The food processor I use is an old one given to me by my mother, similar to this one.

If you don’t have a food processor don’t worry, you can easily make these muffins in a blender! This will ensure that your oats grind up into the batter so that the texture is similar to a regular flour muffin.

Start by adding all your ingredients to your food processor, minus the berries: oats, banana, egg, baking powder, baking soda, salt, and vanilla. Blend the mixture just enough to combine everything. Don’t blend it too much or you will end up with a chewy muffin!

I usually blend for just a few seconds. When it looks like everything is combined I stop the food processor and go through the batter with a fork to make sure there are no chunks of banana left. (You could also mash the bananas before adding them. But I do it the lazy way.)

Fold in your chopped strawberries or blueberries by hand. I just use a spoon to stir them in right there in the food processor so I don’t have to use a bowl. The less dirty dishes the better!

Grease your muffin tin or add cupcake liners. I prefer to use liners for an easier clean up. I use these parchment paper liners – regular cupcake liners can get a little sticky when used with healthy muffins.

These muffins won’t rise as much as a regular muffin would, so go ahead and fill the liners as close to the top as possible without overflowing the batter.

I prefer to use a mini muffin tray to make these banana oat muffins more toddler friendly. Mini muffins also cook a lot faster than full-sized muffins – about 15 minutes at 350 degrees. If you are doing full-sized muffins you’ll want to double that time. You’ll know your muffins are done when you stick them with a toothpick and it comes out clean.

Looking for more healthy toddler breakfast ideas? Check out my 5 ingredient healthy pancakes!

My toddler absolutely loves these muffins. I hope your family loves them as much as we do!

Banana Oat Muffin Recipe

Makes 24 mini muffins.

Ingredients:

  • 1 1/2 cups old-fashioned oats
  • 2 ripe bananas
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup blueberries or chopped strawberries

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Combine oats, bananas, egg, milk, vanilla, baking powder, baking soda, salt, and cinnamon in food processor. Blend just long enough to combine ingredients – do not over blend.
  3. Stir in berries.
  4. Pour batter into muffin tin lined with parchment paper baking cups. These muffins won’t rise as much as regular muffins would, so fill the cups to top of the liner.
  5. Bake mini muffins for 14-15 minutes or regular muffins for 30-35 minutes.

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