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Banana Oat Muffins (No Added Sugar!)

These tender banana oat muffins are naturally sweetened with ripe bananas and perfect for a healthy grab-and-go snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 9 muffins

Ingredients

  • 2 cups quick oats
  • 2 tsp ground cinnamon
  • 1.5 tsp baking powder
  • 0.75 tsp sea salt
  • 4 ripe bananas mashed (about 2 cups)
  • 2 large eggs
  • 4 Tbsp avocado oil
  • 2 tsp pure vanilla extract
  • 2/3 cup chocolate chips optional

Instructions

  • Preheat the oven to 350°F (177°C) and line a 9-cup muffin tin with paper liners.
  • Place the quick oats in a high-powered blender and blend on low for about 60 seconds, until they form a coarse oat flour.
  • Add the ground cinnamon, baking powder, and sea salt to the blender and pulse until evenly combined with the oat flour.
  • In a large bowl, mash the ripe bananas until creamy, then whisk in the eggs, avocado oil, and vanilla extract until smooth.
  • Pour the blended dry ingredients into the bowl with the wet ingredients and stir until just combined. Fold in the chocolate chips, if using.
  • Spoon the batter evenly into the prepared muffin tin (about 9 muffins). Top with extra chocolate chips if desired.
  • Bake on the center rack for 18–22 minutes, or until a digital thermometer inserted into the center of a muffin reads 190°F (88°C) or a toothpick comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Muffin Tin
  • paper liners
  • high-powered blender
  • Large Bowl
  • spatula or spoon
  • digital thermometer

Notes

  • Use very ripe bananas for the best natural sweetness.
  • You can grind oats to a fine or slightly coarse texture depending on preference.
  • Chocolate chips are optional and can be omitted for a completely no added sugar version.
  • Do not overmix the batter to keep muffins tender.