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4.84 from 12 votes

Healthy Banana Muffins

Recipe from Two Peas and Their Pod

Healthy Banana Muffins- flourless banana muffins that are super moist with lots of banana flavor. They are naturally sweetened with honey and make a great breakfast on the go or snack! The muffins are freezer friendly too! And if you want to add a handful of chocolate chips, I say, go for it!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins
Servings: 12
Calories: 144kcal


  • 2 1/4 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed bananas, 3 ripe bananas
  • 1/4 cup honey, can use pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk, or milk of choice
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup chocolate chips or chopped nuts, optional
  • 1 tablespoon turbinado sugar for sprinkling on muffins, optional


  • Preheat oven to 375 degrees F. Line a muffin tin with paper liners. Spray the liners with cooking spray and set aside.
  • Place the oats in a blender or food processor and blend until smooth.
  • In a medium bowl, whisk together the oat flour, baking soda, baking powder, cinnamon and salt. Set aside.
  • In a large bowl, combine the mashed bananas, honey or maple syrup, milk, melted coconut oil, egg, and vanilla extract. Stir until smooth.
  • Add the dry ingredients and stir together until just combined. Don’t over mix. Fold in the chocolate chips or nuts, if using.
  • Spoon batter into prepared muffin cups, I like to use an ice cream scoop. Sprinkle turbinado sugar evenly onto the muffins. Bake for 20 to 23 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes before serving.


Use gluten-free oats to make the recipe gluten-free. 
The muffins will keep in an airtight container on the counter for up to 3 days. You can also freeze the muffins for up to 3 months. 


Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 171mg | Fiber: 2g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg