You’ll fall in love with these Banana Oatmeal Muffins. They’re perfect for breakfast, brunch or an afternoon snack with a cup of tea or mug of coffee.
Not only are these healthy banana oatmeal muffins easy to make, but also gluten free since they’re made from oatmeal and gluten free Cheerios.
Sweetened with mashed bananas and powdered monk fruit sweetener, they're a guilt-free breakfast or snack you can feel good about serving to your family.
Making Banana Oatmeal Muffins everyone will love
The flourless banana oatmeal muffins make a wholesome breakfast or an all-around delicious treat that’s easy to bake-and-take when you’re busy.
They also work well for everyday lunches, after-school sports practices, teacher appreciation events, and workplace potlucks.
These hand-held beauties are dairy free and gluten free, which many people with food allergies will appreciate.
(However, there are nuts and eggs in the recipe, so give everyone a heads up.)
For people without food allergies, they’ll never guess this is a gluten free banana oatmeal muffin recipe since it’s so flavorful and moist.
The secret? It must be those mashed bananas!
Tips for making easy banana oatmeal muffins
Gluten free: If you are making gluten free banana oatmeal muffins, you must make sure the rolled oats you’re using are certified as gluten free on the package label.
I recommend using Bob's Red Mill Gluten Free Old Fashion Rolled Oats or a similar type of old fashioned rolled oats.
I also like Swerve Sweetener, but you can use any no calorie sweetener you like to bake with – all should work well.
Spices: I used pumpkin pie spice, but you can use the same amount of cinnamon instead.
Go dairy free: If you wish, you can use another non-dairy milk like soy or rice.
You can also use low-fat cow’s milk if you’re not dairy free.
So, what’s a medium banana? According to the USDA, medium bananas are 7 to 7 7/8 inches in length and equal to 3/4 cup of fruit.
Large bananas are 8 to 8 7/8 inches long and equal to 1 cup of fruit. Small bananas are 6 inches long and equal to 1/2 cup of fruit.
So, for this recipe, you need 1 1/2 cup of mashed bananas.
Can I use cupcake liners? These muffins are so moist that you don’t need to. But if you want to prepare the muffins for a special occasion and use cupcake paper liners, go right ahead.
If you use paper liners and don’t like the oatmeal muffin showing through, bake the muffin in one liner. Then after it cools add another liner.
I like using a plain one to bake in and a colorful patterned one on the outside.
How to measure out the batter: I use Wilton Batter Spoons so my muffins come out more uniformly in size.
Have fun! I decorated the tops of the flourless oatmeal muffins with extra banana slices or a sprinkling of Cheerios.
But that’s optional since it does take extra time to do. If you’re making these with the kids, have them decorate the banana muffins for you.
Can I freeze these oatmeal banana muffins? YES! I love baking up a big batch of these easy oatmeal muffins and freeze half for later.
Then defrost the muffins in the refrigerator or on the countertop.
That way you always have some for busy school and work mornings. Or as late afternoon snacks.
More healthy breakfast recipes
Learn How to Make a Protein Packed Berry Smoothie Recipe with a dairy free protein powder.
Banana Oatmeal Muffins
- Cooking spray
- 1 cup roughly crushed Cheerios
- 1 cup old fashioned rolled oats (gluten free)
- 1/4 cup monk fruit sweetener
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 medium bananas, mashed
- 1 cup unsweetened coconut milk
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla
- Banana slices and Cheerios for decorating muffin tops
- Position oven rack in the center of your oven. Preheat oven to 350 degrees F.
- Lightly coat muffin pan with cooking spray and set aside.
- Pour a rounded cup of whole Cheerios into a ziplock baggie. Press the air out and zip shut. Take a rolling pin and roughly crush the Cheerios. (You don’t need the Cheerios to be completely pulverized into a fine powder.)
- Place crushed Cheerios, rolled oats, sweetener, baking powder, and pumpkin pie spice into a large bowl. Stir together until well combined.
- In a small bowl, mash the bananas. Add the coconut milk, egg, and vanilla. Stir well.
- Add the banana mixture to the cereal mixture and blend well.
- Using a 1/4 measuring cup, divide the mixture evenly among the muffin cups.
- Place the muffin pan in the oven. Bake until done, about 25 minutes.
- Wait until the muffins have completely cooled before running a knife around the edges and removing them from the pan.
- Serving size: 1 muffin