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Sugar Free Banana Oatmeal Muffins

Rebecca | Roses & Whiskers
Soft, flavorful banana oatmeal muffins with no refined sugar. Sweetened by honey and lightly flavored with vanilla and cinnamon. Your whole family will love this healthier breakfast option!
Prep Time 15 mins
Cook Time 18 mins
Servings 14 muffins


  • 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup packed mashed bananas about 2 large or 3 medium very ripe bananas
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 2 large eggs room temperature
  • 1/4 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 1/2 cup gluten free old-fashioned rolled oats or substitute gluten-full oats
  • 1/2 cup mini chocolate chips (sugar free if desired) or substitute chopped nuts


  • Preheat the oven to 350°F (176°C) and spray muffin pans with nonstick cooking spray. (Use a paper towel to evenly distribute the spray and wipe off excess grease.) This recipe yields about 14 muffins.
  • In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
  • In a large bowl, whisk together the mashed bananas (make sure to use VERY ripe bananas), oil, honey, eggs, buttermilk and vanilla. Fold in the flour mixture until just combined, and stir in the oats and chocolate chips (or nuts).
  • Fill each muffin cup 3/4 full. Bake for 16 to 18 minutes, or until the tops are lightly browned and a toothpick comes out clean (or with a few crumbs). Leave the muffins in the pans for 5 minutes before removing to a wire rack to cool completely.
  • Store in an airtight container. These muffins also freeze well. Enjoy!