Healthy Oatmeal Muffins

These oatmeal muffins are so moist and fluffy, you won't believe they are healthy! No flour, no butter, and no oil are needed, all you need is one bowl or blender. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 102kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten free, if needed
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large bananas about one cup
1 cup vanilla yogurt Greek or plain
2 large eggs
3 tablespoons maple syrup can use honey or agave
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a high speed blender or food processor, add the oats, baking powder, baking soda, salt, bananas, yogurt, eggs, maple syrup, and vanilla extract. Blend until smooth, scraping down the sides as needed.
Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a toothpick comes out mostly clean.
Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

Video

Notes

TO STORE: Muffins will keep at room temperature, covered, for up to 1 week. You can store them in the refrigerator for up to 2 weeks.

TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.

Make vegan muffins. Use dairy-free yogurt and swap the eggs for flax eggs, which you can make by combining 3 tablespoons of flax seeds with 6 tablespoons of water.

Gluten-free muffins. Use gluten-free rolled oats.

Make mini muffins. Grease a 32-count mini muffin pan and reduce the cooking time to 12 minutes.

Flavor variations

Banana muffins. Add 1 tablespoon cinnamon to the batter and ¼ cup of walnuts.
Chocolate chip muffins. Add 1/4 cup chocolate chips.
Pumpkin spice muffins. Swap out half the banana for equal amounts of pumpkin puree and add 1 tablespoon of pumpkin pie spice.
Apple spice muffins. Add 1 teaspoon cinnamon and 1 cup finely diced apple.
Zucchini muffins. Shred 1 large zucchini and squeeze out the extra moisture. Fold through the shredded zucchini at the very end.
Almond butter muffins. Fold in ¼ cup of creamy almond butter.

Nutrition