Banana Oatmeal Muffins

This healthy, whole grain and gluten free banana oatmeal muffin recipe is moist and cake-like yet contains no oil or butter.

Gluten Free Oatmeal Banana Muffins - a healthy, moist and naturally gluten free baked good recipe

My boys call muffins “cakes” because they think they are cupcakes and it makes me giggle every time. To keep them happy, I like to keep a batch of freshly baked muffins in the house as much as possible.

Gluten Free Banana Oatmeal Muffins - These moist and chewy whole grain muffins are naturally gluten free

Packed with sweet bananas, chewy oats, and creamy yogurt, these naturally gluten-free banana oatmeal muffins are made without any oil or butter.

How do you keep muffins moist?

Oat Flour: By processing oats into a fine meal or flour, you avoid the need to use all purpose bleached flour. The result? Extra fiber and whole grains are added into your diet.

Natural Apple Sauce: To avoid using too much fat, I use a mixture of natural apple sauce and heart-healthy canola oil to moisten the muffins.

Plain Yogurt:  Similar to the apple sauce, plain yogurt is a fabulous way to add tang and moisture for a fraction of the calories as oil. (Canola oil has 120 calories per tablespoon, plain yogurt has 120 calories per cup!) Added bonus? Extra calcium and protein.

Gluten Free Banana Oat Muffins - a healthy breakfast recipe

Made with sweet apples and absolutely zero corn syrup, apple butter is one of my favorite ways to bake healthier all year round. And, since these muffins are so moist and cake-like, they freeze really well so be sure to double the batch for easy snacking at a moment’s notice.

In the meantime, I’d love to hear your best healthy baking swap outs – I am always looking for new ideas. Happy Baking!!

Gluten Free Oatmeal Banana Muffins - a healthy, moist and naturally gluten free baked good recipe

Banana Oatmeal Muffins

3.93 stars average
These naturally gluten free banana oatmeal muffins are moist and cake-like yet contain no oil or butter.
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Servings: 12


  • 2 large mashed ripe bananas
  • 1 egg
  • ½ cup Apple Butter or Apple Sauce
  • ½ cup low fat milk
  • ½ cup plain low fat yogurt
  • cup oat flour (**see note)
  • cups old fashioned oats
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup brown sugar (packed)
  • ½ cup chopped walnuts (divided)


  • Pre-heat oven to 400 degrees and spray a muffin pan with cooking spray or line with baking cups.
  • In a large bowl, mix together wet ingredients: mashed bananas through yogurt; set aside.
  • In a medium bowl, whisk oat flour (see note below), oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
  • Slowly combine the dry mixture with the wet mixture and stir until incorporated. Add in ¼ cup of the walnuts and stir again.
  • Divide batter evenly into muffin tins and sprinkle each with teaspoon or so of remaining chopped walnuts. Bake for 18-20 minutes or until toothpick comes out clean.
  • Let cool in pan for two minutes then remove to cool completely on a cooling rack.


To make oat flour, simply pulse 2 cups old fashioned oats in a food processor to create a fine meal. This should only take about 60 seconds!


Calories: 166kcalCarbohydrates: 27.5gProtein: 4.4gFat: 4.9gSaturated Fat: 0.8gPolyunsaturated Fat: 4.1gTrans Fat: 0gCholesterol: 15mgSodium: 356mgFiber: 2.9gSugar: 11.5g

31 thoughts on “Banana Oatmeal Muffins”

  1. hi! These sound really good but my father in law (who is gluten free) said oatmeal is not gluten free? I find that hard to believe but the canister doesn’t say gluten free. Do I need to buy special oatmeal?

  2. Wonderful muffins. I used a finely grated apple instead of applebutter and put walnuts on top of muffins, not in batter. These are feel-good food!

  3. these are on the menu to make this afternoon! I love a quick and healthy breakfast! These paired with some fresh fruit and yogurt will do well with myself and the kids!

  4. Do you have any substitution ideas for the yogurt in the recipe? I have IBS and dairy is one of the things that absolutely disagrees with my digestive system. Love your recipes by the way, thanks for making such deliciously healthy eats!

  5. Hi Cathleen – I apologize for the confusion. The changes to the formula with no high fructose corn syrup was made in early September 2015 but it can take 3-4 months for all stores to clear their shelves of the old product and replace with the new bottles.

  6. I had fun baking and eating one for breakfast yesterday. Absolute perfection! I didn’t even need the brown sugar—the apple butter and banana supplied just the right amount of sweetness.

  7. I was going to make banana muffins in the morning and would love to try these but do not have the apple butter. Do you have any subs for it? I’m guessing apple sauce would be too much liquid?

  8. Charlotte Moore

    I just made these. I got 19 muffins. They rose to the top of the pan too. I didn’t have enough apple butter so I used sweet potato butter to finish it out. I put a few mini chocolate chips and uns. coconut on top of a few. My husband loves them We ate them very warm and they were relate like. I wonder if it was because they were so warm. They rose good but the ones with choc. sunk a little. They were very easy to make.

    Yesterday is the first time I have received anything from your blog in months.

    1. Hi Charlotte – I’m so glad you made these and enjoyed them! I’m also happy to hear they were easy to make! One note: whenever modify a baked goods recipe you should expect to see a different yield. I know you added in several ingredients which is fine but it doesn’t surprise me that they turned out differently since you changed the recipe. Hopefully they were still delicious!

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