These Muffins Have Saved My Sanity (More Than Once)
You know those days when your toddler refuses everything except, like, air and the occasional rogue cracker they found under the couch? Oh, mate, I’ve been there. That’s actually how these No-Sugar Banana Oat Muffins came to be a staple in our kitchen—born out of desperation and, possibly, a caffeine-fueled late night of recipe tinkering (I think I was missing one ingredient and just chucked in an extra banana instead). It's funny now, but at the time I was ready to trade my left sock for a snack my little one wouldn’t spit out. Anyway, these muffins: soft, naturally sweet, and basically foolproof. My mum swears by them for her morning tea, too, so they’re not just for the tiny humans.
Why I Keep Making These (And Why You'll Probably Love Them Too)
I make this whenever there are bananas going spotty (which, in my house, is every week). My family goes a bit nuts for these muffins because they’re gently sweet—no sugar crashes later. Honestly, I used to think "healthy snack" was code for "cardboard disguised as food" but these actually taste good. Also, it's one bowl. And nothing gets glued to the pan, which used to drive me up the wall (shout out to whoever invented muffin liners). If you’ve ever tried sneaking veggies into muffins and gotten caught—well, these are a no-stress win, because there’s nothing to hide. Plus, I can eat three for breakfast and not feel like I’ve done something terrible.
What You’ll Need (But Don’t Panic if You’re Missing Something)
- 2–3 ripe bananas (the spottier, the better—sometimes I use frozen ones I forgot about, just thaw and go!)
- 1 ½ cups rolled oats (I use old fashioned, but quick oats are fine if that’s all you’ve got. My gran insisted on Brand X, but I’ll be honest: supermarket own-brand does the job)
- 2 eggs (or 2 flax eggs if you’re feeling plant-based)
- ¼ cup coconut oil, melted (I’ve used butter in a pinch, and once, olive oil—tasted a bit grassy, but it was edible)
- 1 teaspoon vanilla extract (sometimes I skip this if I’m out—no one ever notices)
- 1 teaspoon cinnamon (or a generous shake, who’s measuring?)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: a handful of raisins, blueberries, or some chopped walnuts if your little one’s okay with them
How I Actually Make These (Winging It Optional)
- First, preheat the oven to 180°C (350°F). Line a muffin tin or just grease it if you’re out of liners (I’ve used butter wrappers before—works a treat!).
- Mash the bananas in a biggish bowl. I just use a fork; less washing up. Don’t worry if some chunks remain—more texture, I say.
- Crack in the eggs, pour in the melted coconut oil, and splash in the vanilla. Mix it all up till it looks kind of gloopy. This is the bit where I usually sneak a spoonful just to check it’s sweet enough.
- Chuck in the oats, cinnamon, baking powder, baking soda, and salt. Mix until combined—don’t overthink it. If you’re adding extras (raisins, nuts, chocolate chips), now’s the time.
- Spoon the mixture evenly into your muffin tin. They won’t rise much, so you can fill them up almost to the top. It always looks a bit lumpy here, but that’s normal.
- Bake for about 20–25 minutes. I usually check at 22 minutes—poke with a toothpick, if it comes out nearly clean, you’re good. My oven runs slightly hot, so sometimes they’re done faster.
- Let them cool a few minutes, then pop them out. Or eat one straight away and burn your tongue (guilty).
Notes From My Ongoing Muffin Quest
- If your bananas aren’t sweet enough, toss in a couple of chopped dates or a tiny drizzle of maple syrup—just don’t go wild.
- I once tried using steel-cut oats—don’t. Way too chewy. Stick with rolled or quick.
- If you forget to melt the coconut oil, just use it soft. It’ll work. Probably.
Variations I’ve Attempted (Some...Better Than Others)
- Swapped half the oats for shredded coconut—ended up a bit dry, but my partner liked the texture. Go figure.
- Added a handful of frozen blueberries—lovely pop of flavour, but they do make the muffins a bit wetter, so bake a couple extra minutes.
- Tried chocolate chips once. The kids loved it. I preferred the plain version (look at me, getting boring in my old age).
- Once threw in grated carrot—came out orange and slightly odd. Wouldn’t do that again, but hey, you might like it!
Kitchen Gear (And How to Improvise If You’re Missing Stuff)
- Muffin tin (but, honestly, I’ve made ‘em in a brownie pan and just cut squares after; not as cute but tastes the same)
- Mixing bowl
- Fork or potato masher (I just use whatever’s clean—sometimes a spoon does the job)
- Spoon for dolloping batter
- Oven (I get lots of questions about air fryers. Haven’t tried, but if you do, let me know?)
How to Store ‘Em (If They Last That Long)
Technically, you can keep these in an airtight container for 2–3 days. But honestly, in my house, they vanish before tea time. If you want to freeze, go for it—just thaw overnight or microwave for a few seconds. Sometimes they even taste better the next day, I think, but that could just be me rationalizing leftovers.
How We Eat Them (And Other Ideas)
I love them slightly warm with a swipe of peanut butter (or butter if you’re feeling fancy). My youngest dips hers in yogurt—bit messy, but hey, whatever gets them eaten. Once, we turned them into a mini birthday cake—stacked two, slathered on some Greek yogurt and berries, called it a day.
What I’ve Learned (The Hard Way)
- Let them cool at least a little before removing from the pan or they'll fall apart. I once tried rushing this step and regretted it because... well, muffin crumble everywhere.
- Don’t be tempted to add extra liquid—if the batter looks thick, that’s right. Adding milk makes them stodgy.
- Actually, I find it works better if you mash the bananas super thoroughly—less chance of weird gummy bits later.
Questions I Actually Get Asked About These Muffins
- Can you use gluten-free oats? Absolutely. Just check the label to make sure they’re certified—some aren’t. (I learned that the hard way, oops.)
- Are these really sweet enough for picky toddlers? I mean, they’re not cupcakes, but the bananas do the trick. Sometimes I sneak in a date or two for extra sweetness, but my kiddo is happy as-is. Yours might surprise you!
- Is it okay to skip the eggs? Yep, flax eggs work fine. Or try this flax egg method I found once—super easy. On second thought, chia seeds work too, if that’s your thing.
- Can I double the batch? Oh, please do. I’ve never regretted it. They freeze well, or make friends at playgroup.
- What if I don’t have coconut oil? Use butter, or even canola. Once I used applesauce and it kinda worked—just a bit dense.
- Are these actually breakfast-worthy? 100%. I’ve eaten three with coffee and called it a meal. Also great with a cuppa. (If you want to see more toddler-friendly recipes, Super Healthy Kids has loads of ideas.)
- Where can I get the best muffin liners? I like these King Arthur muffin papers—they never stick. Or just DIY with parchment if you’re out, it’s not rocket science.
Quick side note: If you ever chuck in too many blueberries and they all sink to the bottom—totally normal, happens to the best of us. Next time just toss them in a tiny bit of flour first. Or don’t! Life’s too short to stress about muffin physics.
Ingredients
- 2 large ripe bananas, mashed
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
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2In a large bowl, mash the ripe bananas until smooth. Add eggs, applesauce, milk, and vanilla extract. Mix well.
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3In a separate bowl, combine rolled oats, whole wheat flour, baking powder, cinnamon, and salt.
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4Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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