oatmeal banana breakfast muffins

bananamuffins

here is a recipe to celebrate the weekend. 
i am a banana girl and let me tell you, 
this is one of my favorite banana recipes i’ve made. 
the best part? no flour/oil/butter but you can’t even tell! 
make them for breakfast. you won’t regret it!
{make sure to eat them warm or heat them up because they are best that way!}
 

Ingredients
2.5 cups old fashioned oats {or gluten-free}
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar {or sweetener of choice}
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe bananas 

chocolate chips {optional}

Directions:

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. {I added the oats a cup at a time and blended in between}
3. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.  
**Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less**
4. Most importantly: Enjoy & try not to eat them all at once!

husband ate 4 in the first ten minutes after they came out of the oven..
on the last one he even added his own topping: nutella! smart guy.
have a great saturday! we are off to the flea market {one of our fall dates}
and then our visitors arrive! XO

*UPDATE: read through the comments below if you’re going to make these! 
there are some great tips for substitutions and variations to make these gluten-free, etc!
as you can see in the pictures, i’ve made them a few different ways & they’ve all been great!


'oatmeal banana breakfast muffins' has 238 comments

  1. September 29, 2012 @ 9:42 pm Courtney

    Love that there’s no flour in these which means I can enjoy them without substituting something! :) Thanks for the recipe!

    Reply

    • October 3, 2012 @ 7:30 pm Emi

      perfect! yes i love that they have no flour…and i’m glad that works for you! you have to make them..

      Reply

  2. September 30, 2012 @ 12:08 am Joanna

    Thanks for following ModaMama! I really appreciate it. Following back of course ;)

    Sincerely,
    Joanna
    http://www.ModaMamaBlog.com

    Reply

  3. September 30, 2012 @ 5:15 am Jess Frost

    Yum, I was reading the recipe and thinking my husband would put nutella on them and then I saw your husband with the nutella… too funny!

    Reply

    • October 3, 2012 @ 7:30 pm Emi

      haha, i love that! looks like our hubby’s were meant to be friends. hope you try these!

      Reply

  4. September 30, 2012 @ 12:11 pm Isabella | THE PILE OF STYLE

    You’re so creative and a big inspiration. Love this, nice job!

    Check out my blog, and if we’re not then follow each other? :)
    http://www.thepileofstyle.com

    Reply

    • October 3, 2012 @ 7:32 pm Emi

      just followed you! love your site as well..xo

      Reply

  5. September 30, 2012 @ 3:51 pm ginger

    they seem healthy to me + if husband scarfed down 4 in 10 minutes, i’d say we need to give these a whirl. i think we’ll top ours with whipped creme + raspberries. because, why not?
    thanks for the recipe.

    Reply

  6. October 1, 2012 @ 3:06 am Jana

    Yum! I’m a huge fan of muffins (especially banana). I’ll have to give these a shot! :)

    Reply

  7. October 2, 2012 @ 4:32 am Catherine

    Ohhh yum!! Can’t wait to try these. My dad makes amazing bran muffins similar to these and they are perfect for an on-the-go breakfast! Thanks for sharing! :)

    Reply

    • October 9, 2012 @ 4:41 pm Emi

      yum, i want the bran muffin recipe!

      Reply

    • February 17, 2015 @ 12:34 pm AM

      Oh yes I’d love the recipe too! I love the ones from Cracker Barrel!

      Reply

  8. October 9, 2012 @ 12:20 am Being Inspired

    mmm these look delicious! Definitely pinning for later! :)

    Reply

  9. October 9, 2012 @ 4:40 pm Anonymous

    These look great, I’m always looking for a fast on the go breakfast. Has anyone added protein powder? I’m wonder if I added vanilla protein powder I could decrease the sugar

    Reply

    • November 1, 2012 @ 6:26 pm Melissa

      Just wondering if you tried adding the protein powder and how it turned out?

      Reply

  10. October 9, 2012 @ 6:48 pm Debbie Reichert

    I just made a variation of your recipe and will blog it in a bit! Very delicious! Feel free to stop by at http://fitandhealthywithdebbie.blogspot.com/

    Reply

    • October 10, 2012 @ 4:54 pm Emi

      just saw it! love it..i’ll have to try with honey now! xo

      Reply

  11. October 10, 2012 @ 10:44 am Lindsay

    Can I substitute regular yogurt for the greek yogurt?

    Reply

    • October 10, 2012 @ 4:54 pm Emi

      yes you definitely can! looks like someone below did and they turned out great :)

      Reply

    • October 17, 2012 @ 11:43 pm Anonymous

      I used vanilla greek yogurt and it had amazing flavor!

      Reply

    • November 11, 2012 @ 2:13 am rebecca foree

      Made this recipe with regular vanilla low fat yogurt twice already, and it’s great :)

      Reply

    • February 17, 2015 @ 12:35 pm AM

      Yay I just realized I did not get GREEK and I was concerned. Can’t wait for oven chime now!

      Reply

  12. October 10, 2012 @ 12:42 pm Tara Novak

    I actually used regular vanila yogurt and they turned out amazing!

    Reply

  13. October 10, 2012 @ 4:31 pm Anonymous

    Are these freezable?

    Reply

    • October 10, 2012 @ 4:55 pm Emi

      yes- that’s the best part! we froze a few and popped them in the microwave in the morning for some on-the-go breakfasts!

      Reply

  14. October 13, 2012 @ 9:42 pm Anonymous

    Hi, great recipe, we love them.
    I don’t know where you live, but I live in western Canada, and I baked them for 20 minutes, which was way to much. I found that 12 minutes was just perfect.
    Thanks for this great treat.

    Jan

    Reply

    • October 14, 2012 @ 3:28 pm Emi

      oh, interesting! we live in california so maybe the altitude makes the difference..thanks for letting everyone know!

      Reply

  15. October 14, 2012 @ 1:07 am Anonymous

    could you use 1/2 cup honey instead of the sugar?

    Reply

    • October 14, 2012 @ 3:28 pm Emi

      yes, definitely! they would just have a little bit of a different taste but they would work!

      Reply

  16. October 15, 2012 @ 12:25 am Anonymous

    Just want to say that I even made these with infant baby oatmeal for my 1 year olds and they still came out AWESOME.. Great breakfast for the kiddos!

    Reply

    • October 18, 2012 @ 4:38 am Emi

      so good to know! glad they worked for your little one! xo

      Reply

    • February 16, 2013 @ 12:18 pm Jennifer Scoles

      I used maple syrup. Very good!

      Reply

  17. October 15, 2012 @ 4:07 pm Anonymous

    What is the calorie count for these delicious muffins?

    Reply

    • November 11, 2012 @ 2:16 am rebecca foree

      I saw this recipe on another site, except with strawberries instead of bananas, and it said 98 calories per muffin. :) Which is a damn good muffin in my opinion! ;) both1http://dashingdish.com/recipe/strawberry-shortcake-muffins/

      Reply

    • November 24, 2012 @ 10:33 pm AliciaPaz

      I just put the recipe into calorie count and:

      123 calories
      2.9 g total fat
      .8 sat fat
      55mg cholesterol
      174mg sodium
      21.1 total carbs
      2.7g fiber
      5.4mg sugar
      4.6 protein

      35% iron too

      Reply

    • June 12, 2013 @ 7:33 pm sthornton

      I put it in MyFitnessPal and it said 157 calories…but that was following it with the original ingredients. So if you make substitutes, it could either be more or less

      Reply

  18. October 16, 2012 @ 3:10 am Alicia

    I added an extra banana and used a little pumpkin pie spice and a tad bit of honey.

    I also ground up flax seed and hemp seed to mix in with the oats for an extra protein boost.

    We LOVE these muffins – so simple and healthy!

    Reply

    • October 18, 2012 @ 4:38 am Emi

      yum! love those additions..i’ll have to try them! Xo

      Reply

  19. October 16, 2012 @ 7:07 pm Erica C

    I am allergic to wheat and I was so excited when I saw this recipe. It’s hard to find good wheat-free muffins that don’t taste like paste! I left the sugar out and I didn’t even use a food processor and they still turned out fantastic. Will definitely be making this a lot. I’m probably going to steal Alicia’s idea and try adding a little pumpkin too.

    Reply

    • October 18, 2012 @ 4:37 am Emi

      i’m so glad! i agree, i might have to try them with the pumpkin too! Xo

      Reply

    • November 11, 2012 @ 2:17 am rebecca foree

      you left the sugar out completely, and didn’t even substitute anything? impressive! might try that!

      Reply

    • January 18, 2013 @ 5:04 pm Mae Memories Photography

      Erica – have you tried King Arthur GF Muffin mix?? It’s just the mix, you add your own berries or chocolate chips. They are sooo tasty!

      Reply

    • February 3, 2013 @ 1:51 pm Anonymous

      I just found these on pinterest so I’m late to the game but I also thought the sugar was unnecessary- I ended up adding 1 tbsp after debating whether to add any at all and they were more than sweet enough. Will make them without any sugar next time. Good recipe though! Thanks for sharing.

      Reply

  20. October 17, 2012 @ 3:50 am Rebecca Morgan

    Hey! just wondering how many the recipe makes? Want to know if there would be enough to freeze..

    Reply

    • October 18, 2012 @ 4:37 am Emi

      hi! this made one dozen..so maybe you could double it and freeze them? great idea! xo

      Reply

    • April 25, 2013 @ 12:36 am Kristina

      I’m sure you’ve tried by now, but when I made it, I got 18 and we froze what we didn’t eat. They aren’t as fluffy after the cooling/freezing, but they are still fantastic!

      Reply

  21. October 17, 2012 @ 6:47 pm Anonymous

    If I dont have baking soda, what can I use in it’s place?

    Reply

    • October 18, 2012 @ 4:41 am Emi

      i think that if you triple the amount of baking powder, it can act as a substitute for baking soda {but might affect the taste a little bit!} let me know if that works! xo

      Reply

  22. October 20, 2012 @ 4:14 am Anonymous

    Just put these in the oven. Modified it a little because I had no yogurt. 3/4 cup milk and 1/2 apple sauce. Also threw in some honey. Fingers crossed that they are good!

    Reply

    • October 31, 2012 @ 12:49 pm Anonymous

      did they turn out ok? I want to make today and don’t want to run to the store for yogurt! ;)

      Reply

  23. October 20, 2012 @ 8:52 pm Anonymous

    I made these today and they rose perfectly in the oven, but when I took them out they sunk down into the paper cupcake liner…..the only variation I did was Agave instead of sugar. The center is not real fluffy/airy like a typical muffin, its moist and sticky…..is that normal? This is the first time I’ve made a muffin without flour. Thanks!

    Reply

    • October 20, 2012 @ 9:38 pm Emi

      oh shoot! no, they are usually fluffy and have the texture of a normal muffin. maybe it was the substitute? sorry!

      Reply

    • November 11, 2012 @ 2:19 am rebecca foree

      when they fall after taking them out of the oven, that means you undercooked them! better luck next time!

      Reply

    • December 5, 2012 @ 4:30 am Anonymous

      Try using 1/2 sugar, 1/2 agave next time… agave nectar can be moody.

      Reply

  24. October 20, 2012 @ 8:55 pm Anonymous

    Do you put the sliced bananas on top after they are baked?

    Reply

    • October 20, 2012 @ 9:41 pm Emi

      yep i just put them on as a little garnish when i took them out of the oven!

      Reply

  25. October 22, 2012 @ 2:00 am Anonymous

    Anyone used steel-cut oats to make them gluten-free? Just curious before I try them….sound yummy!

    Reply

    • October 22, 2012 @ 5:40 pm Emi

      we haven’t tried that, but love the idea! let me know if you do try and how it works! xo

      Reply

    • February 16, 2013 @ 12:20 pm Jennifer Scoles

      I made them with steel cut oats and they came out just fine. I had made them with regular before and can’t really tell a difference.

      Reply

    • February 27, 2013 @ 4:49 pm Anonymous

      I just made them with steel cut oats. Maybe I should have run the oats through the food processor by themselves before I added the rest of the ingredients because the oats didn’t really get smooth and I was worried that I would blend the egg too much and the muffins would come out tough. The flavor is great (though next time I think less sugar, more banana) but the texture is a bit grainy.

      Reply

  26. October 22, 2012 @ 5:19 pm Anonymous

    Loved these…i also made them by replacing: the banana with pumpkin; white sugar with brown sugar and plan greek yogurt with vanilla….yummy

    Reply

    • October 22, 2012 @ 5:40 pm Emi

      YUM! that sounds amazing..we might have to try that version this week!

      Reply

    • December 10, 2012 @ 9:27 am Ginn Ching

      May I know when you replace with pumpkin, are they raw pumpkins?
      Just add in raw pumpkins & blend till smooth?

      Reply

  27. October 24, 2012 @ 2:49 am Di

    These are SO good! I’ve made a habbit of reading all comments for tips on new recipes & I’m super glad I did for this one! I saw someone in Canada said to only bake them 12 mins, and that was a great starting point for me here in WA! 15 mins was perfect!! GREAT RECIPE!!

    Reply

  28. October 25, 2012 @ 2:18 am Andrea

    Just thought I’d add my $.02 as well….these are just PERFECT!!! Not to mention so freaking easy to make and modify here or there if you wanted. LOVE IT!!
    PS: used vanilla Greek yogurt and added a tad of French vanilla extract and cinnamon…Yum!
    Thx for the recipe :)

    Reply

  29. October 26, 2012 @ 10:09 pm Pennie

    Recipe sounds delicious! Any ideas on what to substitute for the greek yogurt so that these could be dairy free? Wondering if almond milk & applesauce would work….

    Reply

    • February 24, 2013 @ 9:39 pm Emily

      did you try this with the almond milk? also looking for a dairy-free option…

      Reply

    • February 25, 2013 @ 4:19 am mellie13

      I used coconut milk vanilla yogurt. I made several other variations and blogged about them on my blog here foodallergiesandrestrictions.blogspot.com/

      Reply

  30. October 28, 2012 @ 3:13 am Anonymous

    we made it as written. except we used a mini muffin pan because that is all we could find… they were delicious!

    Reply

    • November 1, 2012 @ 4:40 pm Emi

      yum! we love mini muffins..good idea!

      Reply

  31. October 31, 2012 @ 6:25 pm Anonymous

    Wondering if you have to put everything in the blender/food processor. Could I just mash the banana and use an electric mixer?

    Reply

    • November 1, 2012 @ 4:40 pm Emi

      yes, of course you can just use an electric mixer!

      Reply

  32. November 1, 2012 @ 4:34 pm Karen

    Is that 2.5 cups of cooked or uncooked oats?

    Reply

    • November 1, 2012 @ 4:40 pm Emi

      uncooked!

      Reply

    • November 3, 2012 @ 2:43 pm Karen

      Thanks! Making them today :)

      Reply

  33. November 2, 2012 @ 8:13 pm Anonymous

    Mine don’t look anything like the picture that you have! :-( You can still clearly see some of the oats, maybe I didn’t blend them enough?

    Reply

    • November 14, 2012 @ 4:26 pm Anonymous

      mine didnt either

      Reply

    • November 19, 2012 @ 7:38 pm Vanessa

      I blended mine on “crush” level 5 for a good minute or so until the mixture looked like flour.

      Reply

  34. November 4, 2012 @ 3:46 pm Crystal

    I’m not sure what happened with these, but mine didn’t cook through all the way. After almost 20 minutes, they are still gooey. My batter didn’t get very smooth. Could that be why?

    Reply

  35. November 9, 2012 @ 2:54 pm Anonymous

    I’m so glad there is no four!!! It means BOTH my Dad and brother can eat these without getting sick!!! (LOTS of food allergies in my family) thank you for posting!

    Reply

  36. November 9, 2012 @ 4:43 pm Desarae S.

    Just put them in the oven. I had to substitute the baking powder because it has corn in it and my husband is allergic. I’ll let you know how they turn out! They smell delicious!

    Reply

  37. November 9, 2012 @ 5:36 pm Anonymous

    what if i used chocolate greek yogurt, to make chocolate-banana muffins? or would it turn out gross do you think? I only have chocolate, not plain or vanilla

    Reply

  38. November 10, 2012 @ 5:34 pm Anonymous

    Hi , I just made the muffins and found them too runny, I think 1/2 cup of rice flour would help and 1/2 tsp of salt they were flat tasting as well, I also added 1/2 tsp of Mexican vanilla and 1/4 cup of honey in replacement for 1/2 of the sugar,
    thanks, i will try the rice flour myself next time, my husband loved them and ate 3, now that is a ravin endorsement, !!!

    Reply

  39. November 14, 2012 @ 4:26 pm Anonymous

    Just did them. I get it why these muffins need to be served hot…. I am not going to lie and say those are the best Ive ever eaten, but they are healthy and I am having my snack fix after my gym and it is hitting the spot.

    Reply

  40. November 15, 2012 @ 8:44 am Anonymous

    to the person who used baby oatmeal cereal to make for 1yr olds…how much of the baby cereal or did you use the same amount? Have you made the regular version and if so is there any texture/consitancy difference or cook time adjustments?

    Reply

  41. November 16, 2012 @ 9:23 pm Anonymous

    Any idea on how many carbs per muffin? (daughter is a diabetic) Thanks!

    Reply

    • November 19, 2012 @ 7:35 pm Vanessa

      I input this into an app on my phone, and with 12 muffins, there’s approximately 34g/muffin :)

      Reply

  42. November 18, 2012 @ 6:03 pm 525c8a52-31aa-11e2-90cf-000f20980440

    These are wonderful! I followed the recipe exactly, baked for about 18-19 minutes and they were perfect and golden. I think the baking time must be influenced by location, altitute and of course, your oven because fewer than 18-19 minutes would have left the undercooked (I’m in WNY). I really like the idea contributed by someone above about using chocolate Greek yogurt or any flavored Greek yogurt. Looking forward to making these again with some experimentation!

    Reply

  43. November 18, 2012 @ 9:29 pm Anita Wagener

    2.5 cups of uncooked oats?

    Reply

    • November 19, 2012 @ 7:32 pm Vanessa

      Yes, dry oats. Put them in your blender to smooth them out. After some blending, they are pulverized and the mixture looks like flour.

      Reply

  44. November 19, 2012 @ 12:54 pm Rebekur

    How long would you reheat them in the microwave both normal and frozen?

    Reply

  45. November 19, 2012 @ 3:54 pm Anonymous

    I made these last night. I only had 6 oz of greek nofat plain yogurt, so I used an extra half banana. Then I used splenda baking mix in place of the sugar. I added a sprinkle of cinnamon. I baked mine for 15 minutes and they were done. They were really good. Mine puffed up so they weren’t flat.

    Reply

  46. November 19, 2012 @ 7:31 pm Vanessa

    Great recipe!

    I made the following changes:

    1/2cup brown sugar
    1/4 cup white sugar
    splash of vanilla extract

    1 banana
    1 cup lite and fit vanilla yogurt

    I plan to make it again with more bananas. I only had one ripe one around this time :)

    Reply

  47. November 19, 2012 @ 11:35 pm Mrs.Thomas

    I used milk instead of yogurt and 2 cups of reg oats and 1/2 cup of steel cut oats and the texture is wonderful. I also doubled the banana my toddler ate 2 straight out of the oven.

    Reply

    • December 12, 2012 @ 10:44 pm emi

      love hearing those tips! thank you!

      Reply

  48. November 21, 2012 @ 8:24 pm Anonymous

    Has anyone tried freezing these? I’m due with baby in a couple weeks and compiling list of things to pre make and freeze so I can still have healthy things to eat without all the work when she gets here!

    Reply

    • December 12, 2012 @ 10:45 pm emi

      sorry to reply late, but we froze them and they worked great!

      Reply

  49. November 21, 2012 @ 8:25 pm Anonymous

    Has anyone tried freezing these? I’m due with baby in a couple weeks and compiling list of things to pre make and freeze so I can still have healthy things to eat without all the work when she gets here!

    Reply

  50. November 24, 2012 @ 9:37 pm Amanda Parkins

    Ended up using vanilla Greek yogurt and didn’t quite have enough so I added some applesauce too. I also added some shredded coconut and they turned out delicious!

    I only food processed the oats and used a pastry blender to mix the other ingredients together. Ended up with some larger pieces of banana but they were a great surprise…great texture.

    Reply

    • December 12, 2012 @ 10:46 pm emi

      good to know about the applesauce substitution, and coconut sounds amazing! thanks!

      Reply

  51. November 24, 2012 @ 10:03 pm AliciaPaz

    Love this, saw it on pinterest and have been making it every week, I added choco chips, walnuts, chia seed and sometimes peanut butter to mix it up. So easy, so delicious.

    Reply

    • December 3, 2012 @ 3:33 am emi

      good additions– yum!

      Reply

  52. November 27, 2012 @ 5:19 am who

    put some vanilla protein powder instead of sugar & I am THERE! lol

    Reply

    • December 3, 2012 @ 3:33 am emi

      YUM- good thinking!

      Reply

  53. December 3, 2012 @ 12:38 am Lori

    I used applesauce instead of yogurt so it’s dairy free. Turned out great!

    Reply

    • December 3, 2012 @ 3:32 am emi

      great idea! we will have to try it that way now!

      Reply

  54. December 5, 2012 @ 4:01 pm Anonymous

    I made my first batch with paper muffin liners, and they sunk in the middle after they came out of the oven. I used foil liners for the second batch, and they came out perfect! For those who had baking troubles, try foil liners instead and see if it helps.

    Reply

    • December 11, 2012 @ 8:21 pm emi

      thanks for the tip!

      Reply

  55. December 5, 2012 @ 6:53 pm Anonymous

    just put them in oven.added chopped walnuts and used strawberry greek yogurt. Hope they are good. I’ll report back. Oh yeah on 6 0f them I topped with dove chocolate. Those are mine.

    Reply

    • December 11, 2012 @ 8:21 pm emi

      yum! such good additions..especially the chocolate! :) xo

      Reply

  56. December 9, 2012 @ 6:56 pm Jessica David

    I made these this morning with a few modifications. I will be blogging about my experience and will link the original recipe to your blog (this link). It’ll publish in about a week. My blog: http://www.iconveyawareness.com. Great idea. Mine came out great without the use of any liners. Tasty!

    Reply

    • December 11, 2012 @ 8:21 pm emi

      that sounds great! can’t wait to see the modifications..thanks for your comment!

      Reply

    • December 16, 2012 @ 10:59 pm Jessica David

      It published today. It’s also on my Facebook page: Conveying Awareness with Jessica David. I didn’t see that you had a page. If you do, come find me so I can return the like.

      Reply

  57. December 12, 2012 @ 7:26 am Anonymous

    Add a tsp. vanilla extract and a tsp. cinnamon. Extra delicious.

    Reply

    • January 14, 2013 @ 7:24 pm emi

      yum..love that tip!

      Reply

  58. December 12, 2012 @ 10:42 pm Isolated

    This comment has been removed by the author.

    Reply

  59. December 12, 2012 @ 10:59 pm -rae

    I just finished making these and they are amazing, such a great alternative. I mixed some honey and greek yogurt together for the top and they were wonderful!

    Reply

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  61. December 17, 2012 @ 7:27 am Anonymous

    I made these tonight and they are yummy! Sub’d ~1/4 cup Truvia for the sugar and used ~1/3 cup coconut flour in place of some of the oatmeal. Only took 13 minutes in my oven, and I’m in California too (I think my oven tends to run a bit hot though.) Thanks for the recipe… These are delish and I can’t wait to eat another one in the morning with my coffee!

    Reply

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  63. December 23, 2012 @ 11:27 pm Anonymous

    How many calories does each muffin have? Im making them tomorrow:)

    Reply

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  65. January 3, 2013 @ 12:51 am .

    This comment has been removed by the author.

    Reply

  66. January 3, 2013 @ 12:53 am erinboz

    i was already thinking about trying these, and then i saw you’re a chi o, and now i definitely will! :) chi o love and mine!

    Reply

    • January 14, 2013 @ 7:24 pm emi

      love that! chi o until i die o!

      Reply

  67. January 3, 2013 @ 8:40 pm Kelly W

    I tried these today but mine didn’t turn out. I substituted the sugar with a 1/2 cup of honey. Not sure if I added too much…I even baked them longer than 20 minutes and they are still gooey in the middle (oatmeal consistancy) Thanks for any help.. I was super excited for these..

    Reply

    • January 14, 2013 @ 7:26 pm emi

      shoot! i think the consistency of the honey might have made them have a harder time setting up!

      Reply

  68. January 7, 2013 @ 3:12 am Anonymous

    Anyone tried egg free? My son has an egg allergy .

    Reply

    • March 4, 2013 @ 2:15 pm Anonymous

      I used flax eggs….I do in almost all my baking, and they are perfect (also did coconut yogurt)

      Reply

  69. January 9, 2013 @ 6:57 pm Anonymous

    If I don’t have a cup cake tin can I use a square bread pan and make bars? Has anyone done something like this? Thanks!

    Reply

  70. January 9, 2013 @ 9:48 pm muffinsandmocha

    thanks for this yummy looking breakfast recipe! Found it on pinterest. I’m going to add it to my blog RECIPE BOX at top of page too try ASAP. Will let you know how it turns out. :)

    Reply

    • January 14, 2013 @ 7:26 pm emi

      sounds great! we will check it out on your page!! xo

      Reply

  71. January 9, 2013 @ 10:07 pm Anonymous

    can quick cooking oats be used in place of old fashioned oats?

    Reply

  72. January 10, 2013 @ 5:50 pm Katrina Gutleben

    I made these but didn’t have yogurt so I substituted half sour cream and half buttermilk. They came out great. I made them a second time (the next day because they went fast at my house) but substituted some honey for half of the sugar. They didn’t rise as well and had a dryer texture but my 3 year old still ate them!

    Reply

    • January 14, 2013 @ 7:27 pm emi

      great to know! thanks!

      Reply

  73. January 11, 2013 @ 6:38 am Josefina Rivera

    Made these tonight! And omg I have my new fav snack! !!!!!!!!!!!!!!! ! Thanks so much!♥ ~josie

    Reply

    • January 14, 2013 @ 7:27 pm emi

      Yay we’re so glad! YUM!

      Reply

  74. January 11, 2013 @ 6:31 pm Anonymous

    Has anyone subbed egg whites for the 2 whole eggs? These sound delicious but I only have egg whites on hand!

    Reply

    • January 31, 2013 @ 4:26 am Anonymous

      I only had egg whites on hand so used that..made a batch today and they came out delicious! they’re almost all gone already. :)

      Reply

  75. January 13, 2013 @ 11:40 am Anonymous

    DO you think they have a lot of calories/fat? The lack of flour might mean they have less? I hope so!!!

    Reply

  76. January 15, 2013 @ 4:58 am Michelle

    I just made these tonight…I’m very pleased with them. I tried a batch with no liners, and have a batch in the oven with paper liners. Just curious…this made a LOT of batter! What is the best way to reheat them?! Thank you!!

    Reply

  77. January 16, 2013 @ 10:39 pm Anonymous

    My family really loves these muffins. I have made them three times with great results. I have reduced the sugar to 1/4 c. brown sugar and 1/4 c. maple syrup and added blueberries or strawberries. I’m so glad I found an oatmeal recipe in disguise. Great for my son who’s not a big oatmeal fan.

    Reply

    • January 17, 2013 @ 2:50 am emi

      YUM- we will have to try those substitutes!!! thanks!

      Reply

  78. January 20, 2013 @ 1:21 am Anonymous

    What is a good substitution for the bananas?

    Reply

  79. January 20, 2013 @ 1:22 am Anonymous

    What is a good substitution for the bananas?

    Reply

  80. January 20, 2013 @ 3:06 am Stacy Brabham

    I just made this and blogged about it… thanks for the recipe. Come visithttp://cloudsandchaos.blogspot.com

    Reply

  81. January 21, 2013 @ 4:03 pm Anonymous

    I loved these! Second time around, I used Kroger Light Vanilla Greek Yogurt (kids wouldnt eat the 1st batch). I overcooked them the 1st time too, after 15 min they were perfect!! =)
    Husband loves them too!!

    Reply

  82. January 22, 2013 @ 6:14 pm Julie Cava

    How long do these stay good for…..and do you store them in the frig?

    Reply

  83. January 23, 2013 @ 1:09 am Anonymous

    Egg free option or replacement ideas? Sounds yummy

    Reply

  84. January 27, 2013 @ 5:14 pm Φανή Παπ., Ζωγράφος

    Thank you!! kisses!

    Reply

  85. January 27, 2013 @ 5:47 pm Anonymous

    Love these! I used nonfat plain greek yogurt, added cinnamon, and vanilla. I used honey, but did not measure, only squirted some in. I probably added 2 TB?

    Reply

  86. January 27, 2013 @ 7:59 pm mbs4174

    Made these to use up some extra bananas and shared them at work. Huge hit! Making them again today since I forgot to save some for my boyfriend, who was out of town. Thanks for sharing. -M

    Reply

  87. January 29, 2013 @ 12:45 am Anonymous

    Just made these and they are delicious! I reduced the yogurt and only used one banana but added in about 1/2 cup of applesauce and it makes a great flavor. Thanks for sharing the recipe(:

    Reply

  88. January 29, 2013 @ 11:52 am Carla

    These are so delicious!!! Thank you!!

    Reply

  89. January 29, 2013 @ 2:15 pm Helen

    Adding chopped pecans makes the muffins rise more. I also put a whole pecan on top (before baking). Yum! Everybody loves them, especially the son who can’t eat wheat products. Thanks!

    Reply

  90. January 29, 2013 @ 10:09 pm Debbie

    Made a batch last night and used organic Sucanat brown sugar instead of sugar, added 1 tsp pumpkin pie spice and 1 tsp vanilla. The only change we thought was will add 1/2 tsp salt next time. I also want to try these and sub applesauce for bananas and add some cocoa for chocolate applesauce. I used gluten free oats and so thrilled to find a gluten free muffin that tastes great and has normal texture.

    Reply

  91. January 30, 2013 @ 5:35 pm Monica E.

    I’m not an oatmeal lover (in fact, I hate it) but one of my goals this year is to overcome my oatmeal phobia so in search of oatmeal-friendly recipes, I came across yours. I’m so glad that I tried it because the muffins are delicious! I added an extra banana and blueberries and sub the sugar for Nectresse. I’m sure my hubby & kids will LOVE these as well! Thank you for sharing!!

    Reply

  92. January 31, 2013 @ 3:39 pm VJLA

    I used the base of these muffins to make apple muffins! I reduced the amount of oatmeal and added 1/2 cup of oat bran for extra fiber, substituted bananas for fresh apple sauce and 1 tsp of cinnamon. I also sprinkled some brown sugar, oatmeal and cinnamon on the top. Yummy!

    Reply

  93. February 1, 2013 @ 5:16 am Jana Kramer

    I want to make these and surprise my hubby in the morning as he goes to work. I know he would like them just as they are but I read that someone added peanut butter. How much do you add? I don’t want it to be over powering and can still taste the banana. Also wanting to add walnuts. Thanks for a healthy tasty muffin!

    Reply

  94. February 1, 2013 @ 7:05 am Jana Kramer

    Update. Just went downstairs to make these while hubby was sleeping so they would be ready for him in the morning. I followed the recipe but only had 6 oz of regular yogurt and filled the rest of the cup with applesauce. Put in a half cup sugar instead of 3/4 cup. It made a lot so filled the cups full. Did not rise well. Was not fluffy but dense and grainy from the oatmeal. I did grind the dry ingredients first to make sure it was ground up well. The flavor was lacking. Yes I know they are healthy but barely any flavor and depth. I put chopped walnuts on top for a little crunch. Really disappointed in the results I had. I couldn’t eat even one. I’ll wait until they cool and taste again.

    Reply

  95. February 3, 2013 @ 6:52 pm Robin

    I made these this morning using greek yogurt and 3 bananas that I needed to use. I added a bit of salt to them and used the liquid sucralose as sweetener. I did add a bit of milk to thin the yogurt I had which was very thick. And I added a tsp of vanilla. THey are awesome!! Delicious!!!!

    Jana, maybe your baking powder has gone bad? Also, I ground up my oatmeal to flour before I made these. Then I poured it out into a measuring cup and put the liquid/banana/eggs in first, then added a little bit of oats at a time.

    Reply

  96. February 3, 2013 @ 10:12 pm Anonymous

    I have made these twice now and love them. I added 2 tsp. cinnamon (love cinn.) and some chopped walnuts. Delicious!!

    Reply

  97. February 4, 2013 @ 6:49 pm Christy

    I have used blended oats as my “flour” before and so I have oats that are already ‘pulverized’ into a flour. Do you know how much oat flour to use…I can figure out how much 1 cup of oats turns into if I need to… Thank you, I’m looking forwrd to trying this recipe!

    Reply

  98. February 8, 2013 @ 5:19 am WhatsYourDiet

    This recipe looks like heaven to me. Quick, simple and does require the use of too many dishes. Love it!

    Reply

  99. February 8, 2013 @ 7:33 pm Aimee

    Love your recipe! I even featured it on my blog:)

    http://thepracticalrunway.blogspot.com/2013/02/banana-oat-breakfast-muffins.html

    Reply

  100. February 10, 2013 @ 4:28 pm Casons

    Found these on Pinterest and made them this morning. I used Quaker Cinnamon flavored Simple Portions oatmeal & ground it into a fine powder with my Bullet blender. Next a used the Bullet to blend bananas and yogurt until it was creamy. I was out of baking powder & soda so I used 2 tsp of Bisquick instead. I used stevia in place of sugar. I baked them for 18 minutes and they came out perfect. They weren’t very sweet, so i drizzled organic honey over the top. I’ll probably add a bit more stevia next time though!

    Reply

  101. February 10, 2013 @ 6:11 pm janny

    These just came out of our oven. My Man LOVES them. used just 1/2c sugar and had only 1 1/2 bananas. Oh, and my yogurt was full-fat and i had only about 1/2c (cut it with some 1% milk). Can’t wait to try these with cinnamon, vanilla and nuts!

    Reply

  102. February 11, 2013 @ 2:21 pm Jessica

    Made these last night for this weeks breakfasts…. added pecans & almond extract :-) They’re so good!

    Reply

  103. February 15, 2013 @ 2:03 pm Sheila

    Made these this morning and I have definitely found a new, healthy go-to recipe! Followed the recipe exactly except for regular vanilla yogurt instead of plain Greek. The cool thing is I was afraid my muffin tins were plenty full so with my small amount of batter left in the blender I decided to try a pancake. It totally worked and was so yummy! I do think it would work best to keep the pancakes a bit smaller than mine was as its easier to flip. I’m excited! I will likely be using this often, halving the recipe for my daughter and I if I decide to go with the pancakes :)

    Reply

  104. February 16, 2013 @ 9:34 pm Stephanie

    Hi,
    I made the muffins for breakfast this morning. Our 4 year old son ran down the stairway because there was a “smell of muffins” in the house. He had THREE for breakfast !!!
    Thank you for this great recipe.
    I even provide it on my blog.
    Greetings from Germany ! Stephanie

    Reply

  105. February 20, 2013 @ 5:39 am J Cordero

    These are delicious! I added 1/2 coconut flour for 1/2 of the oats because I had some to use and they are so good but it brings up the carbs & fat content. Next time, I will omit the coconut and make with oats only. This is perfect for me right now because I am on a semi-soft diet due to oral surgery and I love eggs but wanted something else for breakfast! Great recipe, Thanks!!!

    Reply

  106. February 21, 2013 @ 4:57 am mary emma

    I had mine in the oven for 30 min and the middle was still really soft/wet and looked uncooked to me. I fallowed the recipe exactly the way it is written… The muffins are golden on the top, they look fully cooked, but is the middle supposed to be soft and wet looking? I still ate them. They are SOOO delicious! but I dont know if it is raw! help?

    Reply

  107. February 23, 2013 @ 4:51 pm LJ

    Hey there! I just used your recipe to inspire my breakfast this morning. I’m going to blog about it and wanted to me sure you were aware. I hope that’s okay. If it isn’t, please let me know and I will immediately take down the post. Thanks for sharing your recipe!
    menu-planningmama.blogspot.com

    Reply

  108. February 25, 2013 @ 2:31 am Mrs. Lilly

    Excellent recipe. Made them twice this weekend, and added vanilla whey
    Protein plus substituted about 2 tbsp
    For the sugar.
    Thank you!

    Reply

  109. February 25, 2013 @ 4:47 pm Anonymous

    I tried these today and they won’t get done…the temperature was too hot. The insides won’t get fully cooked.

    Reply

  110. February 26, 2013 @ 4:44 pm Anonymous

    I just made these. I did 1/4 cup coconut palm sugar, strawberry greek yogurt, 1/2 tsp cinnamon and 2 flax seed “eggs”. They turned out great! Thanks!

    Reply

  111. February 26, 2013 @ 8:26 pm Anonymous

    Delicious!

    Reply

  112. February 27, 2013 @ 3:36 am Bethany

    Hubby said the muffins needed a pinch of salt. I agree and will add some pumpkin spice and use vanilla yogurt next time. Textures was a little on the chewy side. I think I will process the oats alone first next time.

    Thanks for the fun recipe!

    Reply

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  115. March 3, 2013 @ 5:53 pm Anonymous

    WOW! Just made these this morning. I added walnuts on top before placing them in the oven. THEY ARE YUMMY! Thank you for sharing this recipe, LOVE THEM

    Reply

  116. March 6, 2013 @ 11:58 pm Anonymous

    I have made these twice now and they turned out perfectly. My daughter must eat gluten free and this is the perfect recipe for her. I used a little less sugar and they were plenty sweet. I also used regular plain yogurt. Can’t wait to try out different variations. I think this is now my “go to” gluten free muffin recipe to which I can add other ingredients like pumpkin or zucchini! If you want healthier muffins or gluten free, definitely try this one! You won’t be sorry!

    Reply

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  118. March 10, 2013 @ 9:14 pm Dina Contenti

    I wonder if oat bran would work in place of the oatmeal…. Any thoughts???
    -dina

    Reply

  119. March 11, 2013 @ 7:37 pm She

    For those having trouble with the consistency – I found it best to grind up the oats by themselves, then combine all the dry ingredients in one bowl and the wet ones in the other, and then add the wet to the dry and mix them by hand.

    I made these today with a slight modification (I added 1 tbsp of vanilla extract and 1 tbsp of cinnamon sugar) and they came out nice and moist and peaked in the middle as well (this is why they need to be baked at 400 degrees).

    Reply

  120. March 18, 2013 @ 4:34 am Anonymous

    I’m going to use the base of this recipe (minus sugar and using egg whites instead of whole eggs) again and again. So fast in my food processor and pretty tasty without all the guilt!! Thank You So Much!!!

    Reply

  121. March 21, 2013 @ 8:26 pm Monique Gareau

    I just made these! I had just finished up most of my greek yogurt this morning so I substituted the rest of it with coconut milk. They turned out great! Very dense, which I like. In hindsight, I wish I’d added some cinnamon or nutmeg. I’ll definitely be making these again. Such a healthy breakfast or snack option!

    Reply

    • April 10, 2013 @ 3:49 pm emi

      good to know you can substitute with coconut milk! thanks!

      Reply

  122. April 9, 2013 @ 11:37 pm dubsychick

    I’ve been making these regularly now for the last several months, and absolutely love this recipe. It’s so easy, and with grocery store ripe bananas at $1/bunch, you can’t go wrong. I’ve thrown in extra things every once in a while (walnuts, shredded coconut). Thank you!

    Reply

    • April 10, 2013 @ 3:48 pm emi

      so happy to hear that you love them as much as we do! love the idea of walnuts // shredded coconut. xo

      Reply

  123. April 15, 2013 @ 3:02 am bpcraig

    I just made these and they turned out beautifully.

    I used/added:
    1/2 cup brown sugar instead of 3/4 cup
    1/2 tsp vanilla
    1 tbsp cocoa

    Reply

  124. April 15, 2013 @ 3:26 pm Stella Lee

    I found your recipe via Pinterest and made them last night. They turned out really well and so delicious for a healthy option!

    I substituted the 2 eggs for 4 egg whites instead and added a 1/2 tsp of vanilla extract. :)

    Reply

    • April 15, 2013 @ 6:44 pm emi

      so glad they turned out well! thanks for the substitution tips! xo

      Reply

  125. April 15, 2013 @ 6:42 pm Leah

    thank you for sharing this recipe – so easy and so delicious!

    here’s the adaptation i did for my hand-drawn healthy recipe blog: http://pantopaper.wordpress.com/2013/04/15/mini-morning-muffin/

    Reply

    • April 15, 2013 @ 6:43 pm emi

      love it! your blog is so darling! XO

      Reply

  126. April 18, 2013 @ 3:32 pm Fit.Frugal

    Just tried these – delicious! Any tips for helping them come out of the paper liners a bit easier? I lost a lot of yummy muffin on the paper.

    Reply

  127. April 18, 2013 @ 5:45 pm jane

    I use the whoppie pan – making them muffing tops. My twins love them!

    Reply

    • May 2, 2013 @ 8:27 pm emi

      i love that idea! so fun..and love that you have twins!!

      Reply

  128. April 28, 2013 @ 2:54 pm Tasha

    So yummy! We make these all the time! I don’t have a food processor so I just let the batter soak for a few minutes before baking to soften the oats. It comes out so chewy and soft. Thanks so much for sharing!

    Reply

    • May 2, 2013 @ 8:26 pm emi

      that is a great idea to let them soak! glad you make these often! Xo

      Reply

  129. May 2, 2013 @ 12:39 am B Daniel

    I made these tonight and they are great. I might blend the oats by themselves for awhile next time in order to get them even smoother but I kind of like the chewy, oat texture that I got by just throwing it all in and going for it. I made enough for 24 muffins and I noticed that the second batch had a thicker batter due to the oats soaking up more of the liquid ingredients. I will probably let the batter sit for 10-15 minutes next time before putting them into the muffin tins. We added a few dark chocolate chips and these are a hit!

    Reply

    • May 2, 2013 @ 8:26 pm emi

      glad you liked them! we love adding chocolate chips too :)

      Reply

  130. May 3, 2013 @ 4:52 pm Tonii

    OH man…these are amazing!! Thank you so much for the recipe!! I made just a few changes, used only a 1/2 C of brown sugar and then chopped up strawberries and added them on top right before baking…YUM!! My kids and I gobbled them all up…thanks again!!

    Reply

  131. May 5, 2013 @ 6:21 am trixi

    I love the look of these muffins…no oil or butter is a super plus…think i might add a bit of cocoa to mine…thanks for the recipe…I’m pinning it so it won’t get lost!

    Reply

  132. May 13, 2013 @ 10:43 am gtr

    Hi, i made these last night but onky had 6oz of yogurt. Since i didnt read the comments last night and tried to do half of everything. I overcooked them a bit because the inside was notcooked . They turned out hard out chewy inside, they do taste good, i guess it was because y tried to do half of the recipe and maybe added too little or too much of the ingredients

    Reply

  133. May 14, 2013 @ 7:25 pm Tanya

    I also used vanilla Greek yogurt like some of the other commenters did. :)

    These taste great even after they’re frozen! I made them and wrote about the recipe here: http://theeconomicalhomemaker.com/delicious-oatmeal-banana-muffins-great-frozen-too/.

    Thanks!

    Reply

  134. May 14, 2013 @ 11:34 pm gtr

    Well tried to make them again and they turned out gooy in the midle again. I followed the recipe step by step, i greesed the cup cake pan and i dont know what to do. The taste is good but if i leave them more time they will overbake outside

    Reply

  135. May 15, 2013 @ 11:11 am Denise

    Do these need to be refrigerated?

    Reply

  136. May 16, 2013 @ 3:54 pm Debi Denice

    I left out the sugar and they were still fantastic!!!

    Reply

  137. July 10, 2013 @ 4:43 am Robin

    I just wanted to led you know I made these using pumpkin in place of bananas and adding pumpkin pie spice for my son-in-law who is allergic to bananas. I made a bunch of the banana ones for my grandson and his mom. They love them and pull them out of the freezer for a quick snack or part of breakfast in the morning. Of course, I make them for me, too. Thank you!!

    Reply

  138. August 22, 2013 @ 6:08 am Marie

    Thanks for a great recipe! I made them this morning with just 1tbs of honey (no other sugar – I find the bananas sweet enough). Addded some dried caranberries and spices (cardemom, cinamon, nutmeg) and topped it with some shedded cocounut. Oh so yummy! And actually quite healthy :)

    Reply

  139. August 25, 2013 @ 1:49 pm Abby Krupnick

    I make these all the time and absolutely love them! My roommates keep begging me to make more. I made them in mini muffin tins and baked for about 12 minutes. Super easy and delicious! Thanks for the recipe!

    Reply

  140. August 28, 2013 @ 9:58 pm Jenn

    Can I use “quick cooking” oats instead of old fashioned? Thanks!

    Reply

  141. September 1, 2013 @ 10:27 pm Daniel Carter

    I just have to say that these muffins are amazing!! I have already made them numerous times, and have even been able to pull it off using a bullet instead of a blender by just making sure the wets and drys are mixed even (college students are poor you know). If anyone wants to use a bullet to do it then I mix it in these ratios, (1 c oats, 1/3 c yogurt, 1/2 banana, 1 egg), I do that twice and then (1/2 c oats, 1/3 c yogurt, 1 banana), then I just mix the sugar and baking soda and powder in to the rest of the dough in a bowel. But I love how healthy and easy they are to make! Great job with this recipe, best muffins in my cook book =)

    Reply

  142. October 20, 2013 @ 10:13 pm Abby Krupnick

    I make these muffins all the time and they are absolutely delicious! I adapted half a batch since I just make them for myself and I can’t get enough of them. Check out where I featured this recipe on my blog http://bigcitydreamsbyabby.blogspot.com/
    Thanks so much for the recipe!

    Reply

  143. October 23, 2013 @ 2:56 pm Katybella

    Just came out of the oven and they are wonderful. Yum! Thanks so much for sharing! I love all the comments too, very helpful.I like the ideas of replacing the sugar with honey or maple syrup, and adding flax. Also love to comment someone made about using strawberries! I also added some cinnamon.

    Reply

  144. January 5, 2014 @ 6:00 am a happy little life

    just to let you know, for some reason the link for this on pinterest prompts a ‘spammy link’ warning. i braved it anyway… i have a thing for healthy banana muffins! going to give them a go!

    Reply

  145. January 7, 2014 @ 6:16 pm Mari

    These turned out delicious! I made a few substitutions. I used fat free vanilla yogurt instead of the Greek yogurt. I used two egg whites and one whole egg instead of two whole eggs. I used applesauce instead of sugar. I also added some cinnamon.

    Reply

  146. January 13, 2014 @ 2:48 am Kelley Geralds

    Used lactose free yogurt since son is lactose intolerant and they turned out perfect! Thanks

    Reply

  147. January 29, 2014 @ 2:59 am jadekudzuArt

    But your instructions don’t explain HOW to not eat them all in the first 10 minutes! ; ) Ah, to make them or not to make them, that is the question…. Thanks for the great recipe!

    Reply

  148. February 13, 2014 @ 12:56 am Rebecca Lascari

    This comment has been removed by the author.

    Reply

  149. February 26, 2014 @ 9:25 am Corissa Lightner

    Do u have any ideas on what I could substitute the yogurt for? I can’t eat dairy and have to cut way back on my gluten intake so these sound amazing and easy but I can’t have the dairy in them

    Reply

  150. February 26, 2014 @ 9:26 am Corissa Lightner

    Do u have any ideas on what I could substitute the yogurt for? I can’t eat dairy and have to cut way back on my gluten intake so these sound amazing and easy but I can’t have the dairy in them

    Reply

  151. March 20, 2014 @ 12:52 pm italithai

    I subbed blueberries for bananas (I just added them right before baking) and they came out amazing!!! This recipe is definitely a keeper!

    Reply

  152. March 27, 2014 @ 2:01 am Katie Randall

    I’m a little late to the party but I just made these tonight… Followed the recipe to the T and LOVED these muffins!!!!!!! My new favorite!!!!!!

    Reply

  153. April 21, 2014 @ 1:41 am Patricia

    Wondering if I could us this in an electric donut cooker.. I’m thinking of the comment about making pancakes. I’ve been trying to find a healthy donut recipe. I want a dense texture and the cake mix version just doesn’t work; too airy for me.

    Reply

  154. June 29, 2014 @ 6:15 pm batesie2012

    I have a couple of comments about these. First, they are amazing. I’ve been looking for a good wheat-free/gluten-free banana muffin for a while. I’ve managed to do applesauce, zucchini, pumpkin, and peanut butter, but never a successful banana without a million strange ingredients. These fit the bill and I am in LOVE. Second, they do not need the sugar, at all. My blender was struggling so I completely forgot the sugar, but with butter and a tiny drizzle of honey or a little nutella, these are perfect and not cloyingly sweet like banana bread usually is. Third, my last half cup of oats wouldn’t blend in at all, so I just mixed them in whole and the texture they added was wonderful. Thanks again for this lovely recipe!

    Reply

  155. October 6, 2014 @ 10:35 pm Darcy

    Oh these look so good. I didn’t have any banana’s at home. So I used pears and added some nutmeg and vanilla. From my guys, I got a thumbs up and brilliant. The muffins where dense but good.

    Reply

  156. November 16, 2014 @ 12:24 am Tiana Lindekugel

    I am so excited. I am watching these bake as we speak. My son (4) he led me make these and is so excited to taste them I had no other fun stuff like you so i thawed some blueberries and threw them in. My house smells amazing eeek Thank you (a low carb eater who needed something better then flour!)

    Reply

  157. January 26, 2015 @ 7:48 pm golf.girl7

    These are SO good with vanilla greek yogurt instead of plain, and with chocolate chips and walnuts added!

    Reply

  158. March 19, 2015 @ 10:16 pm Friday Favorites: Live from Sydney | Alkeks Abroad

    […] for a lightened up banana bread alternative? These muffins don’t have any butter or flour in them and are quite delicious. Plus you just throw all of […]

    Reply


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