Banana Oat Muffins


Muffins are such a great treat and you don’t have to feel guilty for having one thanks to these banana oat muffins. Instead of buying sugar-packed muffins from the store, you can make your own and control exactly what goes into them so you indulge while staying healthy.

I had one of these before going to the gym for leg day, and I felt great.  I had so much energy from the carbs and crushed my workout.  Also, these are a perfect mid-morning snack to have with a cup of coffee.

Start by preheating the oven to 375° F (191° C), and spray muffin pans with cooking spray.

Note: If you don’t have oat flour, blend oats until they have the right texture.  I like mine to still have some pieces of oats.

Add all the dry ingredients to a bowl. Next, microwave the coconut oil for about 30 seconds until it’s completely liquified and add to the bowl. Then, add the egg whites, vanilla extract, vanilla almond milk and blue agave for additional sweetness. Stir until evenly mixed.

Blue agave nectar is a wonderful sweetener that adds some moisture to the muffins. A little goes a long way so you don’t need much.  Also, it can help lower cholesterol and it adds a nice boost of fiber to help with digestion.

Blend the bananas until it’s the consistency of a smoothie.  Add this mixture to the bowl and mix everything together. Yum, it smells so sweet.


I’ll definitely have one of these treats at work tomorrow. I seem to plan my day around when I’m eating next, does anyone else do that?

Now, add the mixture to the muffin pan, and top with oats.  The oats will get a little crispy in the oven. Moist muffins + crunchy oats = deliciousness.


Put in the oven for 25-30 minutes or until a toothpick inserted comes out clean.


I hope you like them 🙂


Bake Time: 25-30 minutes
Servings: 9 muffins


  • 1 tsp. Baking Soda
  • 1 Cup Oat Flour
  • 6 tsp. Stevia
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1/3 Cup Whole Wheat Flour
  • 1/2 Cup Egg Whites
  • 1 tbsp. Coconut Oil
  • 2 tsp. Vanilla Extract
  • 1/4 Cup Vanilla Almond Milk
  • 1 tbsp. Blue Agave Nectar
  • 3 Bananas
  • 1/8 Cup Oats


  1. Preheat oven to 375°F (191°C).
  2. Spray muffin pan with cooking spray.
  3. In a bowl add all the dry ingredients, except the oats.
  4. Microwave the coconut oil for 30 seconds, and add to the bowl.
  5. Add the egg whites, vanilla extract, vanilla almond milk and blue agave nectar.
  6. Blend bananas and add to bowl.
  7. Put the batter evenly in the 9 cups.
  8. Sprinkle oats on top.
  9. Put in the oven for 25-30 minutes; they’re done when a toothpick inserted comes out clean.

Do you have a sweet tooth? Sprinkle with sugar in the raw for a sweet textured crunch.

If you don’t eat eggs then substitute egg whites for puréed tofu.

If you like muffins, you have to try my peanut butter banana crunch muffins!

peanut-butter-banana-crunch-muffins-04Also, my banana beet muffins are a delicious treat!


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