High Fiber Oil-Free Banana Oat Muffins Recipe

Introduction

Start your day with these wholesome high fiber muffins that are naturally sweetened and oil-free. Made with ripe bananas, oats, and whole wheat flour, they offer a delicious and nourishing breakfast or snack option.

Ingredients

• 3 large ripe bananas (or 1 cup / 250 g apple sauce)
• 1 large egg
• ½ cup Greek yogurt (substitute with regular or non-dairy yogurt)
• ¼ cup honey (substitute with maple syrup or ½ to 1 cup sugar)
• 1½ teaspoons vanilla extract
• 3 tablespoons chia seeds + 4 tablespoons water
• 1 cup rolled oats
• 1 cup whole wheat flour (or all-purpose flour)
• 1½ teaspoons cinnamon
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with lightly sprayed liners. In a small bowl, combine the chia seeds and water, then let sit for about 1 minute to form a gel.
2. Step 2: In a large bowl, mash the ripe bananas until smooth. Whisk in the egg, Greek yogurt, honey, vanilla extract, and the chia gel until fully combined.
3. Step 3: Add the rolled oats, whole wheat flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined — be careful not to overmix.
4. Step 4: Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly dry.
5. Step 5: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cool, store them in a plastic bag for easier liner removal the next day.

Tips & Variations

• For a vegan version, substitute the egg with a flax egg and use non-dairy yogurt.
• Add chopped nuts or dried fruit for extra texture and flavor.
• Adjust sweetness by using maple syrup or sugar if preferred over honey.
• Use all-purpose flour if you want a lighter muffin texture.

Storage

Store the muffins in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, warm in the microwave for about 20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw and mash them before mixing into the batter.

Can these muffins be made gluten-free?

To make them gluten-free, substitute the whole wheat flour with a gluten-free flour blend and ensure the oats are certified gluten-free.

High Fiber Oil-Free Banana Oat Muffins Recipe

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★★★★★

4.9 from 150 reviews

These High Fiber Muffins are an oil-free, wholesome breakfast option packed with nutritious ingredients like bananas, chia seeds, oats, and whole wheat flour. Naturally sweetened with honey and flavored with cinnamon and vanilla, they’re moist, flavorful, and easy to make. Perfect for a healthy start to your day, these muffins are baked to golden perfection and boast a great texture with clean, simple ingredients.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 3 large ripe bananas (or 1 cup / 250 g apple sauce)
• 1 large egg
• ½ cup Greek yogurt (or substitute with regular yogurt or non-dairy yogurt)
• ¼ cup honey (or substitute with maple syrup, or ½ cup to 1 cup sugar)
• 1½ teaspoons vanilla extract
• 3 tablespoons chia seeds
• 4 tablespoons water (for chia gel)

Dry Ingredients

• 1 cup rolled oats
• 1 cup whole wheat flour (or all-purpose flour)
• 1½ teaspoons cinnamon
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch salt

Instructions

1. Prep & Make Chia Gel: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with lightly sprayed liners. In a small bowl, combine 3 tablespoons of chia seeds with 4 tablespoons of water and let it sit for about 1 minute until it forms a gel-like consistency.
2. Mix the Wet Ingredients: In a large bowl, mash the 3 ripe bananas thoroughly. Then whisk in the egg, Greek yogurt, honey, vanilla extract, and the prepared chia gel until the mixture is smooth and well blended.
3. Add the Dry Ingredients: Stir in the rolled oats, whole wheat flour, cinnamon, baking powder, baking soda, and salt. Mix gently until just combined to avoid overmixing which can make muffins tough.
4. Fill & Bake: Evenly distribute the batter into the muffin cups. Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out mostly dry.
5. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely. Once cooled, store the muffins in a plastic bag. They will peel away from the liners cleanly the next day.

Notes

• You can substitute ripe bananas with apple sauce (1 cup / 250 g) for a different flavor and texture.
• Use either Greek yogurt, regular yogurt, or non-dairy yogurt depending on your preference or dietary needs.
• Honey can be swapped for maple syrup or sugar; adjust sweetness to taste.
• Do not overmix the batter to keep the muffins light and fluffy.
• Let muffins cool completely for best texture and easier removal from liners.
• Store leftovers in a sealed plastic bag to maintain freshness and moisture.

Keywords: high fiber muffins, oil-free muffins, oatmeal muffins, healthy breakfast muffins, banana muffins, whole wheat muffins, no oil baking, easy breakfast recipe, chia seed muffins