High Fiber Oil-Free Banana Oat Muffins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
