Posted on by Bembum Kitchen

Healthy Banana Oat Muffins ~ NO Sugar, NO Flour, NO Oil, NO Dairy!

If you love Muffins but don’t love the sugar crash, these “Healthy Banana Oat Muffins” are about to become your new favorite bake.

They’re naturally sweet, incredibly moist, and made with simple, wholesome ingredients — without Oil, Refined Sugar, Flour, or Dairy.

😍 My favourite Muffin 🥰

Yes, really!
These muffins are perfect for busy mornings, post-workout snacks, or even a light dessert. And the best part? Everything goes into one blender 😘

💋 WHY YOU WILL LOVE THESE MUFFINS

  • Naturally sweetened with ripe bananas & dates
  • No refined Sugar
  • No white Flour (just oats!)
  • No Oil or Butter
  • Dairy-free
  • Kid-friendly & freezer-friendly
  • Ready in 30 minutes

They’re soft, tender, and perfectly sweet, packed with fiber-rich Oats, and finished with Dark Chocolate and crunchy Pecans.

🍌 Why These Muffins Work

  • Bananas provide moisture and natural sweetness
  • Dates enhance sweetness without refined sugar
  • Oats replace flour entirely
  • Eggs give structure and lift
  • Dark Chocolate + Pecans add richness and crunch

They’re hearty, filling, and perfect for breakfast or a snack 🤓

It’s golden, fluffy, and totally healthy!! 🤤

These Banana Oat Muffins prove that healthy baking doesn’t mean sacrificing flavor.
With just a handful of wholesome ingredients, you get a rich, satisfying muffin that feels indulgent — but fuels your body well.

Perfect for a guilt-free snack, breakfast or a cozy coffee break 😘 ☕

Give them a try, and let me know what you think! 😁

WATCH HOW TO MAKE HEALTHY BANANA OAT MUFFINS

RECIPE

HEALTHY BANANA OAT MUFFINS
Yield: 7 Big Muffin

🍌🧁 INGREDIENTS
350 g Bananas (ripe to overripe with brown spots)
70 g Dates (pitted)
160 g Rolled Oats (blend into powder)
115 g Eggs (room temp.)
1 tsp Baking Soda
30 g Dark Chocolate 70% (chopped)
30 g Pecans (chopped)

🍌🧁 INSTRUCTIONS

  1. Preheat the oven before you start 160°C fan/ 180°C/ Gas Mark 4
    Once the batter is ready, bake it right away; letting it sit too long can cause the batter to lose its rise and collapse
  2. Blend the Oats into a fine powder (don’t skip this step, you want a smooth, lump-free batter), set aside
  3. In a large blender bowl, add the Eggs first, then the Bananas, Dates, and Oat Powder (make sure to follow this order; otherwise, the blender could get stuck!)
    Blend everything until it’s nice and smooth
  4. Sift the Baking Soda into the batter to break up any lumps and ensure it’s evenly distributed; Mix well
  5. Add half of the chopped Pecans and Dark Chocolate to the batter, then mix until everything is well combined
  6. Scoop batter into muffin liners
  7. Sprinkle the remaining Pecans and Dark Chocolate on top
  8. Bake them in a preheated 160°C fan oven for about 25 minutes or until a toothpick inserted into the center comes out clean
  9. Once the Muffins are done, you can serve them warm immediately, or carefully transfer them to a cooling rack and allow them to cool completely before storing

Storing instructions

Because these muffins contain fruit and no preservatives, proper storage is important:

  • Room Temperature: Store in an airtight container; Best consumed within 2 days; Keep in a cool, dry place
  • Refrigerator: Store in an airtight container; Lasts up to 5 days; Texture becomes slightly firmer when chilled
  • Freezer: Wrap individually or store in freezer-safe container; Freeze for up to 3 months; Thaw overnight in the fridge or microwave for 20–30 seconds

Reheating Tips

  • Microwave for 15–30 seconds to soften
  • Or warm in oven at 150°C for 5–8 minutes
  • Enjoy slightly warm for the best texture and melted chocolate pockets

Posted on by Bembum Kitchen · 1 Comment

Soft Moist Fluffy Banana Bread | Banana Muffins

Am I a little old–fashioned? Maybe! Not because it just seemed a little too boring 😀 but honestly I didn’t think anyone needs another banana bread recipe and I just adore it :oops:.

I know everyone has their own go-to banana bread recipe but seriously, this recipe is everything you want in banana bread. It’s moist, fluffy, full of flavor and it’s also freeze well.
What I love about this recipe is that you can just whip it up in minutes. There is no mixer required just mix the wet and dry ingredients separately, then combine and bake – easy peasy.

Whether you enjoy this healthy banana bread for a breakfast treat or with a cup of coffee as an afternoon snack – I think you’ll find that it’s tasty and comforting ;). Enjoy!!!

SOFT MOIST FLUFFY BANANA BREAD | BANANA MUFFINS
Yield: One 8×4 -inch loaf pan/ 6 standard muffins
Active time: 15 minutes
Total times: 1 hour

INGREDIENTS

  • 200 grams Bananas (mashed)
  • 123 grams All-purpose flour
  • 2/3 teaspoon Baking soda
  • 1/6 teaspoon Salt
  • 1/3 teaspoon Cinnamon powder
  • 90 grams Granulated sugar (you can reduce to 60 grams if you prefer less sweet)
  • 67 grams Eggs
  • 67 grams Vegetable oil
  • 2/3 teaspoons Vanilla extract (optional)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 8X4-inch loaf pan.
  3. Combine flour, baking soda, salt and cinnamon powder, set aside.
  4. In a large bowl, whisk together the sugar, eggs and oil.
  5. Pour dry ingredients to wet ingredients; stir just until dry ingredients are moistened. Then add the mashed bananas, mix well. Do not over mix, because that would result in tough dry bread.
  6. Spread the batter evenly in the prepared pan. Place some banana and almond slices on top of the batter (optional).
  7. Bake for 40-45 minutes until toothpick inserted in the center of the loaf comes out clean.
  8. Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely.
  9. Store covered at room temperature (the bread also freezes great).

NOTES

  • This recipe can produce 6 standard Banana Muffins.
    Place cupcakes paper inside the pan. When filling your cupcake cases, only pour the batter until it is two thirds full. Overfilling leads to overflowing, so always leave some rising room for your muffins. Place banana and almond slices on top of the batter (optional), then bake for 30-35 minutes of until toothpick inserted in the center comes out clean.
    Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely.
  • It will keep well (in an airtight container) for about 1 days in room temperature, 1 week in the fridge and 2-4 months in the freezer
  • To defrost the loaf from the freezer, unwrap it and put it on a wire rack at room temperature for 3-4 hours, then store in an airtight container.
  • You also can use microwave to defrost it. Arrange the bread slices on a microwave-safe plate, then microwave the bread on high power for 10 seconds at a time until it is soft and warm.
  • Or you can instead defrost your bread by placing it into a toaster oven. Take the bread out of the plastic and let it thaw in the fridge until it is no longer frozen (overnight for a loaf, and 2 to 3 hours for individual slices). Heat your oven to 380 degrees F and ‘refresh’ the bread for 3 to 5 minutes