If you love easy, wholesome breakfasts, these Banana Oatmeal Muffins are about to become a weekly staple.This lighter muffin recipe uses ripe bananas, oats, and just ½ cup of Greek yogurt to create a soft, tender crumb without extra sugar or flour. It’s a perfect option for anyone managing diabetes, avoiding gluten, or simply wanting a healthier muffin that still tastes like a treat.
These muffins come together with pantry staples, bake beautifully, and offer that cozy banana‑forward sweetness without being dense or heavy. Whether you enjoy them for meal prep, school mornings, or a grab‑and‑go snack, they’re a delicious addition to your collection of diabetes recipes and gluten‑free breakfast ideas.
Heat oven to 350°F and line a muffin tin.
Place bananas in food processor and pulse until smooth.
Stir or pulse in eggs, yogurt, oil, almond milk, vanilla, and sweetener.
Add oats and place processor on low for 20-30 seconds or until combined.
Stir or pulse in cinnamon, baking powder, baking soda, and salt.
Scoop into 12 muffin cups and bake 18–22 minutes.
Cool completely for best texture.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.