Recipe

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Need an easy and delicious banana oat muffin for breakfast? These come together in the blender and the oven does the rest!

It’s possible that muffins can be both delicious and healthy and these banana oatmeal muffins prove it. Learn how to make them the easy way with this recipe.

Healthy Banana Oat Muffins

My kids love these healthy banana oatmeal muffins: it’s a banana version of my baked oatmeal muffins, and they taste so good that I also developed a version with cottage cheese. They are light and moist without using butter or oil, and the batter comes together in the blender, so cleanup is a breeze.

Ingredients

This recipe is made with classic baking staples: ripe bananas (the darker they look, the sweeter they are!), old-fashioned oats, plain Greek yogurt, eggs, honey (or sugar), and baking powder and baking soda for a fluffy muffin texture.

How to Make Banana Oat Muffins

On the recipe card, you can find a video to cook these muffins with me. But first, some tips in each step to make this even easier:

Preheat the oven.
Start with this, since it’s what takes the longest. Put the oven rack in the middle position and use waxed paper liners, foil liners, or grease the pan very well.
Make the muffin batter.
When adding the ingredients in the blender, add them in the order listed, so it's easier to get a cohesive and smooth batter. Fill the muffin tin nearly to the top, they'll expand.
Bake the muffins.
They take approximately 20 minutes to bake. You'll know they're done when a toothpick inserted in the middle comes out clean.

Mix Ins

Bake these banana oatmeal muffins plain or add one or two of these to satisfy your cravings: mini chocolate chips, raisins, blueberries, raspberries, chopped strawberries, chopped walnuts or pecans, or slivered almonds.

Can You Freeze Banana Oatmeal Muffins?

Since these come together so quickly, it’s easy to double the batch and freeze the muffins for later. These banana oat muffins can be frozen before and after baking for up to 3 months.

Freeze baked muffins and heat them up in the microwave for 45 seconds to 1 minute.

Freeze unbaked muffins directly in the pan inside paper liners. Once frozen, transfer them into a zip bag. To bake, place them back in a muffin pan, let them thaw out while the oven preheats, and add about 3 minutes to the total baking time.