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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.
Healthy Banana Oat Muffins
Watch how it’s made:
Ingredients
- 2 large ripe bananas
- 2 ½ cups old-fashioned oats
- 1 cup plain low-fat Greek yogurt
- 2 large eggs
- ⅓ cup honey, or sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
Prep:
- Preheat oven to 400F. Line a muffin pan with waxed paper or foil liners or, grease it so the muffins don't stick.
Make the batter:
- Inside a blender, place banana, oats, yogurt, eggs, honey, baking powder, and baking soda. Blend until smooth.
Bake:
- Divide batter among cupcake liners, and bake for 18-20 minutes, or until a toothpick comes out clean.
Kristen says
I haven’t tried these yet but wanted to request not using low fat ingredients any more since we’ve learned that our brains & bodies need fats. We want coconut oil, butter & no skim or fat free dairy products any more. Just a comment since I’m really really searching for the healthiest recipes for our family. Thanks so much for your great ideas!! I’ll try it with a greek yogurt made with whole milk & see how it goes!! 🙂
Laura says
Enjoy
Francesca says
Just made them with full fat greek yogurt. Delicious, moist and no issues with the bake. Fantastic!
Cathy says
I made this today, with a few adjustments. I used 3 cups of oats, ground 2 1/2 cups in the blender, and tossed all of the oats into a large bowl, to which I added the dry ingredients plus one tablespoon of an autumn spice baking blend. I then added the yogurt, 3 eggs and the honey and bananas to the blender and blended just until smooth, about 10 seconds. Mix everything together until just wet, add to prepared pans, then baked at 400* for 10 minutes and 350* for 8 minutes. They are dense, moist and flavorful, without being too sweet. If you want a sweeter muffin, I would recommend adding more honey, or maybe even some brown sugar to the original recipe.
Katie Noeller says
I need to update my comment. I made a second batch using foil muffin liners and the muffin did not stick to it at all. Next time I will not use paper liners and instead use foil liners.
This makes a great topping for these delicious muffins:
In a small bowl, combine 1/4 cup oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter. Add topping to muffins prior to baking.
Katie Noeller says
I made these muffins this morning. My 2 yo liked them. Next time I will not use muffin liners since it was impossible to peel off the liner from the muffin without taking the bottoms off of the muffins. Thanks for the recipe! It was super easy.
Laura says
Katie, paper lines tend to stick with this recipe. Use foil ones or grease the pan. Glad they were kid approved though!
Patty says
I didn’t see the recipe, just your notes and all your followers’ comments. My husband is the guardian of a handicapped diabetic, and I want to make the Oatmeal Banana Breakfast Muffins for them.
Thank you! … and thank you for posting your kid/diabetic friendly recipes on line to share
Laura says
Patty, this is a members-only recipe. Sorry!
Charlene says
To use quick oats- at the top it says see below for different quantity, I can not fine anywhere that suggests the altered quantity. How should the amount be adjusted for quick oats?
Laura Fuentes says
Yes. Add 1/4 cup of additional quick oats.
Pam says
This was delish!