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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.
DawnMarie Ortega says
I have made these muffins 3 times since finding the recipe last week. Everyone loves them!! Myself & my 12 year old daughter have celiacs so this recipe is perfect, delicious, easy to make and GF. Win win!! I followed the recipe exactly as written the first time. The second time & every-time after I switched plain Greek yogurt to vanilla Greek yogurt. Everyone likes them better with vanilla yogurt. I also add walnuts to some, chocolate chips to some and then leave some as is.
Do you think I could use blueberries if I dusted them with a GF flour or corn starch first? I’d also like to try different flavors of Greek yogurt so that way if I don’t add chips or nuts the muffins might have another flavor that goes well with banana. Im thinking cherry yogurt, or even mango. These muffins are honestly the best GF muffins I’ve had! Thank you for creating & posting
Laura says
I’m happy to hear these are a hit. You can definitely add blueberries to the mix!
Rita A Michael says
I love these low calorie healthy muffins. I have made them about 6 times and they came out perfect and freeze beautifully. When I want one for breakfast I just nuke it about 30 or 40 seconds. I have added blueberries,cinnamon,walnuts and full fat Fage yogurt. I have used maple syrup as well as honey. They are a great source of protein, fiber, potassium and much more. Thank you for a really great recipe. It has become my favorite no guilt muffin.
Laura says
Thank you so much Rita!
Nellie says
Be cautious using ingredients flavored with vanilla extract. The “extract” part is usually alcohol-based, and many types of alcohol aren’t gluten-free.
Justjen says
Had all ingredients in kitchen when I found this recipe. Easy to prepare. Added pecans. Taste delicious.
Cinthya says
They were absolutely delicious and so easy to make. Thank you!
Esther says
Thank you MOMables, needed something fast to eat tonight and I saw your post. It tasted amazing. Thank you. Luckily, had all ingredients at home
Carol says
This recipe is so easy and the muffins are DELICIOUS
Laura says
I”m glad you enjoyed these healthy banana oatmeal muffins, Carol!
Jenn says
Incredibly easy, very delicious, and infinite possibilities for add-ins. I’m making my second batch in two days for meal-prep because we accidentally ate the first batch before Sunday night.. 😀