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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.
Janna says
My family loved these banana oat pancakes!!!
pblover says
Hello! Im planning on making these by Monday, could you replace the oat flour to all purpose or use half and half? Will the taste and texture be different? Im just curious because I do have oats but were wondering incase I don’t have oats the next time Im making these 🙂
Laura Fuentes says
Yes, you could replace the oat flour with regular flour. However, the method will be different. No need to use the blender for the batter.
Andrea says
My kids loved these banana oatmeal muffins! Amazing recipe, as always!
ali says
Thanks for the video. I don’t have a power blender so seeing that i had to put my liquids first made the job easier.
Dana says
These were amazing. Can I blend the same base (without the bananas) and stir in some strawberries after it is blended? I don’t have any ripe bananas but have some fresh strawberries I need to use up.
Laura says
Hi Dana, this recipe needs the banana, it helps bind the ingredients and makes the muffins moist. I wouldn’t recommend swapping them for strawberries.
LJ says
I just make this and the muffins are so tasty. But my muffins are wet and hollow inside. Is it suppose to be like that? Or do you know what’s going wrong with mine? Thanks.
Laura Fuentes says
Thank you for sharing that you enjoyed these banana oat muffins! Sometimes, muffins sink in the middle due to undercooking, or because the oven temperature was fluctuating. Other causes include overmixing the batter, which introduces too much air and weakens the structure, or overfilling the muffin tins, the oven temperature rising quickly and the leavener agent rising then sinking when taking them out. Nothing you did wrong, it’s usually the oven fluctuations -no two ovens are the same.