Healthy Banana Oatmeal Muffins with Greek Yogurt

Recipe

Making these banana oat muffins is a breeze with this easy recipe. Greek yogurt adds moisture without using oils, making them a healthy baked breakfast or snack.

These healthy banana oatmeal muffins are soft, moist, and delicious, making them an easy breakfast or snack you’ll want to keep on hand all week.

Banana Oat Muffins

Laura fuentes holding a skillet of food standing in front of a blue door

My kids love these banana oat muffins because they have a hearty texture that makes them feel like a real bakery-style muffin while still being wholesome enough for breakfast. They’re the banana version of my baked oatmeal muffins, but with ripe bananas and Greek yogurt to keep them moist and eliminate the need for oil, which makes them healthier.

Ingredients

Old-fashioned oats give these muffins their hearty texture, and a little flour provides just enough structure so they bake up tender instead of dense. Ripe bananas naturally sweeten the batter and keep the muffins soft, while Greek yogurt adds moisture and protein and eliminates the need for oil. Eggs hold everything together, honey or sugar adds just enough sweetness, and cinnamon brings warm flavor. Baking powder and baking soda help the muffins rise, while a little salt balances the flavors.

How to Make Banana Oat Muffins

Make the batter.
Mash the bananas, then combine them with the wet ingredients. Mix the dry ingredients in another bowl, then add and combine.
Let the batter rest.
Let the batter sit for 10 minutes so the oats can absorb the moisture. The batter should be thick but airy before baking.

overhead view of the banana oatmeal muffin batter after resting for 10 minutes in a bowl

Fill and bake.
Fill the muffin cups nearly to the top and bake until the tops are golden and the centers spring back when lightly touched.

side by side steps of scooping banana oat muffin batter into lined baking tray on left and finished baked muffins on the right

Cool & enjoy.
Let the muffins cool in the pan for about 10 minutes, so they finish setting before transferring them to a cooling rack.

Laura’s Tips for Perfect Muffins

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats give these muffins their hearty texture. Quick oats will work, but the muffins will be softer and less textured. Most people find them too moist and slightly mushy. To prevent this, add 2 additional tablespoons of quick oats to the batter.

How ripe should the bananas be?

Very ripe bananas with lots of brown spots give these muffins the best flavor, sweetness, and moisture. Even the dark brown ones, which you considered tossing, will work here.

What’s the texture like?

The batter is thick and light with air pockets. Overmixing to incorporate the oats and flour removes the air pockets in the batter and can make them dense. Stir just enough until everything is combined.

Can I use frozen bananas?

Yes. Thaw them completely and drain off the liquid before mashing so the batter doesn’t become too wet.

Can I add chocolate chips, fruit, nuts, or mix-ins?

Yes, you can add ½ cup chocolate chips, ⅓ cup raisins, ½ cup blueberries, raspberries, or diced strawberries, or ⅓ cup chopped walnuts or pecans.

Avoid Overbaking. They’re done when…

The tops should be lightly golden and spring back when gently pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Freezing & storing leftovers

Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave for 20 to 30 seconds.

a hand holding up a muffin to provide a close up view of the texture inside a baked healthy banana oatmeal muffins

Healthy Banana Oat Muffins

overhead view of healthy banana oatmeal muffins on the counter next to bananas

Servings: 12

Prep Time: 10

Cook Time: 22

Total Time: 32

Making these banana oat muffins is a breeze with this easy recipe. Greek yogurt adds moisture without using oils, making them a healthy baked breakfast or snack.

4.98 from 76 votes

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Ingredients

2 large ripe bananas, 1 cup mashed
1 cup Greek yogurt, plain or vanilla
2 large eggs
⅓ cup honey, or sugar
1 ½ teaspoons cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups old-fashioned oats
½ cup all-purpose flour

Instructions

Prep:

Preheat the oven to 375F and position the top rack in the middle of the oven. Grease or spray a 12-cup muffin pan. The batter doesn't have oils (fats), so the muffins tend to stick to paper liners (for cupcakes). Use foil liners, parchment liners, or spray the paper ones if that's all you have.

Make the batter:

In a large bowl, mash the bananas until they’re almost smooth. Add the Greek yogurt, eggs, honey (or sugar), cinnamon, baking powder, baking soda, and salt. Whisk well until the liquid mixture is combined.
Add the oats and flour to the bowl and stir until just combined.

Wait:

Let the batter sit for 10 minutes so the oats can absorb the liquid. The batter is thick but airy.
Fill the lined muffin cups with ¼ cup of batter each (nearly to the top). Sprinkle the tops with a few oats, if you want.

Bake:

Bake the muffins in a preheated oven for 22 to 25 minutes, until the tops are golden and the centers are set. They’ll feel firm to the touch (not wobbly) and bounce back.
Remove the muffin pan from the oven, let them cool in place for 10 minutes, then remove the muffins from the pan onto a cooling rack.

Storage:

Leftover muffins can be stored in an airtight container on the counter for 2 days, or in the fridge for up to a week. They can be frozen for up to 3 months. To enjoy, reheat them for 20 to 30 seconds in the microwave.

Notes

Use very ripe bananas for the sweetest, most flavorful muffins.
Old-fashioned oats provide the best hearty texture. If you want to use quick oats, add 2 tablespoons (up to ¼ cup) to the batter. (It should look like the video).
Add up to ½ cup of chocolate chips, ½ cup diced fruit or berries, or ⅓ cup chopped nuts if you’d like.

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