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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.
Maria says
Forgot to rate them, five stars!
Maria says
I love the Muffins so much and my picky kids love them too! They are healthy but don’t taste „healthy“ and super easy and quick to make. Thank you so much!
Kelli says
I have made these half a dozen times and not until this last time did I realize I was supoosed to blend the oats. This is a great recipe to use up the extra bananas I always seem to have, even if I don’t follow it 100%. Definitely recommend trying this.
Laura Fuentes says
I’m glad they’ve turned out for you time again and again. Which version did you like most?
Vivi Mullen says
It has become our family recipe. Easy, healthy, delicious. Make it once a week’ thank you so much for this. I add raisins, vanilla and cinnamon.
Annie says
These muffins are amazing and very moist! Thanks for sharing the recipe! I added walnuts and blueberries to half of the mix and they were great muffins also!