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Healthy Banana Oat Muffins

overhead view of healthy banana oatmeal muffins on the counter next to bananas
Servings: 12
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
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.
    overhead view of the banana oatmeal muffin batter to show the texture before baking
  • 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.
    overhead view scooping banana oatmeal muffin batter into a lined muffin pan

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.
    overhead view of banana oat muffins in a muffin pan after they're baked
  • 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.
    overhead view of banana oat muffins cooling on 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.

Nutrition

Serving: 1 muffin | Calories: 138kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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