These delicious Banana Oat Muffins are naturally sweetened and use basic ingredients like whole wheat flour, bananas, oats, applesauce and honey. They make a great healthy breakfast or hearty snack and freeze well, too.

Banana Oat Muffins stacked on a plate.

Im all about healthy muffins that actually taste good, and these Banana Oat Muffins fit the bill, with real ingredients (no weird ingredients here!) that come together to create a baked muffin I’m proud of, and happy to offer my family!

The trick to these moist muffins is the addition of Greek yogurt and applesauce! Both help to make baked muffins extra moist and soft. Bonus: these beauties are less than 150 calories each!

How to make Banana Oat Muffins:

  • Preheat the oven to 400 degrees F. Spray a regular muffin tin with non-stick cooking spray or line with muffin liners.
  • In a large bowl, beat the egg, brown sugar, yogurt, milk, applesauce, honey, and vanilla and mix until well combined. Mash the bananas until no chunks remain. Add to mixture.

Two process photos for making the batter for banana oat muffins in a mixing bowl.

  • In a separate bowl combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and oats.
  • Add the flour mixture to the wet ingredients and stir just until combined. (Don’t over-mix!)

A muffin tin with banana oat muffin batter, next to another photo of the baked muffins in the tin.

  • Spoon the mixture evenly into the muffin tins, filling each cup all the way to the top. Bake at 400 degrees F for about 5 minutes and then reduce heat to 350 degrees and cook for another 12-14 minutes or until a toothpick inserted in the center comes out clean.

A banana oat muffin with a bite taken out of it, on a plate.

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Recipe

Banana Oat Muffins stacked on a plate.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
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Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F. Spray a regular muffin tin with non-stick cooking spray or line with muffin liners.
  • In a large bowl, beat the egg, brown sugar, yogurt, milk, applesauce, honey, and vanilla and mix until well combined.
  • Mash the bananas until no chunks remain. Add to mixture.
  • In a separate bowl combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and oats.
  • Add the flour mixture to the wet ingredients and stir just until combined. (Don't over-mix!)
  • Spoon the mixture evenly into the muffin tins, filling each cup all the way to the top.
  • Bake at 400 degrees F for about 5 minutes and then reduce heat to 350 degrees and cook for another 12-14 minutes or until a toothpick inserted in the center comes out clean.

Notes

Freezing Instructions: Allow the muffins to cool completely, then place them in a freezer ziplock bag and freeze for up to 3 months. To thaw the frozen muffins, allow them to come to room temperature or place one muffin in the microwave for 15-20 seconds.

Nutrition

Calories: 142kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 16mgSodium: 204mgPotassium: 238mgFiber: 3gSugar: 12gVitamin A: 44IUVitamin C: 1mgCalcium: 66mgIron: 1mg

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I originally shared this recipe March 2015. Updated October 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. This recipe is a keeper! Moist but not soggy. Perfect muffin texture. I made 1 and a half batches (or as close to that as I could without dividing the second egg) because that’s how much overripe banana I had on hand. And I also substituted sour cream for the Greek yogurt. The only other change I made was to substitute 1/4 cup Pyure for the 3/4 cup granulated sugar. Even though I had only done 1 1/2 batches, it still filled 24 muffins. Because of reading other reviews, I was hesitant to fill them quite to the top, but they were still pretty full in order to fit all the batter in. They rose ok, but next time I will make sure to fill them all the way to the top.

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