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 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan

Video

Ingredients
  

  • 1 large egg
  • 1/2 cup light brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/3 cup milk , or dairy-free milk
  • 1/2 cup unsweetened applesauce
  • 2 Tablespoons honey
  • 1 1/2 teaspoons vanilla extract
  • 1 cup mashed banana (about 2 large bananas)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup quick oats

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. 5 stars
    They came out delicious and moist. Will definitely make those again and experiment with some variations.

  2. Is there a way I can make these without flour? I’m gluten free due to celiac. Would oat flour work?

  3. 4 stars
    Very tasty! I made a few minor tweaks. I only had one banana, I flip flopped the proportions for honey and brown sugar, and I sprinkled a few mini morsels on top. I rated it 4 of 5 because muffin is very tasty but the texture is a little less bread like and little more sponge like. I am quite sure they will disappear in my house. 🙂

  4. 5 stars
    Delicious and so moist! I used the suggested ingredients but used soy milk and added an additional teaspoon of cinnamon.I also added a cup of raisins. I am looking forward to also making the muffins with cranberries. The recipe is a keeper!

  5. 5 stars
    Healthy and delicious – a combo that’s hard to achieve, but these nailed it. I found my applesauce had mold over the top, so had to ditch that. I put a Fuji apple in my mini food processor and got it pretty fine. That worked out, so saved! I also used half the sugar, and still plenty sweet. I love muffins with the chewy texture of oats. I added some toasted walnuts cause why not!

  6. 4 stars
    These were a hit! Family and friends who were over in the 2 days after these were made gobbled them up. I’ll reduce the sugar in the next batch and see how they turn out. The texture might not be for everyone but we loved them. What a fantastic, healthy breakfast addition or morning snack. Thanks for a great recipe!

  7. 1 star
    These are so heavy. I suggest anyone who wants to try this recipe replace half the whole wheat flour with white flour to lighten the texture up. I won’t be making them again as my hubby hates them.

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