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.
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.
- 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.
LOOKING FOR MORE HEALTHY SNACK IDEAS? TRY SOME OF MY OTHER FAVORITES:
- Healthy Applesauce Oat Muffins
- Strawberry Banana Protein Smoothie
- No-Bake Granola Bars
- Healthy No-Bake Granola Bites
- Tomato Avocado Melt
- Citrus Fruit Salad
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Recipe
Banana Oat Muffins
Equipment
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
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2015. Updated October 2020.
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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.
Hi Lauren,
First, let me say thank you sooooo much for giving the measured version of the bananas. Soooo many recipes out there just say X amount of bananas without giving the measured equivalent which can make a HUGE difference in how a recipe turns out. Experienced bakers know that the riper a banana gets the sweeter it gets. Does this recipe account for that when it comes to the additional sugar required?
Thanks a Bunch, Deb
These muffins are delicious. I make many of your muffin recipes regularly and they are loved by my husband, children, and grandchildren. These are my eldest daughter’s favorites, especially when I add chopped walnuts to the top. Thanks for sharing…your recipes have been a gift to us!
Taste is mediocre. Would’ve been three stars, but they stuck to the liners!!
Whipped these up this morning because I had some over-ripe bananas begging to be made into something healthy and delicious. I love the texture of these muffins with the oats and whole wheat flour. Made 12 overfilled muffins. Probably could have made a couple extra normal size muffins.
Great recipe. I didn’t have Greek yogurt but added sour cream instead.I also added chopped walnuts and dried cranberries.
Delicious & healthy. But, mine poured over the top. I don’t see anyone else mentioning this. I usually fill 2/3 but the recipe called for all the way to the top. Uh oh! Am I the only one?
Same! I think I could’ve made a couple more regular size muffins, so I made a note on my recipe for next time.
Made these yesterday and honestly they are the best muffins I’ve made, and I make them often. They are so moist, healthy (I added some wheat germ) and absolutely delicious. Will be saving this one for repeat often
Muffins came out great, although needed to substitute the sugar for monk fruit because my family prefers that we avoid sugar in any muffins I make.
Doubled the recipe and came out great.
I wasn’t sure what to expect when I made these muffins. But now they are going to be a recipe I use often. My kids loved them!
Easy, healthy, delicious!
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.
Can I use rolled oats instead of quick oats?
That would be fine.
These are so moist and delicious !
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!
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!
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!
I only have regular rolled oats, will that be ok or will I get dry muffins and have to modify baking times and temperature?
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. 🙂
Is there a way I can make these without flour? I’m gluten free due to celiac. Would oat flour work?
I haven’t tested this recipe with another type of flour–I’d love to hear if you try it!
They came out delicious and moist. Will definitely make those again and experiment with some variations.
I don’t have quick oats. Will regular oats work?
Yes, that’s fine!
Can you use gluten free flour?
I haven’t tested it, but I think it would work.
I just made these muffins and are they Delicious!
I only had 1 banana so I went heavy on the applesauce and Greek yogurt. I also added a cup of chopped walnuts to up the protein, then added about 1/8 teaspoon of nutmeg. Love the fact that this recipe has whole wheat flour and oats. Great breakfast muffin when your on the go!
Delicious! I made these muffins numerous times already. I added a cup of walnuts plus a little more applesauce. Love them!
Great recipe! I used coconut sugar instead of brown sugar. They came out really good.
I made this recipe. They are very good. I enjoyed them very much. I will be maiking these again for sure. Thank you very much for posting the recipe.
I made these muffins with slight modifications. Instead of brown sugar, I increased the applesauce to 1/2 cup and the honey to 1/4 cup. My applesauce is home made with only apples, water, and cinnamon. In place of 1/2 teaspoon of salt, I used 1/4 teaspoon of Morton Lite salt. With the added cinnamon in the applesauce plus the extra teaspoon of cinnamon, I chose to omit the vanilla. The nuts used were chopped pecans. A few sprinkles of oatmeal were added to the top of each muffin prior to baking. They were yummy and the batter was enough for 18 full size muffins. Next time. I am thinking about adding some chopped apples, perhaps Pink Lady or Honeycrisp . A dab of peanut butter on each half of a muffin would make a nice breakfast prior to working out. Thank you, Lauren, for making a wonderful, healthy recipe.
Best muffins I’ve ever made! I substituted the egg for a flax egg and also added 1/2 cup of raisins. It made the perfect snack for school lunches and they freeze well too!
These muffins were delicious and hearty! I added 1/3 cup of chocolate chips. I was curious if these need to be stored in the refrigerator?
Great muffins, but the recipe only makes 12 full-size muffins. A little misleading on the calories!
I could only make 12 as well. I figured out the points for the old weight watcher point and one equals 4 points. I did not have whole wheat flour but used white instead. I also added 1/2 cup raisins. They are quite good and filling too.
Just made a batch of these!!! Used white and wheat flour…..amazing taste and texture!!! I will be making these again!!!!
This is my go-to healthy muffin recipe! My daughter loves them (mommy & daddy too!) and it’s an easy, healthy snack to send with her to daycare! Thank you!
It really is the perfect snack healthy to send with kids! I’m so glad your family likes them 🙂
I’m confused, the recipe says 24 servings which I took to mean this makes two dozen muffins – is that right? Step 6 seems to contradict.
It makes approximately 24 muffins. I have clarified step 6- thanks for the feedback!
Gluten free as much as possible can be necessary for those with gout/a form of arthritis. Although gluten is not the only thing to avoid, some vegetables, fish, + grains leave purine waste which causes gout. I also have to avoid seeds, nuts, raisins, + cranberries.
These might be the best muffins I ever made. My kids devour them. I used less sugar in the recipe, but put a few mini chocolate chips on top so it looks like chocolate is throughout, although it’s not! And I love them with a little spread of peanut butter!
These turned out amazing!! And very easy to make. Thank you for sharing!
I’m so happy to hear it! Thanks for your comment, and I hope you get to try more of my recipes soon!
Sorry, Lauren, not Chelsea.
Chelsea, I love this recipe! Thinking my muffin trays (used silicon) may be too large as I only
Got 12 out of this recipe. My muffin trays measure 2 3/4” x 1 1/4” . I do have mini muffin trays that measure 2 1/4” x 1 1/4”.
Which size do you use to get 24 muffins?
Funny on me (my strength is not baking) – was not paying close attention and put the brown sugar
In with dry ingredients instead of mixing with beat egg. Didn’t seem to make a difference in the texture or
Flavor. Really delicious!
Jill
These were excellent. I didn’t find them too sweet at all. I admit, I cheated and used regular flour. Otherwise followed recipe, used 2 ripe bananas.
Happy you liked them! Thanks for coming back to comment!
These muffins were too sweet the first time I made them, so halved the sugar and honey and used one less banana. Instead of skim milk, I used soymilk and added flax seeds.
Okay, these are just plain fantastic! I used almond milk and fresh ground flour for the win. Amazing! They store well in the fridge for longevity. I made a big batch on Saturday and we are still eating them on Wednesday. Thanks for the great recipe!
I’m so happy you liked them! Muffins are a regular easy snack and lunch here–I love having them in the fridge and freezer! If you liked these you should try these Applesauce Oat Muffins https://tastesbetterfromscratch.com/2015/12/healthy-applesauce-oat-muffins.html and/or these Power muffins https://tastesbetterfromscratch.com/2016/04/power-muffins.html which are other favorites of ours!
looks so delicious. I have to make those for the little girls, thanks for sharing 🙂
These sound delicious! Thanks for sharing.
I’ve been looking for an awesome + healthy muffin recipe to make with my temporary roommate! 😀 This is perfect!
Mmmm, my mouth is totally watering! When you freeze them, do you set them out to defrost, or does the microwave work fine?
I usually just let come to room temperature on my counter. But when I’m in a rush they still takes great when I pop them in the microwave! 🙂
Yum! Can’t wait to try making these!
Those look awesome! I make something similar for my daughter for her breakfasts. =)
Oh my hubby would absolutely love these, he’s huge into banana desserts.
Yum!!! Banana muffins are my favorite. I love that you added oats!!
These muffins look delicious! I have to make these for my family. Pinning 🙂 #bloglove