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This easy Banana Oat Muffins recipe is a wholesome, kid‑approved breakfast or snack made with ripe bananas, rolled oats, applesauce, and Greek yogurt.
My healthy muffin obsession continues, with Banana Oat Muffins!
My healthy muffin obsession continues, with Banana Oat Muffins!I love having healthy muffins on hand for busy mornings or an easy snack, and especially these banana Oat Muffins that taste amazing. They're made with simple, wholesome ingredients (nothing weird!), and the secret to their soft, moist texture is a magic combo of Greek yogurt and applesauce. They’re under 150 calories each!
Try all of my muffin recipes, like my new Healthy Muffins (no sugar), Chocolate Chip Zucchini Muffins, Healthy Pumpkin Muffins, and Applesauce Muffins!
How to make Banana Oat Muffins:
Combine: Preheat oven to 400°F (205°C) and prepare a muffin tin with non-stick spray or liners. In a large bowl, whisk together the egg, brown sugar, yogurt, milk, applesauce, honey, and vanilla Mash bananas until they are smooth then add to the mixture. In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, and oats. Add dry ingredients to the wet and mix just until combined, be careful not to overmix.
Bake: Spoon batter into prepared muffin tins, filling each cup to the top. Bake at 400°F for 5 minutes, then reduce heat to 350°F (180°C) and continue baking for 12–14 minutes, or until a toothpick inserted in the center comes out clean. These easy Banana Oat Muffins are perfect for throwing in a lunch box!
Banana Oat Muffins
Equipment
Ingredients
- 1 large egg
- 1/2 cup light brown sugar, (110g)
- 1/2 cup plain Greek yogurt, (123g)
- 1/3 cup milk, (80mL), or dairy-free milk
- 1/2 cup unsweetened applesauce, (120g)
- 2 Tablespoons honey, (43g)
- 1 1/2 teaspoons vanilla extract, (7.5mL)
- 1 cup mashed banana, (240g), about 2 large bananas
- 1 1/2 cups whole wheat flour, (173g)
- 1 teaspoon baking soda, (5g)
- 2 teaspoons baking powder, (10g)
- 1/2 teaspoon salt, (3g)
- 1 teaspoon ground cinnamon, (2.6g)
- 1 cup quick oats, (90g)
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.1 large egg, ½ cup light brown sugar, ½ cup plain Greek yogurt, ⅓ cup milk, ½ cup unsweetened applesauce, 2 Tablespoons honey, 1 ½ teaspoons vanilla extract
- Mash the bananas until no chunks remain. Add to mixture.1 cup mashed banana
- In a separate bowl combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and oats.1 ½ cups whole wheat flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 cup quick 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2015. Updated October 2020 and August 2025.
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.