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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4.87 from 90 votes (66 ratings without comment)
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Shari Main
6 years ago

Just made a batch of these!!! Used white and wheat flour…..amazing taste and texture!!! I will be making these again!!!!

Loni
6 years ago

5 stars
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!

Florida
6 years ago

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.

June Chiavaro
6 years ago

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.

Deb
6 years ago

5 stars
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!

Alana
7 years ago

5 stars
These turned out amazing!! And very easy to make. Thank you for sharing!

Jill
7 years ago

4 stars
Sorry, Lauren, not Chelsea.

Jill
7 years ago

4 stars
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

Joanna
7 years ago

5 stars
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.

Kellie
8 years ago

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.