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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Banana Oat Muffins
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
Nutrition
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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Kellie says
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.
Joanna says
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.
Lauren Allen says
Happy you liked them! Thanks for coming back to comment!
Jill says
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
Jill says
Sorry, Lauren, not Chelsea.
Alana says
These turned out amazing!! And very easy to make. Thank you for sharing!
Lauren Allen says
I’m so happy to hear it! Thanks for your comment, and I hope you get to try more of my recipes soon!
Deb says
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!
June Chiavaro says
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.
Florida says
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.
Lauren Allen says
It makes approximately 24 muffins. I have clarified step 6- thanks for the feedback!
Loni says
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!
Lauren Allen says
It really is the perfect snack healthy to send with kids! I’m so glad your family likes them 🙂
Shari Main says
Just made a batch of these!!! Used white and wheat flour…..amazing taste and texture!!! I will be making these again!!!!