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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.
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.