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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.
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.