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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.
Hi Lauren,
First, let me say thank you sooooo much for giving the measured version of the bananas. Soooo many recipes out there just say X amount of bananas without giving the measured equivalent which can make a HUGE difference in how a recipe turns out. Experienced bakers know that the riper a banana gets the sweeter it gets. Does this recipe account for that when it comes to the additional sugar required?
Thanks a Bunch, Deb
These muffins are delicious. I make many of your muffin recipes regularly and they are loved by my husband, children, and grandchildren. These are my eldest daughter’s favorites, especially when I add chopped walnuts to the top. Thanks for sharing…your recipes have been a gift to us!
Taste is mediocre. Would’ve been three stars, but they stuck to the liners!!
Whipped these up this morning because I had some over-ripe bananas begging to be made into something healthy and delicious. I love the texture of these muffins with the oats and whole wheat flour. Made 12 overfilled muffins. Probably could have made a couple extra normal size muffins.
Great recipe. I didn’t have Greek yogurt but added sour cream instead.I also added chopped walnuts and dried cranberries.
Delicious & healthy. But, mine poured over the top. I don’t see anyone else mentioning this. I usually fill 2/3 but the recipe called for all the way to the top. Uh oh! Am I the only one?
Same! I think I could’ve made a couple more regular size muffins, so I made a note on my recipe for next time.
Made these yesterday and honestly they are the best muffins I’ve made, and I make them often. They are so moist, healthy (I added some wheat germ) and absolutely delicious. Will be saving this one for repeat often
Muffins came out great, although needed to substitute the sugar for monk fruit because my family prefers that we avoid sugar in any muffins I make.
Doubled the recipe and came out great.
I wasn’t sure what to expect when I made these muffins. But now they are going to be a recipe I use often. My kids loved them!
Easy, healthy, delicious!