Banana Oat Muffins
This easy Banana Oat Muffins recipe is kid‑approved and a wholesome breakfast or snack made with ripe bananas, rolled oats, applesauce, and Greek yogurt. They are freezer-friendly and perfect for busy mornings, lunch boxes, or make‑ahead meal prep.
Servings: 12
Calories: 160kcal
Cost: 5
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, 1/2 cup light brown sugar, 1/2 cup plain Greek yogurt, 1/3 cup milk, 1/2 cup unsweetened applesauce, 2 Tablespoons honey, 1 1/2 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 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
- 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.
Video
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: 160kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 274mg | Potassium: 197mg | Fiber: 3g | Sugar: 16g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
Recipe Link
Recipe Video
