Golden-topped, moist, and naturally sweet, these Healthy Banana Oatmeal Muffins are a powerhouse of comfort and nourishment. With the heartiness of oats and the subtle sweetness of ripe bananas, these muffins are the kind you feel good about devouring for breakfast, tossing into lunchboxes, or grabbing for an afternoon snack.
What makes them stand out is their simplicity and clean ingredients. No refined sugar, no complicated steps—just wholesome pantry staples blending into one seriously satisfying treat. Perfectly portable and freezer-friendly, they’re the kind of everyday muffin you’ll want on repeat.
Ingredients for this Healthy Banana Oatmeal Muffins Recipe
- 1 1/2 cups rolled oats
- 1 cup mashed ripe bananas (about 2 large)
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Optional: 1/4 cup chopped nuts or chocolate chips for topping
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them with cooking spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In another bowl, stir together the oats, baking soda, baking powder, cinnamon, and salt.
Step 4: Bring It All Together
Add the dry mixture to the wet mixture and stir until just combined. If you’re using nuts or chocolate chips, fold them in now.
Step 5: Fill the Muffin Cups
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Sprinkle extra oats or toppings if desired.
Step 6: Bake
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Frequently Asked Questions
How ripe should the bananas be?
The riper, the better! Look for bananas with lots of brown spots. They bring natural sweetness and moisture.
Can I make these muffins gluten-free?
Yes! Use certified gluten-free oats to make this recipe suitable for a gluten-free diet.
Are these muffins dairy-free?
Swap Greek yogurt with a non-dairy yogurt like coconut or almond milk yogurt to keep them dairy-free.
Can I use quick oats instead of rolled oats?
You can, though the texture will be slightly softer. Rolled oats provide more structure.
Can I add protein powder to this recipe?
Absolutely. Add 1–2 tablespoons of your favorite protein powder, but you may need a splash of milk to maintain moisture.
Why did my muffins sink in the middle?
This usually happens when they’re underbaked or too much wet ingredient was used. Be sure to measure carefully and test doneness with a toothpick.
Healthy Banana Oatmeal Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
Description
Wake up to a wholesome treat with these Healthy Banana Oatmeal Muffins! They deliver a soft, moist texture with just the right amount of sweetness from ripe bananas and a drizzle of honey or maple syrup. Whether you’re planning quick breakfast ideas, meal prep snacks, or healthy food ideas for the kids, this easy recipe fits the bill. Each bite offers comforting oats and a creamy richness from Greek yogurt, making them a go-to for nutritious breakfast or snack options. Perfect for anyone seeking a feel-good, no-guilt indulgence!
Ingredients
1 1/2 cups rolled oats
1 cup mashed ripe bananas (about 2 large)
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
Optional: 1/4 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk mashed bananas, eggs, yogurt, honey (or maple syrup), and vanilla extract.
- In a separate bowl, mix oats, baking soda, baking powder, cinnamon, and salt.
- Combine wet and dry ingredients, stirring until just mixed. Fold in optional toppings if using.
- Divide batter evenly into muffin cups, filling about 3/4 full.
- Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.