These wholesome banana oat muffins pack incredible flavor and nutrition into each delightful bite. Ready in just 25 minutes, they’re the perfect grab-and-go breakfast or satisfying afternoon snack.
With only 142 calories per serving and packed with 3g of fiber, these muffins offer a healthier twist on traditional treats. The naturally sweet bananas and hearty oats create an irresistible combination that will keep you energized throughout your day.
Essential Ingredients
- Bananas: 2 large, perfectly ripe ones for natural sweetness
- Whole Wheat Flour: 1½ cups, adds nutty taste and fiber
- Quick Oats: 1 cup, creates wonderful texture
- Greek Yogurt: ½ cup, makes muffins extra moist
- Brown Sugar: ½ cup, for caramel-like sweetness
- Applesauce: ½ cup unsweetened, natural moisture booster
- Milk: ⅓ cup, any variety works great
- Honey: 2 tablespoons, for natural sweetness
- Egg: 1 large, binds everything together
- Seasonings: Vanilla extract, cinnamon, and salt for flavor
- Leavening Agents: Baking soda and powder for perfect rise
Step-by-Step Instructions
- Prepare: Heat oven to 400°F and prepare muffin tin with liners or spray
- Mix Wet Ingredients: Combine egg, brown sugar, yogurt, milk, applesauce, honey, and vanilla until smooth
- Add Bananas: Mash them thoroughly and blend into wet mixture
- Combine Dry Ingredients: Mix flour, leavening agents, salt, cinnamon, and oats in separate bowl
- Create Batter: Gently fold dry ingredients into wet mixture until just combined
- Fill Muffin Cups: Fill each cup completely for perfect-sized muffins
- Two-Stage Baking: Start at 400°F for 5 minutes, then reduce to 350°F for 12-14 minutes until done
Ingredient Swaps & Variations
These muffins are super flexible! You can swap the Greek yogurt for any plain yogurt or dairy-free yogurt. Want to skip the honey? Use maple syrup instead. For gluten-free muffins, replace the whole wheat flour with a 1-to-1 gluten-free baking mix.
Old-fashioned oats work just as well as quick oats – they’ll just give your muffins more texture. The applesauce helps keep these muffins moist, but mashed pear or an extra banana can do the job too!
Storage Tips
Let your muffins cool completely before storing them. Pop them in an airtight container and they’ll stay fresh at room temperature for up to 3 days. These muffins freeze beautifully too! Place them in a freezer bag and they’ll keep for up to 3 months. When you’re ready to eat one, just warm it in the microwave for about 30 seconds.
Serving Ideas
These warm, cozy muffins make a perfect grab-and-go breakfast or afternoon snack. Split them in half and add a pat of butter while they’re still warm – so good! For extra yum, spread with almond butter or a swirl of honey.
Want to make them special? Warm them up and serve alongside your morning coffee or afternoon tea. They’re also great packed in lunch boxes or served as part of a weekend brunch spread.
Pro Baking Tips
The secret to soft, tender muffins is in the mixing! Mix your wet and dry ingredients separately first, then combine them with gentle strokes just until no dry flour remains.
Your batter might look a little lumpy – that’s perfect! Use really ripe bananas with lots of brown spots for the sweetest flavor. The initial high heat (400°F) helps create those lovely domed tops, while lowering the temperature lets the centers bake evenly.
Banana Oat Muffins
Equipment
- Muffin tin
- Mixing bowls
Ingredients
- 1 large egg
- 1/2 cup light brown sugar
- 1/2 cup plain Greek yogurt
- 1/3 cup milk or dairy-free milk
- 1/2 cup unsweetened applesauce
- 2 Tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1 cup mashed banana about 2 large bananas
- 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
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.
- Mash the bananas until no chunks remain. Add to mixture.
- In a separate bowl combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and 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.
