Easy Banana Oat Muffins Recipe with Greek Yogurt
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Those sad, spotty bananas on your counter have a job to do. Mash them into these Banana Oat Muffins with a scoop of Greek yogurt, and in about 30 minutes you’ve got a filling breakfast, no box mix required. They come together in one bowl, and the old-fashioned oats give them enough heft to actually hold you until lunch.
Sheila’s Recipe Snapshot
Ingredient Notes
- Mashed banana | Mash fresh bananas for a perfectly moist and deliciously healthy muffin recipe. Like with banana bread, you get the most flavor from using overripe bananas. It’s a great recipe to get rid of your brown bananas!
- Oats | Mix in some old-fashioned oats for texture and added health benefits. Avoid using quick oats — old-fashioned rolled oats are best.
- Flour | Give the structure of the muffin with classic all-purpose flour.
- Brown sugar | Bring a rich sweetness to the muffin recipe with light brown sugar.
- Baking powder and soda | Help the muffins rise with both baking soda and baking powder.
- Salt | Adding a bit of kosher salt enhances the sweeter flavors of the muffins with contrast.
- Cinnamon | What goes better with banana and oats than warm cinnamon?
- Eggs | Get tender muffins with a fluffy texture with two eggs, lightly beaten.
- Yogurt | Also adding to the texture and nutrition of the muffins is non-fat Greek yogurt. Use plain or vanilla.
- Oil | To ensure the muffins are nice and moist, add some canola oil to the batter.
- Vanilla | Bring creamy and rich flavor to the banana muffin recipe with a dash of vanilla extract.
Variations and Substitutions
- Add-Ins. After you combine the wet and dry ingredients, gently fold in chopped walnuts, chocolate chips, or toasted coconut for added texture and flavor.
- Flour Alternatives. If preferred, swap the all-purpose flour for oat flour, coconut flour, whole wheat flour, or another favorite.
- You can substitute the canola oil with vegetable oil, avocado oil, or grapeseed oil if desired.
How to Make Oatmeal Banana Muffins
STEP 1 | Preheat and prep
Preheat the oven to 375 degrees F, placing paper liners into a 12-cup muffin pan, and setting it aside. If preferred, use silicone liners.
STEP 2 | Combine flour mixture and mash bananas
Next, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon in a large bowl. Then, in a separate bowl, mash the bananas with a fork.
STEP 3 | Mix wet ingredients
Next, add the eggs, stirring well with the fork, then add the Greek yogurt, oil, and vanilla. Mix well once again.
STEP 4 | Complete the muffin batter
Now, make a well in the dry ingredients and pour in the wet mixture, stirring just until moistened.
STEP 5 | Fill the muffin pan and bake
Next, evenly divide the muffin batter among the muffin cups and sprinkle the tops with a few extra oats.
Bake the muffins for 18 – 22 minutes until the muffins are golden brown on top, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
STEP 6 | Cool and serve
Before removing the muffins from the pan, let them cool on a wire rack for 5 minutes. Then, carefully remove the muffins and serve warm or allow them to cool to room temperature on the cooling rack.
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Recipe Success Tips
Storage and Reheating Tips
- Line an airtight container with paper towels to store leftover oatmeal muffins and keep them moist. They will last at room temperature for about four days or in the fridge for about a week.
- You can also freeze the muffins by wrapping each with plastic wrap and freezing them in a freezer-safe container or zip-top bag for up to two months.
Frequently Asked Questions
It adds moisture and a little protein without much fat, so the muffins bake up tender and stay soft for days. Either non-fat plain or vanilla work here.
Yes. Swap it one-for-one to make the muffins dairy-free. They’ll be a touch sweeter and a little less rich, but still moist and tender.
Stick with old-fashioned rolled oats if you can. Quick oats are cut finer and tend to disappear into the batter, so you lose the hearty texture that makes these muffins what they are.
Almost always it’s overmixing. Once you add the wet ingredients to the dry, stir just until you no longer see flour; a few lumps are fine. Stirring past that point develops the gluten and makes the muffins tough.
Yes. Divide the batter among a mini muffin pan and start checking for doneness around 11 to 13 minutes, since they bake faster than full-size. Keep the oven at 375. Watch the first batch closely and go by the toothpick test rather than the clock.
Looking for More Healthy and Easy Breakfasts?
Start the day right with Easy Broccoli Frittata (Low-Calorie and Quick), Make Ahead Gluten-Free Sausage Egg Muffins, or nutritious Peanut Butter Granola.
For more delicious muffins with unique flavor combinations, try my salty and sweet maple-glazed Bacon Muffins, easy Sour Cream Blueberry Muffins, bakery-style Coffee Cake Muffins, and these Orange Breakfast Muffins.
What to Serve With Banana Oat Muffins
For breakfast, serve your banana oat muffins with easy Tropical Fruit Salad and Homemade Buttery Honey Nut Granola Recipe.
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Easy Banana Oat Muffins Recipe with Greek Yogurt
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- ⅔ cup light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 large ripe bananas
- 2 large eggs slightly beaten
- ⅔ cup non-fat Greek Yogurt plain or vanilla
- ⅓ cup canola oil
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees F. Place paper liners into a 12-cup muffin pan and set aside.
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon.
- In a separate bowl, mash the bananas with a fork. Add the eggs and stir well again with the fork, then add the Greek yogurt, oil, and vanilla and mix well.
- Make a well in the dry ingredients and pour in the wet mixture. Stir just until moistened — do not over mix or the muffins will get tough. If using, gently fold in the chopped walnuts.
- Evenly divide the muffin batter among the muffin cups. Sprinkle the tops with a few extra oats, then bake for 18 – 22 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan on a wire rack for 5 minutes before removing from the pan.
Notes
- Use spotty, overripe bananas — the browner and softer, the better. They mash more easily and give more banana flavor.
- Mash with a fork, not a blender, so you keep some texture and the muffins don’t turn gummy.
- Stir just until the flour disappears. Overmixing is the top reason muffins turn out tough; a few lumps are fine.
- Fill the cups nearly full for a domed top. A cookie scoop keeps them even.
- Start checking at 18 minutes. Pull them when a toothpick comes out with a few moist crumbs.
- Store in an airtight container lined with a paper towel, about 4 days at room temperature or a week in the fridge.
- Freeze up to 2 months; wrap each muffin and seal in a freezer-safe container or zip-top bag.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Thank you for the lovely recipe Sheila. I added flaxseed meal to the batter and they tasted delicious.
These are great, I just made a batch today! But I think you may have skipped the egg in your directions. It’s in your ingredient list, but not added in the directions. I added it with the other wet ingredients.
Oh, gosh, thank you for pointing that out. I’ll fix it right away, and also am glad you enjoyed the muffins!