Healthy Banana Oatmeal Muffins

Healthy Banana Oatmeal Muffins are made with whole grains, yogurt and natural sweetener. They’re soft, moist and perfect for snacking on the go!

My family also adores these healthy oatmeal muffins, vegan banana muffins and applesauce banana muffins.

You won’t believe how scrumptious healthy banana oatmeal muffins are! These healthy muffins are made with sweet ripe bananas, Greek yogurt, rolled oats, and whole wheat flour keeping them nice and fluffy.

Although naturally sweetened, you could add some chocolate chips.

There is so much to love about these healthy banana muffins with oats! Easy to make in one bowl, plus the combination of whole grain ingredients deliver fiber, potassium, protein, and healthy fats to keep you full longer.

Ingredients for Healthy Banana Oatmeal Muffins

To make healthy banana oatmeal muffins recipe you will need just a few simple ingredients.

• Bananas: Overripe bananas or yellow bananas with many dark spots. Previously frozen bananas that have been thawed are okay to.
• Oats: Use rolled oats or quick oats. Quick oats are meant to absorb liquid faster than rolled oats which means they are thinner and softer. When used in muffins they are much finer and less noticeable once the banana oat muffins are done.
• Whole wheat flour: Or spelt flour. You could also try white whole wheat flour or whole wheat pastry flour.
• Egg: Used for binding and it also adds moisture. To make muffins egg free, try chia egg or flax egg instead.
• Greek yogurt: Use at least 2% fat yogurt for moist banana muffins, but 0% yogurt works if that is all you have. Regular yogurt works as well.
• Liquid sweetener: Maple syrup, honey or agave. If you’re going to use a different sweetener, just make sure it’s liquid.
• Oil: Any mild oil like avocado oil, coconut oil, grapeseed oil or light olive oil is OK.
• Baking staples: Cinnamon, baking powder, baking soda, salt.

How to Make Healthy Banana Oatmeal Muffins

Here is a quick overview how to make healthy banana oatmeal muffins in one bowl. Full recipe card is located below.

• Mash bananas: In a large bowl, mash bananas using a fork or a masher.
• Add liquid ingredients and leavening agents: Add in the egg, yogurt, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk everything to combine.

• Gently stir in the flour and oats: Be sure not to overmix. Let muffin batter sit for a few minutes so that the flour can be absorbed by the surrounding liquids.

• Fill muffin tin: Use an ice cream scoop to fill each muffin cup to about 3/4 full. If you’d like, you can add a few extra oat flakes on top of each muffin.
• Bake: Place the muffin pan on the middle rack and bake healthy banana oatmeal muffins for 20 minutes or until a toothpick inserted into the center comes out clean.

Tips for Best Results

Here are a few tips from my kitchen to yours for the best healthy banana oatmeal muffins.

• Do not overmix the batter. When you mix vigorously, gluten will over activate making your banana oat muffins rubbery and tough.
• To make bananas ripen faster: Place a few ripened bananas or apples with unripened ones in a brown bag. Close tightly and wait 1-2 days. Or bake on a baking sheet at 300 F for 30-40 minutes.
• Do not over bake: Remove muffins from the oven as soon as toothpick comes out clean to avoid dry muffins. Muffins keep cooking with residual heat.

Variations

• Chocolate chips: Add up to 1/2 cup of dark chocolate chips, semi-sweet chocolate chips or even white chocolate chips.
• Blueberries: Up to 1 cup of fresh blueberries or frozen blueberries like I do in these healthy blueberry banana muffins.
• Raisins: Along with any other dried fruit such as dried cranberries, currants, and chopped dates.
• Nuts: Add more healthy fats and protein to these healthy banana oatmeal muffins and add in chopped pecans, walnuts, or almonds.
• Mini muffins: Using a mini muffin tin, bake for 11-12 minutes. Do the toothpick check and go from there.

How to Store and Reheat

To store: You can keep these healthy banana oatmeal muffins at room temperature in a cool dry place for 2-3 days. Transfer them to the fridge for another 3 days after that.

To freeze: These muffins freeze well in an airtight container for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight.

Reheat in the oven at 350 F until warmed through, about 5-10 minutes.

FAQs

More Healthy Muffins to Try

• Almond flour banana muffins
• Healthy banana chocolate chip muffins
• Healthy banana zucchini muffins
• Banana carrot muffins
• Banana protein muffins
• Banana pumpkin muffins
• Healthy blueberry banana muffins

More Oatmeal Recipes to Try

• Banana oatmeal bars
• Oat flour banana muffins