Healthy Banana Oatmeal Muffins

5 from 17 votes

Healthy Banana Oatmeal Muffins are made with whole grains, rolled oats, Greek yogurt, natural sweetener, and deliciously sweet bananas.

Prep Time10

Cook Time20

Total Time30

Course: Muffins and Quick Bread

Cuisine: North American

Servings: muffins

Calories: 161kcal

Preheat oven to 375 degrees F, line 12 muffin tin with parchment paper liners and spray with cooking spray. Set aside.
In a large mixing bowl, add bananas and mash with a fork. Add the egg, yogurt, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk to well combine.
Add flour and oats, gently stir until well incorporated but do not overmix. Let batter sit for a few minutes to absorb the flour.
Using an ice cream scoop, fill each opening of a muffin tin 3/4 full and add a few extra flakes of oats and cinnamon on top (optional). Bake on a middle rack for 20 minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool for about 5 minutes and enjoy!

Store: Covered in a cool dry place for 2 days. Then refrigerate in an airtight container for another 3 days.
Freeze: Freeze for up to 3 months.
Flour. Do not use almond flour or coconut flour. White whole wheat flour or whole wheat pastry flour may work.
Liquid sweetener: Not dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
Yogurt: You can use 0% yogurt, however muffins will be less moist. Regular (not Greek) yogurt will work as well, so will sweetened or unsweetened applesauce.