These delicious Banana Oat Muffins are naturally sweetened and use basic ingredients like whole wheat flour, bananas, oats, applesauce and honey. They make a great healthy breakfast or hearty snack and freeze well, too.
Im all about healthy muffins that actually taste good, and these Banana Oat Muffins fit the bill, with real ingredients (no weird ingredients here!) that come together to create a baked muffin I’m proud of, and happy to offer my family!
The trick to these moist muffins is the addition of Greek yogurt and applesauce! Both help to make baked muffins extra moist and soft. Bonus: these beauties are less than 150 calories each!
How to make Banana Oat Muffins:
- 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.
LOOKING FOR MORE HEALTHY SNACK IDEAS? TRY SOME OF MY OTHER FAVORITES:
- Healthy Applesauce Oat Muffins
- Strawberry Banana Protein Smoothie
- No-Bake Granola Bars
- Healthy No-Bake Granola Bites
- Tomato Avocado Melt
- Citrus Fruit Salad
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Recipe
Banana Oat Muffins
Equipment
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.
Notes
Nutrition
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I originally shared this recipe March 2015. Updated October 2020.
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This recipe is a keeper! Moist but not soggy. Perfect muffin texture. I made 1 and a half batches (or as close to that as I could without dividing the second egg) because that’s how much overripe banana I had on hand. And I also substituted sour cream for the Greek yogurt. The only other change I made was to substitute 1/4 cup Pyure for the 3/4 cup granulated sugar. Even though I had only done 1 1/2 batches, it still filled 24 muffins. Because of reading other reviews, I was hesitant to fill them quite to the top, but they were still pretty full in order to fit all the batter in. They rose ok, but next time I will make sure to fill them all the way to the top.