Name: Banana Oatmeal Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large ripe bananas, mashed; 2 eggs; 1/3 cup honey or maple syrup; 1/2 cup plain Greek yogurt; 1 teaspoon vanilla extract; 1 1/2 cups rolled oats; 1/2 cup whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; Optional: 1/2 cup dark chocolate chips or chopped nuts

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These banana oatmeal muffins are moist, fluffy, and made with wholesome, nourishing ingredients. Sweetened naturally and packed with oats, bananas, and Greek yogurt, I make these on busy mornings or for a quick snack during the day. They're incredibly satisfying without feeling heavy, and the recipe is flexible enough for add-ins like dark chocolate chips or nuts.

Banana Oatmeal Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large ripe bananas, mashed

2 eggs

⅓ cup honey or maple syrup

½ cup plain Greek yogurt

1 teaspoon vanilla extract

1 ½ cups rolled oats

½ cup whole wheat flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

Optional: ½ cup dark chocolate chips or chopped nuts

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, I mash the bananas until they’re smooth.

I whisk in the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until everything is well combined.

In another bowl, I mix together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.

I gradually stir the dry ingredients into the wet mixture until just combined.

If I’m using chocolate chips or nuts, I fold them in gently.

I divide the batter evenly among the muffin cups, filling each about ¾ full.

I bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.

I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 165 kcal per muffin

Variations

I sometimes swap the Greek yogurt with dairy-free yogurt for a lactose-free version.

For extra texture, I add shredded coconut or chopped walnuts.

When I want more sweetness, I use very ripe bananas or add a bit more honey.

I make them gluten-free by using certified gluten-free oats and a gluten-free flour blend instead of whole wheat flour.

Adding blueberries gives a fresh twist—perfect for spring and summer!

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
To freeze, I let them cool completely and then place them in a zip-top freezer bag. They keep well frozen for up to 3 months.
To reheat, I microwave a muffin for about 20 seconds or warm it in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

How ripe should the bananas be?

I use bananas that are very ripe with plenty of brown spots. The riper they are, the sweeter and more flavorful the muffins turn out.

Can I make these muffins vegan?

Yes, I substitute the eggs with flax eggs and use a plant-based yogurt like almond or coconut yogurt. Maple syrup is already vegan-friendly.

Are these muffins gluten-free?

As long as I use gluten-free oats and replace the whole wheat flour with a gluten-free blend, they’re perfect for a gluten-free diet.

Can I use quick oats instead of rolled oats?

I can, but the texture will be slightly softer. I prefer rolled oats because they give the muffins a heartier, more satisfying bite.

How can I keep the muffins moist?

Using ripe bananas, Greek yogurt, and not overbaking are key. I also let them cool completely before storing to avoid trapping excess moisture.

Conclusion

These banana oatmeal muffins are my go-to when I want something nourishing, naturally sweet, and easy to grab on the go. With just a few simple ingredients and minimal prep time, I can enjoy a warm, wholesome muffin anytime. Whether it’s for breakfast, a snack, or something to pack for the kids, I always feel good about making and eating these.

Recipe:

Banana Oatmeal Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins
Diet: Low Fat

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Description

These banana oatmeal muffins are moist, fluffy, and made with wholesome ingredients like oats, bananas, and Greek yogurt. Naturally sweetened and perfect for a healthy breakfast or snack, they’re easy to make and customizable with add-ins like chocolate chips or nuts.

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Mash the bananas in a large bowl until smooth.
Whisk in the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until well combined.
In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in optional chocolate chips or chopped nuts, if using.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.